30-Minute Miso Salmon Quinoa Bowl Recipe

This 30-Minute Miso Salmon Quinoa Bowl is a delicious balanced healthy meal perfect for a hearty lunch or dinner. Moist salmon filets are pan-fried to perfection, topped with sweet and savory miso-glazed mushrooms served over a bed of nutty quinoa and my refreshing Asian pickled cucumbers. Whether you’re craving well-balanced meals or simply a salmon lover like me, this recipe is a must-try! It pairs deliciously with my homemade matcha latte so if you want something to wash this down with, I highly recommend it!

Why you’ll love this recipe

You’ll find many salmon bowl recipes on the internet but what sets this apart is the sweet and savory miso sauce served with earthy mushrooms. The mushrooms are like a sponge – they soak up all the delicious flavors of the miso sauce. It’s incredibly easy to make and perfect with any protein, to be honest!

Now when it comes to the quinoa, you can keep it simple by cooking it with water or you can jazz it up by adding seasonings like dried kelp and dashi powder for an extra layer of flavor. Both kelp and dashi powder are ingredients commonly used in Japanese and Korean cooking that add a delicate yet savory boost of flavor that will perfectly complement the salmon. 

To keep the salmon moist and juicy on the inside with a beautiful golden brown crust on the outside, I’ve coated the filets in a light dusting of flour. The flour acts as a barrier to keep all the moisture and juices in and also helps develop a crust.

When it comes to actually cooking the salmon, it really depends on how your preference. The cooking time will vary depending on how thick or thin your salmon is, but it generally cooks fast. For me personally, I like medium-done salmon and I usually cook a 2-inch thick piece of salmon for about 2 to 3 minutes on the skin side and another 2 minutes on the other side.

What I love most about this bowl is how customizable it is! I love pickled cucumbers and avocado but you can top it with your favorite ingredients like salad, Asian Pickled Red Onions, and other seasonings like Sriracha or chili oil for some spice.

30-Minute Miso Salmon Quinoa Bowl Ingredients & Substitutions

Skin-on salmon filets: The salmon is the main star of the dish so you want to use the freshest and highest-quality fish you can find. I’m a skin-on girly – I think it helps keep the salmon moist and also love how crispy it comes out. But you can also use skinless salmon if you prefer.

Mushrooms: I used shiitake mushrooms because it was what’s available in my kitchen, but other varieties would work too. You can use portobello, enoki, button, beech, and more!

All-purpose flour: Used as a dredge or coating for the salmon before pan frying. It absorbs the excess moisture on the surface of the fish, helping it achieve a golden-brown crisp crust and locking in the moisture.

Salt: For seasoning

Ground black pepper: For seasoning

Olive oil: For pan frying. Avocado, canola, sunflower seed, peanut, or vegetable oil are all great substitutes. 

Miso Sauce

White miso paste: Miso is a fermented soybean paste that is a staple in Japanese cuisine. It’s savory, umami, and a little funky – but in a good way. There is also red and yellow miso which has a more pronounced and intense flavor compared to white miso. For this recipe, I opted for white miso because it is the mildest variety and doesn’t overpower the natural flavor of the salmon and mushrooms. Beware – miso is very very salty and a little goes a long way. If you’re unsure, always start with less and add more as you go.

Soy sauce: For seasoning. Also adds a deep brown color to the sauce. Substitute it with tamari if you want to make it gluten-free.

Sake: A Japanese fermented wine that adds a depth of flavor to the sauce. Can be substituted with mirin.

Mirin: Also a Japanese fermented alcoholic beverage that adds a bit of sweetness. Can be substituted with sake.

Sugar: For sweetness to help balance all the flavors 

Quinoa

Quinoa: The main carbohydrate source of this bowl. It comes in different colors like red, white, and black, slightly varying in taste and texture. You can also buy them multicolored. Use any as you prefer. This can also be substituted with white or brown rice.

Water: To steam the quinoa

Dashi powder: A seasoning made from bonito flakes and kombu. It imparts a savory and umami flavor to the quinoa. Dashi powder can be substituted with salt, chicken bouillon, or mushroom bouillon.

Dried kelp: Also known as kombu in Japanese and dashima in Korean, it adds umami and depth to the quinoa.

Toppings

Assorted greens: Arugula, spinach, chopped romaine, or spring mix are all great options. 

Quick pickled cucumbers: I made my own recipe, and it turned out so good and refreshing on this miso salmon bowl. 

Sliced avocado: For added protein and healthy fat. I also like how it makes each bite creamy! 

How to Prepare Recipe

Step 1: Prepare the quinoa

Rinse the quinoa under cold water until the water runs clear. Drain well then transfer to a small pot. Add water, dashi powder, and dried kelp. Bring to a boil over medium heat then cover with a lid. Reduce the heat to low and simmer for 15 minutes. You can also follow the package instructions for the recommended cooking time.

Step 2: Prepare the miso sauce

Prepare the miso sauce by combining white miso, soy sauce, sake, mirin, and sugar. Mix until well combined.

Step 3: Season and salmon and coat with flour

Season the salmon with salt and pepper then coat all sides in all-purpose flour. Make sure to shake off the excess flour then set aside.

Step 4: Fry the salmon

Heat olive oil in a pan over medium heat. Carefully add the salmon to the pan skin side up. Cook for 2 to 3 minutes then flip and cook for another 2 minutes. The cooking time will depend on the thickness of the salmon.

Step 5: Cook the mushrooms and add miso sauce

Push the salmon to the side then add the sliced mushrooms. Once the mushrooms have softened, about 1 minute, pour the miso sauce over the mushrooms.

Step 6: Reduce the sauce

Remove the salmon from the pan. Cook the sauce down until it slightly thickens.

Step 7: Assemble and serve

To serve, plate the quinoa and salmon. Spoon the miso mushroom sauce on top of the salmon. Add toppings of your choice including assorted greens, quick pickled cucumbers, and avocado.

Preparation Tips for Miso Salmon Quinoa Bowl

Here are some helpful tips for making the best miso salmon quinoa bowl ever:

• When buying fresh salmon, look for ones that have a bright orange hue. They should feel firm to the touch, free from blemishes or bruises, and smell fresh and sweet. Avoid ones that look pale, smell off, and have a slimy texture.
• Dredge the salmon with just enough flour then shake off the excess. This will help create a light crust. If you bread it excessively, the flour might later break and fall off.
• When pan-frying the salmon, always remember to preheat the pan. You should hear a sizzle once the salmon hits the hot pan. After it’s in the pan, make sure to leave it alone. Let it cook and allow the salmon skin to render the fat so it gets nice and crispy. You’ll know that the skin is ready to flip once you can easily lift it off the pan. If you can’t lift it, let it cook some more!
• If you like spicy food, you can top your miso bowl with chili flakes or sriracha.
• Planning to make it ahead? You can prepare these bowls 4 days in advance and reheat them in the microwave for 2 minutes when ready to serve. They’re great for meal prepping!

Frequently Asked Questions

What is miso?

Miso is a staple fermented ingredient in Japanese cuisine. It is made by combining soybeans, salt, and koji mold then allowing them to ferment. The longer the fermentation process, the darker the color and the stronger the flavor. The most common ones you’ll find are the white, yellow, and red miso. However, there are hundreds of other varieties of miso!

How much sugar is in miso salmon?

This miso salmon recipe contains only 1 tablespoon of sugar for two servings. Feel free to adjust the amount of sugar added based on your preference.

Can I use frozen salmon?

Yes, you can absolutely use frozen salmon, especially if you live in areas that have no access to fresh salmon. Just make sure to thaw it completely before cooking!

Which vegetables pair well with salmon?

Salmon is a versatile protein option that can be paired with a variety of of vegetables. You can pair the miso salmon with veggies like shredded red or white cabbage, corn kernels, steamed water spinach, broccoli, and carrots, or serve it with sliced radish for added crunch.

How to store leftover miso salmon bowl?

If you have assembled the bowls, you can cover them using cling film and store them in the fridge for up to four days. Alternatively, if you’ve made a batch for meal prep, you can refrigerate the components — salmon, quinoa, and miso sauce — separately, then build a bowl only when ready to consume. Simply heat it in the microwave for 2 minutes on high or until fully heated through.

Looking for more easy and delicious salmon recipes to try?

Korean Marinated Salmon Sashimi (Yeoneojang) — Korean marinated salmon sashimi or ‘yeoneojang‘ is a refreshing and delicious dish made with raw salmon that has been cured in a rich and savory soy marinade. Perfect with a bowl of rice!

Spicy Salmon Poke Bowl — If you have rice already cooked, you can easily whip this up as a quick and easy lunch or dinner in just 10 minutes! Diced salmon is seasoned with mayo, sriracha, tobiko, garlic, and other delicious ingredients to make the yummiest salmon poke bowl. 

Salted Salmon Onigiri — For on-the-go meals, these onigiri are great snacks as they’re easy to carry and packed with delicious salmon to keep you fueled up for the day. Coated with toasted sesame seeds for added crunch and nuttiness!

Salmon Sashimi Rice Bowl — If you want to learn how to make a restaurant-quality salmon sashimi rice bowl without the restaurant price tag, this recipe is for you! You only need 10 minutes and a few simple ingredients to create a delicious, healthy, and affordable lunch or dinner. 

Pan Seared Salmon with Crispy Skin – If you want more variety for your pan-seared salmon, I highly recommend checking this recipe out. The salmon is served with a light and creamy avocado crema and Thai chili frisée salad. Super light, refreshing, and yummy!