Soy Ginger Salmon Bowl (Printable)

Flavorful glazed salmon with crisp vegetables over fragrant jasmine 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

# Directions:

01 - In a bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of the marinade for drizzling after cooking.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the salmon, turning to coat evenly. Marinate for 15 to 30 minutes in the refrigerator.
03 - Rinse the rice under cold water. Combine rice, water, and a pinch of 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. Remove from pan and set aside.
05 - Remove salmon from marinade and discard used marinade. In the same skillet, add a splash of oil 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 with stir-fried vegetables, a salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Tips:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The soy-ginger glaze is so good you'll catch yourself licking the spoon when no one's looking.
  • It's the kind of meal that looks restaurant-quality but tastes like home cooking, which is honestly the best compliment a dish can get.
02 -
  • Don't skip the reserved marinade—it's the difference between a good bowl and one people remember, so set it aside before the salmon touches it.
  • Overcooked salmon becomes dry and disappointing, so watch it carefully and remember that it'll continue cooking slightly even after you take it off the heat.
03 -
  • If you're nervous about salmon, remember that it's actually harder to undercook than overcook—the fish is done when it flakes gently with a fork and the thickest part is opaque.
  • Make extra glaze and keep it in your refrigerator for drizzling over rice bowls, roasted vegetables, or grilled chicken throughout the week.
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