weeknight
Miso-Glazed Salmon Bowls
Sticky miso-glazed salmon over warm rice with quick-pickled cucumbers and avocado. A 30-minute weeknight bowl that feels like a treat.
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Join the waitlistThe marinade is four ingredients and works on salmon in 10 minutes. Broil instead of bake, the glaze caramelizes into something close to teriyaki.
Pickling the cucumber while the salmon cooks is the kind of small move that makes the whole bowl feel composed.
Ingredients
- 1¼ lb (570 g) skin-on salmon fillets, cut into 4 pieces
- 3 tbsp white miso
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 2 cups cooked short-grain rice (warm)
- 1 small cucumber, thinly sliced
- 1 tbsp rice vinegar
- Pinch of sugar
- 1 ripe avocado, sliced
- Sliced scallions and toasted sesame seeds, to serve
Steps
- 1Whisk the miso, mirin, soy, honey, and sesame oil. Spread over the flesh side of the salmon. Let sit 10 minutes.
- 2Toss the cucumbers with the rice vinegar, sugar, and a pinch of salt. Set aside to quick-pickle.
- 3Heat the broiler to high and arrange a rack 6 inches from the element. Line a sheet pan with foil.
- 4Place the salmon skin-side down on the foil. Broil 7 to 9 minutes, until the glaze is dark and bubbly and the salmon is just opaque in the center.
- 5Build bowls: warm rice, salmon, cucumbers (drained), avocado. Scatter scallions and sesame seeds on top.
Notes
Watch the broiler closely, miso burns fast. If your glaze gets too dark before the fish is done, tent loosely with foil for the last minute or two.
Updated May 2026
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