Sticky Miso Salmon Bowl Recipe • 5★

Updated July 16, 2025

Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

6:51Credit...The New York Times Cooking

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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2 cups sushi rice

3 tablespoons white miso

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

2 teaspoons fresh grapefruit zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless salmon fillets, patted dry

4 scallions, thinly sliced

1 tablespoon unsalted butter, cubed

Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

Step 1Put 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.

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.

Step 2Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 ¼ 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!)

Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 ¼ 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!)

Step 3While 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.

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.

Step 4Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

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

Step 5Using 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.

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.

Step 6Uncover 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.

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.

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.

I think this recipe actually cured my depression

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

I added shredded red cabbage for a crunch and vitamins.

If you make ONE recipe from NYT Cooking, make this! It is so easy yet the flavors make you feel like a pro. So delicious.

I can't eat grapefruit - can I swap out with lemon zest??

The best substitute would be a mix of orange and lemon, but lemon zest should work just fine

Source: https://cooking.nytimes.com/recipes/1025510-sticky-miso-salmon-bowl