Miso Salmon Grain Bowl (Printable)
Tender miso-glazed salmon over hearty grains with fresh vegetables and sesame dressing.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skin removed
02 - 2 tbsp white miso paste
03 - 1 tbsp soy sauce
04 - 1 tbsp mirin (sweet rice wine)
05 - 2 tsp sesame oil
06 - 1 tsp honey (or maple syrup for vegan option)
07 - 1 tsp grated fresh ginger
→ Grains
08 - 2 cups cooked brown rice (or quinoa, farro, or a grain blend)
→ Vegetables & Toppings
09 - 1 cup shelled edamame, blanched
10 - 1 cup shredded carrots
11 - 1 cup cucumber, thinly sliced
12 - 1 avocado, sliced
13 - 4 radishes, thinly sliced
14 - 2 scallions, thinly sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, sliced into thin strips (optional)
→ Dressing
17 - 2 tbsp rice vinegar
18 - 1 tbsp soy sauce
19 - 1 tsp sesame oil
20 - 1 tsp honey or maple syrup
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small bowl, whisk together the white miso paste, soy sauce, mirin, sesame oil, honey, and grated ginger until smooth and well combined.
03 - Brush the salmon fillets generously on all sides with the miso marinade. Let them rest at room temperature for 10 minutes to absorb the flavors.
04 - Place the marinated salmon fillets on the prepared baking sheet. Roast for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork and reaches an internal temperature of 145°F.
05 - While the salmon roasts, cook the grains according to package directions if not already prepared. Blanch the edamame, shred the carrots, slice the cucumber, cut the avocado, thinly slice the radishes, and chop the scallions. Arrange all toppings within reach for assembly.
06 - In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup until fully emulsified.
07 - Divide the cooked grains evenly among four bowls. Arrange the edamame, carrots, cucumber, avocado, radishes, and scallions in sections around each bowl. Place a hot miso-glazed salmon fillet on top of each bowl. Drizzle with the dressing and finish with toasted sesame seeds and nori strips. Serve immediately.
# Helpful Tips:
01 -
- The miso glaze does most of the work for you, making the salmon taste like something from a restaurant with almost zero effort.
- You can swap grains and vegetables based on whatever is wilting in your crisper drawer, so nothing ever goes to waste.
02 -
- Do not skip the parchment paper, because miso glaze burns easily and sticks to bare metal, turning a beautiful fillet into a stuck on mess.
- Letting the marinated salmon sit for the full 10 minutes actually matters, since that short rest time makes a noticeable difference in how deeply the flavor penetrates.
03 -
- Spoon a little extra marinade over the salmon right before it goes into the oven for a thicker, more caramelized crust that gets slightly crispy at the edges.
- Assemble the bowls in warm bowls rather than cold plates, because the residual heat keeps the salmon glossy and the grains at the perfect temperature for eating.