Japanese-inspired

Miso Butter Salmon Rice Bowls

Name: Miso Butter Salmon Rice Bowls
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 1 1/2 Pounds Salmon Fillets (cut into 4 portions); 2 Tablespoons White Miso; 2 Tablespoons Unsalted Butter (softened); 1 Tablespoon Honey; 2 Tablespoons Rice Vinegar; 1 Tablespoon Soy Sauce; 4 Cups Cooked Rice (warm); 1 Cucumber (thinly sliced); 1/2 Cup Scallions (thinly sliced); 2 Teaspoons Sesame Seeds

Glazed salmon, warm rice, crisp cucumbers, scallions, and sesame make a weeknight bowl that feels polished but stays manageable.

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Prep: 20 min
Cook: 12 min
Servings: 4
Difficulty: Medium

Dinner weeknight dinner seafood salmon rice-bowl miso

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The flavor in this bowl comes from a small amount of miso butter brushed over salmon near the end of cooking.

Miso brings salt and depth, butter helps the glaze spread, and a little honey rounds the edges without making the dish sweet.

Because salmon cooks quickly, the rest of the bowl should be ready before the fish goes under the broiler.

Rice, cucumbers, scallions, sesame, and a simple vinegar dressing keep the finished bowl balanced and fresh.

The recipe is flexible: use leftover rice, add steamed edamame, or swap in roasted broccoli.

The important part is not overcooking the salmon.

Pull it when the center still looks just opaque and flakes under gentle pressure.

For another recipe in this seed collection, try Shrimp Scampi with Burst Tomatoes or Crispy Tofu Lettuce Cups.

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Ingredients

1 1/2 Pounds Salmon Fillets

cut into 4 portions
Substitutions
2 Tablespoons White Miso
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2 Tablespoons Unsalted Butter

softened
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1 Tablespoon Honey
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2 Tablespoons Rice Vinegar
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1 Tablespoon Soy Sauce
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4 Cups Cooked Rice

warm
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1 Cucumber

thinly sliced
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1/2 Cup Scallions

thinly sliced
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2 Teaspoons Sesame Seeds
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Directions

Heat the broiler with a rack about 6 inches from the heat. Line a sheet pan with foil or parchment.
Stir together the miso, butter, honey, 1 tablespoon rice vinegar, and soy sauce until smooth.
Pat the salmon dry and place it skin-side down on the pan. Broil for 5 minutes.
Brush the salmon generously with miso butter and broil for 3 to 5 minutes more, until glossy and just cooked through.
Toss the cucumber with the remaining rice vinegar and a pinch of salt.
Divide rice among bowls, add salmon, cucumbers, scallions, and sesame seeds, then spoon over any pan juices.

Nutrition

Nutrition Information

Estimated per serving: 640 calories, 39 g protein, 62 g carbohydrates, 26 g fat. Values depend on rice portion and salmon cut.

Variations

Recipe Variations

- Add steamed edamame or roasted broccoli.
- Use brown rice or sushi rice.
- Finish with chili crisp for heat.

Notes

White miso is milder than red miso and works best here.
If your broiler runs hot, bake at 425 F instead and glaze during the final 4 minutes.
Leftover salmon is good cold over salad the next day.

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