Miso Salmon Bowl
Enjoy the flavors of this Baked Gochujang Miso Salmon Bowl recipe, served with rice noodles, grilled or fresh vegetables, and lime!
Ingredients
- 1 heaping Tbsp honey
- 1 heaping Tbsp gochujang
- 1 Tbsp white miso paste or doenjang, Korean miso paste
- ⅓ 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.