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Quick Savory Asian Salmon Bowl

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A quick and healthy salmon bowl featuring tender salmon glazed with a soy-ginger-honey sauce, served over jasmine or brown rice with fresh crunchy vegetables. Perfect for busy weeknights and packed with flavor.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz / 170 g each, skin-on or skinless)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cups cooked jasmine or brown rice (400 g)
  • 1 medium carrot, shredded
  • Half a cucumber, thinly sliced
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds, toasted (optional)
  • Small handful fresh cilantro or parsley, chopped
  • Red chili flakes (optional, to taste)

Instructions

  1. Cook 2 cups (400 g) of jasmine or brown rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 2 minced garlic cloves, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Set aside.
  3. While the rice cooks, shred 1 medium carrot, thinly slice half a cucumber and 2 green onions, and chop a small handful of fresh cilantro or parsley. Toast 1 tablespoon sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant (optional).
  4. Heat a non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes until skin is crispy and salmon is about 70% cooked through. Flip carefully.
  5. Brush the prepared glaze over the salmon fillets. Continue cooking for another 2-3 minutes, spooning extra glaze over the top occasionally, until salmon is cooked through but still moist and flaky (internal temperature 145°F / 63°C).
  6. Assemble the bowl by spooning warm rice into bowls, layering with shredded carrots, cucumber slices, and green onions. Place glazed salmon on top.
  7. Sprinkle with toasted sesame seeds, fresh herbs, and red chili flakes if desired. Drizzle any leftover glaze around the bowl or serve on the side.
  8. Enjoy immediately for best texture and flavor.

Notes

Pat salmon dry before cooking for crispy skin. Toast sesame seeds just before serving for best aroma. If salmon sticks to pan, wait a minute longer before flipping. For softer veggies, sauté shredded carrots for 1-2 minutes before assembling. Glaze can be made ahead and stored in fridge up to 3 days. Use tamari or coconut aminos for gluten-free option. Tofu or tempeh can substitute salmon for vegetarian version.

Nutrition

Keywords: salmon bowl, Asian salmon recipe, healthy dinner, quick salmon recipe, soy ginger glaze, easy weeknight meal, savory salmon bowl

Find it online: https://bouncybowl.com/quick-savory-asian-salmon-bowl-recipe-easy-healthy-dinner-idea/