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Miso-Glazed Salmon Dinner Bowl

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A quick and easy miso-glazed salmon dinner bowl featuring a sweet-savory miso glaze, served with fluffy rice and crisp veggies for a nourishing and delicious meal.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 3 cups cooked jasmine or short-grain rice (about 600 g)
  • Vegetables: steamed or sautéed bok choy, shredded carrots, and edamame
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Rinse and pat dry 4 salmon fillets (about 6 oz / 170 g each).
  2. In a mixing bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 2 minced garlic cloves, 1 teaspoon freshly grated ginger, and 1 teaspoon sesame oil to create a smooth glaze.
  3. Optional: Brush the glaze generously over the salmon and let it rest at room temperature for 10-15 minutes for deeper flavor.
  4. Cook 3 cups (600 g) of jasmine or short-grain rice according to package instructions. Fluff and keep warm.
  5. Steam or sauté your choice of veggies such as bok choy, shredded carrots, and edamame, keeping them vibrant and crisp.
  6. Heat a non-stick or cast iron skillet over medium heat with a small drizzle of oil.
  7. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy.
  8. Flip salmon carefully and brush the top with remaining miso glaze.
  9. Cook for another 3-4 minutes until salmon flakes easily with a fork but remains moist inside. Watch closely to avoid burning the glaze.
  10. Assemble the bowl by spooning rice into bowls, arranging cooked veggies on one side, and placing the miso-glazed salmon on top.
  11. Sprinkle with toasted sesame seeds and sliced green onions for garnish.

Notes

Use skin-on salmon for crispiness and to keep fillets intact. Pat salmon dry before glazing to help the glaze stick and prevent steaming. Cook over medium heat to avoid burning the glaze. Toast sesame seeds in a dry pan for extra flavor. The glaze can be prepared up to 2 days in advance and stored in the fridge. For gluten-free, substitute soy sauce with tamari; for soy-free, use coconut aminos. Leftovers keep well refrigerated for up to 3 days and reheat gently to maintain moisture.

Nutrition

Keywords: miso-glazed salmon, dinner bowl, quick salmon recipe, Japanese dinner, healthy salmon bowl, miso glaze, easy weeknight dinner

Find it online: https://tempotaste.com/miso-glazed-salmon-dinner-bowl-recipe-5-easy-steps-for-perfect-flavor/