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
Ingredients
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
Instructions
Make the Marinade
Whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
Marinate the Salmon
Place salmon in a dish or zip-top bag. Coat with marinade and refrigerate 15–20 minutes.
Cook the Salmon
Preheat oven to 375°F (190°C). Heat a skillet over medium, add a little oil, and sear salmon skin-side up for 2–3 minutes until browned. Flip, spoon some marinade on top, then transfer skillet to the oven. Bake 6–8 minutes until cooked through and sticky.
Prepare the Bowl Base
Divide cooked rice into two bowls. Arrange carrots and edamame around the rice.
Make the Optional Dressing
Mix soy sauce, sesame oil, honey, and rice vinegar. Drizzle over vegetables if desired.
Assemble & Garnish
Place salmon on top of each bowl. Sprinkle with green onions and sesame seeds.
Serve
Enjoy warm, with extra lime or chili flakes if you’d like extra punch.
Whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Place salmon in a dish or zip-top bag. Coat with marinade and refrigerate 15–20 minutes.
Preheat oven to 375°F (190°C). Heat a skillet over medium, add a little oil, and sear salmon skin-side up for 2–3 minutes until browned.
Flip, spoon some marinade on top, then transfer skillet to the oven. Bake 6–8 minutes until cooked through and sticky.
Divide cooked rice into two bowls. Arrange carrots and edamame around the rice.
Mix soy sauce, sesame oil, honey, and rice vinegar. Drizzle over vegetables if desired.
Place salmon on top of each bowl. Sprinkle with green onions and sesame seeds.
