About this recipe
Sweet-salty miso salmon with cool cucumber and avocado over rice. Feels like takeout, cooks in about 35 minutes.
One fillet per person over about a cup of cooked rice, with half an avocado shared across two bowls. Cut the rice if you want it lighter.
PREP THE SALMON
Step 1
Heat the oven to 400°F and line a sheet pan. Pat the salmon fillets dry with paper towels so the glaze sticks.
Step 2
Whisk miso with 1 tablespoon warm water until smooth. Brush over the fillets and rest 5 minutes while the oven finishes heating.
Step 3
Roast at 400°F until the edges crisp and the center flakes, 15 to 18 minutes. Rest 2 minutes on the pan.
BUILD THE BOWLS
Step 4
Warm the rice if needed and divide between two bowls.
Step 5
Flake or nestle the salmon on top of the rice. Add avocado and cucumber.
Step 6
Finish with sesame oil and toasted sesame seeds. Serve immediately.
Tips
Pat salmon dry before glazing so the miso sticks and chars instead of sliding off.
Short-grain or sushi rice holds together better than jasmine for bowl assembly.
Add chili crisp at the table if you want heat without changing the base macros much.
Swaps
SalmonFirm tofu (pressed)
Press 15 minutes, brush with the same miso glaze, roast until golden at 400°F.
White misoYellow miso
Slightly saltier. Start with 1.5 tbsp and taste before brushing.
Equipment
sheet pan · small mixing bowl · pastry brush or spoon
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