Miso Glazed Salmon Bowl (Printable)

Succulent miso-glazed salmon over jasmine rice with ginger spinach

# What You 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 fresh ginger, grated
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 fresh ginger, grated
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 completely smooth.
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 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 until just wilted, approximately 1 to 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 prepared 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 a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Suggestions:

01 -
  • The miso glaze creates this incredible umami depth that makes you forget you're eating something healthy.
  • Everything comes together in about 35 minutes, so it's perfect for those nights when you want something impressive but not complicated.
  • Salmon's richness paired with delicate jasmine rice and wilted spinach feels like actual self-care on a plate.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into a gluey mess that nobody wanted to eat.
  • The broiler is your friend here, not your enemy; that high, direct heat is what creates that beautiful caramelized glaze that makes the salmon taste restaurant-quality.
  • Fresh ginger really does make a difference compared to ground ginger; the brightness and clean warmth you get from freshly grated root is incomparable.
03 -
  • Prep your marinade and wash your rice while the salmon gets up to room temperature for about 10 minutes—this lets it cook more evenly and ensures faster, more consistent results under the broiler.
  • If you can't find white miso, red miso works too, but use just a hair less since it's more assertive; taste as you go and adjust the other seasonings if needed.
  • Let the rice stand covered for those final five minutes after cooking—it finishes softening and allows any excess moisture to redistribute, giving you perfectly fluffy grains instead of mushy ones.
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