Miso Glazed Salmon Bowl (Print version)

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

# Required ingredients:

→ 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 it:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until completely smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating salmon thoroughly. Refrigerate for 15–30 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 12–15 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 1–2 minutes. Finish with 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 8–10 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.

# Expert Advice:

01 -
  • The miso glaze develops a beautiful caramelized crust that tastes way more complicated than the 15 minutes it takes to prepare.
  • It's flexible enough for busy weeknights but impressive enough to serve when someone matters.
  • Each bowl feels nourishing and complete without ever feeling heavy or fussy.
02 -
  • Don't skip the broiler step—baking alone won't give you that caramelized, lacquered look that makes the salmon feel restaurant-quality.
  • Overcooked salmon becomes dry and mealy; watch closely after the 8-minute mark and pull it when the thickest part flakes easily but still looks slightly translucent at the center.
  • Rinsing the rice isn't optional if you want fluffy, separate grains instead of a gluey mess.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes over medium heat; they go from invisible to essential in that time.
  • If your miso glaze seems runny before broiling, brush it on more generously and let it cook longer until it caramelizes instead of bubbling away.
  • Make extra glaze and keep it in a jar in the fridge—it's stunning on other fish, roasted vegetables, or even chicken.
Return