Crispy Salmon Ginger-Soy Rice Bowl
This delightful recipe features perfectly cooked salmon, either pan-seared, oven-baked, or air-fried, served over a bed of rice with fresh vegetables and a savory ginger-soy dressing.
Equipment
- Paper towels
- Non-stick skillet (optional)
- Baking sheet (optional)
- Parchment paper (optional)
- Air fryer (optional)
- Small bowl
- Whisk
- Serving bowls
Ingredients
Main Ingredients
- 4 salmon fillets (6-ounce), skin on
- 2 cups cooked rice (jasmine, brown, or sushi)
- 1/4 cup soy sauce (or tamari)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup sliced cucumber
- 1/2 cup shredded carrots
- 1/2 cup edamame
- 1/4 cup green onions thinly sliced
- 1 tablespoon sesame seeds
- Sriracha or red pepper flakes Optional: for heat
Instructions
Preparation
- Pat the salmon fillets dry with paper towels and season them with salt and pepper.
- To pan-sear, heat olive oil in a non-stick skillet over medium-high heat, cook skin-side down for 4-6 minutes until crispy, then flip and cook for 2-4 minutes more until done. To oven-bake, preheat oven to 400°F (200°C), place salmon on parchment paper skin-side up, and roast for 12-15 minutes until flaky. To air fry, preheat air fryer to 400°F (200°C), spray basket with oil, and cook skin-side up for 10-14 minutes until crispy and cooked.
Sauce
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey/maple syrup, minced garlic, and grated ginger.
Assembly
- Divide the cooked rice among the serving bowls, then arrange sliced cucumber, shredded carrots, and edamame around the rice.
- Gently place a cooked salmon fillet on top of the rice in each bowl. Drizzle the prepared sauce over the salmon and rice, then garnish with sliced green onions and sesame seeds, adding Sriracha or red pepper flakes if desired.
Notes
For extra flavor, consider marinating the salmon in a small amount of the sauce for 15-20 minutes before cooking. Adjust the amount of Sriracha or red pepper flakes to your preferred spice level. This dish is also great for meal prep; simply store the sauce and components separately and combine when ready to eat.