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High protein miso salmon bowl

High Protein Miso Salmon Bowl

This high protein miso salmon bowl is quick, healthy, and packed with flavor. Tender salmon glazed with sweet and savory miso sauce sits on a bed of fluffy rice with fresh vegetables like broccoli, carrots, and avocado. Perfect for a filling weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salmon glaze:
  • 2 salmon fillets 6–7 oz each
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon grated ginger
For the bowls:
  • 2 cups cooked rice white, brown, or jasmine
  • 1 cup steamed broccoli or green beans
  • 1 small carrot shredded
  • ½ avocado sliced
  • 1 teaspoon sesame seeds
  • 1 green onion sliced
Optional toppings:
  • Pickled ginger
  • Radish slices

Method
 

Prepare the miso glaze:
  1. In a small bowl, mix miso paste, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Whisk until smooth.
Marinate the salmon:
  1. Brush the glaze over the salmon fillets. Let them sit for 15–20 minutes.
Cook the salmon:
  1. Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Bake for 12–15 minutes until flaky. Optionally, pan-sear skin-side down for 2–3 minutes first for extra crisp.
Prepare the bowls:
  1. Cook rice according to package instructions. Steam vegetables until tender but still vibrant.
Assemble the bowl:
  1. Put rice in a bowl. Top with salmon, vegetables, and avocado slices. Drizzle leftover glaze on top. Sprinkle sesame seeds and green onions. Add optional pickled ginger or radish if desired.

Notes

  • Use white miso for a mild sweet flavor. Red miso can be stronger if you prefer bold taste.
  • Leftover glaze can be drizzled over rice for extra flavor.
  • Substitute quinoa or cauliflower rice for rice if you want a lighter version.
  • Can be prepped ahead: keep rice and veggies separate until serving.