Miso Glazed Salmon Bowls

Your favorite duo – aka @kalejunkie and @chefbae – have come together to create your new favorite weeknight dinner recipe. These Miso Glazed Salmon Bowls are a twist on the classic Sweetgreen salmon bowls, but made better. They come together with tender chunks of salmon that are coated in a miso glaze and broiled to perfection, served on top of a bed of fluffy jasmine rice and a crisp and cool cucumber salad. Plus, it comes together in less than 20 minutes, which means that you can have dinner on the table in practically no time. Is there anything better than that?

Friends, one of the things that I love most about going to LA is getting to see all of my content creator friends who live down there. Specifically, my friend Brooke – aka @chefbae. I’m certain you’ve seen her content around – not only is she the queen of Erewhon (aka the BEST grocry store ever, in LA), but she also happens to be a private chef for some of your favorite celebrities. Her recipes are mostly dairy-free and gluten-free, and are proof that eating healthy is anything but boring. I cannot get enough of her recipes, which is why I love getting to collaborate with her.

Last year, we collaborated on our Summertime Chicken Nachos with Corn Salsa, and this year, we are back with a completely different recipe: these Miso Glazed Salmon Bowls. These bowls are bursting with different flavors and textures and is truly the perfect weeknight dinner. Oh, and did I mention… the salmon itself comes together in less than 10 minutes? Think of this as the easiest, quickest, healthiest weeknight dinner recipe to have in your back pocket, for the days where you aren’t sure what to make.

This recipe is not only a love letter to Brooke’s gluten and dairy-free lifestyle, but also to my love for quick, easy, nourishing recipes (especially when they involve my easy broiled salmon). I couldn’t think of a more perfect recipe for us to collaborate on together, and I’m so excited for you to get to enjoy it!

What You Need to Make This Easy Weeknight Dinner Recipe

• Salmon: Tender salmon is delicious, refreshing, and one of my favorite fishes! You can use either fresh or frozen salmon – just be sure to remove the skin first and cut it into chunks.
• White Miso: Of course, it wouldn’t be a Miso Glazed Salmon without the miso! White miso paste is creamy and salty, adding the perfect flavor to the salmon marinade.
• Coconut Aminos: I like using coconut aminos, because they’re slightly sweet and naturally gluten-free. However, you can also use low-sodium soy sauce, tamari, or liquid aminos – use what you have!
• Rice Vinegar: A touch of rice vinegar adds the perfect balance of flavor to this recipe.
• Maple Syrup: Maple syrup adds a touch of sweetness without the refined sugars. It helps to perfectly balance out the flavors of this recipe!
• Toasted Sesame Oil: Toasted sesame oil has a rich, nutty flavor that perfectly compliments the other flavors of this recipe.

• Creamy Cashew Butter: Of course, it wouldn’t be a Creamy Cashew Sauce without the cashew butter! Smooth and creamy cashew butter is the perfect base for the sauce – don’t skip it!
• Garlic: I highly recommend using fresh garlic, whenever possible. It adds the best flavor to any recipe, and this one is no exception!
• Sriracha: Sriracha is a little sweet, a little spicy, and adds the perfect flavor to every element of this recipe.
• Rice: Prepare your favorite rice and use it in this recipe! I like using Jasmine rice or Japanese sticky rice, but any variety of rice works well.
• English Cucumber: English cucumbers are nice and crunchy, making them the perfect addition to these salmon bowls.
• Furikake Seasoning: I love the crunchy, salty flavor that furikake seasoning adds to this recipe. Don’t skip it!
• Garnishes: These are optional, but I love garnishing these salmon bowls with my Quick Marinated Red Onions, sesame seeds, and a slice of avocado!

How to Make These Easy Miso Salmon Bowls

To make these salmon bowls, start by preparing the salmon. Cut salmon into small bite size pieces and add them to a large bowl. Next, in another bowl, prepare the miso glaze. Add the miso, coconut aminos (or soy sauce), rice vinegar, maple syrup, and toasted sesame oil to a small bowl and whisk them to combine. Pour the glaze on top of the salmon and toss gently, until the salmon is coated in the marinade.

Then, line a baking sheet with parchment paper and transfer the salmon to it. Make sure the salmon is spread out across the baking sheet, so that it cooks evenly. Turn the oven on to broil high (500 F) and transfer the baking sheet to the oven. Allow the salmon to broil for 8 minutes, or until it reaches your desired level of doneness.

While the salmon is in the oven, prepare the Creamy Cashew Sauce. Add all of the sauce ingredients (the creamy cashew butter, rice vinegar, garlic, sriracha, and maple syrup) to a blender. Blend until smooth and creamy. Once the sauce has come together, taste and adjust the seasonings as needed.

Once the salmon is done, remove it from the oven and set it aside. Next, prepare the bowls. Cook the rice according to your desired method and set it aside.

Prepare the cucumber by cubing it into pieces and adding it to a small bowl. Toss the cucumber with the rice vinegar and furikake seasonings and set it aside.

Finally, once the rice has cooked, build the bowls. Add a scoop of rice to the bottom of the bowl, followed by a scoop of the salmon and a scoop of the cucumber salad. Pour the Creamy Cashew Sauce on top, then garnish with pickled red onions, sesame seeds, and/or avocado, if desired. Serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim