Sticky honey miso salmon bowls with caramelized glazed salmon over fluffy rice, crisp cucumber, creamy avocado, and edamame. An easy 30-minute dinner that tastes like takeout but is fresh, balanced, and totally customizable.
1 Pat the salmon dry with paper towel and cut into 1-inch cubes. Set aside.
2 In a large bowl, whisk together the olive oil, soy sauce, miso paste, honey, garlic, lime juice, lime zest, salt, and pepper until smooth and combined. Transfer half of the sauce to a small bowl and reserve for serving.
3 Add the salmon cubes to the remaining sauce and toss until evenly coated. Let marinate for 15–30 minutes, if time permits.
4 Arrange the salmon in a single layer on a parchment-lined baking sheet. Bake at 425°F for 10–12 minutes, or until cooked through and lightly caramelized around the edges. Broil for 1–2 minutes, until slightly browned.
5 To assemble, divide the rice among serving bowls. Top with the cucumber, edamame, avocado, scallions, and baked salmon.
6 Drizzle generously with the reserved honey-miso sauce and garnish with sesame seeds, scallions, and fresh lime wedges. Serve immediately.
