Soy Ginger Salmon Bowl (Printable)

Glazed salmon over fluffy rice with colorful stir-fried vegetables and creamy avocado slices.

# 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

# Directions:

01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of marinade in a separate container for drizzling later.
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 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 and set aside.
05 - Remove salmon from marinade and discard used marinade. Add a splash of oil to the same 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 evenly among four bowls. Top each bowl 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 whole meal comes together in 40 minutes, which feels almost like cheating when the result tastes this polished.
  • One bowl contains everything your body actually wants, making it impossible to feel guilty about seconds.
  • The soy-ginger glaze is bold enough to feel indulgent but clean enough to not leave you feeling heavy afterward.
02 -
  • Do not use the marinade that touched raw salmon to drizzle at the end; this is why you reserve a portion before marinating, a food safety lesson I learned the hard way early on.
  • If your salmon sticks to the skillet, resist the urge to move it around for the first minute and a half, letting the surface seal and brown before you flip it.
03 -
  • Pat your salmon completely dry before marinating so the glaze clings to it instead of sliding off during cooking.
  • If the glaze thickens too much while cooking the salmon, thin it with a splash of water so it coats evenly and doesn't burn.
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