Name: Soy-Ginger Glazed Salmon Bowls with Sriracha Mayo and Sesame Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each); 2 cups jasmine rice; 3 cups water; 1/4 cup low-sodium soy sauce; 2 tbsp honey; 2 tbsp fresh ginger, grated; 3 cloves garlic, minced; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1/2 cup mayonnaise; 1 tbsp sriracha sauce; 2 cups shelled edamame (steamed); 2 medium carrots, julienned; 2 scallions, sliced; 1 tbsp sesame seeds; Salt and pepper, to taste

Soy-Ginger Glazed Salmon Bowls with Sriracha Mayo and Sesame Rice

HeartyOrange4142

This Soy-Ginger Glazed Salmon Bowl is a vibrant Asian fusion creation designed for those seeking a protein-packed, satisfying dinner. By salting the salmon early, the flavors penetrate deeply, and a quick pan-sear locks in moisture. The sticky, umami-rich soy-ginger glaze contrasts beautifully with creamy sriracha mayo and nutty sesame rice, while crisp carrots and edamame add freshness and crunch. The balanced salt, fat, acid, and heat make every bite rewarding, and the combination of textures keeps things exciting. This recipe is perfect for anyone looking to gain weight deliciously—all in under 40 minutes!

Ingredients

Instructions

Place salmon fillets on a plate and season lightly with salt. Set aside for 10 minutes to allow the salt to penetrate (salt early).
While salmon rests, rinse jasmine rice until water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes.
Mix soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil in a bowl to make the glaze.
Heat vegetable oil in a large nonstick skillet over medium-high. Pat salmon dry and cook skin-side down for 3-4 minutes. Flip, pour glaze over the fillets, and cook another 2-3 minutes until salmon is just cooked through and glaze is sticky. Remove from heat.
In a small bowl, combine mayonnaise and sriracha. Stir until smooth.
Fluff rice and gently fold in sesame seeds. Divide rice among 4 bowls. Top with edamame, carrots, and scallions.
Place a glazed salmon fillet on each bowl. Drizzle with sriracha mayo and garnish with extra sesame seeds. Serve immediately.