Description
Miso Glazed Salmon Bowls are a vibrant and nourishing main-course dish featuring flaky baked salmon coated in a sweet-savory miso glaze, served over a bed of fluffy rice and crisp fresh vegetables. Perfect for weeknight dinners, this wholesome bowl brings together Japanese-inspired umami flavors and balanced nutrition in a meal that’s both filling and packed with color.
Ingredients
Units
Scale
For the Salmon & Miso Glaze
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons white miso paste
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
For the Bowls
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 1 cup edamame, shelled and cooked
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- Nori sheets or strips (optional, for garnish)
Instructions
- Prepare the Miso Glaze: In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth and well combined.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or on a lined baking sheet. Brush the tops generously with the miso glaze, reserving about 1–2 tablespoons for drizzling later. Let the salmon marinate at room temperature for 10–15 minutes while you prepare the rice and vegetables.
- Bake the Salmon: Preheat your oven to 400°F (200°C). Bake the salmon for approximately 12–15 minutes, or until cooked through and the glaze looks caramelized. For extra color, broil for the last 1–2 minutes, watching closely to avoid burning.
- Prepare the Bowls: While the salmon bakes, cook or reheat your rice and prep the vegetables: slice cucumber, shred carrots, and slice the avocado. Arrange the rice as the base in each bowl, then arrange the carrots, cucumber, edamame, and avocado around the top.
- Assemble and Serve: Top each rice and veggie bowl with a piece of glazed salmon. Drizzle with the reserved miso glaze, then garnish with sliced scallions, sesame seeds, and nori strips if desired. Serve immediately and enjoy!
Notes
- For an extra boost of flavor, add pickled ginger or a sprinkle of chili flakes to the bowls.
- Salmon can be swapped with tofu for a vegetarian version—just bake or pan fry tofu cubes with the glaze.
- Rice can be substituted with quinoa, cauliflower rice, or any cooked grain you prefer.
- Leftover salmon is delicious chilled and makes great next-day lunches.
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 520
- Sugar: 7g
- Sodium: 610mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 62mg
