Soy Ginger Salmon Bowl (Printable)

Flaky salmon with sweet-savory glaze, steamed rice, and colorful stir-fried vegetables

# 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, 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

# Step-by-Step:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha until well combined. Reserve 2 tablespoons of marinade in a separate container for drizzling after cooking.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour remaining marinade over salmon, turning to coat all surfaces evenly. Cover and refrigerate for 15 to 30 minutes.
03 - Rinse rice under cold running water until water runs clear. Combine rinsed rice, 2.5 cups water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a 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. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender. Transfer to a clean plate and set aside.
05 - Remove salmon fillets from marinade and discard used marinade. In the same skillet, add a splash of oil if needed and place over medium-high heat. Sear salmon fillets 3 to 4 minutes per side until cooked through and exterior is glazed. Sprinkle with sesame seeds immediately after cooking.
06 - Divide cooked rice evenly among four bowls. Top each bowl with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and additional garnishes as desired. Drizzle with reserved marinade and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but the flavors taste like you spent all afternoon in the kitchen.
  • The sweet-salty-spicy glaze clings to the salmon and makes even leftover rice taste intentional.
  • You can swap nearly any vegetable you have wilting in the crisper and it still works.
  • It's one of those rare meals that looks impressive enough for guests but easy enough for a weeknight meltdown.
02 -
  • Don't skip reserving some marinade before it touches the raw salmon, or you'll have to make more for drizzling.
  • Pat the salmon dry before searing if it's too wet from the marinade, or it'll steam instead of getting that caramelized crust.
  • Let the rice rest covered for 5 minutes after cooking so it finishes steaming and doesn't turn gummy.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on; the nutty aroma is worth the extra step.
  • If your salmon has skin, sear it skin-side down first and press it gently with a spatula so it crisps up instead of curling.
  • Use the same skillet for vegetables and salmon without washing it in between; the leftover bits add flavor.
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