Sticky Miso Salmon Bowl

By Andy Baraghani

Updated July 17, 2025

Sticky Miso Salmon Bowl
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(11,848)
Comments
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Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

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Ingredients

Yield:4 servings 
  • 2cups sushi rice 
  • 3tablespoons white miso 
  • 2tablespoons honey 
  • 1tablespoon vegetable oil 
  • 1tablespoon freshly grated ginger 
  • 2teaspoons fresh grapefruit zest plus 1 tablespoon juice
  • 4(6- to 8-ounce) skinless salmon fillets, patted dry 
  • Salt and pepper
  • 4scallions, thinly sliced 
  • 1tablespoon unsalted butter, cubed 
  • Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

888 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 92 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 49 grams protein; 803 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

  2. Step 2

    Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

  3. Step 3

    While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

  4. Step 4

    Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

  5. Step 5

    Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you'd like a little char on top.

  6. Step 6

    Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

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Ratings

5 out of 5
11,848 user ratings
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Comments

Singleton

I like to make the marinade, portion it out with serving-size salmon cuts and then freeze individually in Ziploc bags. I can then set one out to thaw during the day and it’s ready to cook up for a dinner. I live alone and this makes for a healthy meal and reduced prep time, plus I can buy a bigger cut of fish which is more economical in terms of cost.

Olive

I think this recipe actually cured my depression

Kate

The marinade for the fish is fantastic - browns nicely to a nice sweet savory crust on the salmon. To add more flavor to the rice, add 3T of white miso to the cooking water (pulled from a Kay Chun Miso Salmon recipe on NYT Cooking). That adds some depth of flavor and complements the salmon perfectly

Katherine

Husband and 10-year-old son pretty much licked their plates clean! Loved how the grapefruit aspect of the marinade gave the salmon a citrusy edge. The cool and crunchy additions added some extra texture and kept the dish interesting.

AD

The store was out of salmon(!) so I subbed sablefish (black cod) and tofu. Cooked both in the air fryer, but will do the broiler next time for speed. Delicious.

JGE

Fabulous & a new favorite. I made the recipe with 2 salmon filets. Suggestions: Agree with others who mentioned doubling the marinade for 4 filets. I could have halved the rice, but I've never made Sushi rice. I will add the radishes next time. I must be the slowest prep cook around, because it took me 5 minutes to prepare the rice and about 15 minutes to prepare the marinade. I'll work on my prep skills, but however long it takes you, MAKE THIS DISH!

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