Baked Salmon Poke Bowls (In 30 Minutes)

This baked salmon poke bowl recipe has it all: juicy honey miso salmon, fluffy rice, crunchy vegetables, and a zingy sweet-sour dressing. Fresh, colorful, and family-friendly, it’s an easy, better-than-takeout weeknight dinner.

Cooked Salmon Poke Bowls, at a Glance

⏰Time: 30 minutes

🍽️Serves: 4

🛒 Key Ingredients: Salmon, white miso paste, honey, rice, red cabbage, cucumber, edamame

🧠 Skill Level: Beginner-friendly

👩‍🍳 Cooking Method: Oven-baked (with air fryer option)

💪 Protein: 33.5g per serving

💃 Perfect For: Quick weeknight dinners, meal prep, better-than-takeout nights

Poke Bowls, But Make Them Weeknight Friendly

I LOVE a poke bowl, but finding sushi-grade salmon isn’t always easy, and it’s not the most practical option for a quick, family-friendly weeknight meal (I know I was always weird about raw fish as a child!)

That’s why this recipe uses honey miso baked salmon instead. It comes out juicy, flaky, and beautifully charred around the edges, which I think gives you a more interesting texture than classic raw poke bowls.

These bowls take about 30 minutes start to finish – just cook some rice (or use microwave rice to save even more time), toss salmon in a quick honey miso marinade, and prep your veggies and zingy dressing while it bakes.

Love poke bowls as much as I do? Try these miso chicken poke bowls, salmon sushi-inspired rice bowls or spicy tuna poke bowls next.

“I made this recipe tonight. It was AMAZING. Easy recipe to follow and the taste was delicious. The only small change I did was use spicy honey for the salmon marinade. It added a nice little kick. I will make this over and over again. Thank you for such a good recipe”

– Erin

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Ingredients You’ll Need

• Salmon. For four servings, you’ll want to allow one piece of salmon per person – you can remove the skin if you like, but I haven’t here as it just adds another step and it’s easier to remove it after cooking.
• White miso paste. This lovely fermented soybean paste delivers SUCH a umami boost, and it’s something I really recommend having in your fridge. Use white miso paste if possible – it’s less salty than red miso paste.
• Crunchy vegetable toppings. This is where you really can play around. I’ve gone for red cabbage, scallions, cucumber, and carrots for a great mix of colours, but you could use edamame beans, peas, sugar snap peas, bean sprouts, green beans, or any crunchy veggies you might have to hand.
• Rice. Regular long-grain rice (like basmati), short-grain rice, or brown rice is great here, as is quinoa or even cauliflower rice. I’ve used long-grain white rice in the recipe below, so if you do use something different, make sure to reference the packet as different types of rice have very different cooking times and instructions.
• The dressing. A good, zingy, flavor-packed dressing is essential in a poke bowl, and this one really is flavor-packed. You’ll need honey, soy sauce, fish sauce (don’t knock it until you’ve tried it), rice vinegar, sweet chili jam, olive oil, garlic, and ginger.

How to Make Baked Salmon Poke Bowls

This is a step-by-step photo overview of how to make the salmon poke bowls. The full instructions with ingredient quantities is at the bottom of the page for you.

1. Mix your honey miso marinade in a small bowl.

1. Dice your salmon and toss the marinade through the pieces. I like to do this straight on a lined baking pan to save on the washing up. Start cooking your rice at the same time.

1. While the salmon and rice cook, prep your veggie toppings and mix the honey miso dressing.

1. Bake your salmon until it’s super charred around the edges.

1. Divide your cooked rice between bowls and load on the toppings and the charred baked salmon. Drizzle the dressing on top.

1. Serve the salmon poke bowls with any extra dressing on the side.

Salmon Poke Bowl FAQs

Can I make salmon poke bowls in advance?

Yes! These bowls are perfect for meal prep. Every element can be made ahead of time and they’re great cold from the fridge.

The cooked salmon will keep for up to 4 days, as will the rice and veggies. If you want to prep the avocado ahead of time, I recommend tossing it with a little lemon or lime juice to help preserve the color and prevent browning.

How can I tell if my salmon is cooked?

The simplest way is to cut into a piece. If it’s ready, the salmon should flake easily with a fork and the flesh will have turned from bright orange to opaque pale pink.

You could also use a probe thermometer – insert it into a thick cube, and you want the temperature to be at least 145°F (63°C) for cooked salmon.

What else could I top these salmon poke bowls with?

This is a super flexible recipe in terms of your toppings.

I like to make poke bowls to clear out odds and ends in my veggie drawer – you can use anything crunchy. Bean sprouts, sugar snap peas, green beans, broccolini, or asparagus are great options. You could also add chunks of pineapple or mango (canned is fine!)

You can also switch up the protein – try this miso grilled chicken (similar to what I use in these juicy chicken poke bowls) or even sweet chili glazed halloumi.

What rice works best for poke bowls?

Short-grain rice (like sushi rice) is traditional because it’s nice and sticky and can hold the toppings well. But you can use any rice you like – long-grain rice like basmati or jasmine works well, as does brown rice, quinoa, or even cauliflower rice. Microwave packet rice is a super-easy hack too.

Watch How to Make Salmon Poke Bowls

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

This baked salmon poke bowl recipe has it all: juicy honey miso salmon, fluffy rice, crunchy vegetables, and a zingy sweet-sour dressing. Fresh, colorful, and family-friendly, it’s an easy, better-than-takeout weeknight dinner. Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Servings: 4 servings

Course: Main Course
Cuisine: Asian-inspired

Ingredients Method Nutrition Notes

Ingredients

For the honey miso salmon marinade –

• 2 tablespoons honey
• 1 tablespoon white miso paste
• 1 tablespoon olive oil

For the poke bowls –

• 4 salmon fillets, cut into cubes (approximately 1 lb or 500g)
• 1 cup long-grain rice, or use microwave packet rice for a time-saving option
• 2 carrots, peeled into strips
• 1 cucumber, diced
• ½ small red cabbage, finely sliced
• 2 scallions, spring onions, finely sliced
• 1 avocado, flesh removed and chopped
• 2 tablespoons egg-free garlic aioli , or use spicy gochujang aioli, instant Kewpie mayo, or Greek yogurt

For the sweet-sour dressing –

• 2 tablespoons honey
• 1 teaspoon light soy sauce, use tamari for a gluten-free option
• 2 teaspoons fish sauce
• 1 tablespoon olive oil
• 1 teaspoon sweet chili jam
• 1 teaspoon rice vinegar
• 2 garlic cloves, crushed
• 1- inch piece of ginger, grated (or use 2 teaspoons of ginger paste)

Method

1. Cook the rice.Add 1 cup of long-grain rice and 1 ⅔ cups of cold water to a small pot you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down.Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you're ready to serve.
2. Prepare the salmon.While the rice cooks, heat your oven to 450°F (230°C fan) and line a baking tray with parchment paper. In a small bowl, mix 2 tablespoons of honey, 1 tablespoon of white miso paste, and 1 tablespoon of olive oil. Arrange the diced salmon on the prepared baking tray, then pour the marinade all over the salmon. Toss the salmon through the marinade.
3. Cook the salmon.Transfer the salmon to the oven and bake for 10 minutes. You want the salmon to look paler in color, with some charring around the edges.If you want to be precise, use a probe thermometer – it should read 145°F or 63°C for cooked salmon.
You can also cook the salmon in the air fryer if you prefer. Arrange the cubed salmon in your basket in a single layer, then air fry at 400°F (200°C) for 6 to 8 minutes. Check at 6 minutes to see how they're going.
4. Make the dressing.In a small bowl or jar with a lid, combine 2 tablespoons of honey, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of olive oil, 1 teaspoon of sweet chili jam, 1 teaspoon of rice vinegar, 2 crushed garlic cloves, and the grated ginger.Use a fork to mix very well to combine (or pop the lid on your jar and shake well).
5. Assemble the poke bowls. Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped crunchy veggies on top of the rice, then divide the salmon pieces on top.Finish with a good drizzle of the sweet-sour dressing and a big dollop of garlic aioli.

Nutrition

Serving: 350g
Calories: 599kcal
Carbohydrates: 72.4g
Protein: 33.5g
Fat: 21.5g
Saturated Fat: 3.1g
Polyunsaturated Fat: 12g
Cholesterol: 60.6mg
Sodium: 476.6mg
Fiber: 7g
Sugar: 24.7g

Notes

STORAGE INSTRUCTIONS: This is a wonderful recipe for meal prep because it keeps so well and can easily be made in advance. Every element will keep well for 4 days, stored in the fridge in covered containers. If I’m prepping them in advance, I tend to store the rice, salmon and veggies separately, then just assemble and pour the dressing over when I’m ready. You can enjoy them cold too which makes things even easier. If you’re going to chop your avocado ahead of time, toss the chunks with a little lemon juice before storing, to help retain their bright green colour. INGREDIENT NOTES: You can absolutely play around with your veggie toppings here, based on what you have to hand and what you like. Swap anything out, or add things like bean sprouts, sugar snap peas or broccolini. Chunks of pineapple or mango are also great. You could use short-grain rice or brown rice if you like, but make sure to follow the packet cooking instructions, as different types of rice have very different cooking times.