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Easy Miso-Glazed Salmon Dinner Bowl Recipe for Quick Healthy Meals

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A quick and wholesome miso-glazed salmon dinner bowl featuring tender salmon with a sweet-savory miso glaze, served with rice and fresh steamed vegetables. Perfect for busy weeknights or healthy meals that impress.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on recommended
  • 3 tablespoons miso paste (white or yellow)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (low-sodium recommended)
  • 1 teaspoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil (optional but recommended)
  • 4 cups cooked rice (brown or jasmine)
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the miso glaze: In a medium mixing bowl, whisk together miso paste, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth and glossy. Add a splash of water if too thick.
  2. Pat salmon fillets dry with paper towels. Score the skin lightly and season both sides with salt and pepper. Let rest for 5 minutes.
  3. Cook rice according to package instructions (about 20 minutes). Fluff with a fork and keep warm.
  4. Steam broccoli florets and carrots until just tender but still crisp (about 4-5 minutes). Slice cucumber thinly.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Add a teaspoon of oil and place salmon skin-side down. Cook without moving for 4-5 minutes until skin is crisp. Flip and cook 2-3 minutes until salmon reaches 145°F (63°C).
  6. Lower heat to medium-low. Spoon miso glaze over salmon and let it bubble and thicken for 1-2 minutes, being careful not to burn the glaze.
  7. Assemble bowls by dividing cooked rice among four bowls. Arrange steamed broccoli, carrots, and cucumber around salmon fillet. Sprinkle with green onions and toasted sesame seeds.
  8. Serve immediately while warm. Optionally add a wedge of lime or extra soy sauce.

Notes

Patting the salmon dry is essential for crispy skin. Control heat carefully to avoid burning the miso glaze. Rest salmon 2-3 minutes after cooking to lock in juices. For gluten-free, use tamari instead of soy sauce. Miso glaze can be made a day ahead and stored in the fridge. Leftovers keep well for up to 2 days; reheat salmon gently in a skillet.

Nutrition

Keywords: miso-glazed salmon, salmon dinner bowl, healthy salmon recipe, quick dinner, miso glaze, easy salmon recipe, weeknight dinner, healthy meals

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