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Japanese
Miso Glazed Salmon Bowl
25 min total10 prep15 cook2 servings560 cal
PescetarianFlexitarianClassicContains fishContains soy
Salmon fillets are brushed with a sweet-savory miso glaze and roasted until caramelized, then served over steamed rice with tender broccoli. This Japanese-inspired bowl balances rich fish, nutty sesame oil, and simple vegetables in one satisfying dinner.
Ingredients
meat
- 300 gsalmon fillets
pantry
- 2 tbspmiso paste
- 150 grice
- 1 tspsesame oil
- 1 tbspsoy sauce
- 1 tbsphoney
- 1 tspsesame seeds
produce
- 200 gbroccoli
Steps
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Rinse the rice under cold water, then combine it with 300ml of water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until tender.
- While the rice cooks, whisk together the miso paste, soy sauce, and honey in a small bowl until smooth.
- Pat the salmon fillets dry with paper towels and place them on the lined baking sheet.
- Brush the miso glaze evenly over the top of each salmon fillet.
- Roast the salmon for 10–12 minutes, until it flakes easily and reaches 63°C (145°F) at the thickest part.
- While the salmon roasts, cut the broccoli into florets and steam in a covered saucepan with an inch of water for 4–5 minutes until bright green and fork-tender.
- Fluff the cooked rice with a fork and divide it between two bowls.
- Top each bowl with a salmon fillet and steamed broccoli, then drizzle with the sesame oil.
- Sprinkle the sesame seeds over the top and serve immediately.
Tips
- Pat the salmon completely dry before glazing so the miso caramelizes instead of steaming.
- Broil the salmon for the last minute or two if you want a deeper caramelized crust on the glaze.
- Steam the broccoli just until bright green and fork-tender to keep it from turning mushy.
- An instant-read thermometer should read about 63°C (145°F) at the thickest part of the salmon for a moist, flaky finish.
