This Salmon Bowl recipe is packed with healthy protein, fresh vegetables, and savory Asian flavors. Miso-glazed salmon bites are paired with roasted shiitake mushrooms, edamame, avocado, and red cabbage drizzled with a delicious miso dressing.
This Salmon Bowl recipe bursts with umami flavor! Tender chunks of salmon, roasted quickly in the air fryer (instructions included for oven and pan seared) alongside earthy shiitake mushrooms, edamame beans, and creamy slices of avocado. Fresh, crunchy red cabbage adds a splash of color and crispiness to the mix.
It’s all brought together with a mouth-watering miso dressing that’s got a punchy, umami flavor that takes this dish to a whole new savory level. If you’re vegan or on a gluten-free diet, you’ve got options to switch things up without missing out on flavor. A dish that’s as versatile as it is delicious!
For more salmon recipes check out 25+ Amazing Salmon Recipes!
Table of Contents
Why You’ll Love This Salmon Bowl!
- Nutrient-Dense Meal: This salmon bowl is a powerhouse of nutrition.
- Versatile and Customizable: This recipe can easily be adapted to meet your dietary needs without sacrificing flavor. Swap out veggies, and add your favorites.
- Savory Asian Flavors: The Asian spice blend and the umami-rich miso dressing ensures each bite is filled with robust flavors.
Salmon Bowl Recipe Ingredients
- Salmon: Wild-caught if possible.
- Asian Spice Blend: A combination of 5-spice, garlic powder, onion powder, black pepper, ginger, and cayenne.
- Shiitakes: If you prefer to use other mushrooms- go for it!
- Veggies: Avocado, edamame, red cabbage. Adjust if you want.
- Rice: Brown rice (we used brown jasmine) jasmine rice, black rice, cauliflower rice, or whatever you prefer.
- Miso dressing: You’ll find all kinds of uses for this delicious dressing!
- Garnish: Cilantro, green onions and toasted sesame seeds.
See the recipe card below for a full list of ingredients and measurements.
How to make the Best Salmon Bowl!
Step One: Make the miso dressing: Place all ingredients in the blender, and blend until silky smooth.
Step Two: Roast the Shiitakes. Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.
Step Three: Toss salmon in the spice mix gently stirring, until fully coated. Roast in the air fryer at 400F degrees. You can also pan-sear or roast in the oven! See recipe notes for alternative cooking options.
Step Four: Assemble the bowls: Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls.
Drizzle a few tablespoons of dressing over all the components in the bowl including the salmon.
Expert Tips
- We love the crispy texture of the salmon bites when using an air fryer, but this could just as easily be achieved in a hot skillet or roasted in the oven with the shiitake mushrooms.
- The secret to a good bowl is to include a variety of textures! Crunchy veggies like cabbage or carrots, paired with soft avocado, and crispy shiitakes, provide a good variety!
- If going grain-free, make a big batch of our Asian Slaw to use this as the base!
Storage
This recipe makes four bowls, and can easily be made ahead for meal prep and stored in airtight containers in the fridge.
Serving Suggestions
Serve Salmon bowls simply with the miso dressing or drizzle with Chili Crisp. Peanut Chili Crunch adds great texture and here is our favorite base: Jasmine Rice!
More favorite salmon bowl recipes
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Miso Salmon Bowl
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bowls 1x
- Category: Bowl, dinner idea
- Method: air fryer, stovetop, oven
- Cuisine: Asian
Description
Thes Miso Salmon Bowls are clean and simple with savory Asian flavors. Salmon bites with roasted shiitakes, edamame, avocado, and red cabbage drizzled with a delicious miso dressing. Vegan and gluten-free adaptable.
Ingredients
Salmon Bites
- 1 pound salmon fillets, fully thawed- choose fillets that are even in thickness. (Skin off or peel off after cooked) Or sub tofu.
- 1/4 teaspoon 5-spice
- 1/4– 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/8 –1/4 teaspoon cayenne
- 1 teaspoon sugar
Salmon Bowl Ingredients
- 3–4 cups cooked rice (brown rice, jasmine rice, black rice, or other cooked grain, or cooked cauliflower rice)
- 2 cups (8 ounces) fresh shiitake mushrooms
- 2 cups edamame, shelled and thawed (or sub cucumber)
- 1 large avocado
- 2 cups red cabbage, shredded (see notes if you prefer cooked cabbage)
- Optional Garnishes: sesame seeds, cilantro, scallions, microgreens, Chili Crisp or Peanut Chili Crunch
Miso Dressing
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons miso paste
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons fresh ginger, sliced
- 1/4 teaspoon salt
- pinch cayenne
Instructions
- Set Rice to cook according to package directions. See Jasmine Rice.
- Miso Dressing: Place all ingredients in the blender, and blend until silky smooth.
- Roast the Shiitakes: Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a single layer on a baking sheet in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.
- Salmon: Mix together 5-spice, salt, garlic powder, onion powder, ginger, black pepper, cayenne, and sugar in a bowl. Pat the salmon fillets with a paper towel to soak up any moisture. Cut into 1-inch cubes and toss in the spice mix gently stirring, until fully coated.
- Preheat the air fryer to 400F degrees. See notes for alternative cooking options. Arrange salmon on the rack with a little space between each piece. (Do this in two batches if needed.) Spraying on a little olive oil will help them crisp up a bit- this is totally optional.
- Air fry for 3 minutes. Turn the salmon pieces and cook for 2 minutes more, depending on how thick your salmon pieces are. The internal temperature should be about 125F degrees. It continues to cook as it cools. Try not to overcook!
- Assemble the bowls: Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls. (Makes 4 bowls, can easily be made ahead for meal prep.)
- Drizzle a few tablespoons of dressing over each bowl, over all the components including the salmon.
Garnish with fresh cilantro, green onions, toasted sesame seeds and chili flakes or sriracha.
Notes
Salmon bites in the oven: Bake at 450 on a metal rack over the baking sheet pan or parchment lined 5- 7 minutes.
Salmon bites pan seared: Heat oil in a large skillet over medium-high heat. Sear the salmon until deeply golden- about 3 minutes. Flip, sear the other sides 3-4 minutes- time will depend on the thickness of the pieces.
Alternative to raw red cabbage, cut in thicker wedges, brush with the miso dressing, and roast alongside the shiitakes.
If there are leftovers, you can mix the dressing in with the rice and add veggies on top- it will soften the rice and create more of a grain salad.
Nutrition
- Serving Size: one bowl- including 1/2 cup rice and miso dressing
- Calories: 620
- Sugar: 9.5 g
- Sodium: 575 mg
- Fat: 28 g
- Saturated Fat: 3.7 g
- Carbohydrates: 58.8 g
- Fiber: 9 g
- Protein: 39 g
- Cholesterol: 57.9 mg
So delicious!!! I just made this for an early dinner tonight. The flavors blend so well and the colors are so pretty in the bowl. The miso dressing was the best part! My husband and teenagers all loved this (which these days is a rare occasion – my son is so picky). I will definitely be making this again. Thank you so much for another great recipe!
So happy it was a hit Jenn! Appreciate the review.
OUTSTANDING! I doubled the mushrooms, and next time I’ll use more. They are so delicious, and the perfect texture. I made salmon and tofu, and while both are good, we preferred the salmon. I added cucumber to the cold items, and that was a great addition. Absolutely delicious recipe that we will now have as a regular part of our meals. Thank you, Tonia!
Yum mushrooms! Great to hear this Arlene. 🙂