Soy Ginger Salmon Bowl (Printable)

Tender glazed salmon with steamed rice and crisp Asian 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 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 Prepare:

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 the remaining marinade over the salmon, turning to coat. Marinate for 15 to 30 minutes in the refrigerator.
03 - Rinse the rice under cold water. Combine rice, water, and a pinch of 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 or snap peas. Stir-fry for 3 to 4 minutes until crisp-tender. Remove from pan 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, a salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The salmon comes together in under 40 minutes total, so you can have dinner on the table without the stress.
  • That ginger-soy glaze is genuinely addictive—it's the kind of thing you'll find yourself drizzling on everything else in your bowl.
  • It's naturally dairy-free and packed with omega-3s, so you can eat this guilt-free and actually feel energized afterward.
02 -
  • Don't skip marinating the salmon—those 15 to 30 minutes let the flavors actually penetrate the fish instead of just sitting on the surface.
  • Discard the used marinade after the salmon comes out of it; raw fish and warm pans don't mix, and that's a food safety line worth respecting.
  • The reserved marinade is your secret weapon—it's what makes the finished bowl taste restaurant-quality without extra effort.
03 -
  • Pat your salmon dry before marinating—any moisture on the surface prevents the glaze from properly adhering and caramelizing in the pan.
  • Keep your skillet hot enough that you hear the salmon sizzle the moment it hits the pan; that sizzle is what creates those caramelized edges that make this feel fancy.
  • Slice your avocado just before assembly and hit it with a squeeze of lime so it stays bright and doesn't oxidize to gray.
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