Soy Ginger Salmon Bowl (Print View)

Tender glazed salmon with crisp vegetables over fluffy rice

# Components:

→ Salmon & Marinade

01 - 4 salmon fillets, 5.3 oz each, skinless or skin-on
02 - 4 tablespoons low sodium soy sauce
03 - 2 tablespoons honey or maple syrup
04 - 2 tablespoons fresh ginger, grated
05 - 2 garlic cloves, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon sriracha or chili paste, optional
09 - 1 tablespoon sesame seeds

→ Rice

10 - 2 cups jasmine or sushi rice
11 - 2.5 cups water
12 - Pinch of salt

→ Vegetables

13 - 1 cup edamame, shelled, frozen or fresh
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 1 cup baby bok choy or snap peas, sliced
17 - 2 green onions, sliced thin
18 - 1 tablespoon sesame oil

→ Garnishes

19 - 1 avocado, sliced
20 - Extra sesame seeds
21 - Fresh cilantro or microgreens, optional
22 - Lime wedges

# Preparation Steps:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha until combined. Reserve 2 tablespoons of marinade for drizzling. Set aside.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour remaining marinade over salmon, turning to coat evenly. Refrigerate for 15 to 30 minutes.
03 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - While rice cooks, heat sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy. Stir-fry for 3 to 4 minutes until crisp-tender. Transfer to a plate.
05 - Remove salmon from marinade and discard used marinade. Add a splash of oil to the skillet if needed. Sear salmon fillets over medium-high heat for 3 to 4 minutes per side until cooked through and glazed. Sprinkle with sesame seeds.
06 - Divide cooked rice among four bowls. Top each with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Advice:

01 -
  • It looks like something from a restaurant menu but comes together in under an hour with pantry staples.
  • The balance of sweet honey, punchy ginger, and nutty sesame makes every bite taste intentional.
  • You can swap vegetables or grains based on what you have, and it still works beautifully.
  • Leftovers reheat surprisingly well, and the salmon stays tender if you store it separately.
02 -
  • Don't skip reserving some marinade before it touches raw salmon, using contaminated marinade later can make you sick.
  • If your skillet isn't hot enough, the salmon will steam instead of sear and you'll miss that caramelized glaze.
  • Let the rice rest covered after cooking, lifting the lid early releases steam and leaves you with gummy grains.
  • Pat the salmon dry before searing if it's very wet from the marinade, excess moisture prevents browning.
03 -
  • Toast sesame seeds in a dry skillet for 2 minutes until fragrant, it makes a noticeable difference in flavor.
  • Use the back of a spoon to peel ginger instead of a knife, it removes the skin without wasting any flesh.
  • If your salmon has skin, sear it skin side down first and let it crisp up before flipping for the best texture.
  • Taste the reserved marinade before drizzling, if it's too strong, thin it with a splash of water or lime juice.
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