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!

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cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

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!

pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

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.

individual white bowls filled with raw salmon, cooked rice, mushrooms, purple cabbage, dark brown sauces, and seasonings.

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.

marinating salmon filets in a white bowl filled with a dark brown liquid.

stirring shredded purple cabbage in a grey bowl with a fork.

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!

2 white bowls filled with cooked salmon filets, rice, avocado, purple cabbage, mushrooms, and green cilantro.

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
Edamame
Cauliflower rice
Crispy wontons
Green onion
Shrimp
Spinach
Pickled red onions
Carrots
Radishes
Steamed or roasted broccoli

pinterest image with 2 photos of cooked salmon in a pan and a white bowl with cooked salmon, rice, avocado, purple cabbage, mushrooms, and green cilantro.

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.

A white bowl filled with cooked salmon filet, rice, avocado, purple cabbage, mushrooms, and green cilantro sitting on a pink towel.

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?

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!