Miso Glazed Salmon Bowl (Printable)

Succulent miso-glazed salmon over jasmine rice with ginger spinach

# Ingredient List:

→ 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

# Directions:

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, coating thoroughly. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, 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 30 seconds until fragrant. Add spinach and salt, tossing until just wilted, 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 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 Advice:

01 -
  • The miso glaze caramelizes into a glossy, savory-sweet crust that makes plain salmon feel like a restaurant splurge.
  • Everything comes together in about half an hour, so you can have a nourishing, colorful dinner on the table without derailing your evening.
  • It's endlessly adaptable, you can swap the greens, the grain, or add whatever vegetables are hanging out in your crisper.
  • The ginger-spiked spinach adds a bright, aromatic contrast that keeps each bite interesting.
02 -
  • Don't skip rinsing the rice, it removes excess starch and prevents the grains from clumping into a gummy mess.
  • Keep an eye on the salmon under the broiler, the glaze can go from caramelized to charred in less than a minute.
  • Let the cooked rice rest covered off the heat for five minutes so the steam finishes the job and the texture stays light.
  • If your spinach releases a lot of water, drain it quickly in a colander before plating so your bowls don't get soggy.
03 -
  • Marinate the salmon for at least fifteen minutes but no longer than an hour, or the miso can start to cure the fish and change the texture.
  • Line your baking sheet with foil and oil it well so the glaze doesn't stick and cleanup takes seconds.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on, it deepens their flavor and makes them more fragrant.
  • Use a microplane to grate ginger and garlic for a finer, more even distribution in the marinade and spinach.
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