Asian-Inspired Salmon Bowl (Print)

Soy-ginger glazed salmon served over fluffy rice with crisp julienned vegetables and sesame seeds.

# What You Need:

→ For the Salmon

01 - 4 salmon fillets, about 5.3 ounces each
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon cornstarch, optional for thickening
09 - 1 tablespoon water, if using cornstarch

→ For the Bowl

10 - 2 cups jasmine or sushi rice, uncooked
11 - 2.5 cups water
12 - 1 cup carrot, julienned
13 - 1 cup cucumber, julienned
14 - 1 cup red bell pepper, julienned
15 - 1 cup edamame, shelled and cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving, optional

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze consistency, dissolve cornstarch in 1 tablespoon water and whisk into the glaze mixture.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared baking sheet. Brush generously with the soy-ginger glaze, reserving remaining glaze for finishing.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky.
07 - Transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch is used. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide cooked rice among 4 bowls. Top each with baked salmon, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with reduced glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Top Tips:

01 -
  • The glaze is ridiculously forgiving and tastes like you spent hours on it when really you're just whisking five ingredients together.
  • It comes together in 40 minutes flat, which means weeknight dinner that actually feels special.
  • Everything is customizable, so you can swap vegetables based on what's hiding in your crisper drawer.
02 -
  • Don't overbake the salmon or it becomes dry and sad; pull it out the moment it flakes easily, which is usually right at 12 to 14 minutes depending on fillet thickness.
  • The cornstarch thickens the glaze, but it's totally optional; I've made this a hundred ways and both versions are delicious, so use it only if you're craving that glossy, clinging consistency.
  • Room-temperature fish cooks more evenly than cold fish straight from the fridge, so let your salmon sit out for five minutes before it goes in the oven.
03 -
  • Toasting your own sesame seeds in a dry pan for two minutes before using them transforms their flavor from muted to nutty and complex.
  • If your salmon fillets are different thicknesses, arrange them so the thicker ones are toward the back of the oven where heat is gentler, ensuring everything finishes at the same time.
  • Keep a squeeze of fresh lime juice next to each bowl at the table; some people want it, some don't, but it's the final touch that lets everyone personalize their experience.
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