Miso Glazed Salmon Bowl (Print Version)

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

# 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

# How To Make It:

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, about 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 sheet. 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 a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired and serve immediately.

# Expert Tips:

01 -
  • The miso glaze creates this glossy, caramelized crust that tastes exponentially more complex than the handful of ingredients suggest.
  • You can prep the marinade while your rice cooks, so there's zero stressed multi-tasking happening here.
  • It's the kind of dish that looks fancy enough to serve guests but feels approachable enough for a solo dinner.
  • Salmon cooked this way stays incredibly moist, and the spinach adds earthiness without making you feel like you're eating rabbit food.
02 -
  • The miso glaze can burn quickly under the broiler, so don't walk away even though it only takes 8 to 10 minutes; set a timer and actually watch it the first time you make it.
  • Pat your salmon completely dry before marinating, because moisture is the enemy of a good caramelized crust.
  • Don't skip rinsing the rice, because that starch really does affect the final texture, making it gluey instead of fluffy.
03 -
  • Check that your broiler is actually hot before you put the salmon in; a cold broiler means the glaze steams instead of caramelizes, and you'll miss that essential crust.
  • If you're nervous about the salmon sticking, line your baking sheet with parchment paper instead of foil and oil it well, because parchment genuinely changes the game.
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