Say hello to this Crispy Salmon Buddha Bowl with Miso-Tamari Sauce—a vibrant, nutrient-packed dish that you can whip up in under 30 minutes! Gluten-free & dairy-free, this recipe is as nourishing as it is delicious!

Perfect for lunch, dinner, or even meal prep, this bowl combines tender crispy salmon, creamy avocado, crunchy veggies, and an irresistible savory-sweet miso sauce.
A delicious & nourishing salad bowl is one of my favorite things! They’re versatile, simple to prepare, and make healthy eating feel anything but boring.
If you love this salmon bowl, don’t miss these other bowl meals favorites: 10-minutes salmon mango salad, this pulled pork rice bowl, this satay chicken buddha bowl, this Spanish tuna potato salad, or this smoked salmon salad.
Jump to:
- Why you will love this Salmon Buddha Bowl Recipe!
- Ingredients
- Substitutions and variations
- How to make this Easy Salmon Buddha Bowl
- Equipment
- Storage
- Top Tips for the Best Salmon Buddha Bowl
- Other Bowl Meals you will love!
- Love this recipe? Let's stay connected!
- Healthy Salmon Buddha Bowl With Miso-Tamari Sauce
- See what other people think about this recipe!
Why you will love this Salmon Buddha Bowl Recipe!
- Balanced meal: Packed with healthy fats from creamy avocado and omega-3 fatty acids from salmon, this bowl leaves you feeling full and energized.
- Diet-Friendly: Naturally gluten-free and dairy-free!
- Quick & Easy: A healthy meal ready in less than 30 minutes with step-by-step instructions—perfect for an easy weeknight dinner recipe.
- Great for Meal Prepping: Prepare the ingredients ahead of time for stress-free, grab-and-go meals.
Ingredients
The beauty of this recipe is its simplicity. The main ingredients are a mix of fresh veggies, perfectly cooked salmon, and a bold, savory miso-tamari sauce that creates the ultimate healthy power bowl. You should be able to find all the ingredients in your local grocery store.

- Jasmine rice (or rice of your choice)
- Mixed greens
- Radish, thinly sliced
- Green onion, sliced
- Lebanese cucumber, sliced
- Edamame, boiled
- Avocado, sliced
- Salmon fillets (opt for wild salmon if possible)
- Black sesame seeds (optional, for garnish)
Miso-tamari sauce
- Miso paste
- Tamari
- Veggie stock
- Honey (or maple syrup)
- Tapioca flour
See recipe card for quantities.
Substitutions and variations
- Switch up the base: your favorite white rice (like sushi rice) or brown rice base, other whole grains like quinoa or buckwheat groats, or vermicelli noodles.
- Make it low carb: replace rice with cauliflower rice.
- Simplify the sauce - Skip cooking— whisk the miso, tamari, honey, and veggie stock in a small bowl or glass.
- Change up the sauce: Drizzle with tamari, spicy mayo, or gluten-free teriyaki sauce for a quicker option.
- Play around with other veggies: use what you have in the fridge! Roasted sweet potatoes or steamed broccoli; or fresh veggies like finely sliced red cabbage or red onion, grated carrots, or grated beetroot could work fantastic as well.
- Your favorite leafy greens - instead of mixed leaves. Spinach would work great.

How to make this Easy Salmon Buddha Bowl
Start by cooking the rice
Boil or steam the rice as per package directions. For perfectly steamed rice, check out my easy steamed rice guide.
Make the miso-tamari sauce
In a small saucepan over medium heat, whisk together all the sauce ingredients (except the tapioca flour). Once combined, whisk in the tapioca flour and let it bubble for a few minutes until thickened.
Cook the salmon
Heat a drizzle of olive oil in a pan over medium-high heat. Place salmon skin-side down first and brush with a bit of the sauce on top of the salmon and sides. Sear for 3-4 minutes until the skin is crispy, then quickly seal the sides, flip, and cook the other side until is crispy on the outside and cooked to your taste on the inside.
Pro Tip: For tender, pink-in-the-middle salmon (my favorite!), remove it from the pan while it’s still slightly undercooked—it will continue cooking from the residual heat! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check. Please note that cooking times for salmon will vary depending on how thick your salmon fillet is.
Assemble the Salmon Buddha Bowl
Layer steamed rice and mixed greens in your bowl, drizzle with a bit of sauce, and toss. Arrange the salmon, avocado, radishes, cucumber, and edamame beautifully around the bowl. Top with more sauce, sliced green onions, and a sprinkle of sesame seeds on top.

Chef’s Tip: Serve the salmon skin-side up for that extra crispy texture!
Equipment
All you need to make this crispy salmon buddha bowl is...
- Knife & chopping board
- 2 small pots (one for the rice, one for the sauce)
- Whisk
- Tongs
- Salad bowl
Storage
- Leftovers: Store any leftovers in an airtight container for up to 3 days.
- Sauce: Keep extra miso-tamari sauce in a lidded jar in the fridge for up to 2 weeks—it’s great for drizzling over other bowls or salads!
Top Tips for the Best Salmon Buddha Bowl
For Perfect Pink Salmon: If you love the salmon pink on the inside (as I do), remove it from heat just before it’s fully cooked—it will finish cooking from residual heat and end up perfect!! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check.
For Crispy Salmon: Cook the salmon skin-side down first and use medium-high heat. Serve skin-side up for that irresistible crunch!
Other Bowl Meals you will love!
Love this recipe? Let's stay connected!
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Print
Healthy Salmon Buddha Bowl With Miso-Tamari Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main course
- Cuisine: Australian
- Diet: Gluten Free
Description
Say hello to this Crispy Salmon Buddha Bowl with Miso-Tamari Sauce—a vibrant, nutrient-packed dish that you can whip up in under 30 minutes! Perfect for lunch, dinner, or even meal prep, this bowl combines tender crispy salmon, creamy avocado, crunchy veggies, and an irresistible savory-sweet miso sauce. Gluten-free & dairy-free, this recipe is as nourishing as it is delicious!
Ingredients
½ cup of jasmine rice (or rice of choice)
2 cups of mixed leaves
2 radishes cut in thin slices
1 spring onion cut in slices
1 small lebanese cucumber cut in slices
⅓ cup of edamame
½ avocado sliced
2 salmon fillets (approx. 150g each)
Black sesame seeds (optional)
Miso-tamari sauce
1 tbsp of miso paste
2 tbsp of tamari
3 tbsp of veggie stock
1 tbsp of honey
½ tsp of tapioca flour
Instructions
- Start by cooking the rice: Boil or steam the rice as per package directions. For perfectly steamed rice, check out my easy steamed rice guide.
- Make the miso-tamari sauce: In a small saucepan over medium heat, whisk together all the sauce ingredients (except the tapioca flour). Once combined, whisk in the tapioca flour and let it bubble for a few minutes until thickened.
- Cook the salmon: Heat a drizzle of olive oil in a pan over medium-high heat. Place salmon skin-side down first and brush with a bit of the sauce on top of the salmon and sides. Sear for 3-4 minutes until the skin is crispy, then quickly seal the sides, flip, and cook the other side until is crispy on the outside and cooked to your taste on the inside.
- Assemble the bowl: Layer steamed rice and mixed greens in your bowl, drizzle with a bit of sauce, and toss. Arrange the salmon, avocado, radishes, cucumber, and edamame beautifully around the bowl. Top with more sauce, sliced green onions, and a sprinkle of sesame seeds on top.
Notes
Pro Tip: For tender, pink-in-the-middle salmon (my favorite!), remove it from the pan while it’s still slightly undercooked—it will continue cooking from the residual heat! I find that 3-4 minutes on each top and bottom works well, but you can always make a small cut to check. Please note that cooking times for salmon will vary depending on how thick your salmon fillet is.
For crispy salmon: Cook the salmon skin-side down first and use medium-high heat. Serve skin-side up for that irresistible crunch!
Store the leftover sauce in a lidded glass jar in the fridge for up to 2 weeks.
Joseba
An original alternative to the classic poke!
Marta
Ohhh, its delicious!!!!
David
Delicious bowl!!