This salmon bowl is a perfect harmony of textures and tastes: crispy salmon skin, tender fish, a sticky umami glaze, and refreshing sides all in one bowl. The honey and ginger add sweetness and warmth, while soy sauce provides savory depth. It’s a nutritious and well-balanced meal that’s quick enough for busy nights but elegant enough to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on)
Salt and black pepper
Cornstarch or flour (for crisping the skin)
Vegetable oil or avocado oil
Honey
Fresh ginger, grated
Garlic, minced
Soy sauce
Rice vinegar or lime juice
Cooked white or brown rice
Cucumber, sliced
Carrot, julienned or shredded
Avocado, sliced
Scallions, thinly sliced
Sesame seeds (optional)
Directions
Pat salmon fillets dry and season with salt and black pepper. Lightly dust the skin side with cornstarch for extra crispiness.
In a small bowl, whisk together honey, soy sauce, grated ginger, garlic, and rice vinegar. Set aside.
Heat oil in a nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until the skin is crispy. Flip and cook for another 2–3 minutes until cooked through. Remove from pan.
In the same skillet, pour in the honey ginger sauce and simmer for 1–2 minutes until slightly thickened.
Return salmon to the pan and spoon glaze over the top until coated.
To assemble the bowls, divide rice among serving bowls. Top with salmon, cucumber, carrots, avocado, and scallions. Drizzle with extra glaze and sprinkle with sesame seeds if desired.
Serve immediately.
Servings and timing
This recipe makes 2–3 servings and takes about 30 minutes from start to finish.
Variations
Spicy Kick: Add a teaspoon of sriracha or red pepper flakes to the glaze.
Low-Carb Option: Serve over cauliflower rice or a leafy greens base.
Add Crunch: Top with roasted seaweed, crispy shallots, or crushed peanuts.
Vegetarian Twist: Swap salmon for crispy tofu or roasted sweet potatoes.
Extra Veggies: Include edamame, steamed broccoli, or pickled radish for more texture and color.
Storage/Reheating
Store any leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out. Reheat rice with a splash of water to restore its moisture. Fresh toppings like avocado and cucumber should be added just before serving.
FAQs
How do I get the salmon skin crispy?
Make sure the skin is very dry before cooking and press it down gently in the pan to prevent curling. Cooking it undisturbed over medium-high heat helps create a crisp texture.
Can I use skinless salmon?
Yes, though you won’t get the crispy texture from the skin. It will still taste great with the glaze.
What kind of rice is best?
Jasmine or sushi rice works well, but brown rice or even quinoa are great alternatives.
Can I make this ahead of time?
You can prepare the sauce and rice in advance. Cook the salmon just before serving for the best texture.
Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make the recipe gluten-free.
What vegetables can I use?
Any fresh or pickled veggies like shredded cabbage, edamame, radishes, or spinach will work well.
How spicy is this recipe?
The base recipe is mild, but you can add spice easily with chili flakes or hot sauce.
Can I bake the salmon instead of pan-frying?
Yes. Bake at 400°F (200°C) for 12–15 minutes, then brush with the glaze before serving.
What’s a good substitute for rice vinegar?
Lime juice or apple cider vinegar are good alternatives for a tangy balance.
How long should I marinate the salmon?
This recipe doesn’t require marinating. The glaze is added after cooking to maintain the salmon’s crispiness.
Conclusion
The Savory Crispy Honey Ginger Salmon Bowl is a standout dish that’s simple to prepare but rich in flavor and texture. From the crisp, golden salmon to the sticky, sweet-savory glaze and fresh veggie toppings, every bite is layered with satisfaction. Whether you’re cooking for yourself or serving guests, this bowl is an easy, elegant way to elevate your weeknight meals.
The Savory Crispy Honey Ginger Salmon Bowl features crispy pan-seared salmon glazed with a sticky, sweet-savory honey ginger sauce, served over rice with fresh vegetables for a flavorful, balanced, and satisfying meal.
Ingredients
2–3 salmon fillets (skin-on)
Salt and black pepper to taste
1 tbsp cornstarch or flour (for skin)
2 tbsp vegetable oil or avocado oil
2 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp rice vinegar or lime juice
2 cups cooked white or brown rice
1/2 cucumber, sliced
1 medium carrot, julienned or shredded
1 avocado, sliced
2 scallions, thinly sliced
1 tsp sesame seeds (optional)
Instructions
Pat salmon fillets dry with paper towels. Season with salt and black pepper. Lightly dust the skin side with cornstarch or flour.
In a small bowl, whisk together honey, soy sauce, grated ginger, garlic, and rice vinegar. Set aside.
Heat oil in a nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until skin is crispy. Flip and cook for another 2–3 minutes until cooked through. Remove salmon from pan.
In the same skillet, add the honey ginger sauce. Simmer for 1–2 minutes until slightly thickened.
Return salmon to the skillet and spoon glaze over the fillets until coated.
Divide cooked rice among serving bowls. Top with glazed salmon, cucumber, carrot, avocado, and scallions.
Drizzle with extra glaze and sprinkle with sesame seeds if using. Serve immediately.
Notes
Add red pepper flakes or sriracha for a spicy kick.Serve over cauliflower rice for a low-carb option.Top with roasted seaweed or crispy shallots for extra crunch.Use tofu or sweet potato for a vegetarian version.Store toppings separately and reheat salmon gently to maintain texture.
