This post may contain affiliate links. Read our privacy policy.
These Miso Salmon Bowls include tasty additions like brown rice, cherry tomatoes, and edamame for a complete meal! Saucy crispy salmon bites are the star of the show in this healthy dinner recipe.
To say the sauce in these Miso Salmon Bowls is sensationally slurpable is the understatement of the century!
It is infused with a balance of sweet, savory, tangy flavors on account of miso paste, garlic, ginger, pure maple syrup (and more), and brings this dish to life!
I have a feeling you are going to love it so much that you’ll want to make it as a sauce or marinade for all sorts of applications!
The best part about making a bowl recipe like this is that you can change up the additions to customize it to your heart’s content, and enjoy it throughout the year using seasonal produce.
If you love the concept behind this meal, also try my Crispy Bang Bang Salmon Bites Bowls! They are a reader favorite and involve an incredible sauce.
Let’s discuss the simple ingredients for this amazing miso salmon recipe!
Ingredient Notes:
Fresh Salmon: The main ingredient in this easy dinner recipe is fermented soybean paste, known as miso! Pick up your favorite kind of salmon. I like using fatty salmon, like wild-caught King salmon or Atlantic salmon.
Sockeye salmon works too, but generally tastes fishier and is less tender due to the lower fat content.
White Miso Paste: Miso provides a rich umami flavor. It also contributes some salt content and is the majority of the flavor in the easy sauce. You can use other types of miso too, like brown miso or red miso paste. Just know that the flavor of each kind varies.
If you can’t spot it at your local grocery store, most Asian grocery stores carry it. It is found in a refrigerated section, typically in the section of the store.
Rice Vinegar: Provides some tanginess for a little sour action.
Liquid Aminos or Soy Sauce: More umami flavor! The combination of soy sauce and miso are what make the flavors of this easy salmon recipe pop!
Pure Maple Syrup: A touch of sweetness counterbalances the savory flavors to round out the flavor profile. Feel free to use brown sugar instead.
Sriracha (optional): While sriracha is entirely optional, I love the subtle kick of spice it adds. Use more for a spicier result, or omit it altogether for a mild main dish.
Fresh Garlic: A POW of savory freshness comes from garlic. Adjust the amount to your personal taste.
Fresh Ginger: The flavor of fresh ginger is impossible to replicate in any other way! It brings a subtle heat and adds a Thai essence to the meal.
For the Bowls:
Cooked White Rice or Brown Rice: Choose your base for the bowls, whether that is cooked brown rice, white rice, or salad greens.
Edamame: Bringing poppy texture, some plant-based protein and fiber, shelled edamame adds a lovely textural element to the bowls.
Cherry Tomatoes: I love the sweet and tangy pops of juiciness from cherry tomatoes. Skip them or replace them with a different vegetable, like shredded red cabbage, avocado, pickled vegetables, etc.
Sauces: I like drizzling the bowls with liquid aminos (or soy sauce), lime juice, and sriracha. If you love a good miso sauce, double the sauce recipe and save half of it for drizzling over the bowls.
Sesame Seeds: If you enjoy a little sesame crunch, sprinkle some on!
Recipe Adaptations:
- Mix up the bowl additions according to your personal taste and what is in season. You can add roasted or steamed vegetables like broccoli, green beans, snap peas, carrots, bok choy, etc. Toss in some kimchi or sauerkraut for added flavor!
- Double the miso sauce that’s used on the salmon to drizzle over the bowls too. It can also be used as a marinade for chicken, pork, and other kinds of fish.
- If you enjoy the flavor of sesame oil, you can use it either for cooking the salmon or as an addition to the miso marinade.
- Garnish the bowls with chopped green onion or pickled red onions if you’d like.
How to Make Miso Salmon Bowls:
Before preparing the salmon, make any additions you plan on using in the bowls. For instance, cook the rice and prep any veggies.
Remove the salmon filets from their packaging and place them on a cutting board. Use paper towels to pat off any excess moisture. Use a sharp knife to cut the salmon fillets into bite-sized chunks, leaving the salmon skin on.
Use a sharp knife to cut the salmon into small bite-sized pieces. (Note: See recipe tips below if you’d like to skip this step).
Transfer all of the ingredients for the miso sauce to a small bowl or a measuring cup and mix well until combined.
Heat a large skillet over medium-high heat and add enough cooking oil, such as avocado oil, to generously coat the surface. Wait for a few minutes for the oil to heat up.
Transfer the chopped salmon cubes to the hot pan and use a rubber spatula to spread them into a single layer, providing space in between the pieces. If you can, arrange the salmon skin side down.
Allow the salmon to cook for 3 to 4 minutes undisturbed before adding the sauce and giving everything a gentle stir.
The sauce will sizzle, so use a splatter screen on top to prevent any splattering. Once the sauce is incorporated into the salmon, allow it to sit and cook for another 3 to 4 minutes before stirring again.
Continue cooking and stirring until the salmon turns light pink and opaque and reaches an internal temperature of 145 degrees F. You can insert a meat thermometer into a few of the larger pieces of cooked salmon to spot check for temperature.
Load up your bowls with cooked brown rice, miso salmon bites, edamame, and cherry tomatoes (or any other bowl additions). Give everything a drizzle of soy sauce, lime juice, and/or sriracha, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Tips
- You can leave the salmon in whole filets rather than cutting them into small chunks. Simply follow my Crispy Skillet Salmon and add the sauce at the end of cooking to coat the salmon. Or, make my Go-To Crispy Salmon in the oven and coat the salmon fillets with the sauce before putting them in the oven.
- If you love saucy bowls, double the marinade and use it to drizzle over the bowls just before serving.
- Prefer to cook in the air fryer? Marinate the salmon in the miso marinade for 1 hour, then transfer to the air fryer basket in a single layer. Air fry at 400 degrees F for 8-12 minutes, until cooked through.
And that’s it! The next time you’re craving salmon for dinner, try out this easy bowl recipe! Drop a comment below letting me know your favorite bowl additions too!
The miso glazed salmon makes an impressive main dish for busy evenings and will surely please my fellow fish and seafood lovers. It’s the perfect healthy meal any night of the week’!
If you love making big bowls of food for your weeknight dinners, also try these reader favorites.
More Bowl Recipes:
- Soy-Ginger Ground Turkey Bowls
- Korean BBQ Chicken Rice Bowls
- Copycat Chipotle Burrito Bowls
- Thai Chicken and Cabbage Bowls
Miso Salmon Bowls
Ingredients
- 4 salmon filets, about 1.5 lbs
- 4 Tbsp white miso
- 2 Tbsp rice vinegar or fresh lime juice
- 2 Tbsp liquid aminos, tamari, or soy sauce
- 2 Tbsp pure maple syrup
- 2 tsp sriracha, optional
- 3 cloves garlic, minced
- 2 tsp fresh ginger, peeled and grated
For the Bowls:
- 4 cups cooked brown rice, or white rice
- 3 cups shelled edamame
- 3 cups cherry tomatoes
- Sesame seeds
- Sauces*
Instructions
- Before preparing the salmon, make any additions you plan on using in the bowls. For instance, cook the rice and prep any veggies.
- Remove the salmon filets from their packaging and place them on a cutting board. Use paper towels to pat off any excess moisture. Use a sharp knife to cut the salmon fillets into bite-sized chunks, leaving the salmon skin on.
- Use a sharp knife to cut the salmon into small bite-sized pieces. (Note: See recipe tips below if you’d like to skip this step).
- Transfer all of the ingredients for the miso sauce to a small bowl or a measuring cup and mix well until combined.
- Heat a large skillet over medium-high heat and add enough cooking oil, such as avocado oil, to generously coat the surface. Wait for a few minutes for the oil to heat up. Transfer the chopped salmon cubes to the hot pan and use a rubber spatula to spread them into a single layer, providing space in between the pieces. If you can, arrange the salmon skin side down.
- Allow the salmon to cook for 3 to 4 minutes undisturbed before adding the sauce and giving everything a gentle stir. The sauce will sizzle, so use a splatter screen on top to prevent any splattering. Once the sauce is incorporated into the salmon, allow it to sit and cook for another 3 to 4 minutes before stirring again. Continue cooking and stirring until the salmon turns light pink and opaque and reaches an internal temperature of 145 degrees F. You can insert a meat thermometer into a few of the larger pieces of cooked salmon to spot check for temperature.
- Load up your bowls with cooked brown rice, miso salmon bites, edamame, and cherry tomatoes (or any other bowl additions). Give everything a drizzle of soy sauce, lime juice, and/or sriracha, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
