Miso Salmon Bowl

A really good miso-glazed salmon bowl feels like you ordered it from a good Japanese restaurant, except it takes about 30 minutes and costs a fraction of the price. The pairing of white miso, mirin, and brown sugar creates a glaze that caramelizes under the broiler into a lacquered, savory-sweet crust.

It is a cooking that rewards simplicity: good fish, a solid glaze, and high heat doing most of the work for you. What sets this version apart is the bowl build underneath the salmon.

Sushi rice forms the base, but the pickled vegetables, steamed baby bok choy, and cucumber ribbons turn this into a complete meal with plenty of crunch and acidity to cut through the rich fish.

If you want to get ahead, mix the miso glaze and prep your vegetables in the morning, then just broil the salmon and steam the bok choy when you are ready to eat. Leftover salmon reheats well in a low oven, though it is honestly just as good served at room temperature over a cold rice bowl the next day. Add a drizzle of soy sauce and a scatter of sesame seeds right before serving. So good!

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How to Make a Classic Miso Salmon Bowl

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Glaze the Salmon with White Miso and Mirin

Whisk together the white miso paste, mirin, sake, brown sugar, and soy sauce until smooth. Spread the glaze over the top and sides of each salmon fillet.

If you have time, marinate in the fridge for 30 minutes to 2 hours to deepen the flavor, but even 10 minutes produces good results. White miso is the right choice here because it is milder and sweeter than red miso, which would overpower the fish.

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Broil Until the Miso Caramelizes

Position an oven rack 6 inches from the broiler and place the salmon fillets skin-side down on a foil-lined baking sheet.

Broil for 6 to 8 minutes until the miso glaze is caramelized, bubbly, and the fish flakes with a fork.

Watch it closely in the final minutes because the sugar in the miso can go from caramelized to burnt very quickly.

While the salmon broils, steam the baby bok choy for 3 minutes and drizzle it with sesame oil.

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Assemble the Bowls with Sushi Rice and Pickled Ginger

Divide sushi rice among four bowls and place a glazed salmon fillet alongside the steamed bok choy.

Arrange shredded carrot, cucumber ribbons, and pickled ginger around the bowl.

Finish with toasted sesame seeds and sliced green onions. The pickled ginger and cucumber provide an awesome contrast to the rich, caramelized fish.

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Print

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“text”: “White miso is milder and sweeter than red miso, which makes it better for fish. Red miso would overpower the salmon.”
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