Soy Ginger Salmon Bowl (Print Version)

Tender glazed salmon over rice with crisp vegetables for a quick, healthy meal.

# 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

# How To Make It:

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 later.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the salmon, turning to coat. Marinate for 15-30 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 3-4 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 3-4 minutes per side until cooked through and glazed. Sprinkle with sesame seeds.
06 - Divide rice among four bowls. Top with stir-fried vegetables, a salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade. Serve with lime wedges.

# Expert Tips:

01 -
  • The soy-ginger glaze tastes like you've been studying Asian cuisine for years, but it comes together in minutes.
  • It's proof that weeknight dinners don't have to feel like a compromise on taste or health.
  • Everything happens in one pan (mostly), so cleanup won't steal the joy of what you just made.
02 -
  • Overcooking salmon is the quickest way to turn something beautiful into something dry; three to four minutes per side is the sweet spot for fillets that are opaque in the center but still tender.
  • Don't skip reserving that two tablespoons of marinade at the beginning—the raw soy and ginger drizzle at the end is what ties every element together with brightness.
03 -
  • Pat your salmon dry before it hits the skillet—moisture is the enemy of a good sear, and a dry surface means a caramelized glaze instead of steamed fish.
  • Taste the glaze before you use it; if it seems too salty, thin it slightly with a drizzle of rice vinegar or water, trusting your palate over the recipe.
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