Miso Glazed Salmon Bowl (Printable Version)

Tender salmon glazed with miso served over fragrant jasmine rice with ginger spinach.

# 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 grated fresh ginger
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 grated fresh ginger
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
22 - Lime wedges

# How to Make It:

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

# Expert Tips:

01 -
  • The miso glaze creates this umami-rich, slightly sweet coating that tastes restaurant-quality but takes just minutes to mix together.
  • It comes together in 35 minutes flat, making it perfect for weeknight dinners when you want to feel like you cooked something special.
  • The bowl format means everything stays warm and the flavors layer beautifully with each bite of rice, spinach, and salmon.
02 -
  • Don't skip rinsing the rice, because the difference between sticky clumps and fluffy individual grains depends on this one small step.
  • The salmon will continue cooking slightly after you pull it from the broiler, so take it out when it's just barely opaque in the thickest part, not when it's fully cooked through.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before using them, because raw sesame seeds taste like paper but toasted ones taste like nutty heaven.
  • Make extra glaze and keep it in the fridge, because it's incredible over roasted vegetables, drizzled on chicken, or even stirred into scrambled eggs the next morning.
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