Soy Ginger Salmon Bowl (Printable)

Tender glazed salmon with steamed rice and crisp Asian vegetables in a savory soy-ginger sauce. Ready in 40 minutes.

# 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

# Method:

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 remaining marinade over salmon, turning to coat. Refrigerate for 15 to 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 and let stand covered for 5 minutes. Fluff with fork.
04 - While rice cooks, heat 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. Remove 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 to 4 minutes per side until cooked through and glazed. Sprinkle with sesame seeds.
06 - Divide rice among four bowls. Top with stir-fried vegetables, salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade. Serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does all the work while you chop vegetables, so dinner feels effortless even on tired evenings.
  • Everything lands in one bowl, which means less cleanup and more time actually sitting down to eat.
  • It tastes like takeout but leaves you feeling energized instead of sluggish an hour later.
02 -
  • Never pour marinade that touched raw salmon back over your finished bowl; always reserve some clean marinade first or make extra.
  • If your salmon sticks to the pan, it's not ready to flip yet; let it sear another 30 seconds and it will release naturally.
  • Rinsing the rice removes excess starch and keeps it fluffy instead of gummy, which makes a huge difference in the final bowl.
03 -
  • Pat the salmon completely dry before it goes in the pan; any moisture will steam the fish instead of giving you that caramelized crust.
  • Use the same skillet for vegetables and salmon without washing it in between, the leftover marinade bits add extra flavor to the fish.
  • Grate ginger with the skin still on, it's easier and the skin virtually disappears into the marinade.
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