Soy Ginger Salmon Bowl (Print version)

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

# Required ingredients:

→ 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 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

# How to make it:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of marinade for drizzling before serving.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour remaining marinade over salmon, turning to coat all surfaces. Refrigerate for 15-30 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, and let stand 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. Stir-fry for 3-4 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 3-4 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 desired garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Advice:

01 -
  • The salmon comes together in minutes but tastes like you've been simmering it all day, which is the best kitchen magic.
  • Every bite has different textures and temperatures—crispy vegetables, silky fish, fluffy rice—so it never gets boring.
  • It's the kind of meal that feels indulgent but leaves you actually feeling good, not weighed down.
02 -
  • Always discard the marinade that raw salmon touched—I learned this the messy way, and now I reserve some before the salmon ever goes in.
  • Don't skip patting the salmon dry; it's the difference between a golden crust and steamed, pale fish that feels like a missed opportunity.
  • Ginger loses its bite and aroma quickly after grating, so grate it right before mixing the marinade for maximum punch.
03 -
  • Brown the edges of your avocado slices in a hot dry skillet for just 30 seconds on each side—it sounds strange, but it adds a subtle warmth and prevents them from oxidizing as quickly.
  • Save a splash of rice cooking water to loosen the glaze if it seems too thick; starch and a little liquid bring it back to a perfect drizzle consistency.
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