Sweetgreen Miso Glazed Salmon Recipe

Craving that signature Sweetgreen miso glazed salmon but want to skip the line? This miso salmon bowl recipe brings the restaurant magic straight to your kitchen with perfectly caramelized fish, fragrant ginger rice, and a punchy smashed cucumber salad.

Whether you’re a Sweetgreen superfan or just discovering the addictive combination of sweet-savory miso glaze over tender salmon, this miso glazed salmon bowl delivers all the umami-packed flavor you love.

The best part? You’ll know exactly what goes into your sweetgreen miso glazed salmon ingredients, and you can customize every element to match your taste preferences perfectly.

What Does Sweetgreen Miso Glazed Salmon Taste Like?

The miso salmon rice bowl experience is a harmonious balance of sweet, salty, and umami flavors. The miso glaze caramelizes under high heat, creating a glossy, slightly sticky coating with deep savory-sweet notes from the miso paste, honey, and mirin.

The salmon itself stays buttery and tender inside while the exterior develops beautiful caramelization.

Paired with aromatic ginger-infused jasmine rice and crisp, tangy smashed cucumbers dressed in sesame-chili vinaigrette, each bite offers textural contrast and flavor complexity that keeps you coming back for more.

Sweetgreen Miso Glazed Salmon Recipe Ingredients

For the Miso Glazed Salmon:

• 4 skin-on salmon fillets (5–7 oz each, king, coho, or sockeye)
• ¼ cup white miso paste (shiro miso)
• ¼ cup mirin (Japanese sweet rice wine)
• 3 Tbsp honey
• 2 Tbsp tamari or soy sauce
• 1 Tbsp toasted sesame oil
• Sesame seeds and sliced green onions for garnish (optional)

The Ginger Rice:

• 1 cup jasmine rice, rinsed
• 1½ cups water
• 1 Tbsp freshly grated ginger
• 1 Tbsp extra-virgin olive oil or butter
• 1 large garlic clove, minced
• ¼ tsp kosher salt
• Sliced green onions for garnish

For the Smashed Asian Cucumber Salad:

• 6 Persian cucumbers (or 1 large English cucumber)
• 1 tsp kosher salt
• 2 green onions, thinly sliced
• ¼ cup finely chopped cilantro
• 2 tsp toasted white sesame seeds

Dressing:

• 1 Tbsp toasted sesame oil
• 1 Tbsp tamari or soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 2 garlic cloves, finely minced
• 1–2 tsp chili crisp or chili oil

Bowl Assembly:

• Arugula or baby spinach (optional)
• Extra sesame seeds or nori seasoning

Kitchen Utensils Needed

• Small mixing bowl for marinade
• Baking dish or zip-top bag for marinating
• Quarter sheet pan
• Parchment paper or aluminum foil
• Small pot with lid for rice
• Rolling pin or heavy knife for smashing cucumbers
• Colander
• Large mixing bowl
• Whisk
• Paper towels
• Instant-read thermometer (recommended)

Preparation and Cooking Time

Prep Time: 20 minutes
Marinating Time: 30–60 minutes
Cook Time: 20–25 minutes
Total Time: 45–60 minutes
Servings: 4 bowls

Copycat Sweetgreen Miso Glazed Salmon Recipe

Step 1: Prepare the Miso Marinade

Whisk together white miso paste, mirin, honey, tamari, and toasted sesame oil in a small bowl until the mixture is completely smooth with no lumps. This umami-rich marinade is the secret to achieving that authentic sweetgreen miso glazed salmon flavor.

Step 2: Marinate the Salmon

Pat salmon fillets thoroughly dry with paper towels (moisture prevents proper caramelization). Place them in a baking dish or zip-top bag. Reserve 2 tablespoons of marinade in a separate small bowl for final glazing.

Pour the remaining marinade over the salmon, turning each fillet to coat evenly. Refrigerate for 30–60 minutes. Don’t exceed 2 hours, as the salt in the miso can make the fish overly salty and break down the texture.

Step 3: Make the Ginger Rice

While the salmon marinates, combine rinsed jasmine rice, water, freshly grated ginger, olive oil or butter, minced garlic, and kosher salt in a small pot. Stir once to distribute ingredients. Bring to a rolling boil over high heat, then immediately reduce to the lowest simmer setting. Cover with a tight-fitting lid and cook undisturbed for 12–15 minutes until water is absorbed.

Remove from heat and let stand covered for 5 minutes to steam. Fluff with a fork and garnish with sliced green onions.

Step 4: Prepare the Smashed Cucumber Salad

Place Persian cucumbers in a zip-top bag or on a sturdy cutting board. Using the flat side of a large knife or a rolling pin, gently smash each cucumber until it splits open and the flesh cracks into irregular pieces (this creates more surface area for the dressing to cling to). Slice the smashed cucumbers into ½-inch bite-size pieces.

Toss in a colander with 1 teaspoon kosher salt and let drain for 10–15 minutes to remove excess moisture. Rinse quickly under cold water, drain thoroughly, and pat dry if needed.

Step 5: Make the Cucumber Dressing

In a large mixing bowl, whisk together toasted sesame oil, tamari, rice vinegar, honey, minced garlic, and chili crisp until emulsified. Add the drained cucumbers, sliced green onions, chopped cilantro, and sesame seeds. Toss well to coat. Taste and adjust seasoning, adding more chili crisp for heat or honey for sweetness.

Step 6: Broil the Salmon

Preheat your oven broiler to HIGH. Line a quarter sheet pan with parchment paper or foil for easy cleanup. Remove salmon from marinade, letting excess drip off, and place skin-side down on the prepared pan. Position your oven rack 4–6 inches from the broiler element (closer for intense caramelization, farther for gentler cooking).

Broil for 7–9 minutes without flipping. The top should develop deep caramelization and the center should reach 135°F (57°C) internal temperature. Thicker king salmon fillets may require the full 9 minutes.

Step 7: Final Glaze and Rest

Remove the pan from the oven and immediately brush each fillet with the reserved 2 tablespoons of marinade for extra gloss and flavor. Sprinkle with sesame seeds and sliced green onions if desired. Let the salmon rest for 3 minutes before serving-this allows the juices to redistribute.

Step 8: Assemble Your Miso Salmon Bowls

Fluff a generous scoop of warm ginger rice into each serving bowl. Add a handful of fresh arugula or baby spinach if you want that classic Sweetgreen touch. Top with one miso glazed salmon fillet. Add a generous portion of smashed cucumber salad alongside the salmon. For the ultimate miso salmon rice bowl, drizzle everything with extra sesame dressing or a store-bought Sweetgreen vinaigrette and sprinkle with nori sesame seasoning.

Customization and Pairing Ideas for Your Miso Salmon Bowl

1. Protein Swaps for Dietary Preferences

Not a salmon fan? This miso glaze works beautifully with other proteins. Try it on skin-on chicken thighs (broil 12–15 minutes), firm tofu slabs (press well first, broil 10–12 minutes), or even shrimp (broil just 4–5 minutes). The sweet-savory glaze caramelizes wonderfully on any protein surface. For a vegetarian miso glazed salmon bowl alternative, marinated and broiled portobello mushroom caps deliver impressive umami depth.

2. Grain Base Variations

While jasmine rice provides authentic texture, you can customize your miso salmon rice bowl with different grains. Brown rice adds nutty flavor and extra fiber. Forbidden black rice creates dramatic visual contrast. Cauliflower rice transforms it into a low-carb option.

3. Vegetable Add-Ins and Toppings

Boost nutrition and texture by incorporating roasted vegetables. Sweetgreen often includes roasted sweet potato, shaved Brussels sprouts, or roasted broccoli. Edamame adds protein and satisfying pop. Shredded purple cabbage contributes crunch and color.

4. Sauce and Dressing Variations

While the miso glaze is the star, additional sauces elevate your bowl. Drizzle with spicy mayo (mix mayo with sriracha and lime), creamy tahini-ginger dressing, or carrot-ginger dressing for authentic Sweetgreen vibes. A squeeze of fresh lime juice brightens everything.

5. Heat Level Adjustments

Control the spice in your sweetgreen miso glazed salmon recipe by adjusting the chili crisp in the cucumber salad. For mild heat, use just ½ teaspoon. For serious kick, add sriracha to the miso marinade itself (1–2 teaspoons) or top finished bowls with thinly sliced fresh jalapeños or Thai bird chilies.

6. Meal Prep and Portion Modifications

This recipe scales beautifully for meal prep. Marinate and broil 6–8 fillets at once, preparing rice and cucumbers in larger batches. Store components separately in airtight containers.

7. Wine and Beverage Pairings

The sweet-savory-umami profile of miso salmon bowls pairs wonderfully with off-dry Riesling or Gewürztraminer, which complement the honey and miso sweetness while cleansing your palate. For beer lovers, a crisp Japanese lager or wheat beer works perfectly.

Expert Tips for Perfect Miso Glazed Salmon Every Time

1. Choose the Right Salmon Cut

Skin-on fillets are essential for the best sweetgreen miso glazed salmon experience. The skin protects the delicate flesh from direct heat and crisps up beautifully. Look for center-cut portions with even thickness (about 1–1¼ inches) so they cook uniformly.

2. Don’t Over-Marinate

The 30–60 minute marinating window is crucial. Miso paste contains salt and enzymes that can break down fish proteins when left too long. Over-marinated salmon becomes mushy and overly salty. If you’re truly pressed for time, even 15–20 minutes will impart good flavor, though the glaze won’t penetrate as deeply.

3. Master Your Broiler Distance

Broiler intensity varies wildly between ovens. Start with your rack positioned 5 inches from the element. Watch through the oven door after 5 minutes-if it’s browning too quickly (dark brown rather than golden), move the rack down one position. If it’s barely coloring after 7 minutes, move up. This attention prevents burnt tops with raw centers, the most common miso salmon bowl recipe failure.

4. The Paper Towel Secret

Drying salmon thoroughly before marinating isn’t optional-it’s chemistry. Excess moisture dilutes the marinade and creates steam under the broiler instead of caramelization. Pat every surface with paper towels until they come away completely dry. This single step dramatically improves the glaze’s ability to caramelize and develop that signature sticky-sweet crust.

5. Rice Rinsing Isn’t Negotiable

Rinsing jasmine rice until water runs clear removes excess surface starch that makes rice gummy and clumpy. Use a fine-mesh strainer and run cold water through the rice, stirring gently with your hand, for 30–60 seconds. Properly rinsed rice yields separate, fluffy grains that don’t turn into a dense mass. This step elevates your miso salmon rice bowl from amateur to restaurant-quality.

6. Temperature and Timing Precision

Salmon is best served at 125–135°F internal temperature-still slightly translucent in the center with a silky texture. It will carry-over cook another 5 degrees during the 3-minute rest.

Invest in an instant-read thermometer and check the thickest part of the fillet at the 7-minute mark. Remember that salmon continues cooking from residual heat, so pulling it at 130°F means it’ll reach perfect doneness after resting.

Storage and Reheating Guidance

Store miso glazed salmon separately from rice and cucumber salad in airtight containers in the refrigerator for up to 4 days. Reheat salmon gently in a 275°F oven for 8–10 minutes or microwave at 50% power for 1–2 minutes to prevent drying. Rice reheats best with a splash of water, covered, for 1–2 minutes in the microwave. The cucumber salad is best enjoyed fresh but will keep for 2–3 days, though it may release more liquid.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Sweetgreen Miso Glazed Salmon Recipe that people often ask.

Can I make miso salmon bowls without mirin?

Yes, substitute mirin with 3 tablespoons sake (or dry white wine) plus 1 tablespoon sugar. The alcohol cooks off during broiling, leaving sweetness and depth similar to mirin.

What if I don’t have white miso paste?

Red miso (aka miso) works but produces a saltier, more assertive flavor. Reduce the tamari to 1 tablespoon and increase honey to ¼ cup to balance the stronger miso. White miso’s mild sweetness is ideal for this sweetgreen miso glazed salmon ingredients profile.

Can I grill instead of broil the salmon?

Absolutely. Preheat your grill to medium-high (400–450°F). Oil the grates well. Grill skin-side down for 6–8 minutes without flipping, basting with reserved marinade in the final 2 minutes. The skin protects the flesh and prevents sticking.

Is this recipe gluten-free?

Use tamari instead of soy sauce and verify your miso paste is gluten-free (most white miso is, but always check labels). The rest of the miso salmon bowl recipe is naturally gluten-free.

How do I prevent the salmon from sticking to the pan?

Line your sheet pan with parchment paper or lightly oiled foil. The sugar in the marinade can caramelize onto bare metal. Parchment provides non-stick insurance and makes cleanup effortless.

Can I prep the marinade in advance?

The miso marinade keeps refrigerated in an airtight container for up to 2 weeks. Make a double batch to have on hand for quick weeknight miso glazed salmon bowls. Just shake or whisk before using.

What’s the best way to tell when salmon is done?

The flesh should be opaque on the outside with a slightly translucent center, and it should flake easily with a fork while still feeling slightly firm. An instant-read thermometer reading 130–135°F is your most reliable indicator.

Sweetgreen Miso Glazed Salmon Recipe

5 from 2 votes

Craving that signature Sweetgreen miso glazed salmon but want to skip the line? This miso salmon bowl recipe brings the restaurant magic straight to your kitchen with perfectly caramelized fish, fragrant ginger rice, and a punchy smashed cucumber salad.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Video Notes

Ingredients

  

• 4 skin-on salmon fillets 5–7 oz each, king, coho, or sockeye
• ¼ cup white miso paste shiro miso
• ¼ cup mirin Japanese sweet rice wine
• 3 Tbsp honey
• 2 Tbsp tamari or soy sauce
• 1 Tbsp toasted sesame oil
• Sesame seeds and sliced green onions for garnish optional
• 1 cup jasmine rice rinsed
• 1½ cups water
• 1 Tbsp freshly grated ginger
• 1 Tbsp extra-virgin olive oil or butter
• 1 large garlic clove minced
• ¼ tsp kosher salt
• Sliced green onions for garnish
• 6 Persian cucumbers or 1 large English cucumber
• 1 tsp kosher salt
• 2 green onions thinly sliced
• ¼ cup finely chopped cilantro
• 2 tsp toasted white sesame seeds
• 1 Tbsp toasted sesame oil
• 1 Tbsp tamari or soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 2 garlic cloves finely minced
• 1 –2 tsp chili crisp or chili oil
• Arugula or baby spinach optional
• Extra sesame seeds or nori seasoning

Equipment

• Small mixing bowl for marinade
• Baking dish or zip-top bag for marinating
• Quarter sheet pan
• Parchment paper or aluminum foil
• Small pot with lid for rice
• Rolling pin or heavy knife for smashing cucumbers
• Colander
• Large mixing bowl
• Whisk
• Paper towels
• Instant-read thermometer (recommended)

Method

 

1. Whisk together white miso paste, mirin, honey, tamari, and toasted sesame oil in a small bowl until the mixture is completely smooth with no lumps. This umami-rich marinade is the secret to achieving that authentic sweetgreen miso glazed salmon flavor.
2. Pat salmon fillets thoroughly dry with paper towels (moisture prevents proper caramelization). Place them in a baking dish or zip-top bag. Reserve 2 tablespoons of marinade in a separate small bowl for final glazing.
3. Pour the remaining marinade over the salmon, turning each fillet to coat evenly. Refrigerate for 30–60 minutes. Don’t exceed 2 hours, as the salt in the miso can make the fish overly salty and break down the texture.
4. While the salmon marinates, combine rinsed jasmine rice, water, freshly grated ginger, olive oil or butter, minced garlic, and kosher salt in a small pot. Stir once to distribute ingredients. Bring to a rolling boil over high heat, then immediately reduce to the lowest simmer setting. Cover with a tight-fitting lid and cook undisturbed for 12–15 minutes until water is absorbed.
5. Remove from heat and let stand covered for 5 minutes to steam. Fluff with a fork and garnish with sliced green onions.
6. Place Persian cucumbers in a zip-top bag or on a sturdy cutting board. Using the flat side of a large knife or a rolling pin, gently smash each cucumber until it splits open and the flesh cracks into irregular pieces (this creates more surface area for the dressing to cling to). Slice the smashed cucumbers into ½-inch bite-size pieces.
7. Toss in a colander with 1 teaspoon kosher salt and let drain for 10–15 minutes to remove excess moisture. Rinse quickly under cold water, drain thoroughly, and pat dry if needed.
8. In a large mixing bowl, whisk together toasted sesame oil, tamari, rice vinegar, honey, minced garlic, and chili crisp until emulsified. Add the drained cucumbers, sliced green onions, chopped cilantro, and sesame seeds. Toss well to coat. Taste and adjust seasoning, adding more chili crisp for heat or honey for sweetness.
9. Preheat your oven broiler to HIGH. Line a quarter sheet pan with parchment paper or foil for easy cleanup. Remove salmon from marinade, letting excess drip off, and place skin-side down on the prepared pan. Position your oven rack 4–6 inches from the broiler element (closer for intense caramelization, farther for gentler cooking).
10. Broil for 7–9 minutes without flipping. The top should develop deep caramelization and the center should reach 135°F (57°C) internal temperature. Thicker king salmon fillets may require the full 9 minutes.
11. Remove the pan from the oven and immediately brush each fillet with the reserved 2 tablespoons of marinade for extra gloss and flavor. Sprinkle with sesame seeds and sliced green onions if desired. Let the salmon rest for 3 minutes before serving-this allows the juices to redistribute.
12. Fluff a generous scoop of warm ginger rice into each serving bowl. Add a handful of fresh arugula or baby spinach if you want that classic Sweetgreen touch. Top with one miso glazed salmon fillet. Add a generous portion of smashed cucumber salad alongside the salmon. For the ultimate miso salmon rice bowl, drizzle everything with extra sesame dressing or a store-bought Sweetgreen vinaigrette and sprinkle with nori sesame seasoning.

Video

Notes

Store miso glazed salmon separately from rice and cucumber salad in airtight containers in the refrigerator for up to 4 days. Reheat salmon gently in a 275°F oven for 8–10 minutes or microwave at 50% power for 1–2 minutes to prevent drying. Rice reheats best with a splash of water, covered, for 1–2 minutes in the microwave. The cucumber salad is best enjoyed fresh but will keep for 2–3 days, though it may release more liquid.

This Sweetgreen miso glazed salmon recipe proves you don’t need to wait in line or spend $15+ per bowl to enjoy restaurant-quality flavors at home. With simple sweetgreen miso glazed salmon ingredients and straightforward techniques, you’ll master the perfect balance of caramelized umami glaze, aromatic ginger rice, and refreshing smashed cucumber salad.

Whether you’re meal-prepping for the week or impressing dinner guests, these miso salmon bowls deliver impressive flavor with approachable home cooking. Now you have the blueprint-time to make your kitchen the new Sweetgreen!

Drop a comment on the blog with your feedback-I can’t wait to hear what you think.