This miso salmon bowl is a homemade take on the popular Sweetgreen dish, featuring a perfectly caramelized miso-glazed salmon fillet over warm rice and crisp greens. The savory-sweet glaze, made with white miso, mirin, and honey, creates a beautiful lacquer on the fish while keeping it moist and flaky. It’s a balanced, satisfying meal that comes together in about 30 minutes, making it perfect for a weeknight dinner or meal prep.
Ingredients
- 2 salmon fillets (6 oz / 170 g each), skin on or off
- 2 tbsp (30 ml) white miso paste
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) honey (or maple syrup for vegan)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) grated fresh ginger
- 1 clove garlic, grated
- 1 cup (185 g) cooked brown rice or sushi rice, warm
- 2 cups (60 g) mixed greens (e.g., arugula, baby spinach, or kale)
- 1/2 cup (75 g) shredded carrots
- 1/2 cup (75 g) edamame, shelled and cooked
- 1/4 cup (30 g) cucumber, thinly sliced
- 1 avocado, sliced
- 2 tbsp (30 ml) sesame seeds, for garnish
- 2 green onions, sliced
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the miso paste, mirin, soy sauce, honey, sesame oil, ginger, and garlic until smooth. Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat evenly. Cover and refrigerate for at least 15 minutes (or up to 30 minutes for a deeper flavor).
- While the salmon marinates, prepare the rice and vegetables. If using raw rice, cook according to package directions. Toss the mixed greens with rice vinegar, olive oil, and a pinch of salt and pepper. Set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Remove the salmon from the marinade, letting any excess drip off. Place the fillets on the prepared baking sheet, skin-side down if skin is on. Reserve the leftover marinade.
- Bake the salmon for 8–10 minutes, depending on thickness. The fish is done when it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish). If you prefer a caramelized top, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.
- While the salmon cooks, transfer the leftover marinade to a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2–3 minutes until slightly thickened. This makes a safe sauce to drizzle over the finished dish.
- To assemble the bowls, divide the warm rice between two bowls. Top with the dressed greens, carrots, edamame, cucumber, and avocado slices. Place a salmon fillet on each bowl, drizzle with the cooked marinade, and sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Don’t over-marinate: The miso and honey can make the fish too salty or sweet if left for more than 30 minutes. Stick to 15–30 minutes for the best balance.
- Skin on or off? Keep the skin on for extra flavor and crispness—just make sure to pat it dry before marinating. If you prefer skinless, that works too.
- Use a thermometer: Fish cooks quickly and can go from perfect to dry in a minute. Check the thickest part with an instant-read thermometer to hit 145°F (63°C).
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce. Mirin is generally gluten-free, but check the label.
Serving Suggestions
Serve the miso salmon bowl as a complete meal on its own. For a heartier version, add a soft-boiled egg or a sprinkle of furikake. If you want extra crunch, top with pickled ginger or a handful of crispy fried shallots. A side of miso soup or a simple cucumber salad would round out the meal nicely.
Variations
- Vegan option: Replace the salmon with extra-firm tofu or tempeh. Press the tofu well, then marinate and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. Use maple syrup instead of honey.
- Different grains: Swap brown rice for quinoa, cauliflower rice, or soba noodles. Adjust cooking times accordingly.
- Add spice: Stir 1 teaspoon of sriracha or chili flakes into the marinade for a spicy kick.
- Grilled version: During warmer months, grill the salmon over medium-high heat for 4–5 minutes per side, basting with the marinade (discard any leftover marinade that touched raw fish unless boiled).
Storage and Reheating
Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. The greens and avocado are best eaten fresh—if you’re meal-prepping, keep them separate and assemble just before eating. To reheat the salmon, place it in a 300°F (150°C) oven for 8–10 minutes, or microwave on medium power for 1–2 minutes. Reheat rice with a splash of water to keep it moist. The sauce can be stored in a jar and drizzled cold or reheated gently.
Frequently Asked Questions
Can I use yellow or red miso instead of white? Yes, but note that yellow miso is stronger and saltier, while red miso is even more intense. If using either, reduce the soy sauce to 1 teaspoon and add a pinch of sugar to balance the salt.
What if I don’t have mirin? Mix 1 tablespoon of dry sherry or rice vinegar with 1/2 teaspoon of sugar as a substitute. It won’t be as sweet, but it will still add acidity and depth.
Can I cook the salmon in a skillet instead of the oven? Absolutely. Heat a tablespoon of oil in an oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 3–4 minutes, then flip and cook for another 2–3 minutes. Finish in the oven at 400°F (200°C) for 3–4 minutes until it reaches 145°F (63°C).
Is it safe to reuse the marinade? Only if you boil it first. The marinade that touched raw fish contains bacteria, so bring it to a rolling boil for at least 2 minutes before using as a sauce. That’s what we do in step 6.
Can I use frozen salmon? Yes, thaw it overnight in the refrigerator or in a sealed bag under cold water. Pat it dry before marinating—excess moisture will prevent browning.
How do I know when the salmon is done without a thermometer? The flesh should flake easily with a fork and be opaque throughout. But a thermometer is the most reliable way to hit 145°F (63°C) without overcooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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