Miso Glazed Salmon Bowl (Printer View)

Savory miso-glazed salmon over jasmine rice with ginger spinach and sesame toppings.

# 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

# Method Steps:

01 - In a small bowl, whisk together white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and minced garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, ensuring complete coating. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rice, 3 cups 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 fresh spinach and a pinch of salt, tossing until just wilted, approximately 1 to 2 minutes. Finish with 1 teaspoon 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 one glazed salmon fillet. Sprinkle with sliced green onions and toasted sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Advice:

01 -
  • The miso glaze caramelizes into a sweet-savory crust that makes plain salmon unforgettable.
  • Everything cooks in under 40 minutes, so you can have a restaurant-quality bowl on a Tuesday.
  • The ginger in the spinach cuts through the richness and makes every forkful taste bright and complete.
  • It looks impressive enough for guests but forgiving enough for a solo dinner in sweatpants.
02 -
  • Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
  • Watch the salmon closely under the broiler; the line between caramelized and burnt is about 90 seconds.
  • Let the rice rest covered after cooking so the steam finishes the job and you don't end up with crunchy grains.
03 -
  • Pat the salmon dry before marinating so the glaze clings instead of sliding off.
  • Toast your sesame seeds in a dry skillet for 2 minutes; the nutty aroma makes a noticeable difference.
  • If the glaze is too thick, thin it with a teaspoon of water before brushing it on the salmon.
  • Line your baking sheet well; burnt miso is a nightmare to scrub off.
Return