Do Share Recipe

I recently tried making a Salmon Bowl with Sesame Ginger Sauce Recipe, and it completely changed my idea of healthy meals. The combination of tender, sesame-soy glazed salmon, crisp-tender broccoli, and perfectly seasoned rice makes every bite unforgettable. I love how the creamy ginger sauce ties everything together, giving the bowl a rich, indulgent flavor without feeling heavy.

Preparing this recipe felt effortless, yet the result was restaurant-quality. If you’re looking for a weeknight dinner that’s both nutritious and crave-worthy, this recipe is a must-try. You can also enjoy a lighter twist with a Cilantro Lime Pasta Salad Recipe for a refreshing side.

Ingredients

Here’s what you’ll need to make this flavorful salmon bowl:

Salmon – 1.25 lb., wild-caught or sustainably farmed, cut into cubes. Skin-on adds flavor; skin-off if preferred.
Soy Sauce – 3 tablespoons, low-sodium preferred for better control over saltiness.
Chili-Garlic Sauce – 1 teaspoon, adds a spicy, garlicky punch to the marinade.
Sesame Oil – 1 teaspoon, regular or toasted, for a rich nutty flavor.
Honey – 1 tablespoon, helps caramelize the salmon and balance the savory flavors.
Broccoli – 2 cups florets, crisp-tender for perfect texture and vitamins.
Sushi Rice – 1 cup, short-grain rice provides a firm and slightly sticky texture.
Rice Vinegar – 2 tablespoons, used in both rice and ginger sauce for tangy balance.
Nut Butter – 2 tablespoons (peanut or cashew), creamy and adds richness to the sauce.
Fresh Ginger – 1 tablespoon, finely grated to infuse the sauce with bold flavor.
Garnishes – Toasted sesame seeds and sliced green onions; optional avocado, chopped peanuts, or pickled ginger for extra flair.

Note: Several servings – this recipe makes about 3-4 bowls. If you want to try a protein variation, a Cod Piccata Recipe works beautifully as an alternative to salmon.

Variations

I like experimenting with ingredients to suit different diets or tastes:

Dairy-Free: This recipe is naturally dairy-free.
Nut-Free: Replace nut butter with tahini for a creamy, nut-free sauce.
Protein Swap: Try firm white fish like cod or halibut, or use cubed chicken breasts.
Extra Flavor: Add a squeeze of lime or a sprinkle of crushed red pepper for a tangy, spicy kick.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

Skillet – to cook the salmon and sauté broccoli.
Medium Bowl – for mixing the ginger sauce.
Saucepan – to cook sushi rice.
Fine Mesh Strainer – for rinsing rice to remove excess starch.
Measuring Cups & Spoons – for accurate ingredient portions.

How to Make Salmon Bowl with Sesame Ginger Sauce Recipe?

Step 1: Marinate the Salmon

Pat your salmon dry and cut into cubes. In a shallow bowl, whisk together soy sauce, chili-garlic sauce, honey, and sesame oil. Toss the salmon in the marinade and let it sit for 30 minutes to absorb flavors.

Step 2: Cook the Salmon

Heat a skillet over medium heat. Sear the marinated salmon cubes until cooked through and slightly caramelized. This locks in the marinade’s flavor while keeping the salmon tender.

Step 3: Prepare the Ginger Sauce

Combine nut butter, rice vinegar, grated ginger, and soy sauce in a medium bowl. Slowly whisk in ¼ cup of water until smooth and creamy. The sauce should be thick but pourable.

Step 4: Cook the Sushi Rice

Rinse the rice under cold water until mostly clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then simmer on low until tender. Stir in rice vinegar and sugar, then cover and let it steam off the heat.

Step 5: Sauté the Broccoli

In the same skillet, sauté broccoli florets until crisp-tender. Season lightly with salt or a splash of soy sauce for extra flavor.

Step 6: Assemble the Bowls

Layer the rice in bowls, top with salmon and broccoli, then drizzle with creamy ginger sauce. Garnish with sesame seeds and sliced green onions. Optional additions like avocado or pickled ginger make the dish look even more vibrant.

Additional Tips for Making this Recipe Better

I always use fresh ginger for a bold, zesty flavor.
Let the salmon marinate for a full 30 minutes to maximize the glaze’s impact.
I like to lightly toast sesame seeds for a deeper nutty aroma.
Sauté broccoli just until crisp-tender; overcooking makes it mushy.

How to Serve Salmon Bowl with Sesame Ginger Sauce Recipe?

Serve the bowls warm for the best taste. I like adding vibrant garnishes like avocado slices, pickled ginger, or a few chopped peanuts. Use a wide bowl to display layers neatly, making it as visually appealing as it is delicious.

Nutritional Information

Here’s a snapshot of what you’re getting in each serving:

Calories: ~450 kcal per bowl
Protein: 35g
Carbohydrates: 45g
Fat: 18g

Make Ahead and Storage

Make Ahead

The creamy ginger sauce can be prepared up to 3 days in advance. I store it in an airtight jar in the fridge for easy weeknight meals.

Store

Store the salmon, rice, and broccoli separately from the sauce in airtight containers. The assembled bowls stay fresh for up to 3 days in the fridge.

Reheat

I reheat the rice and salmon gently in a skillet with a splash of water to prevent drying out. Microwave reheating works too—just 30-second increments and stir in between.

Why You’ll Love This Recipe?

This salmon bowl is a favorite of mine for so many reasons:

Easy to Make – Minimal prep, quick cook, and full of flavor.
Versatile – Customize with different proteins or veggies.
Healthy – Packed with protein, fiber, and omega-3s.
Meal Prep Friendly – Make in advance for effortless lunches or dinners.
Flavorful – The sesame ginger sauce turns a simple meal into something special.

This Salmon Bowl with Sesame Ginger Sauce is a perfect combination of simplicity, nutrition, and bold flavors. I always feel satisfied knowing I’m eating something healthy that tastes indulgent. It’s a recipe I’ll keep making again and again.

Ben Carraoli