Soy Ginger Salmon Bowl (Printable)

Tender glazed salmon over fluffy rice with 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

# Step-by-Step Guide:

01 - In a bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of marinade for later drizzling.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour remaining marinade over 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, keep covered for 5 minutes, then 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 additional garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Tips:

01 -
  • The soy-ginger glaze tastes like you spent way more time on it than you actually did.
  • Everything comes together in one skillet plus one pot, so cleanup isn't a nightmare.
  • It's the kind of meal that feels indulgent but actually nourishes your body instead of weighing it down.
  • Salmon becomes naturally tender when marinated, which means even if you're nervous about cooking fish, this won't betray you.
02 -
  • Don't marinate the salmon beyond 30 minutes, or the acid in the vinegar will begin to denature the proteins in a way that makes the texture mushy and unpleasant instead of tender.
  • Remove the salmon from the refrigerator about 5 minutes before cooking so the fillets aren't ice-cold when they hit the pan—cold fish takes longer to cook through and often stays undercooked in the middle while the edges overcook.
  • The reserved marinade is raw and must be used only as a drizzle at the end, never spooned onto uncooked fish or served as a sauce that would sit out—this keeps things safe and flavors bright.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon, so remove it from the marinade and let it sit for 5 minutes before cooking.
  • Don't skip toasting the sesame seeds lightly in a dry pan first—it transforms them from invisible garnish into a nutty, crunchy element people actually notice and remember.
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