Crispy Peanut-Miso Salmon Rice Bowls with Quick Pickled Cucumber

This recipe combines Pinterest's viral love for crispy protein bowls with the trending Asian flavor fusion of peanut and miso. The sweet-savory glaze caramelizes on the salmon under the broiler, creating restaurant-quality texture in minutes. Quick-pickled cucumbers add the perfect bright crunch to balance the rich, high-protein components for a complete, satisfying meal.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Ingredients

• For the Salmon & Glaze: 4 (5-6 oz) salmon fillets, skin-on or skinless; 1/4 cup creamy natural peanut butter; 2 tbsp white miso paste; 2 tbsp low-sodium soy sauce or tamari; 1 tbsp honey or maple syrup; 1 tbsp rice vinegar; 1 tsp grated fresh ginger; 1 small clove garlic, minced; 1 tsp toasted sesame oil; For the Quick Pickles: 1 English cucumber, thinly sliced into half-moons; 1/4 cup rice vinegar; 1 tsp sugar; 1/4 tsp salt; For Assembly: 2 cups cooked jasmine or brown rice, warmed; 2 cups mixed greens or shredded cabbage; 1 avocado, sliced; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; Lime wedges, for serving.

Instructions

1. 1. Make the quick pickles: In a medium bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add cucumber slices, toss to coat, and set aside to marinate while you prepare the salmon.
2. 2. Preheat broiler to high. Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. Pat salmon fillets very dry with paper towels.
3. 3. Make the glaze: In a small bowl, whisk together peanut butter, miso, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until smooth.
4. 4. Arrange salmon fillets on the wire rack. Brush or spoon half of the peanut-miso glaze evenly over the top and sides of each fillet.
5. 5. Broil salmon on the middle rack for 6-8 minutes, until the glaze is bubbly, caramelized, and the salmon flakes easily with a fork. Watch closely to prevent burning.
6. 6. While salmon cooks, drain the quick-pickled cucumbers, reserving a tablespoon of the pickling liquid.
7. 7. Assemble bowls: Divide warm rice among four bowls. Top with mixed greens, avocado slices, and a generous scoop of drained pickled cucumbers.
8. 8. Place one broiled salmon fillet on top of each bowl. Drizzle with the remaining peanut-miso glaze and a little of the reserved pickling liquid.
9. 9. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side.
10. 10. Optional: For extra crunch, add a sprinkle of crushed peanuts or crispy shallots.

Chef's Note

For maximum crispy, caramelized glaze, ensure the salmon is patted completely dry before applying the glaze. The sugar in the honey and miso will help it bubble and brown quickly under the intense broiler heat.

Make-Ahead Tips

The peanut-miso glaze can be made and stored in the refrigerator for up to 5 days. Quick pickles can be made 2-3 days ahead for more intense flavor.

Substitutions

Use almond butter for peanut-free; swap miso for 1 tbsp soy sauce + 1/2 tsp fish sauce; substitute salmon with firm tofu or chicken breasts (adjust cook time).