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miso butter salmon bowl

miso butter salmon bowl
[category] Main Course
[published] January 18, 2026
[PREP] 10 minutes
[COOK] 10 minutes
[TOTAL] 20 minutes
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Ingredients

rice

  • 1 cup uncooked short grain rice

miso butter salmon

  • 1 lb salmon
  • 2 tbsp butter
  • 1 teaspoon miso paste
  • 1 teaspoon brown sugar
  • 1 garlic clove grated
  • 2 green onions thinly sliced
  • pinch of salt

cucumber edamame salad

  • 1 large English cucumber diced
  • 1 cup edamame cooked and chilled
  • 1/4 cup cilantro roughly chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon salt

Instructions

  1. Cook the rice according to package instructions.
  2. Preheat the oven to 375 F. Pat salmon dry. Place on a lightly greased baking sheet. Place the butter, miso paste, brown sugar, garlic, and green onions. Stir to combine.
  3. Place the mixture on top of the salmon. Use the back of a spoon to spread it out, covering the entire top surface of the salmon. Transfer to the oven and cook for 8-12 minutes, depending on how thick your salmon is. Cook until the center is just cooked through.
  4. While the salmon cooks, make the salad. Place the cucumber, edamame, and cilantro to a bowl. Add the sesame oil, rice vinegar, honey, sesame seeds, and salt. Stir to combine. Taste and adjust the salt as needed.
  5. To plate, add the rice and salad. Place the salmon on top and enjoy.