Soy Ginger Salmon Bowl (Printable)

Tender soy-ginger glazed salmon with steamed rice and crisp Asian vegetables, ready in 40 minutes.

# Ingredient list:

→ 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

# How to Make It:

01 - Whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha in a bowl. Reserve 2 tablespoons for drizzling and 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, keep covered, and let stand 5 minutes. Fluff with a fork.
04 - Heat 1 tablespoon 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 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, a salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes flat, which means you can have restaurant-quality dinner on a weeknight without the stress.
  • The salmon stays tender and buttery while the glaze turns into this addictive, slightly sweet and salty coating that makes you want to scrape the pan.
  • Everything is customizable, so you can swap vegetables based on what's in your crisper drawer and never feel bored.
02 -
  • Don't overcook the salmon—it keeps cooking after you remove it from the heat, so pull it off when it's barely translucent in the very center, not when it's completely opaque.
  • The reserved marinade is non-negotiable because it adds that final burst of flavor that makes people wonder what your secret is.
03 -
  • Toast the sesame seeds in a dry pan for about 2 minutes before using them—they go from okay to incredible in seconds and add this nutty depth.
  • If you're making this for meal prep, keep the marinade separate and only dress the bowls when you're ready to eat so the rice doesn't get soggy.
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