Soy Ginger Salmon Bowl (Print)

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

# Components:

→ 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

# Directions:

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; 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 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 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 crisp-tender. Transfer to a plate.
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 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 -
  • Everything cooks in under 40 minutes, so you can have dinner ready before the hunger gets unbearable.
  • The soy-ginger glaze caramelizes on the salmon in a way that makes each bite taste restaurant-level special.
  • You can swap almost any vegetable or grain and the dish still works beautifully.
  • It feels fancy enough for company but easy enough for a regular weeknight.
02 -
  • Do not skip rinsing the rice or it will turn out gummy and sticky in the wrong way.
  • Reserve some marinade before it touches the raw salmon, otherwise you will have nothing safe to drizzle at the end.
  • Let the salmon sit undisturbed in the pan for the full 3 to 4 minutes per side so it develops a caramelized crust instead of steaming.
  • If your skillet is not hot enough, the fish will stick and tear when you try to flip it.
03 -
  • Use a hot skillet and do not move the salmon around too much, or you will lose that beautiful caramelized crust.
  • A squeeze of lime right before eating brightens every flavor and makes the whole bowl taste more vibrant.
  • If you want extra sauce, double the marinade recipe and keep half aside for drizzling, because you will want more.
Back