Glazed salmon over farro with roasted vegetables
Salmon Grain Bowl
Salmon Grain Bowl
35 minEasy
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Salmon Grain Bowl
Glazed salmon over farro with roasted vegetables
Honey-soy glazed salmon fillet over nutty farro with roasted broccolini, pickled radish, avocado, and a miso-ginger dressing. Omega-3-rich and endlessly satisfying.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Salmon and whole grains are a nutritional powerhouse combination. The honey-soy glaze caramelizes under the broiler, creating a sticky-sweet crust that pairs beautifully with earthy farro.
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger for glaze
- 2 cups cooked farro
- 1 bunch broccolini, roasted with olive oil
- 1 avocado, sliced, and 4 radishes, thinly sliced and pickled
- 2 tbsp white miso, 1 tbsp rice vinegar, 1 tsp sesame oil for dressing
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Cook farro in salted water until chewy-tender, about 25 minutes; drain and cool.
- 2
Mix soy sauce, honey, and ginger; brush onto salmon fillets.
- 3
Bake salmon at 400°F for 10 minutes, then broil with extra glaze for 2 minutes until caramelized.
- 4
Roast broccolini at 425°F with olive oil and salt for 10 minutes until charred at the tips.
- 5
Build bowls with farro, salmon, broccolini, avocado, pickled radish, and drizzle with miso-ginger dressing.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
SalmonTrout or arctic char
Both cook the same way and take glazes beautifully
FarroQuinoa or brown rice
Cook according to package directions
DepthPantry
Test Kitchen Pick
Miso
Helpful Pantry Staple
Why the miso matters
Miso gives this recipe layered saltiness and a little sweetness that is hard to replace cleanly with a generic substitute.
This is the kind of pantry staple that changes depth more than volume.
- Adds savory depth without more work
- Useful in soups, dressings, and marinades
A tub of miso tends to earn its keep quickly once it is in the fridge.
Shop miso for this recipeTips & Storage
Pro Tips
Remove salmon from the fridge 15 minutes before cooking for more even doneness.
Quick-pickle radishes in rice vinegar, sugar, and salt for 20 minutes while everything else cooks.
Storage
Refrigerate for up to 4 days. Salmon reheats well and is also excellent cold.
Reheating
Microwave gently for 90 seconds or enjoy cold—salmon grain bowls are great either way.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories510
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates42g
Fat38g
Fiber640mg
Sugar5g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different grain?
- Brown rice, quinoa, or freekeh all work as the base.
- What if my salmon is frozen?
- Thaw in the fridge overnight or in cold water for 30 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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