Miso Glazed Salmon Bowl (Printable)

Flavorful salmon with miso glaze over rice and fresh spinach

# What You'll Need:

→ Salmon and Marinade

01 - 4 salmon fillets, skinless, about 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, optional
22 - Lime wedges, optional

# Step-by-Step:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over salmon, coating thoroughly. 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 soy sauce and remove from heat.
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. Serve immediately.

# Expert Advice:

01 -
  • The miso glaze gets sticky and golden in the oven, clinging to every flake of salmon like edible lacquer.
  • Everything cooks quickly but feels elegant enough to serve when someone unexpected shows up.
  • The ginger in the spinach cuts through the richness and wakes up your palate between bites.
  • Leftovers reheat beautifully, and the rice soaks up all the extra glaze overnight.
02 -
  • Do not skip rinsing the rice or it will turn gummy and clump together in the pot.
  • Watch the salmon closely under the broiler, the glaze can go from glossy to burned in under a minute.
  • Let the cooked rice sit covered off the heat for 5 minutes before fluffing, it finishes steaming and becomes tender instead of sticky.
03 -
  • Use a pastry brush to coat the salmon evenly with glaze right before it goes in the oven for the glossiest finish.
  • If the glaze seems too thick, whisk in a teaspoon of warm water until it loosens and becomes pourable.
  • Save any leftover marinade in the fridge and toss it with warm noodles and vegetables for an easy lunch the next day.
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