Miso Glazed Salmon Bowl (Printable)

Succulent miso-marinated salmon with caramelized glaze over fragrant jasmine rice and wilted spinach

# 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 - 1.5 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 fully combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, 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, approximately 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 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.

# Helpful Hints:

01 -
  • The glaze caramelizes into something almost addictive: sweet, umami-rich, and deeply satisfying in a way that makes you want to lick the plate.
  • It comes together faster than you'd expect: thirty-five minutes from bare ingredients to a restaurant-quality bowl on your table.
  • Everything here works together without feeling forced: the creamy rice, bright spinach, and tender salmon create balance that actually feels nourishing.
02 -
  • The salmon will continue cooking after it comes out of the oven: pull it out when it looks just slightly underdone in the very center, and by the time you've assembled the bowls it'll be perfect—overcooked salmon is dry salmon, and that's not what we want here.
  • Don't skip rinsing the rice: I learned this the hard way when my first batch came out gluey and stuck together; that cold water rinse is the difference between grains that taste individual and a starchy paste.
03 -
  • Make the glaze the night before and let it sit in the fridge: the flavors meld together beautifully, and the miso becomes creamier and more integrated.
  • If your broiler runs hot, keep the oven rack in the lower-middle position: this gives the glaze time to caramelize without the edges burning before the salmon is cooked through.
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