Asian Salmon Bowl Soy Ginger (Printable View)

Soy-ginger glazed salmon over steamed rice with crisp vegetables and sesame seeds

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 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
09 - 1 tablespoon water

→ For the Bowl

10 - 2 cups jasmine 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

# How To Make It:

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, minced garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture, stirring until incorporated.
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 later use.
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 was 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 reserved glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The soy-ginger glaze tastes like you spent hours perfecting it, but comes together in under five minutes.
  • It's flexible enough to use whatever vegetables you have on hand, so it never feels boring.
  • You get a complete, satisfying meal in one bowl with zero fussiness.
02 -
  • Pat your salmon completely dry before glazing—moisture on the surface prevents that beautiful caramelization and keeps the glaze from sticking.
  • The glaze thickens as it cools, so don't panic if it looks thin when it's hot; it'll be perfect by the time you drizzle it.
03 -
  • If your salmon sticks to the pan, your oven temperature might be too low or the fish wasn't dry enough—both fixable problems next time, but this time parchment paper is your friend.
  • The sesame seeds taste dramatically better when you toast them in a dry pan for 30 seconds before using, so don't skip that step even though it seems small.
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