Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies
Flaky salmon with a savory-sweet miso glaze, served over rice with vibrant sesame-ginger vegetables. This japanese-inspired one pot (gluten free) ready in about 30 minutes pairs (6 oz each), skin-on salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 2 cups cooked brown rice
- 1.5 cups broccoli florets
- 1 cup julienned carrots
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp water in a bowl until smooth. Brush half over 4 salmon fillets, then let sit for 10 minutes while preparing vegetables.
- Step 2: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add 1.5 cups broccoli florets and 1 cup julienned carrots, cooking for 5 minutes until crisp-tender. Stir in 1 tsp grated ginger and cook for 1 minute until aromatic.
- Step 3: Place salmon on a parchment-lined baking sheet and broil for 6 minutes until glazed and flaky. Serve over 2 cups cooked brown rice, topped with vegetable mixture and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Salmon Rice Bowls with Sesame-Ginger Veggies gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
