Sticky Honey Miso Salmon Bowls

Sticky honey miso salmon bowls with caramelized glazed salmon over fluffy rice, crisp cucumber, creamy avocado, and edamame. An easy 30-minute dinner that tastes like takeout but is fresh, balanced, and totally customizable.

Course dinner, Main Course

Servings

Calories 811kcal

Ingredients

For the Salmon

1 ½ Pounds Salmon Filets skin removed and cut into cubes
Salt & Pepper

For the Honey Miso Sauce

2 Tablespoons Miso Paste
4 Tablespoons Honey
4 Cloves Garlic grated
1 Tablespoons Ginger grated
2 Tablespoons Soy Sauce
2 Teaspoons Rice Wine Vinegar
Tiny Pinch Salt & Pepper
¼ Olive Oil
1 Lime Juice and zest

For the Bowls

2 Cups White Rice rinsed
½ English Cucumber thinly sliced
1 Cup Edamame
1 Ripe Avocado thinly sliced
2 Scallions thinly sliced

For Garnish

Sesame Seeds
Lime Wedges
1-2 Scallions thinly slices
1 Pinch Red Pepper Flakes

Instructions

Pat the salmon dry with paper towel and cut into 1-inch cubes. Set aside.
In a large bowl, whisk together the olive oil, soy sauce, miso paste, honey, garlic, lime juice, lime zest, salt, and pepper until smooth and combined. Transfer half of the sauce to a small bowl and reserve for serving.
Add the salmon cubes to the remaining sauce and toss until evenly coated. Let marinate for 15–30 minutes, if time permits.
Arrange the salmon in a single layer on a parchment-lined baking sheet. Bake at 425°F for 10–12 minutes, or until cooked through and lightly caramelized around the edges. Broil for 1–2 minutes, until slightly browned.
To assemble, divide the rice among serving bowls. Top with the cucumber, edamame, avocado, scallions, and baked salmon.
Drizzle generously with the reserved honey-miso sauce and garnish with sesame seeds, scallions, and fresh lime wedges. Serve immediately.

Video

Nutrition