Miso Glazed Salmon Bowls

Why You’ll Love These Miso Salmon Bowls

I’ve been making these copycat Miso Glazed Salmon Bowls on repeat lately and oh my goodness, ya’ll. This may be my FAVORITE way to eat salmon! The textures and flavors all balance perfectly for a healthy dinner recipe that is truly next-level. I’m obsessed, to say the least! Here’s why you’ll love them:

• Sweetgreen Copycat Bowl—Sweetgreen is a restaurant chain that serves healthy meals with bold and delicious flavors. This combo hits all the flavor marks, and I’ve tested it again and again to get it just right!
• So Fast! – The salmon takes about 15 minutes to cook and the cucumber and avocado go on fresh, so these salmon rice bowls are ready to eat in about 20 minutes total time.
• High Protein – 29 grams of protein, so these bowls are filling and nourishing.
• Customizable – You can easily change up the veggies, protein, and spice levels to fit exactly what you like!

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Ingredients in Miso Salmon Bowls

Salmon

• White Miso Paste – Subtle but full of umami flavor, white miso paste is the main flavor component of this tasty bowl. If you want a stronger flavor, you can use red miso paste in place of the white.
• Soy Sauce – Soy sauce adds a saltiness to the salmon that is so good. You can use Tamari for a gluten-free option or coconut aminos for a soy-free option. If you use coconut aminos, I suggest adding 1 teaspoon of salt because it has a much lower salt content.
• Maple Syrup – The glaze gets nice and sticky and caramelized in the oven because of the sweet maple syrup in the mixture. You can substitute with agave or honey if you prefer, and lower the amount if you like things more on the savory side.
• Rice Vinegar – The vinegar gives the glaze the perfect tang and helps break up all the umami and sweetness in the glaze. You can find rice vinegar in the international or Asian food aisle of your grocery store.
• Sesame Oil – Sesame oil is made from toasted sesame seeds and is often used in Asian recipes to bring a rounded full flavor. You will love it in this recipe!
• Salmon – Use wild-caught skinless salmon if you can find it. If you can only find salmon with the skin on, you can easily use a sharp knife to carefully cut the skin off before cutting it into cubes.

Spicy Cashew Sauce

• Cashew Butter – Made from pureed cashews, cashew butter is naturally sweet and rich. If the cashew butter you find has sugar in it, omit the maple syrup in this sauce to avoid it being too sweet.
• Rice Vinegar
• Garlic Powder
• Sriracha – Sriracha is spicy and adds such a delicious flavor to the sauce! Combined with the cashew butter it makes the absolute perfect drizzle for this bowl. Adjust the amount to taste to make it at the spice level you like.
• Maple Syrup
• Water

Bowls

• Rice – I like using Jasmine Rice in most of my bowl recipes. Save time by using the pre-cooked pouches.
• Cucumbers
• Avocado
• Pickled Red Onions
• Sesame Seeds

RELATED: The Ultimate Guide To Salmon

How to Make Miso Glazed Salmon Bowls

1. Make the Miso Glazed Salmon

1. Whisk together the ingredients for the miso glaze and then gently toss the cubed salmon in the glaze.
2. Transfer the salmon to a baking sheet in a single layer and bake for 10 minutes.
3. Turn the oven to broil and broil the pan of salmon for 5-7 minutes until the edges begin to brown and crisp.

2. Whisk the Spicy Cashew Sauce

1. Add all of the sauce ingredients except the water to a bowl, and stir well.
2. Slowly add water and whisk well before adding more water.
3. The cashew butter with freeze up a bit with the water but it will loosen with whisking so be careful not to add too much water.

3. Put it All Together

1. Divide the rice between 4 bowls, add salmon, cucumbers, and avocado. Top with a drizzle of the spicy cashew sauce, and garnish with pickled red onions and sesame seeds.

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Topping Ideas & Veggie Add-Ins

Here are some ingredients you can add that would work well with the flavors of these bowls:

• Jalapenos
• Snow Peas
• Steamed Broccoli
• Chopped Peanuts
• Red Pepper Flakes
• Sriracha
• Chili Crunch
• Shelled Edamame
• Scallions

How to Store Miso Salmon

Store each of the components of this meal separately in airtight containers. Because the rice and salmon need to be warmed for varying amounts of time, and the cucumber, avocado, sauce, and pickled red onions shouldn’t be heated, it’s best to store them separately. You can refrigerate the ingredients for up to 3-4 days!

Reheat the salmon slowly in the microwave in 20-30-second intervals until hot, trying not to overheat it too quickly. It’ll have a better texture and flavor if it isn’t overcooked.

Healthy Bowl Recipes You’ll Love

Love this Miso Salmon recipe? Try these healthy bowls next!

• Fried Tofu Bowls
• Korean Beef Bowls
• BBQ Chicken Rice Bowls
• French Onion Chicken Bowls
• Sweet Chili Chicken Meatball Bowls

More Salmon Recipes to Try

• Salmon Sushi Bake Recipe
• Lemon Basil Pesto Salmon
• Creamy Salmon Pasta Recipe
• Maple Barbecue Salmon Recipe
• 30-Minute Blackened Salmon Tacos