Soy Ginger Salmon Bowl (Printable Version)

Glazed salmon with jasmine rice and crisp vegetables in a savory soy-ginger sauce

# 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 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. 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 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 with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade. Serve with lime wedges.

# Expert Tips:

01 -
  • The soy-ginger glaze creates this glossy, caramelized coating that tastes restaurant-quality but comes together in under five minutes.
  • It checks every box: colorful vegetables, lean protein, whole grains, and something creamy from the avocado, all in one bowl.
  • Honest truth, once you nail this, you'll make it at least twice a month because it's that satisfying and genuinely quick.
02 -
  • Don't overcook the salmon; it continues cooking slightly after you remove it from heat, so pulling it off when the center still looks just slightly translucent keeps it moist rather than dry.
  • Reserve that marinade before the salmon touches it, because the moment raw fish sits in it, the whole thing becomes unsafe for reuse.
  • The difference between a soggy bowl and a crisp one is dressing the components separately and only mixing them on the plate, so vegetables stay snappy and rice stays fluffy.
03 -
  • If your salmon sticks to the pan, it's not ready to flip yet; wait another minute and it will release naturally with a gentle nudge, coming away with beautiful caramelization rather than torn skin.
  • Toast sesame seeds in a dry skillet for thirty seconds before sprinkling them on, which deepens their flavor and makes them taste like something from a real restaurant rather than straight from the jar.
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