Description

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)

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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.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 10g
Sodium: 680mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg