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

Preparing the Marinade
In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 grated garlic clove, and ½ teaspoon grated ginger until smooth and well combined.

Marinating the Salmon
Place 2 salmon fillets (6 oz each) in a shallow dish and coat them evenly with the marinade. Let them sit for about 15–30 minutes to absorb the flavor.

Cooking the Salmon
Preheat your oven to 400°F or heat a skillet over medium heat. Cook the salmon for about 10–12 minutes in the oven, or 3–4 minutes per side in a skillet, until the fish is cooked through and flakes easily.

Preparing the Bowl
In a bowl, add 1 cup cooked jasmine or brown rice (from ½ cup uncooked) as the base. Arrange 1 cup cooked and cooled shelled edamame, ½ cup shredded carrots, and 1 chopped green onion around the rice.

Making the Optional Dressing
In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon honey, and 1 teaspoon rice vinegar until combined.

Assembling and Serving
Place the cooked salmon over the rice and vegetables. Drizzle with the optional dressing if desired, then sprinkle with 1 teaspoon sesame seeds. Serve immediately while warm.