About this recipe
This miso salmon bowl is one of those meals that makes you feel like you’re eating out at your favorite restaurant—only cozier, because you’re at home. The best part? I can curate it to fit everyone in my family. My daughter and I make miso tofu bowls. For the rest of the fam, it’s this salmon bowl.
The salmon cubes are glazed with a savory-sweet miso marinade, roasted until tender, and served over fluffy rice with fresh, and crunchy veggies. And if you want it even closer to the Sweetgreen (Maybe only the fast food restaurant I will eat 😳) classic, add my spicy cashew dressing (the store-bought option is the Spicy Cashew dressing from Trader Joe’s) and quick pickled red onions.
Why you will love this recipe
- Easy weeknight dinner – salmon cubes cook in 10 minutes.
- Full of flavor – the miso glaze hits sweet, salty, tangy, and umami notes.
- Balanced meal in a bowl – rice, protein, veggies, and sauce.
- Customizable – swap veggies or grains to match what you have at home.
- Family-friendly – easy to adapt for kids or picky eaters.
Ingredient notes
- Salmon: Use skinless salmon, cut into cubes.
- Miso paste: White miso for mild flavor, red miso for a deeper taste.
- Soy sauce (or tamari)
- Lemon juice. Rice vinegar works too if you want a more traditional option.
- Honey or maple syrup
- Ginger: Fresh is best for depth of flavor.
- Toasted Sesame Oil
- Extra Virgin Olive Oil
How to make it
- Mix the glaze: In a bowl, whisk together miso paste, soy sauce, lemon juice, maple syrup or honey, the oils, and ginger with a pinch of salt.
- Marinate salmon: Toss the salmon cubes with the glaze. Let sit for 10–15 minutes.
- Cook:
- Oven method: Place salmon cubes on a parchment-lined baking sheet. Roast at 400°F for 8–10 minutes, flipping halfway.
- Stovetop method: Heat a skillet with a drizzle of oil. Sear salmon cubes 2–3 minutes per side until caramelized.
- Assemble bowls: Add rice to each bowl, top with salmon cubes, and arrange veggies around the edges. Finish with furikake or sesame seeds.
- Finish: Spoon extra glaze over the top. For Sweetgreen vibes, drizzle with spicy cashew dressing and add quick-pickled red onions.
Variations
- Make it spicy: Stir a little sriracha or chili paste into the glaze.
- Change the base: Try soba noodles, farro, or cauliflower rice.
- Add crunch: Top with sesame seeds, roasted peanuts, or crispy shallots.
- Meal prep: Cook extra salmon and rice for quick bowls all week.
Home-cook to home-cook tips
- Cut the salmon into even cubes so they cook at the same speed.
- Use parchment for easy cleanup.
- Double the glaze—you’ll want it for veggies or tofu later in the week.
- Keep bowls colorful and fun by mixing textures (crispy, creamy, fresh).
Miso Salmon Bowl
Equipment
Ingredients
For the salmon and glaze:
- 1 lb salmon skinless and cut into cubes
- 2 tbsp miso paste white for mild, red for deeper flavor
- 2 tbsp soy sauce or tamari
- 2 tbsp lemon juice or use rice vinegar for a more traditional flavor
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger grated
- 1 tsp toasted sesame oil
- 2 tbsp extra virgin olive oil
For serving:
- 3 cups cooked rice jasmine, brown, or quinoa
- Fresh vegetables cucumber, avocado
- Optional toppings: sesame seeds spicy cashew dressing, pickled red onions, Furikake, crispy shallots
Instructions
- Make the glaze: In a medium bowl, whisk together miso paste, soy sauce, lemon juice, honey, ginger, sesame oil, and olive oil until smooth.
- Marinate salmon: Toss the salmon cubes in the glaze and let them rest for 10–15 minutes.
Cook the salmon:
- Oven method: Spread cubes on a parchment-lined baking sheet. Roast at 400°F for 8–10 minutes, flipping once, until caramelized and cooked through.
- Stovetop method: Heat a skillet with a drizzle of oil. Pan-sear salmon cubes for 2–3 minutes per side until golden.
- Assemble bowls: Divide rice among 4 bowls, top with salmon cubes, and arrange veggies around the edges.
- Finish & serve: Sprinkle with sesame seeds. For a Sweetgreen-style touch, add spicy cashew dressing and pickled red onions.
Notes
- Storage: Store leftover salmon and rice in separate airtight containers in the fridge for up to 3 days. Keep veggies fresh by storing them separately and adding just before serving.
- Reheating: Reheat salmon cubes gently in a skillet over low heat or in the oven at 325°F for 5–7 minutes. Avoid microwaving too long, as it can dry out the salmon.
- Freezing: Cooked salmon cubes can be frozen for up to 2 months. Reheat directly from frozen in the oven for best results. (Skip freezing fresh veggies and rice for texture reasons.)
- Make ahead: The miso glaze can be prepared up to 5 days in advance and stored in a sealed jar in the fridge.
- Gluten-free option: Use tamari instead of soy sauce.
- Variation: Swap salmon for cod, shrimp, or tofu using the same glaze — it works beautifully across proteins.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨