Soy Ginger Salmon Bowl (Printable)

Glazed salmon over fluffy rice with colorful stir-fried vegetables and sesame flavors.

# 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 shelled edamame, 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 - Additional sesame seeds
21 - Fresh cilantro or microgreens, optional
22 - Lime wedges

# Steps:

01 - Whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha in a bowl. Reserve 2 tablespoons of marinade for later drizzling.
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 boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered, and let stand 5 minutes. Fluff with fork.
04 - While rice cooks, heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy or snap peas. Stir-fry for 3 to 4 minutes until crisp-tender. Transfer to a plate.
05 - Remove salmon from marinade and discard used marinade. Add splash of oil to skillet if needed and sear salmon fillets over medium-high heat, 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 -
  • The soy-ginger glaze makes salmon taste restaurant-quality without any fussy technique or intimidating skills.
  • Everything comes together in 40 minutes, which means you can actually make this on a Tuesday and still have time to breathe.
  • It's one of those meals that tastes indulgent but leaves you feeling energized rather than weighed down.
02 -
  • Do not skip marinating the salmon; it's the difference between fish that tastes like fish and salmon that tastes intentional and full of flavor.
  • Pat the salmon dry before searing it, because if it's wet, it will steam instead of getting that gorgeous golden crust that makes this dish sing.
03 -
  • If you're cooking for someone with gluten sensitivity, swap regular soy sauce for tamari and double-check that your sriracha is gluten-free too; it catches people off guard sometimes.
  • Brown the sesame seeds for 30 seconds in a dry skillet before using them; this small step transforms them from bland to nutty and actually makes people notice them.
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