Content Library Recipes Miso-Glazed Salmon Bowl

Miso-Glazed Salmon Bowl

4 Prep time: 48 hrs Cook time: 10 min

One of my favorite meal-prep strategies is preparing a meal ahead of time so healthy eating is easy all week long. This Nobu-inspired miso salmon recipe from Seatopia rewards a little planning with rich, deeply developed flavor. Marinate the salmon ahead of time, then broil it and serve it with rice, broccolini, avocado, and pickled onions. From there, it's easy to make the bowl your own with whatever seasonal vegetables you have on hand.

If this recipe inspires you to cook more seafood at home, you'll find plenty of additional seafood recipes on Seatopia, along with educational resources that explain their approach to clean, third-party lab-tested seafood.

Miso-Glazed Salmon Bowl

Ingredients for the Miso Salmon

  • 4 King Salmon fillets, thawed
  • ½ cup organic saké
  • ¼ cup organic miso paste
  • 2 tablespoons organic coconut sugar

Ingredients for the Bowls

  • 1 bunch organic broccolini
  • 1 cup cooked short-grain brown or white rice
  • 1 organic avocado, sliced
  • ½ cup prepared pickled red onions
  • 2 tablespoons salmon roe
  • 2 tablespoons chopped scallions

Step 1

In a medium saucepan, bring the saké to a gentle simmer over medium heat. Add the miso paste and whisk until dissolved. Gradually add the coconut sugar, whisking continuously. Simmer for about 10 minutes, stirring frequently, until the mixture has thickened and reduced by half. Remove from the heat and cool completely.

Step 2

Pat the salmon fillets dry and check for any remaining pin bones, removing them with tweezers if needed. Place the salmon in a shallow dish and pour the cooled marinade over the fillets, turning to coat on all sides. Cover and refrigerate for 48 hours, turning the salmon halfway through.

Step 3

When ready to cook, bring a medium pot of water to a boil. Add the broccolini and blanch for 2 to 3 minutes, until just tender. Drain well and set aside.

Step 4

Set the oven to broil and line a broiler-safe baking sheet with aluminum foil. Remove the salmon from the marinade and gently scrape away any excess that could burn. Place the fillets on the prepared baking sheet.

Step 5

Broil the salmon for about 5 minutes, rotating the baking sheet halfway through, until the edges are deeply caramelized and the internal temperature reaches 130°F for medium-rare. Remove from the oven and rest for 3 to 5 minutes.

Step 6

Divide the cooked rice among four bowls or meal-prep containers. Top each serving with the broiled salmon, blanched broccolini, sliced avocado, and prepared pickled red onions. Garnish with the salmon roe and scallions.

Nutritional Analysis Per Serving (based on 4 servings):

Calories: 870 Total Fat: 63g, Saturated Fat: 13g, Cholesterol: 160mg, Fiber: 5g, Protein: 48g, Carbohydrates: 26g, Sodium: 470mg, Sugars: 6g, Net Carbs: 21g

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Whether I'm meal prepping for the week or pulling together a quick dinner on a weeknight, Seatopia's seafood is individually portioned, vacuum-sealed, and snap-frozen at peak freshness, so I can pull out exactly what I need without worrying about the rest going to waste.

It makes cooking with high-quality seafood easy whenever I want it.

What matters even more to me is knowing exactly what I'm putting on my plate. Their seafood is third-party lab-tested for mercury and microplastics, giving me confidence in both the quality and the sourcing.

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