Healthy Salmon Buddha Bowl With Miso-Tamari Sauce

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!

Other Bowl Meals you will love!

Love this recipe? Let's stay connected!

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