Soy Ginger Salmon Bowl (Printable)

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

# 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 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 Steps:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of the marinade for finishing 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 for 5 minutes, then 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 plate.
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, one salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle with reserved marinade. Serve with lime wedges.

# Expert Advice:

01 -
  • The glaze caramelizes just enough to make the salmon taste restaurant-quality without any fancy techniques.
  • Everything cooks at the same time, so you're eating in under 45 minutes with zero stress.
  • It's one of those bowls that tastes indulgent but actually makes you feel lighter and sharper after.
02 -
  • Don't skip reserving that two tablespoons of marinade; it's the difference between a good bowl and one that tastes like something you'd actually order out.
  • Fresh ginger is non-negotiable here; I learned this the hard way by trying jarred ginger once and the dish completely fell flat.
  • Buy your salmon from someone who knows their fish; frozen salmon that's been properly thawed works fine, but ask your fishmonger to tell you how fresh it is.
03 -
  • If you're cooking for more than four people, make the marinade in double batches and let each batch of salmon sit separately rather than overcrowding the marinade, which dilutes the flavor.
  • Sesame oil burns easily, so if your pan is screaming hot for the vegetables, switch to a neutral oil and finish with a drizzle of sesame oil after, which gives you the flavor without the char.
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