Miso Glazed Salmon Bowl (Print Version)

Savory miso glazed salmon over jasmine rice with ginger spinach for a balanced, satisfying meal.

# 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

# How To Make:

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 fillets, coating well on all sides. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold running water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, 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 gently until just wilted, about 1 to 2 minutes. Finish with 1 teaspoon soy sauce. Transfer to a plate and set aside.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly brush with oil. Arrange marinated salmon fillets on the prepared baking sheet. Broil or bake for 8 to 10 minutes, until salmon is cooked through and glaze is caramelized.
06 - Divide cooked rice among four serving bowls. Top each portion 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 Tips:

01 -
  • The miso glaze creates this addictive umami depth that makes you crave another spoonful before you've finished the first.
  • It comes together faster than takeout, which means you're eating restaurant-quality food in your own kitchen on a weeknight.
  • One bowl covers everything your body actually needs—protein, whole grains, greens, and that perfect salty-sweet finish that feels indulgent but isn't.
02 -
  • Don't skip marinating the salmon even though 15 minutes feels short—that glaze needs time to seep into the flesh and create flavor, not just sit on the surface.
  • Watch your broiler like a hawk because the difference between caramelized and burned is about 90 seconds, and I learned this the hard way with a charred fillet and the smoke alarm blaring.
03 -
  • Pat your salmon completely dry before marinating—moisture is the enemy of caramelization, and a dry fillet means a glossy, burnished glaze.
  • Taste your glaze before it touches the salmon because adjustments are easy now but impossible once everything is cooked and plated.
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