Miso Glazed Salmon Bowl (Printable)

Succulent miso-glazed salmon over fragrant jasmine rice with ginger sautéed spinach, topped with sesame seeds and fresh green onions.

# 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)

# 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 all sides evenly. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rinsed 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 continuously until just wilted, about 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 evenly among four bowls. Top each portion with sautéed spinach and one glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • High in lean protein and healthy omega-3 fatty acids from the fresh salmon.
  • The miso glaze offers a deep umami flavor that perfectly balances the sweetness of honey.
  • Flexible enough to be customized with your favorite grains or additional vegetables.
02 -
  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch for fluffier results.
  • Keep a close eye on the salmon while broiling; the honey and mirin in the glaze can caramelize quickly.
  • Let the rice stand covered for the full 5 minutes after cooking to finish steaming perfectly.
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