Protein Atlas
Miso Glazed Salmon Rice Bowls high-protein recipe

Meals · High Protein

Miso Glazed Salmon Rice Bowls

These savory Miso Glazed Salmon Rice Bowls deliver approximately 57 grams of protein and 825 calories per serving. Flaky salmon is coated in a rich miso glaze and sheet-pan roasted alongside tender broccoli, then served over fluffy brown rice.

Serves 2 bowls
56g protein 798 cal
Prep Time 15 min
Cook Time 20 min
Total Time 35 min

Nutrition per serving

Protein
56 g
Calories
798

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 15 oz salmon fillets — two 7.5-oz fillets, skin-on or off, patted dry
  • 1 cup uncooked brown rice — to yield 2 cups cooked
  • 3 cups broccoli florets
  • 2 tbsp white miso paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger — grated
  • 1 clove garlic — minced
  • 1 tsp light brown sugar
  • 1 tbsp olive oil
  • 2 scallions — thinly sliced, for garnish
  • 1 tsp sesame seeds — for garnish

Steps

  1. Cook the brown rice according to package directions. Keep warm.
  2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar until smooth. This is your miso glaze.
  4. Pat the salmon fillets completely dry with paper towels. Season lightly with salt and pepper.
  5. In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and pepper.
  6. Place the salmon fillets on one half of the prepared baking sheet. Spoon about half of the miso glaze evenly over the top of each salmon fillet.
  7. Arrange the seasoned broccoli florets on the other half of the baking sheet.
  8. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp. If desired, broil for the last 1-2 minutes for a slightly caramelized glaze, watching carefully to prevent burning.
  9. Divide the cooked brown rice between two bowls. Top each with a miso-glazed salmon fillet and roasted broccoli. Drizzle any remaining pan sauce over the bowls. Garnish with sliced scallions and sesame seeds before serving.

Why This Works

This bowl delivers 57g protein per serving—43g from the salmon alone, plus 7g from broccoli and contributions from rice and miso. The miso glaze does triple duty: its glutamates create umami depth, its sugars caramelize under high heat for that signature lacquered finish, and its koji-derived proteases gently tenderize the fish during marinating. Sheet-pan roasting at 400°F lets you cook salmon and vegetables simultaneously—targeting 125-130°F internal temp for silky, just-cooked fish.

The Nobu Connection

Miso-glazed fish traces to saikyo-yaki (西京焼き), a centuries-old Kyoto technique for preserving fish in sweet white miso. Chef Nobu Matsuhisa brought it to American diners around 1987 at his Matsuhisa restaurant in Beverly Hills, adding extra mirin and sugar to suit Western palates. His version became so iconic that miso-glazed fish is now a fine-dining staple worldwide. Our adaptation uses the same flavor principles but simplifies for weeknight cooking.

Watch the Marinade

Just One Cookbook warns: miso marinades are salty enough that 1-2 hours is ideal—overnight can over-cure the fish. Before cooking, scrape off excess marinade with an offset spatula. Miso sugars burn easily under the broiler, so removing the coating prevents bitter char while keeping the flavor that's already penetrated the flesh.

Make It Your Own

Swap broccoli for bok choy, asparagus, or snap peas—anything that roasts in 12-15 minutes. For more authentic saikyo-yaki, use saikyo miso (sweeter, lower salt) if you can find it at Japanese grocers. Black cod (sablefish) is the traditional choice and even more buttery, though pricier. A drizzle of yuzu or lime brightens the rich glaze.