If you’re looking for a simple, flavorful Japanese salmon dish, my Miso Salmon Bowl is just what you need! This easy recipe features tender salmon marinated in a rich miso blend and baked to perfection, served over a hearty bed of rice. It’s a delicious and satisfying meal that’s perfect for any day of the week—trust me, you’ll want to make this one again and again!
Why I Love This Recipe
I absolutely love this Miso Salmon Bowl because it’s one of those recipes that brings the flavors of Japan into your kitchen in a way that’s both simple and satisfying! It’s a main course featuring Miso Salmon, baked to perfection, and served over fluffy rice. The miso gives the salmon a savory depth of flavor that pairs perfectly with the rice!
This dish is ideal for anyone looking for a healthy, easy-to-make meal with minimal prep, and it’s great for meal prepping too! The marinade can be made in batches and frozen, so you can enjoy this delicious bowl whenever you want. If you’ve tried my Teriyaki Salmon Rice Bowl, you’ll know just how incredible a rice bowl with marinated salmon can be! Trust me, once you try this, it’ll be a new favorite!
Ingredients
Ingredients
- 1/2 lbs Salmon – skinless and boneless salmon fillets.
- 2 tbsp Miso – awase brown Miso works best. Used as the base of the marinade.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- 2 tsp Sweetener – use your preferred sweetener.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 2 Cups Rice – fresh white rice or rice of choice such as brown or jasmine.
- 1/2 Stalk Green Onion – fresh chopped green onion scallions.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. We recommend using Awase Miso for this sauce.
🍶 Mirin Note
While Mirin, can be used to make miso sauce, we’ve modified this recipe to accommodate areas where mirin might not be readily available by adjusting the amounts of sake and sweetener used instead.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Pat the salmon dry with a paper towel and cut it into 1-inch thick slices. Place the slices into a ziplock bag.
Step 2 In a small bowl, combine miso, Japanese sake, soy sauce, and sweetener. Pour the marinade into the ziplock bag, seal it, and refrigerate for 24-96 hours to marinate.
💡 Marinating Pro Tip
For optimal flavor, marinate the salmon fillets for the full 96 Hours.
Step 3 After marinating, rinse off any excess marinade and pat the salmon dry with a paper towel. Place the salmon on a silicone baking mat or a baking sheet lined with parchment paper. Bake at 425°F for 8 minutes.
🌡 Internal Temperature Check
Bake the salmon until it reaches an internal temperature of 145°F for optimal doneness.
Step 4 Serve the miso salmon over a bowl of rice and garnish with chopped green onions.
Recipe Variations
For a variation, swap the salmon with sablefish or black cod to make Miso Black Cod. This version delivers the same rich, flavorful experience you’d get at high-end restaurants like Nobu, but at a much more affordable price.
Pairing Recommendations
For the perfect accompaniment, pair the salmon bowl with simple Japanese-style sides like a Vegetable Stir Fry or a refreshing Cabbage Salad. You can also add a warm bowl of Miso Soup or Cream Corn Soup to complete your meal.
Frequently Asked Questions
How long should I marinate the salmon for the best flavor?
For the best flavor, marinate the salmon for up to 96 hours. However, if you're short on time, marinating it for 24 hours will still give you great results.
What type of miso is best for marinating salmon?
I recommend using brown awase miso for the most balanced and flavorful results. It adds a depth of taste that pairs perfectly with salmon.
Can I make the miso marinade in bulk and store it for later use?
Yes, absolutely! After marinating, you can place the salmon directly in the freezer with the marinade. When ready to use, just defrost it by placing it in warm water.
Storage Tips
To store leftovers, place the baked salmon in an airtight container in the fridge, where it will keep for 5-7 days. For long-term storage, after marinating the salmon for 24-96 hours, place it directly in the freezer in the marinade. To defrost, simply place it in warm water.
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Watch How To Make It
Miso Salmon Bowl
Ingredients
- 1/2 lbs Salmon Fillet skinless
- 2 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tsp Sweetener
- 1 tbsp Soy Sauce
- 2 Cups Rice
- 1/2 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Pat the salmon dry with a paper towel and cut it into 1-inch thick slices. Add the slices to a ziplock bag.
- In a small bowl, mix miso, Japanese sake, soy sauce, and sweetener. Pour the marinade into the ziplock bag, seal it, and refrigerate for 24-96 hours.
- Once marinated, rinse off the excess marinade and gently pat the salmon dry. Arrange the salmon on a silicone baking mat or a baking sheet lined with parchment paper. Bake at 425°F for 8 minutes.
- Serve the baked miso salmon over rice and top with chopped green onions for garnish.
Nutrition
*Values Based Per Serving
