Miso Salmon Bowl
This miso salmon bowl is a cozy, restaurant-style dinner you can make at home in under 30 minutes. Tender salmon cubes are coated in a savory-sweet miso glaze, roasted until caramelized, and served over fluffy rice with fresh veggies. Perfect for busy weeknights and customizable for the whole family.
4 servings
Calories: 426kcal
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
Calories: 426kcal | Carbohydrates: 41g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 871mg | Potassium: 647mg | Fiber: 1g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg