Looking for a delicious and healthy meal that's packed with flavour? These sesame miso salmon bowls start with succulent salmon fillets marinated in sesame miso sauce and then pan-fried to perfection. They're served over a bed of fluffy rice with roasted sweet potatoes, broccoli, and mushrooms for a complete and satisfying meal.
❤️ Why you'll love this recipe
These salmon bowls are perfect for a quick and easy dinner. They check all the boxes!
- Quick and Easy
Bowl meals became trendy a few years ago. They made so much sense that they've stood the test of time. Combining a grain, a protein and carbs all in one bowl with a delicious marinade or sauce makes a tasty balanced meal.
Do you call them Grain Bowls? Buddha Bowls, Nourish Bowls, Power Bowls? Whatever you call them, dinner bowls like this salmon bowl are a delicious, quick, and healthy way to get dinner on the table fast . . . and clean out the fridge at the same time! Use what you have and be creative!
Try these meals-in-bowls, too!
- Teriyaki Chicken Rice Bowls
- Chicken Fajita Bowl with Cauliflower Rice
- Easy Vegetarian Mediterranean Quinoa Bowl
- Vietnamese Prawn (Shrimp) Noodle Bowl
- Healthy Quinoa Bowl with Spinach Feta and Strawberries
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the key ingredients.
- salmon: I like to use wild sockeye or coho salmon whenever I can, but any species of salmon will work in this recipe.
- sesame miso marinade: I use my popular Sensational Sesame Miso Dressing and Marinade in this recipe to marinate the salmon and to drizzle more on top of the finished dish. It's a delicious mix of white miso, sesame oil, sesame seeds, rice vinegar, honey and olive oil.
- rice: Feel free to use any variety of rice, jasmine rice, brown rice, even wild rice. You can also keep this recipe gluten-free by substituting quinoa for the rice.
- vegetables: I chose sweet potatoes, mushrooms and broccoli for a contrast in taste, colour and texture. I've also made this miso salmon bowl with shiitake mushrooms, sugar snap peas and thinly sliced carrots. Try baby bok choy, edamame beans or red cabbage, too.
- garnish: a few sesame seeds add a little crunch, and thinly sliced green onions complete the dish. A squeeze of fresh lemon from lemon wedges never hurts, either!
🔪 How to make miso salmon bowls
Here's a short overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
You'll start by making the Sesame Miso Marinade. Add the salmon fillets and the marinade to a small baking dish or to a resealable bag and refrigerate for no longer than 30 minutes.
Toss the vegetables in olive oil, sprinkle with salt and pepper and roast them on a sheet pan in the oven for about 20 minutes.
Meanwhile, cook the rice according to package directions.
Next, sear the salmon in a skillet, skin-side down, then flip and sear on the other side. Baste with oil and butter, turn the heat off, and let it rest until it has reached 145°F.
To plate your meals, arrange the bowls starting with the cooked rice. Top it with a salmon fillet and a portion of roasted vegetables. Garnish with sesame seeds, sliced green onions, and a wedge of lemon, then drizzle with sesame miso dressing. Serve hot.
🔁 Possible Variations
If you don't want to turn on your oven, you can simply stir fry the vegetables in a tablespoon of oil in a skillet on the stovetop. Stir frying vegetables that cook very quickly, like sugar snap peas, for example, would be a better choice than roasting.
For another simple simple-to-make salmon recipe with easy clean-up try Miso Glazed Salmon in Foil Packets or this one-pan Mandarin Orange Miso Glazed Salmon. Full of Omega-3 fatty acids for healthy hearts!
👍🏼 Helpful Tips for cooking salmon
Before searing the salmon, score the skin with a sharp knife. Make very shallow cuts about ½ to ¾ of an inch apart. Scoring the skin prevents the salmon from curling up while it's cooking. You'll end up with a beautiful crisp skin, which helps to protect the salmon flesh.
It's very easy to slide the fillet off the skin once it's cooked.
Salmon should be marinated for no longer than 20 to 30 minutes if the marinade contains an acid, like vinegar or lemon juice. If you leave it too long, the acid in the marinade will start to break down the delicate salmon, leaving it mushy and unappealing.
Miso is a fermented soybean paste, used in Japanese cooking for hundreds of years. It gives food an earthy, salty flavour that is sometimes even described as funky.
If you're familiar with umami flavours, (those brothy, meaty savoury tastes) miso is one of those! It's difficult to describe, but it adds rich flavour to recipes, especially to this miso salmon bowl.
🍽 Serving Suggestions
To assemble the rice bowls, divide the cooked rice between two bowls. Top each bowl with a salmon fillet, a serving of the roasted vegetables, and any additional toppings you desire (such as sliced green onions, sesame seeds or sliced or diced avocado). Serve hot. Enjoy these delicious umami flavours!
⏰ Storage Instructions
To store: These miso salmon bowls are best eaten right away, but you can double the recipe and save some for the following day's dinner or lunch. Cover the bowls tightly and refrigerate.
To reheat: Reheat gently in the microwave.
Freeze it: Freeze for up to three months in an airtight container.
🗒 More delicious salmon recipes
When you make this recipe for sesame miso salmon bowls, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Sesame Miso Salmon Bowls
Sesame Miso Marinade and Dressing
- 1 tablespoon sesame seeds
- 2 tablespoons white miso paste
- 2 tablespoons toasted sesame oil or regular sesame oil, or 1 tablespoon of each
- ⅓ cup rice vinegar
- 6 tablespoons olive oil, extra virgin
- 1 tablespoon honey
- ½ teaspoon sea salt
Miso Salmon Bowls
- 2 4 oz. wild salmon fillets
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup rice, *any variety, cooked according to package directions.
- 1 cup broccoli florets
- 1 large carrot, thinly sliced
- 4 oz. cremini mushrooms, or shiitake mushrooms (about 1 cup)
- 1 - 2 medium green onions, thinly sliced
- 1 tablespoon sesame seeds, either white or black
- lemon wedges, optional
- sea salt and pepper, to taste
Sesame Miso Marinade
- Toast sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they just begin to darken and become fragrant, remove from heat immediately and transfer to a small plate to cool.In a small jar, whisk the remaining ingredients until well combined. Add the toasted sesame seeds.
Miso Salmon Bowl
- Combine salmon fillets and ½ cup of sesame miso marinade in a container or resealable bag. Refrigerate for up to 30 minutes.
- Preheat oven to 400°F.
- Cut vegetables into similarly-sized bite-sized pieces. Top with a tablespoon of olive oil, sprinkle lightly with sea salt and pepper and arrange in a single layer on a baking sheet. Roast for 20 minutes, turning once part way through, until vegetables are tender.
- Meanwhile, cook rice according to package directions.
- Lightly score the skin size of the salmon fillets to prevent them from curling up while they're cooking. Sprinkle with sea salt and pepper.
- Heat a skillet over medium-high heat. Add the remaining tablespoon of oil to the hot pan. Lay the salmon fillets skin-side down in the hot oil. Once the skin side has turned a light golden brown, use a fish turner to flip the fillets over. Add a tablespoon of butter to the pan. Spoon the melted butter over the fillets, turn the heat off and let the salmon rest in the pan for about 6 minutes or until it has reached an internal temperature of 145°F. when measured with an instant-read meat thermometer.
- Plate your bowls. Start with a bed of rice, then arrange the salmon fillets and vegetables attractively in the bowls. Sprinkle with sesame seeds and green onions. Add a squeeze of lemon and optional sliced avocado. Drizzle all with more sesame miso marinade and serve immediately.