Marinated in a savory and sweet miso glaze, these Pan-Seared Miso Salmon Rice Bowls are loaded with tender salmon, marinated cabbage, hearty sauteed vegetables, and brown rice. Serve them for lunch or dinner for a flavorful and healthy Asian-inspired meal!Jump to Recipe
Pan-seared glazed salmon bowls
There’s something special about a loaded grain bowl. Whether it’s the layers of raw fish and crisp vegetables in a Sushi Poke Bowl or the zesty ground beef in a Healthy Taco Bowl, these filling meals always have so much to offer!
It’s why I love these Pan-Seared Miso Salmon Rice Bowls so much. Each bite is layered with tender pan-seared miso-glazed salmon, sauteed mushrooms, marinated cabbage, and fresh toppings. Plus, they’re completely versatile and make for a delicious family dinner or filling weekday lunch.
You’re going to love these tasty salmon bowls! They’re:
- Loaded with Asian-inspired flavors.
- Perfect for dinners, lunches, and meal prep.
- Completely versatile! Make them with any grain you love and all of your favorite toppings.
Miso salmon bowl ingredients
- Salmon – This recipe uses enough salmon to feed a family, but you can easily make more for meal prep or store the leftovers in the fridge for a few days.
- Miso glaze – Flavor your salmon the right way with a miso glaze. Made from miso paste, hot sauce, honey, soy sauce, and rice vinegar, the flavors soak into the salmon filets for a boost of earthy, tangy flavors.
- Cabbage – I like the look of purple cabbage, but you can use green if that’s what you have at home.
- Honey lime marinade – Marinating cabbage in a zesty mix of honey, lime juice, salt and sesame oil breaks down its tough and bitter texture. Plus, it infuses layers of tangy flavors!
- Shiitake mushrooms – Any kind of mushroom will work here. They’re sauteed quickly before being plated with the salmon.
- Brown rice – Or use your favorite grain, cauliflower rice, or leafy greens instead.
- Toppings – Top your bowl with fresh vegetables, sesame seeds, or chopped nuts to complete the meal.
How to make salmon bowls
- Marinate the salmon: Mix the miso glaze ingredients together in a shallow dish. Place the salmon filets in the dish skin side up and let them marinate while you prepare the cabbage.
- Marinate the cabbage: Toss the cabbage in a bowl with the marinade ingredients. Let it sit and tenderize while you prepare the rest of the recipe.
- Saute the vegetables: Saute the mushrooms in the hot pan until they’re soft and tender.
- Pan-sear the salmon: Heat some oil in a skillet over medium-low heat. Place the salmon filet skin side down to sear for a few minutes, then flip to cook the other side. Transfer the cooked filets to a plate.
- Assemble and enjoy: Divide the cooked rice between bowls and top each one with salmon and mushrooms. Add your desired toppings and enjoy!
Salmon bowl add-ins
Craving a fuller salmon bowl? All of these extra toppings play well with the earthy, zesty flavors:
- Ahi tuna
- Salmon sashimi
- Cauliflower rice
- Crispy wontons
- Green onion
- Pickled red onions
- Steamed or roasted broccoli
What to serve with miso salmon bowls
Start the meal with a cucumber salad, shishito peppers, or pickled vegetables for a refreshing appetizer. The bowls are pretty filling on their own, but you can always serve them next to keto baked meatballs, grilled shrimp, sauteed broccolini, or zucchini salad to make the meal complete.
Frequently asked questions
What side of salmon do you sear first?
Always start by searing a salmon filet skin side down. The skin is tough, meaning it can withstand high heat right off the bat and you won’t run the risk of burning the filet.
How can you tell salmon is done cooking?
The finished salmon filet will go from a pink color to opaque on the outside and slightly pink on the inside. According to Bon Appetit, the salmon should separate slightly from the white strips of fat when you squeeze both sides. If it flakes too much or crumbles, that means it’s overdone.
Can it be made gluten-free?
All you have to do is swap the soy sauce for gluten-free tamari to make these salmon bowls gluten-free.
How long does miso salmon last?
The leftover cooked salmon will stay fresh for 3 to 4 days when stored in an airtight container in the fridge.
Hungry for more flavorful salmon recipes?
- Creamy Garlic Tuscan Salmon
- Keto Baked Crusted Salmon
- Smoked Salmon Eggs Benedict
- Sesame Ginger Baked Salmon
If you give these Pan-Seared Miso Salmon Rice Bowls a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!
Pan-Seared Miso Salmon Rice Bowls
- 1 lb salmon filet skin on, cut into 4 portions
- 2 tbsp avocado oil divided
- 2 tbsp sesame oil divided
- 2 cups cooked brown rice cooked and divided or use cauliflower rice
- 4 oz shiitake mushrooms or use your favorite mushrooms
- 1 large avocado sliced or cubed
- 4 tbsp cilantro torn
- ¼ tsp kosher salt
- ½ tbsp sesame seeds divided
Miso glaze for salmon
Miso glaze for salmon
- In a bowl, mix all ingredients together and marinate salmon filet in it while you prep the rest of the ingredients.
- In another bowl, mix lime juice, salt, honey and 1 tablespoon sesame oil, mix well, add red cabbage, toss and let it sit while you prep the rest of the ingredients.
- Heat a non-stick pan to medium-high heat, add 1 tbsp avocado and 1 tablespoon of sesame oil, mushrooms, and ¼ teaspoon of salt, sauté for 3-4 minutes. Remove to a plate.
- In the same pan, drizzle in the remaining 1 tablespoon of avocado and sesame oil, heat it up over medium-low heat, and add the marinated salmon (skin side down), cook it for 2-3 minutes then turn and cook again for 2-3 minutes. Once done, remove to a plate.
- Once everything has been cooked, you are ready to assemble your bowls. In each bowl, divide the cooked rice, place the salmon on top, and spread the rest of the toppings around. In the end, sprinkle with sesame seeds.