Crispy Honey Ginger Salmon Bowls Recipe
This Crispy Honey Ginger Salmon Bowl recipe combines perfectly seared salmon with a flavorful honey-ginger sauce and a vibrant mango-peach jalapeño salsa, served over a bed of steamed rice for a satisfying and fresh meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Sauce
- 1/4 cup tamari or soy sauce
- 2 teaspoons fish sauce
- 3 tablespoons honey
- 1 tablespoon fresh grated ginger
- 2 tablespoons chili paste (sambal oelek)
Salmon and Cooking
- 4 (4-6 ounce) salmon filets, cut into chunks
- 4 tablespoons salted butter
- 6 cloves garlic, chopped
Sides and Salsa
- 3-4 cups cooked rice
- 1 cup diced mango
- 1 ripe peach, diced
- 1/4 cup candied jalapeños
- 1/4 cup cilantro, chopped
- 1/4 cup basil, chopped
- 2 tablespoons lime juice
Instructions
- Prepare the sauce: In a bowl, combine the tamari (or soy sauce), fish sauce, honey, fresh grated ginger, and chili paste. Stir together until well mixed and set aside.
- Cook the salmon: Melt the salted butter in a large skillet over medium-high heat. Add the salmon chunks skin side down and cook for 3 minutes until the skin is crispy and golden. Flip the salmon pieces, reduce the heat to medium, and add the chopped garlic. Cook for an additional minute to infuse flavor.
- Add the sauce and thicken: Pour the prepared sauce into the skillet with the salmon. Cook for another 3 minutes, allowing the sauce to thicken and glaze the salmon. Remove the salmon from the skillet and set aside.
- Finish the sauce: Add 1/4 cup of water to the skillet. Scrape any remaining sauce bits from the pan and simmer briefly until the sauce comes back together and reaches a thick, pourable consistency.
- Make the salsa: In a separate bowl, combine diced mango, diced peach, candied jalapeños, chopped cilantro, chopped basil, and lime juice. Mix well and season with salt to taste.
- Assemble the bowls: Spoon cooked rice evenly into serving bowls. Top with the crispy honey ginger salmon pieces. Drizzle the thickened sauce over the salmon, then add a generous spoonful of the fresh fruit and jalapeño salsa on top. Add extra jalapeños if desired for additional heat.
Notes
- You can substitute tamari with soy sauce if gluten-free tamari is not available.
- Adjust the amount of chili paste to control the heat level according to your preference.
- Use fresh ginger for best flavor; powdered ginger will not provide the same zest.
- The salsa can be prepared ahead of time and refrigerated for up to a day to let the flavors meld.
- Serve immediately after assembling to enjoy the salmon crispy texture.