Soy Ginger Salmon Bowl (Printable)

Tender glazed salmon with steamed rice and crisp vegetables in a savory soy-ginger sauce.

# What You'll Need:

→ 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, thinly sliced
18 - 1 tablespoon sesame oil

→ Garnishes

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

# Directions:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of marinade in a separate container for drizzling at service.
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 running water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 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 and set aside.
05 - Remove salmon from marinade and discard used marinade. Add a splash of fresh oil to the same 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 serving bowls. Top each bowl with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle reserved marinade over bowls. Serve with lime wedges.

# Helpful Hints:

01 -
  • The salmon glazes itself while you cook vegetables, so you're actually just juggling one pan instead of stress-juggling three.
  • Everything comes together in under 40 minutes, which means this works for weeknight dinners when you're hungry at 6:30.
  • Leftovers taste even better the next day because the flavors keep deepening in the marinade.
02 -
  • Don't overcrowd the skillet when searing salmon or the steam will prevent that golden, caramelized exterior from forming, and you'll end up with pale, poached fish.
  • The reserved marinade is raw because it touched raw fish, but heat from the hot bowl and rice will gently warm it without making it taste cooked and bitter.
03 -
  • Cook salmon skin-side down first for 4 minutes, then flip for just 2 minutes on the flesh side, and it'll come out silky instead of dry.
  • Make double the glaze and keep it in a jar because it works on roasted vegetables, grilled chicken, and even eggs the next morning.
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