Sticky Miso Salmon Bowl
A fast, weeknight-friendly bowl with miso-honey glazed salmon, fluffy rice, crisp vegetables and bright pickles. Ready in about 30 minutes.
Ingredients
Salmon & Glaze
- 4 salmon fillets 6 oz each
- 2 tbsp white miso paste
- 1 ½ tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove minced
- 1 tsp grated fresh ginger optional
- Salt and pepper
Bowl & Toppings
- 3 cups cooked rice short-grain or jasmine
- 1/2 cucumber thinly sliced
- 1 small carrot julienned or shredded
- 2 green onions sliced
- 1 tbsp toasted sesame seeds
- Quick pickles or pickled ginger
- Fresh cilantro or microgreens, optional
Pantry & Tools
- Neutral oil for searing
- Small bowl for glaze
- Baking sheet or skillet
Instructions
- Whisk miso, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger until smooth. Adjust balance if needed.
- Pat salmon dry, season lightly, and brush half the glaze over each fillet. Let rest 5–10 minutes at room temperature.
- Cook rice according to package directions. Keep warm until ready to assemble.
- Oven: Roast at 425°F for 8–12 minutes, brush with remaining glaze and broil 1–2 minutes to caramelize. Skillet: Sear over medium-high heat 3–4 minutes per side, brushing glaze in the final minutes.
- Divide rice among bowls, top with salmon, arrange cucumber, carrot and pickles, and finish with green onions and sesame seeds.
Notes
- Glaze stores in the fridge for up to 4 days.
- Serve on greens instead of rice for a lower-carb bowl.
- Watch closely while broiling to prevent burning.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 34gFat: 20gSaturated Fat: 3.5gSodium: 780mgSugar: 12g
Tried this recipe?Let us know how it was!
