This easy-to-make miso glazed salmon bowl is one of my go-to lunches or dinner that promises big on flavor. Made with cubed salmon seared in a cast iron skillet and coated in a savory miso glaze. Salmon is paired with steamed rice and perfectly charred cabbage. Absolutely delicious!
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Miso Glazed Salmon Bowl
Weeknights call for east and flavorful meals and this miso glazed salmon bowl fits the bill. When eaten with charred cabbage and jasmine rice, this bowl feels like a home run of flavors.
Why This Miso Salmon Rice Bowl Works
- Great for weeknight eats. Easy in prep and hits hard in flavor.
- Balanced meal. This salmon bowl recipe checks the boxes in protein, veggies and starch. A little bit of everything to keep you feeling satiated.
- Makes for great leftovers. Meal preppers, this one’s for you! Miso salmon glazed bowls makes for great next-day eats.
Ingredients You Will Need
What I love most about this miso salmon bowl is the layers of flavors that compliment one another. The miso glaze is savory, salty and pairs deliciously with charred cabbage and rice.
- Miso glaze – Soy sauce, sake, mirin, white miso, garlic, sugar, flour and water make up the miso glaze that coats the salmon cubes, making for a salty, umami-rich sauce that can also be topped on the charred salmon and rice. See below photo for miso glaze ingredients used for this recipe.
- Salmon – You will need about one pound of salmon fillets (skinless) cut into 2 inch cubes.
- Green cabbage – One small head cut into wedges that will then be cooked in a cast iron skillet until charred on both sides. Cabbage is sliced into wedges just before cooking then cut into bite-sized pieces just before serving.
- Steamed rice – Fragrant jasmine rice is loaded into a bowl and topped with charred cabbage and salmon, soaking up the savory miso glaze.
- Toasted sesame seeds – For garnish.
What is Miso?
Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.
Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough, sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.
What Type of Miso Should You Use for This Recipe?
There are many types of miso, from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor. Flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.
For this recipe, I go for white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter (see photo above). The flavor profile of white miso is slightly sweet and nutty, which is ideal for this grilled corn recipe. See here for the miso I use to for this recipe, which can be found at most Japanese or Asian markets.
How to Make This Miso Salmon Glazed Bowl
I’m not contesting that the miso salmon is the star of the show, but I wanna go into the charred cabbage for just a second.
Whenever I make bowls like these that consist of a protein, starch and vegetable, I always fixate on which vegetable to go with. The vegetable of choice should highlight the entire dish and compliment the flavors and charred cabbage does the trick. On its own, charred cabbage is delicious, but when paired with miso salmon and miso glaze–wowie.
The key to getting perfectly charred cabbage is by using the appropriate cookware, which in this case, is achieved by using a cast iron skillet.
Now let’s get into the how-to:
- Make the miso glaze. Start by adding soy sauce, sake, mirin, white miso, garlic, sugar, and water to a bowl. Whisk then set aside.
- Slice cabbage into wedges. This will ensure and encourage char on each side of cabbage. Add wedges to an oiled and scorching hot cast iron. Leave on its side for 4 to five minutes or until charred to desired preference. Flip to the other side and repeat. Season charred side with kosher salt. Once fully cooked cut cabbage into bite-sized pieces using kitchen scissors. Discard the core, remove from cast iron and cover.
- Cube salmon and sear. Add to oiled cast iron. Cook for 2 minutes, flip and cook for 1 minute and repeat on all sides until salmon is slightly pink in the middle.
- Add miso sauce to cast iron. Then cook until sauce is reduces into a glaze. Spoon atop salmon and remove from heat.
- Serve in bowls layered with steamed rice, charred cabbage, miso glazed salmon. Garnish with toasted sesame seeds.
How to Tell if Salmon is Cooked Perfectly
Cook salmon on one side for 2 minutes then flip and cook for 1 minute. Once salmon pieces are only slightly pink in the middle and salmon begins to gently separate proceed with adding the miso glaze.
Salmon will continue to cook for a bit more while the miso glaze reduces.
How Long Does Miso Salmon Last?
When stored in the refrigerator and in an air-tight container, miso salmon with rice can last up to 4 days.
More Recipes with Fish
If you love this simple tuna tartare recipe, then you may also like these favorites:
Loving This Miso Salmon Bowl Recipe?
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Miso Glazed Salmon Bowl
- ½ tablespoon reduced sodium soy sauce
- 1½ tablespoons sake, Junmai sake
- ½ tablespoon mirin
- ½ tablespoon white miso
- ½ tablespoon sugar
- ¼ teaspoon flour
- 1 tablespoon water
- 1 garlic clove, grated
- ½ small head green cabbage, cut into wedges, core intact
- Avocado oil
- Kosher salt, to taste
- 1 pound salmon fillet, skinned and cut into 2 inch cubes
- Avocado oil
- Steamed rice
- Add soy sauce, sake, mirin, white miso, garlic, sugar, and water to a bowl and whisk until ingredients are well incorporated. Set aside.
- Slice cabbage into wedges. This will ensure and encourage char on each side of cabbage. Add wedges to an oiled and scorching hot cast iron. Leave on its side for 5 to 6 minutes or until charred to desired preference. Flip to the other side and repeat. Season charred side with kosher salt. Once fully cooked cut cabbage into bite-sized pieces using kitchen scissors. Discard the core and remove cabbage from cast iron and cover to keep warm.
- Wipe cast iron to remove bits of cabbage, then place back on the stove over medium-high heat. Add enough avocado oil to coat the bottom. Cube salmon and add to oiled cast iron. Cook for 2 minutes, flip and cook for 1 minute and repeat on all sides until salmon is slightly pink in the middle.
- Add miso sauce to cast iron and lower heat. Cook until sauce is reduces and thickens. Spoon atop salmon and remove from heat.
- Serve immediately; serve in bowls layered with steamed rice, charred cabbage, miso glazed salmon. Garnish with toasted sesame seeds.