Miso Glazed Salmon Bowl (Printable)

Succulent miso-glazed salmon over fragrant jasmine rice with ginger sautéed spinach, topped with sesame seeds and fresh green onions.

# 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 1/2 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, optional
22 - Lime wedges, optional

# 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 well. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté for 30 seconds until fragrant. Add spinach and a pinch of salt, tossing until just wilted, about 1 to 2 minutes. Finish with 1 teaspoon soy sauce. Remove from heat and set aside.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8 to 10 minutes, until salmon is cooked through and glaze is caramelized.
06 - Divide cooked rice among four bowls. Top each with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Suggestions:

01 -
  • The miso glaze creates this glossy, almost candied surface on the salmon that tastes way more complex than the five minutes it takes to mix together.
  • Everything comes together in under 40 minutes, making it perfect for nights when you want restaurant-quality without the stress.
  • It's naturally balanced with lean protein, greens, and whole grains, so you feel genuinely nourished without any guilt.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy individual grains and a gummy, dense blob.
  • The glaze will continue to caramelize and darken once the salmon hits the heat, so watch for the moment it turns a deep amber rather than letting it burn to black.
  • Marinating for the full 30 minutes really does matter; the flavors penetrate deeper and the salmon tastes more intentional.
03 -
  • Make the glaze the night before and store it in a small container; it actually tastes better as the flavors meld together overnight.
  • If you're cooking for a crowd, marinate all the salmon at once and broil in batches, keeping the cooked fillets warm in a low oven while you finish the rest.
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