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These Mango-Miso Salmon Bowls are vibrant, fresh, and packed with layers of flavor. Featuring caramelized broiled salmon, a crunchy mango-cabbage slaw, and a silky mango-miso sauce that ties it all together. Gluten free, dairy free, and weeknight-friendly.
Table of Contents
Why You’ll Love these Mango-Miso Salmon Bowls
- One sauce, three ways. The mango-miso sauce doubles as the marinade and glaze for the salmon before being drizzled over the finished bowls.
- Layers of bold flavor. Sweet mango, savory miso, zesty lime, ginger, and a touch of heat create a flavor profile that’s bright, balanced, and completely irresistible.
- Nourishing + customizable. These salmon bowls are brimming with good-for-you nutrients like omega-3 fatty acids, probiotics, vitamin C, fiber, and polyphenols. They’re also totally customizable using your favorite protein and seasonal veggies.
- Weeknight-friendly. The salmon marinates while you prepare the slaw, making this recipe streamlined enough for weeknights.
These bowls are truly as beautiful to serve as they are to eat. (Just like my recent Coconut-Macadamia Crusted Salmon, which has been a reader-favorite this summer!)
The slaw is inspired by Vietnamese mango salad (gỏi xoài) with notes of fish sauce, lime, and chiles. It’s incredibly refreshing, and balances the rich salmon and creamy mango sauce beautifully.
My husband and I were blown away by how incredible these bowls turned out during development. They’re everything I crave at this point in summer: fresh, colorful, and flavor-packed.
And if you love miso-glazed fish as much as we do, check out my Miso-Ginger Salmon, Salmon Crispy Rice Salad, and Miso Sea Bass next!
The Ingredients
- Salmon: I suggest using skinless salmon cut into 1 1/2-inch cubes for quick, even cooking under the broiler.
- Mangoes: You’ll use ripe yellow or red mango in the sauce and in the crunchy slaw. Choose a mango that yields slightly to gentle pressure for the sweetest flavor.
- Miso paste: White miso paste adds savory umami and balances the sweetness of the mango in the sauce.
- Oil: I suggest using a neutral oil, such as avocado or sunflower oil, which won’t overpower the other ingredients.
- Lime juice: You’ll need the juice of 2 to 3 limes for both the sauce and the slaw. Alternatively, you can use rice vinegar in the sauce.
- Ginger: Fresh ginger adds warm, zesty flavor that complements both the mango and miso.
- Honey: A touch of honey enhances the natural sweetness of fresh mango. It also helps the salmon caramelize under the broiler.
- Cabbage: I suggest using red or green cabbage thinly sliced or shaved on a mandoline. It adds vibrant color and satisfying crunch.
- Red onion: Thinly shave or slice the red onion and soak it in fresh lime juice before adding the remaining slaw ingredients. This helps soften its bite so the onion flavor isn’t as sharp.
- Cilantro + mint: A mix of fresh herbs adds vibrant, herbaceous notes to the slaw. Alternatively, you can use a mix of Thai basil and/or scallions.
- Fish sauce: Brings savory depth and unmistakable umami to the slaw. Alternatively, you can use a splash of tamari or soy sauce.
- Thai chiles: Also known as Bird’s eye chili, these small, fiery chiles add sharp heat to the slaw. Feel free to adjust the quantity (or remove the seeds and ribs) to suit your spice preference.
- Peanuts: Chopped, roasted peanuts add satisfying crunch and richness to the slaw. Alternatively, you can use cashews or crispy shallots.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Blend Mango-Miso Sauce
Combine fresh mango, lime juice, avocado oil, honey, miso paste, and ginger in a small blender and blend until smooth. (Alternatively, use an immersion blender.)
Step 2: Marinate Salmon
Cut salmon into cubes and place in a bowl. Season evenly with kosher salt and black pepper. Add half of mango-miso sauce and gently toss to coat. Marinate at room temperature for 20 to 30 minutes.
Step 3: Soften Onions
In a large mixing bowl, combine lime juice, fish sauce, and Thai chiles. Add red onion, toss to coat, and let sit for 15 minutes to soften.
Step 4: Mix Slaw
Add remaining slaw ingredients (cabbage, mango, cilantro, mint, and peanuts); toss to combine.
Step 5: Broil Salmon
Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH. Empty salmon out onto a baking sheet coated with parchment or foil for easy cleanup. Broil for 8 minutes, until the salmon is opaque with crispy edges.
Broiling Tips
Spread the salmon cubes in a single layer with space in between each piece. Rotate the pan midway through broiling to avoid hot spots, and keep a close eye during the final few minutes. The salmon is done when it’s opaque throughout and flakes easily with a fork.
Step 6: Assemble Bowls
Spoon rice into bowls and top with salmon, slaw, and a generous drizzle of reserved mango-miso sauce. Garnish with fresh avocado, if desired.
Recipe Variations
- Swap the protein. The mango-miso marinade is just as delicious with shrimp, chicken thighs, or tofu. Just adjust the cooking time as needed.
- Add extra veggies. Feel free to toss in thinly sliced cucumber, red bell pepper, and/or julienned carrots to the slaw for extra vibrancy and crunch.
- Change the grain. Instead of serving the salmon and slaw over plain white rice, try coconut-lime rice (recipe included in my Hot Honey Salmon Bowls), quinoa, or farro.
- Switch up the garnishes. I love adding sliced avocado to these bowls, however fried shallots and/or extra chopped peanuts or cashews will add both richness and crunch.
- Add extra fiber. Add 1/2 cup of shelled edamame to the slaw for an easy fiber (and protein) boost!
Make-Ahead and Storage Tips
- Make-ahead: Blend the mango-miso sauce up to 2 days ahead. Store in the refrigerator until ready to use.
- Store: I suggest storing the rice and salmon separate from the sauce and slaw, if possible. You can refrigerate all of the components for 2 to 3 days.
- Reheat: Rewarm the rice and salmon gently in a skillet over medium/medium-low heat. Assemble with slaw and sauce after warming to your liking.
More Savory Recipes Featuring Mango
Baja Fish Tacos with Mango Salsa
Chipotle Shrimp Tacos with Avocado-Mango Salsa
Mango-Salmon Sushi Bake
If you try these Mango-Miso Salmon Bowls, share a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Mango-Miso Glazed Salmon Bowls
Equipment
- Blender or immersion blender
- Baking sheet
- Mixing bowls
Ingredients
Mango-Miso Sauce
- 1/2 cup diced ripe fresh mango
- 1/4 cup fresh lime juice (from 2 juicy limes)
- 1/4 cup avocado oil (or neutral oil of choice)
- 2 tsp. white miso paste
- 2 tsp. honey
- 1 (1/2-inch) knob fresh ginger, peeled
Salmon Bowls
- 1.25 lbs. center-cut salmon, skin removed, cut into 1-inch cubes
- Kosher salt and cracked black pepper to taste
- 2 Tbsp. fresh lime juice
- 2 tsp. fish sauce
- 1 garlic clove, minced or grated
- 1 Thai chili (Bird's eye chili), thinly sliced or minced (remove seeds and ribs for less heat, if desired)
- 1/2 cup thinly sliced or shaved red onion
- 2 cups shaved or shredded red cabbage
- 1 cup fresh mango, julienned
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
- 1/4 cup fresh mint or Thai basil leaves, torn or coarsely chopped
- 1/4 cup roasted peanuts or cashews, coarsely chopped
- Cooked white rice for serving
- Optional garnish: sliced avocado
Instructions
- Blend Mango-Miso Sauce. Combine fresh mango, lime juice, avocado oil, honey, miso paste, and ginger in a small blender and blend until smooth. (Alternatively, combine everything in a wide-mouth jar or measuring cup and blend with an immersion blender until smooth.)Marinate Salmon. Cut salmon into 1-inch cubes and place in a bowl. Season with kosher salt and a few grinds of black pepper. Add half of mango-miso sauce and gently toss to coat. Marinate at room temperature for 20 to 30 minutes.
- Meanwhile, Prepare Slaw. To a large mixing bowl, combine 2 Tbsp. lime juice, fish sauce, garlic, chili, and red onion; toss to coat. Let sit for 10 to 15 minutes to soften onion.Add shredded red cabbage, julienned mango, cilantro, mint (or Thai basil), and roasted peanuts; toss to combine. Taste and season with kosher salt to taste. (Fish sauce is quite salty, so you may find the slaw to be sufficiently seasoned as is.) Let slaw sit at room temperature, tossing occasionally, while you broil the salmon.
- Broil Salmon. Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH. Empty salmon out onto a baking sheet coated with parchment or foil for easy cleanup. Broil for 8 minutes, rotating the pan once midway through, until the salmon is opaque with crispy edges.
- Assemble Bowls. Spoon cooked white rice into bowls and top with broiled salmon and slaw. Drizzle remaining mango-miso sauce over salmon and slaw and serve with garnishes of choice.
Notes
- Make-ahead: Blend the mango-miso sauce up to 2 days ahead. Store in the refrigerator until ready to use.
- Store: I suggest storing the rice and salmon separate from the sauce and slaw, if possible. You can refrigerate all of the components for 2 to 3 days.
- Reheat: Rewarm the rice and salmon gently in a skillet over medium/medium-low heat. Assemble with slaw and sauce after warming to your liking.
