Sticky Miso Salmon Bowls

A sweet-savory miso honey–glazed salmon served over rice with crisp vegetables and edamame for a colorful, nourishing bowl.

This miso honey salmon bowl combines tender, caramelized salmon fillets marinated in a sweet-savory blend of miso, honey, soy sauce, and aromatics, then seared and oven-finished until sticky and flavorful. Served over a base of jasmine or brown rice, the bowl is rounded out with fresh edamame, crisp shredded carrots, and a drizzle of optional sesame-soy dressing. Finished with green onions and sesame seeds, it’s a vibrant, well-balanced meal that’s both comforting and nourishing, perfect for an easy weeknight dinner or meal prep.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

For the Salmon & Marinade
2 salmon fillets (6 oz each)
2 tbsp miso paste (white or yellow)
1 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, grated
½ tsp grated ginger

For the Bowl
1 cup cooked jasmine or brown rice (from ½ cup uncooked)
1 cup edamame, shelled (cooked and cooled)
½ cup shredded carrots
1 green onion, chopped
1 tsp sesame seeds

Optional Dressing
2 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp rice vinegar

Preparation

  • Grate the garlic and fresh ginger.
  • In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger to make the marinade.
  • Place the salmon fillets in a dish or zip-top bag and coat evenly with the marinade. Refrigerate to marinate.
  • Cook the rice if not already prepared and set aside.
  • Shell and cook the edamame if needed. Shred the carrots, chop the green onion, and measure the sesame seeds.
  • If using the optional dressing, whisk its ingredients together in a small bowl and set aside.

Cooking

  • Preheat the oven and heat a skillet over medium heat with a light coating of oil.
  • Remove the salmon from the marinade and sear skin-side up until lightly browned.
  • Flip the salmon, spoon some marinade over the top, then transfer the skillet to the oven.
  • Bake until the salmon is cooked through and flakes easily.
  • Warm the rice and edamame if needed.

Serving

  • Divide the rice between bowls. Arrange the edamame and shredded carrots alongside.
  • Place a salmon fillet on top of each bowl.
  • Drizzle with the optional dressing if desired.
  • Sprinkle with green onions and sesame seeds.
  • Serve warm, with extra lime or chili flakes if you like added brightness or heat.