Soy Ginger Salmon Bowl (Printable)

Glazed salmon with vegetables over fluffy rice

# What You 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
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
22 - Lime wedges

# Directions:

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 the marinade separately for drizzling.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the 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 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 or snap peas. 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 same skillet if needed and 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 bowl with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Suggestions:

01 -
  • The soy-ginger glaze caramelizes on the salmon, creating this addictive sweet-savory crust that makes you feel fancy without the fuss.
  • It's naturally dairy-free and packed with omega-3s, so you can eat it guilt-free and actually feel energized afterward.
  • Everything comes together in one skillet moment, meaning minimal cleanup and maximum time to actually enjoy your meal.
02 -
  • Don't skip reserving that 2 tablespoons of marinade before cooking—the cooked marinade that touches the raw salmon gets discarded for food safety, so you need the fresh version for that final flavor burst.
  • The salmon carries over heat after you pull it from the pan, so aim for medium doneness when it's in the skillet and it'll be perfect by the time you assemble the bowl.
  • If your avocado is rock hard, slice it right before serving and it'll stay creamy instead of browning or getting mushy.
03 -
  • Pat your salmon dry with a paper towel before it hits the pan—moisture is the enemy of a good sear, and a crispy exterior is what makes this dish feel special.
  • Prep all your vegetables before you start cooking because once the pan is hot, everything happens fast and you won't have time to chop bell peppers while your salmon is searing.
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