family friendly meal

Pan-Seared Miso Salmon Rice Bowls

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!

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5 from 3 votes

Pan-Seared Miso Salmon Rice Bowls

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Keyword: asian, asian salmon, date night, dinner, easy meal, healthy salad, lunch, miso, rice, salmon, weeknight dinner

Servings: servings

Calories: 612kcal

Author: Lena Gladstone

Ingredients

Salmon

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

2 tbsp white miso paste
1 tsp sriracha sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil

Marinated Cabbage

2 cups purple cabbage finely shredded
2 tbsp lime juice
1 tbsp sesame oil
1 tsp honey
½ tsp kosher salt

Instructions

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.

Marinated Cabbage

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.

Salmon

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.

Nutrition

Easy Bread Flour Pizza Dough

by lena

This Easy Bread Flour Pizza Dough recipe quickly comes together using just 5 ingredients. The best choice for Italian-style pizza, bread flour always produces light, chewy, and irresistibly soft homemade pizza dough. You’ll never go back to all-purpose flour again!

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3 balls of raw bread dough next to a striped dish towel

Easy Homemade Pizza Dough

Making homemade pizza dough using bread flour is easy and so delicious! My Easy Bread Flour Pizza Dough recipe can be tackled by anyone; from experienced bakers to average home cooks! All you need are 5 ingredients and a little bit of time.

Light and finely ground bread flour is the supreme choice when it comes to creating a soft and chewy pizza dough from scratch. Compared to thick and heavy homemade pizza dough usually made with all-purpose flour, you’ll find the results from this recipe to be much more appetizing, lighter, and softer (so you can eat more pizza!).

This is the best homemade pizza crust recipe to always keep in your back pocket. It stores well in the fridge or freezer so you can always be prepared when it’s your turn to host make-your-own-pizza nights or use it to make fresh Dinner Rolls and indulgent Khachapuri (Georgian Cheese Bread).

What Flour Is Best For Pizza Dough?

There are endless amounts of flours available nowadays – all-purpose, bread, cake, almond, oat flour… the list goes on! To make the best homemade pizza dough, you have to choose wisely.

When making homemade pizza dough, Tipo “00” Extra Fine Bread Flour is the best you can use. “00” flour is so finely ground and produces a pizza crust that’s airy, chewy, and soft. This flour also gives the finished crust an 11-12% gluten level which keeps it from being overly heavy or dense. But if you can’t find it or don’t want to order the flour online, grab a bag of Bob’s Red Mill Bread flour at your local grocery store or order some online.

individual white bowls with flour, yeast, salt, and oil

Homemade Pizza Dough Ingredients

Bread flour – Using the right kind of flour is more important than you may think! Go for a high quality bread flour, like Tipo “00” Extra Fine Bread Flour. All purpose flour has a higher percentage of gluten whereas bread flour is finely ground and has a lower gluten percentage, producing a lighter and softer homemade pizza dough.
Active dry yeast – This is the type of yeast that needs to be bloomed before making the dough to ensure it’s alive. If you’re new to baking with yeast, feel free to use Instant Yeast instead. It’s easier to use but you won’t be able to tell if it’s alive or not before baking.
Warm water – Too hot and it will kill the yeast. Try to use water between 110-115°F.
Olive oil – For moisture and flavor.
Sea salt – Don’t skip the salt! Your dough will be too bland without it.

ingredients for bread dough in a metal bowl next to a red standing mixer

small ball of raw bread dough in a metal bowl

How to Make Easy Pizza Dough

Place the warm water in the bowl of a standing mixer and sprinkle the yeast over top. Stir, then let it bloom for a few minutes.
Next, add the olive oil, salt, and flour. Use the dough hook to mix on low until the pizza dough comes together.
Cover the bowl with a damp towel or plastic wrap and let the dough rest for up to 1 hour or until it’s doubled in size. You can transfer the dough into a bowl with a teaspoon of olive oil and let it rest there if you are making more than one dough ball.
Cut the risen dough into 2 equal pieces. Stretch and roll it out to use for your favorite pizza, or store it in the fridge or freezer for later (see my storing instructions below).

balls of bread dough next to a striped dish towel and a bottle of yeast

Tips and tricks

Baking with yeast – Check the expiration date on your yeast packet. You’ll know the yeast is alive if it turns foamy in the warm water. If it doesn’t bloom or bubble, the yeast is dead and won’t produce the same results.
Is the dough sticky? Mix in 1 tablespoon of flour at a time if the dough is too sticky to work with.
Stretching the dough – Use your hands to stretch and pull the dough into a circle (it doesn’t need to be perfect). Try not to overwork it or else the pizza will turn out dry and crispy. If you’re having trouble using your hands, a rolling pin is always a great backup!

Helpful equipment

A Kitchenaid mixer is the secret to an easy pizza dough recipe. You don’t even need to get your hands dirty or knead the dough! It does all the mixing and kneading for you.

When it comes to pizza night, I can’t recommend the Ooni pizza oven enough. We got one a few months ago and have been hosting pizza-making nights with friends weekly. It speeds up the cooking time and cooks homemade pizza beautifully, just like a real wood oven!

No room for a pizza oven? No problem! A pizza stone not only makes your homemade pizza dough so crisp, but it speeds up the cooking time. Keep the stone in your oven as it’s preheating as this is how it retains heat and cooks the dough evenly.

How to Store and Freeze Homemade Pizza Dough

Make your pizza dough up to a month in advance! Store it in a sealed ziploc bag and keep the dough in your freezer until your next pizza night. If you plan on using it sooner, keep it in a sealed container in the fridge for up to 3 days.

To thaw, keep the frozen dough in the fridge overnight. Let it sit on the counter (covered in a damp towel) so it can come down to room temperature before baking.

Use Your Homemade Dough For These Recipes

Did you try this Easy Bread Flour Pizza Dough recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe

4.25 from 4 votes

Easy Bread Flour Pizza Dough

Prep Time5 mins

Resting Time30 mins

Total Time35 mins

Course: Dinner, Main Course

Cuisine: Italian

Keyword: 30 minute meal, baking, breads, homemade dough, pizza

Servings: pizza doughs

Calories: 957kcal

Author: Lena Gladstone