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Sweetgreen Maple Glazed Salmon Bowl Recipe
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Sweetgreen Maple Glazed Salmon Plate Recipe

sweetgreen Maple Glazed Salmon Plate combines savory-sweet miso salmon with maple-glazed Brussels sprouts, roasted sweet potatoes, crisp Napa cabbage slaw, white rice and creamy garlic aioli. sweetgreen publishes the complete plate build and detailed ingredient information for its salmon glaze, Brussels sprouts, slaw, sweet potatoes and garlic aioli. This home reconstruction follows those official descriptions using practical home-kitchen proportions.
Prep Time25 minutes
Active Time35 minutes
Course: Bowls, Dinner, Lunch
Cuisine: American, Seafood
Keyword: Aioli, Brussels Sprouts, Maple Syrup, Miso, Rice, Salmon, Slaw, Sweet Potatoes, Sweetgreen
Yield: 4 Servings

Ingredients

Miso Glazed Salmon

  • 4 Salmon Fillets about 5 ounces each
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Soy Sauce
  • 1 tablespoon White Miso Paste
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Avocado Oil
  • 1/4 teaspoon Crushed Red Pepper optional

Maple Glazed Brussels Sprouts

  • 1 pound Brussels Sprouts trimmed and halved
  • 1 tablespoon Avocado Oil
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Nutritional Yeast
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Kosher Salt
  • Pinch Crushed Red Pepper

Roasted Sweet Potatoes

  • 1 pound Sweet Potatoes peeled and cut into 3/4-inch cubes
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 teaspoon Nutritional Yeast
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Kosher Salt

Napa Cabbage Slaw

  • 2 cups thinly sliced Napa Cabbage
  • 1 cup thinly sliced Red Cabbage
  • 1/2 cup shredded Carrot
  • 1/2 cup thinly sliced Kale
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon freshly squeezed Lime Juice
  • 2 teaspoons Maple Syrup
  • 1 tablespoon chopped Fresh Mint
  • 1/4 teaspoon Sea Salt

Garlic Aioli

  • 1/2 cup Mayonnaise
  • 1 tablespoon Water
  • 2 teaspoons Maple Syrup
  • 1 Garlic Clove finely grated
  • 1 teaspoon freshly squeezed Lemon Juice
  • 1/4 teaspoon Garlic Powder
  • Pinch Kosher Salt

For the Plates

  • 2 cups cooked White Rice warm

Instructions

Prepare the Miso Glaze

  • Add maple syrup, soy sauce, miso paste, rice vinegar, avocado oil and crushed red pepper to a small bowl.
  • Whisk until smooth.
  • Place salmon in a shallow dish.
  • Spoon about half of the glaze over the salmon.
  • Turn gently to coat.
  • Set remaining glaze aside.
  • Let salmon stand while preparing the vegetables.

Prepare the Brussels Sprouts and Sweet Potatoes

  • Preheat oven to 425°F.
  • Add Brussels sprouts to one side of a large rimmed baking sheet.
  • Drizzle with avocado oil and maple syrup.
  • Sprinkle with nutritional yeast, garlic powder, onion powder, paprika, cumin, salt and crushed red pepper.
  • Toss until evenly coated.
  • Add sweet potatoes to the other side of the baking sheet.
  • Drizzle with olive oil.
  • Sprinkle with nutritional yeast, garlic powder, onion powder and salt.
  • Toss to coat.
  • Arrange vegetables in a single layer.
  • Roast for 15 minutes.
  • Turn vegetables.
  • Continue roasting for 10 to 15 minutes, until tender and browned at the edges.

Cook the Salmon

  • Place salmon on a parchment-lined baking sheet.
  • Brush with some of the reserved miso glaze.
  • Bake at 425°F for 10 to 13 minutes, depending on thickness, until the salmon flakes easily and reaches your preferred doneness.
  • Brush lightly with remaining glaze during the final few minutes.

Prepare the Napa Cabbage Slaw

  • Add Napa cabbage, red cabbage, carrot and kale to a bowl.
  • Add white wine vinegar, lime juice, maple syrup, mint and salt.
  • Toss thoroughly.
  • Let stand for about 10 minutes before serving.

Prepare the Garlic Aioli

  • Add mayonnaise, water, maple syrup, garlic, lemon juice, garlic powder and salt to a small bowl.
  • Stir until smooth.
  • Add another teaspoon of water if needed to make the aioli easily drizzleable.

Assemble the Plates

  • Divide warm white rice among 4 bowls or plates.
  • Add roasted sweet potatoes and maple-glazed Brussels sprouts.
  • Add Napa cabbage slaw.
  • Place one miso-glazed salmon fillet over each serving.
  • Drizzle with garlic aioli.
  • Serve immediately.
Notes
  • sweetgreen’s current salmon glaze uses maple syrup, soy sauce, white miso and rice vinegar, while the Maple Glazed Brussels combine maple syrup with avocado oil, savory umami seasoning and blackening spices.
  • For the easiest version, use microwaveable white rice and packaged shredded cabbage. You can also substitute a good bottled miso marinade for the homemade salmon glaze. Authenticity still matters, but Tuesday night also gets a vote.