Pin It My tiny galley kitchen smells like caramelized miso every Wednesday now, but it started with a craving I couldn't name. I wanted something clean and satisfying, something that felt like taking care of myself without the fuss of ten pans. A friend mentioned a salmon bowl she'd had in Portland, and I scribbled the idea on a grocery receipt. That scribble turned into this recipe, and now it's the dish I make when I need to feel grounded.
I made this for my sister the night before she started a new job. She was anxious, picking at her nails while I whisked the marinade. By the time we sat down with our bowls, she was calmer, focusing on the sesame seeds and the way the glaze pooled into the rice. She texted me the next morning to say she felt ready. I don't think it was just the salmon, but I like to think it helped.
Ingredients
- Salmon fillets: Choose fillets with firm, bright flesh and ask your fishmonger to remove the skin if you prefer it that way, it saves a step and ensures even glazing.
- White miso paste: This is the soul of the glaze, offering umami depth and a gentle saltiness that balances the honey and mirin beautifully.
- Mirin: A sweet rice wine that adds a subtle fruity note and helps the glaze cling to the fish as it caramelizes under heat.
- Soy sauce: Brings savory backbone and a touch of color, use tamari if you need it gluten-free.
- Honey: Tempers the saltiness and encourages that gorgeous lacquered finish when the salmon broils.
- Rice vinegar: A whisper of acidity to brighten the marinade and keep it from feeling too heavy.
- Toasted sesame oil: Just a teaspoon perfumes the whole marinade with a nutty, toasty aroma.
- Fresh ginger: Grate it finely so it melts into the marinade and the spinach, adding warmth without chunks.
- Garlic: Minced garlic blooms in hot oil and gives the spinach a fragrant, savory base.
- Jasmine rice: Its natural floral aroma complements the glaze, and it cooks up fluffy and tender in about fifteen minutes.
- Fresh spinach: Wilts down to almost nothing, so don't be shy with the volume, it becomes silky and mild.
- Vegetable oil: A neutral oil for sauteing the spinach without competing with the other flavors.
- Green onions: Sliced thin, they add a fresh, sharp bite and a pop of green that makes the bowls look alive.
- Toasted sesame seeds: Sprinkle them on at the end for a subtle crunch and visual contrast.
- Nori strips: Optional, but they bring a hint of the sea and a delicate, crisp texture.
- Lime wedges: A squeeze of lime at the table can lift the whole bowl if you're in the mood for extra brightness.
Instructions
- Whisk the miso marinade:
- Combine miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl, whisking until the miso dissolves and the mixture is smooth and glossy. This takes just a minute, and the smell alone will make you hungry.
- Coat the salmon:
- Lay the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them, turning to coat every surface. Slide them into the fridge for fifteen to thirty minutes while you prep the rest, the fish will soak up all that savory sweetness.
- Cook the jasmine rice:
- Rinse the rice under cold water until the water runs clear, then combine it with water and a pinch of salt in a saucepan. Bring it to a boil, lower the heat, cover, and simmer for twelve to fifteen minutes until the grains are tender and the water is absorbed, then let it rest off the heat for five minutes.
- Saute the spinach with ginger:
- Heat vegetable oil in a large skillet over medium heat, add the ginger and garlic, and stir for thirty seconds until fragrant. Toss in the spinach with a pinch of salt, stirring until it wilts into a silky pile, then drizzle with soy sauce and remove from the heat.
- Broil the glazed salmon:
- Preheat your broiler or oven to 220 degrees Celsius, line a baking sheet with foil, and lightly oil it. Arrange the marinated salmon on the tray and broil or bake for eight to ten minutes, watching as the glaze bubbles and caramelizes into a glossy, bronze crust.
- Build the bowls:
- Divide the fluffy jasmine rice among four bowls, nestle a portion of ginger spinach beside it, and top with a glazed salmon fillet. Scatter green onions and sesame seeds over everything, and tuck in nori strips and lime wedges if you like.
Pin It One Sunday, I doubled the recipe and brought bowls to a potluck. A neighbor who claimed she didn't like fish asked for seconds and then the recipe. She told me later she'd made it three times that month. I realized this dish has a way of winning people over, even the skeptics, because it feels generous and light at the same time.
Choosing Your Salmon
Look for fillets that are firm to the touch, with a bright, coral-pink color and a clean, ocean smell. Avoid any that look dull or have a strong fishy odor. If you can, buy wild-caught salmon for a firmer texture and richer flavor, though farmed salmon works perfectly well and is often more affordable. Ask your fishmonger to portion the fillets to about 150 grams each so they cook evenly.
Making It Your Own
Swap jasmine rice for brown rice, quinoa, or even cauliflower rice if you want a lighter base. Try bok choy, kale, or snap peas instead of spinach, just adjust the cooking time to match the green. Add sliced avocado, pickled ginger, edamame, or shredded carrots for extra color and crunch. A drizzle of spicy mayo or a sprinkle of furikake can turn this into a whole new experience.
Storing and Reheating
Store leftover components separately in airtight containers in the fridge for up to three days. The rice and spinach reheat well in the microwave with a splash of water to restore moisture. The salmon is best enjoyed cold or at room temperature the next day, as reheating can dry it out. If you must reheat it, do so gently in a low oven covered with foil.
- Keep the glaze in a small jar in the fridge and use it to marinate chicken, tofu, or eggplant.
- Freeze cooked rice in portions so you can pull together a quick bowl anytime.
- Leftover nori strips stay crisp if stored in a sealed bag with a silica packet.
Pin It This bowl has become my midweek reset, the thing I make when I want to feel like I'm taking care of myself without overthinking it. I hope it does the same for you.
Recipe FAQs
- → Can I use other fish besides salmon?
Yes, this glaze works beautifully with other fatty fish like black cod, sablefish, or sea bass. You can also try mackerel or trout for similar results.
- → How long should I marinate the salmon?
Marinate for 15-30 minutes for optimal flavor absorption. Longer marinating up to 2 hours will intensify the miso flavor, but avoid exceeding 4 hours as the salt content may affect texture.
- → Can I make this ahead of time?
Prepare the marinade and rice in advance. Store cooked rice in the refrigerator for up to 2 days. Marinate salmon just before cooking for best results, or marinate overnight for deeper flavor.
- → What can I substitute for mirin?
If unavailable, mix 1 tablespoon dry sherry or rice wine with 1 teaspoon sugar. Alternatively, use a splash of white wine with a pinch of sugar to mimic the sweetness.
- → Is this bowl gluten-free?
Use gluten-free soy sauce (tamari) and verify your miso paste is gluten-free. Most traditional miso contains barley, so look for rice-based varieties specifically labeled gluten-free.
- → Can I cook the salmon on the stovetop?
Pan-sear the salmon skin-side down in a hot skillet for 3-4 minutes, then flip and cook 2-3 more minutes. The glaze will caramelize beautifully in the pan.