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Flavorful Miso-Glazed Salmon Dinner Bowl Easy Recipe with Sautéed Mushrooms

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A quick and easy miso-glazed salmon dinner bowl featuring sautéed mushrooms, steamed rice, and fresh greens. This recipe balances sweet, savory, and umami flavors for a comforting yet healthy meal.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on
  • 3 tablespoons white miso paste
  • 2 tablespoons honey
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 8 oz mixed mushrooms (shiitake, cremini, or button), sliced
  • 2 tablespoons olive oil or neutral oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme or parsley, chopped (optional)
  • Salt and pepper to taste
  • 2 cups cooked jasmine rice or brown rice
  • 1 cup baby spinach or mixed greens
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger or sliced avocado (optional)

Instructions

  1. Prepare the Miso Glaze: In a mixing bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil until smooth. Set aside.
  2. Prep the Salmon: Pat salmon fillets dry with paper towels to ensure crisp skin. Place skin-side down and brush the top generously with the miso glaze. Reserve some glaze for basting later.
  3. Cook the Salmon: Heat a non-stick or cast iron skillet over medium-high heat. Add a drizzle of oil, then place salmon fillets skin-side down. Press gently with a spatula for even contact. Cook for 4-5 minutes until skin is crispy and releases easily from the pan. Flip salmon and baste the top with remaining miso glaze. Cook for another 3-4 minutes or until salmon is just cooked through but still tender.
  4. Sauté the Mushrooms: While salmon cooks, heat 2 tablespoons olive oil in another skillet over medium heat. Add sliced mushrooms and a pinch of salt. Sauté for 6-8 minutes until mushrooms release moisture and turn golden brown. Add 1 minced garlic clove and cook 1 minute more until fragrant. Stir in chopped fresh thyme or parsley, season with pepper, and remove from heat.
  5. Prepare the Bowl Base: Fluff 2 cups cooked jasmine or brown rice and divide between serving bowls. Add a handful of baby spinach or mixed greens to each bowl.
  6. Assemble the Bowls: Place the miso-glazed salmon fillet on top of the rice and greens. Spoon sautéed mushrooms alongside. Garnish with sliced green onions and toasted sesame seeds. Add pickled ginger or avocado slices if using.

Notes

For extra caramelization, broil the cooked salmon fillets for 1-2 minutes but watch closely to avoid burning. Pat salmon dry before cooking for crispy skin. Avoid overcrowding mushrooms to ensure proper sautéing. The miso glaze can be made up to 2 days ahead and stored in the fridge. Use tamari for gluten-free option. Leftovers keep well refrigerated for 2-3 days; reheat gently in a skillet to preserve texture.

Nutrition

Keywords: miso-glazed salmon, salmon dinner bowl, sautéed mushrooms, easy salmon recipe, Japanese salmon, weeknight dinner, healthy salmon recipe, umami salmon

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