Soy Ginger Salmon Bowl (Print Version)

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

# Ingredients List:

→ Salmon & Marinade

01 - 4 salmon fillets, 5.3 ounces 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, 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 the marinade in a separate container for drizzling later.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over salmon, turning to coat thoroughly. 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 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 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 Tips:

01 -
  • The salmon gets this gorgeous caramelized glaze that tastes far more complicated than the actual five-minute prep time.
  • Everything cooks simultaneously, so you're not juggling pans or timing drama by the time you sit down.
  • It's one of those meals that works equally well for a solo lunch or impressing guests without making you sweat.
02 -
  • Don't skip the reserved marinade step—that raw glossy finish is what makes the difference between good and actually memorable.
  • Salmon continues cooking for a minute or two after you pull it from heat, so aim for barely done in the pan rather than cooked through, or it turns dry.
  • If your rice water ratio feels off or your cooktop runs hot, remember every stove behaves differently; checking in at the 12-minute mark prevents disasters.
03 -
  • Pat salmon dry before marinating—moisture on the surface prevents the nice glaze from forming during searing.
  • Don't overthink the reserved marinade step; those two tablespoons make all the difference between a good bowl and one that tastes intentional and finished.
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