Enjoy the flavors of this Baked Gochujang Miso Salmon Bowl recipe, served with rice noodles, grilled or fresh vegetables, and lime!

a Miso Salmon Bowl

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Craving salmon for dinner tonight? Then you’ll love this Baked Gochujang Miso Salmon Bowl recipe.

Gochujanag is a mild and multidimensional Korean chili paste. Mixed with white miso, sweet honey, and kewpie mayo, it comes together to make not only one, but two components of this simple baked salmon recipe. Best Gochujang Sauce used for the marinade and the serving sauce. You can grab the recipe – it’s easy to make.

Miso Salmon Bowl

This Miso Salmon Bowl recipe is so quick and easy to make, and can be served with rice noodles, or greens, grilled and fresh vegetables, aromatic herbs, and fresh lime wedges! If you’re looking for a white fish recipe, try our Coconut Crusted Fish.

a Miso Salmon Bowl spread

Why we love this recipe

  • Grain bowls are easy and filling
  • A variety in texture, color and flavor
  • Delicious miso-marinated salmon
  • Use your favorite grains (rice, farro, quinoa, even cauliflower rice)

miso salmon

Ingredients for salmon bowls

  • Honey
  • Gochujang
  • White miso paste or doenjang (Korean miso paste)
  • Kewple Mayonnaise (substitute regular mayonnaise and one teaspoon apple cider vinegar)
  • Salt
  • Salmon filets

For the serving sauce:

  • Half of reserved marinade (above)
  • Lime
  • Salt

salmon grain bowl

How do you make Baked Gochujang Miso Salmon?

  1. Combine the honey, gochujang, miso (or doenjang), Kewpie Mayonnaise (or regular mayo and apple cider vinegar). Reserve a little more than half of the marinade mixture and set aside to make serving sauce.
  2. Arrange the filets on a parchment-lined sheet tray and season with salt. Spread the marinade over the salmon, making sure to get the sides if you’re using thicker filets. Allow salmon to marinate.
  3. As the salmon marinates, make the sauce by adding lime juice and zest to the reserved marinade. Taste and add additional honey or salt if needed.
  4. Bake the salmon!

miso salmon on rice

How do you serve Gochujang Miso Salmon

  • Serve with rice noodles, or greens, grilled and fresh vegetables, aromatic herbs, and fresh lime wedges! You can also serve with favorite grains.
  • We also love to flake apart this salmon and make it into a simple salad with crunchy romaine, bell pepper, cucumber, feta cheese, fresh mint, and toasted sesame seeds.
  • Drizzle with toasted sesame dressing.

Get creative–the possibilities are endless!

Miso Salmon Bowl recipe

Tips and substitutions:

  • Depending on the thickness of the filets, the salmon will cook at for? different times.
  • If you’re using frozen salmon filets, make sure to get as much moisture out of them as possible before marinating. Let them sit on a few paper towels, flesh side down, to absorb as much moisture as possible for a few minutes before spreading on marinade.
  • If you don’t have Kewpie Mayonnaise, simply use regular mayo and add one teaspoon of apple cider vinegar to get something similar in flavor.
  • Looking to try a new Korean condiment? Try using doenjang paste instead of miso. It has a similar flavor profile, but is different in color and ingredients, and adds a different, deeper, less sweet flavor to the marinade.

How do you serve salmon bowls?

Serve salmon with white rice, grilled veggies (eggplant, zucchini, broccoli would all be delicious!), fresh cucumber, mango, and herbs to garnish. Drizzle with the sweet and savory sauce and enjoy warm.

This recipe is great for entertaining! Enjoy!

More easy salmon recipes to try:

Cedar Planked Salmon

Corn Salmon Chowder (great with leftover salmon)

Easy Sriracha Baked Salmon

Pistachio Salmon with lemon

salmon grain bowl
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Miso Salmon Bowl

Enjoy the flavors of this Baked Gochujang Miso Salmon Bowl recipe, served with rice noodles, grilled or fresh vegetables, and lime!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4
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Ingredients
 

  • 1 heaping Tbsp honey
  • 1 heaping Tbsp gochujang
  • 1 Tbsp white miso paste or doenjang, Korean miso paste
  • c Kewpie Mayonnaise, substitute regular mayonnaise and 1 tsp apple cider vinegar
  • Salt to season
  • 4 salmon filets, about 1.5 lb salmon fillets, rinsed and patted dry

Serving sauce:

  • Half of reserved marinade
  • 2 tsp lime juice, plus zest of 1 lime
  • Salt to taste

Instructions
 

  • In a small bowl, combine the honey, gochujang, miso (or doenjang), Kewpie Mayonnaise (or regular mayo and apple cider vinegar). Reserve a little more than half of the marinade mixture and set aside to make serving sauce.
  • Preheat oven to 400 F.
  • Arrange the filets on a parchment-lined sheet tray and season with salt. Spread the marinade over the salmon, making sure to get the sides if you’re using thicker fillets. Allow salmon to marinate for 20-30 minutes.
  • As the salmon marinates, make the sauce by adding lime juice and zest to the reserved marinade. Taste and add additional honey or salt if needed.
  • Bake salmon for 12-15 minutes (less time for thinner filets).
  • Serve salmon with white rice, grilled veggies (eggplant, zucchini, broccoli would all be delicious!), fresh cucumber, mango, and herbs to garnish. Drizzle with the sweet and savory sauce and enjoy warm.
Cuisine: asian
Course: Main Course
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Miso Salmon Bowl