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Spicy Ginger Caramelized Salmon Bowl – a new 30-minute dinner. Slightly spicy ginger sesame caramelized salmon, served over bowls of steamed rice with cucumber salad and a dollop of spicy mayo.  These colorful, fresh salmon bowls may seem fancy, but they’re simple to make and full of so much flavor. The caramelized salmon has just the right amounts of sweet-n-spice – so delicious!

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

I’ve mentioned this before, but I often go through phases of loving certain styles of food. Right now, I’m back to loving “bowl” recipes, always with rice, greens, and usually a sauce or two.

I have some fun January “bowl” style recipes that I can’t wait to share, but this new salmon bowl has become a quick favorite. It really does have everything good piled into one bowl. Steamed rice, crispy spicy-sweet salmon, a salty cucumber salad, plus some spicy mayo too.

And it’s FAST, this bowl is done in 30 minutes.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

Here are the details

Step 1: marinate the salmon

First up, give the salmon flavor. Marinate chunks of skin-on salmon in a mix of tamari, pickled ginger juice, fresh ginger, garlic, toasted sesame oil, and chili flakes.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

You can use skin-on or skin-off salmon, but I do prefer skin-on for this recipe. It’s up to you, however!

Marinate for at least 15 minutes or up to all day.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

Step 2: the salad

This might just be my favorite layer in this bowl. Avocado, cucumber, so much cilantro, lots of green onions, pickled ginger, a little roasted sesame oil, sesame seeds, and a jalapeño too. I love mixing the toasted sesame oil in. It adds so much yummy sesame flavor.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

Step 3: cook the salmon

Now, rub the flesh of the marinated salmon with brown sugar. Add some cayenne or chipotle, if you like it super spicy. Then sear the salmon, flesh side facing down. Then flip and let the skin get crispy.

Add the reserved marinated sauce and simmer until the salmon is cooked to your liking.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

Step 4: assemble

Steam the rice. Of course, quinoa, brown rice, or really any other grain would also work. Then layer everything in: salmon, salad, and dollop with lots of mayo.

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

So much happening, but really, it comes together quickly since we’re just repeating ingredients throughout.

Totally delicious – this will be great for the busy winter nights!

Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

Looking for other salmon recipes? Here are a few…

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Parchment Baked Roasted Red Pepper Salmon

Coconut Curry Salmon with Garlic Butter

Lastly, if you make these Spicy Ginger Caramelized Salmon Bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Ginger Caramelized Salmon Bowl

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 798 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Cucumber Salad

Instructions

  • 1. In a shallow dish, mix the tamari, ginger juice, ginger, garlic, toasted sesame oil, and season with chili flakes. Add the salmon, getting them mostly submerged. Marinate for 15 minutes. For the best flavor, marinate for one hour or up to all day.
    2. Make the salad. Combine all ingredients and season with salt.
    3. When ready, heat a couple tablespoons of oil in a large skillet over high heat. Rub the salmon with brown sugar. Place the salmon skin side face up in the skillet. Sear until brown, about 1-2 minutes. Then flip and let the skin get crispy. Lower the heat to low. Add the marinade and simmer on low for 5-8 minutes until cooked to your liking. Then, remove from the heat.
    4. Spoon the salmon over the bowls of rice. Top with the cucumber salad and a dollop of spicy mayo. Enjoy!
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Spicy Ginger Caramelized Salmon Bowl | halfbakedharvest.com

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Comments

  1. 5 stars
    Holy crap!!! This is an amazing recipe!! It’s such a great combo of flavors. My husband and I devoured the whole thing! Def going on rotation. Thanks for another kill meal!

  2. 5 stars
    Fantastic recipe! When my husband asks for a recipe to be made on, repeat, I know it’s a winner. I made it exactly as directed.
    Thank you!

  3. 5 stars
    Absolutely delicious! This recipe is packed with flavor and texture. It was a perfect meal after a long day of work. I can’t wait to make it again!❤️

  4. 5 stars
    I made this last night for my family and they all loved it! Incredible flavor! I cooked the salmon in two large pieces for four people. The salmon was tender and so yummy! I added a teaspoon or two of rice vinegar to the salad. Big win! Thank you for another hit!

  5. 5 stars
    Excellent! Definitely repeatable. Not quite enough sauce for our taste, but we loved it. Prepped everything earlier in the day si it came together super fast

  6. Utter perfection! Thank you for yet another fantastic recipe – this hit every pregnancy craving/nutrition requirement I had!!

  7. 5 stars
    This is one of my favorites! The flavors are incredible. The fish cooks great in the cast iron. I look you up so often that I saved your website as a shortcut on my desktop!

  8. So so fast (took me around 30 mins prep included) to make and beyond delicious, healthy and refreshing. I found the rice needed some soy sauce too or maybe I should’ve added more salt to the salad but the salmon was to die for. My favorite new way to marinate it!!

  9. 5 stars
    Made this exactly as written except I used mini cucumbers! It was absolutely DELICIOUS! Had leftovers that I ate cold the next day and it was just as good! Will make again and again. Thank you!

      1. 5 stars
        Absolutely amazing! I made this only to use up the last of the salmon in my freezer. My husband and I both loved it so much that now we are looking forward to salmon fishing season so I can make it again!

  10. 5 stars
    This was really delicious. When I told my mom that I was making this, she was concerned. She hasn’t had a ton of exposure to ginger or even soy sauce, for that matter. I watched her eat the entire plate despite assuming she’d have some to take home. My avocado wasn’t ripe enough, but the cucumber was good on its own. This will be a repeat item for sure.

  11. This was really good and healthy, and faster to make than a lot of HBH recipes. I used a fraction of the sugar and it was still caramelized and delish.