Miso Glazed Salmon Bowl (Printable)

Savory miso-glazed salmon over jasmine rice with sautéed spinach and ginger.

# What You’ll Need:

→ Salmon and Marinade

01 - 4 salmon fillets, skinless, approximately 5.3 oz each
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon fresh ginger, grated
09 - 1 clove garlic, minced

→ Rice

10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt

→ Sautéed Spinach

13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon fresh ginger, grated
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce

→ Garnishes

19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips, optional
22 - Lime wedges, optional

# Directions:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating well. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté 30 seconds until fragrant. Add spinach and a pinch of salt, tossing until just wilted, approximately 1 to 2 minutes. Finish with 1 teaspoon soy sauce. Remove from heat and set aside.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8 to 10 minutes, until salmon is cooked through and glaze is caramelized.
06 - Divide rice among four bowls. Top each with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Tips:

01 -
  • The miso glaze strikes that perfect sweet-savory balance that makes you want to eat the bowl faster than you probably should.
  • Everything comes together in under 40 minutes, so weeknight dinners stop feeling like a production.
  • One bowl gives you protein, greens, grains, and the kind of flavors that make leftovers actually disappear.
02 -
  • Don't marinate the salmon for longer than 30 minutes or the acid in the vinegar and miso will start breaking down the fish's texture, which sounds fancy but really just means mushy salmon.
  • If your broiler runs hot, check the salmon at the 7-minute mark because every oven is a little different and overcooked salmon is a tragedy you can prevent.
03 -
  • Pat your salmon fillets completely dry before marinating, because water on the surface prevents the glaze from sticking and caramelizing properly.
  • Make the glaze first thing even before marinating because once the salmon is done, everything else moves quickly and you won't want to be whisking last-minute.
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