Soy Ginger Salmon Bowl (Printable)

Glazed salmon with Asian vegetables and rice

# 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 - Extra sesame seeds
21 - Fresh cilantro or microgreens, optional
22 - Lime wedges

# How to Make It:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of marinade for finishing the dish. Set aside remaining marinade.
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 to infuse flavors.
03 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, then 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 before serving.
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 vegetables are 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 same skillet if needed. Sear salmon fillets over medium-high heat for 3 to 4 minutes per side until cooked through with a caramelized glaze. 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 additional garnishes. Drizzle with reserved marinade and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • Quick and Flavorful: Ready in just 40 minutes from start to finish.
  • Nutrient-Dense: Packed with 35g of protein and fresh vegetables like bok choy and edamame.
  • Perfectly Balanced: Combines savory soy, sweet honey, and zesty ginger for a high-impact glaze.
  • Easy Customization: Simple swaps available for gluten-free or low-carb diets.
02 -
  • Don't Skip the Rinse: Rinsing the rice under cold water removes excess starch, ensuring it turns out fluffy rather than sticky.
  • Temperature Control: Sear the salmon over medium-high heat to get a beautiful caramelized glaze without burning the honey in the marinade.
  • The Reserve Rule: Always set aside your drizzling marinade before the raw fish touches the liquid to maintain food safety.
  • Rest the Rice: Letting the rice stand covered for 5 minutes after cooking allows the moisture to redistribute perfectly.
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