This post may contain affiliate links, please see our privacy policy for details.

This colorful Crispy Honey Ginger Salmon Bowl is full of flavor and so simple to prepare. Made with flavorful ginger and cooked in a salty-spicy butter sauce until crispy. The salmon is cooked until caramelized around the edges then added to bowls of coconut rice. It’s served with a fresh bright mango salsa with candied jalapeños for a balance of spicy, sweet, and savory flavor. Altogether, it’s so delicious. And the best news – it takes just minutes to prepare!

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

Starting the week off with lots of color and flavor! After the most beautiful summer weekend, I’m feeling so ready to take on the week. I’m excited for everything coming my way, including this week’s recipes!

So many summer recipes, and it all starts with this salmon bowl. Yes, another rice bowl and more salmon. At the moment, this is what we’re craving most!

I’m very into recipes that we can quickly assemble and serve bowl-style over rice. Anything over rice in our family is always welcomed. And more times than not, the recipes are very no fuss.

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

Here are the details

Start with the salmon. The key to getting salmon crispy? Make sure to pat it down with a kitchen towel to remove any excess moisture. Having a super dry piece of fish ensures that it will cook up wonderfully.

Now, let the salmon sit while you make the salsa. This will help dry the salmon even more.

As always, the salsa is essential. But it’s the candied jalapeños that make this mango peach salsa special.

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

You can buy candied jalapeños at the store. They’re usually right next to the pickled jalapeños and labeled sweet and spicy. This means they have sweetness added, that’s what you want!

So you can buy those or make my simple candied jalapeños. They’re simply warmed honey and jalapeños mixed together. Just 2 ingredients, so simple, so easy, super delicious. I’ve been using them in everything lately, I’m addicted.

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

For the rest of the salsa, there are mangos, peaches, lime, cilantro, basil, and then the candied jalapeños. Just mix it all together. Simple.

Then I make a quick sauce for the salmon. Some tamari, fish sauce, chili paste, and ginger.

Finally, finish with the salmon. Cook the salmon in butter until the butter browns and turns the salmon’s skin crisp. The butter is my secret. It really creates the perfect crispy-skinned salmon, trust me.

Pour in the sauce and let it thicken. This only takes a few minutes. As soon as the salmon is cooked to your liking, remove it from the heat.

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

I like to serve the chunks of crispy salmon over bowls of steamed coconut rice. I’m sharing the coconut rice recipe in the notes so you can use it too! Then I like to add tons of salsa and fresh basil to finish.

If you’re working quickly, this can honestly come together in 20 minutes. But we’ll say 30 just to be safe!

I know it doesn’t seem like much but I promise this is so good. The sauce thickens and glazes the salmon creating the perfect sticky sauce. It’s such a flavorful dish. That salsa adds a spicy-sweet element, plus plenty of fun summery color and flavor too.

A great meal to prepare on busy nights. Especially warm nights. This recipe requires no oven, it’s quick-cooking, and done on the stove. Gotta love that!

Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

Looking for other quick weeknight dinners? Here are some favorites:

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Lastly, if you make this Crispy Honey Ginger 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!

Crispy Honey Ginger Salmon Bowls

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 499 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Salsa

Instructions

  • 1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
    2. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
    3. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
    4. To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
    5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
    6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.

Notes

Coconut Rice
1. Combine the 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).
2. Remove the lid and fluff the rice with a fork.
Candied Jalapeños
1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 
2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks. 
View Recipe Comments
Crispy Honey Ginger Salmon Bowl | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Another OMG recipe! Everyone loved it. Will definitely be doing this one again.
    * coconut milk was not in the ingredients list. Luckily I had some in pantry or otherwise we’d have eaten rice plain but the creamy coconut rice adds a wow factor to the dish.

    1. Hi Valerie,
      Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! Sorry this took longer than expected! xx

  2. 5 stars
    I have made these salmon bowls almost weekly since it was posted and it is my new favorite meal! I sometimes use a version of the jalapeño mango salsa listed in the Chili Crisp Chicken bowls and it’s just as good. I also remove the salmon skin before cooking.

    1. Hi Lauran,
      Happy Monday! Thanks so much for making this dish so often:) I am so glad to hear it is always a winner! xTieghan

  3. 5 stars
    Can I just say we found this recipe 2 months ago, we cannot stop making it. I will have to say the first couple times we made it we didn’t have the coconut milk, SO I always punt. I had Bai Coconut water and we used that. It was delicious ! The last time we made this I got all the correct ingredients . It was perfection. I have followed you on Instagram for a couple of years now and made a couple of things . Just really never dove into the whole blog. So happy I have now. So many wonderful recipes. Who knew you live in Colorado, Me too. Thank you for all the yummy things.

    1. Hey Tammy,
      Happy Labor Day! Thanks so much for making this recipe so often and sharing your feedback! So glad it is always enjoyed:) Thanks for your kind message💕 xT

  4. 5 stars
    Perfect blending of flavors. L O V E D it. Company-worthy. We tried half with no skin and half with the skin on and both were great. My fresh peach was bad went I went to cut it for the salsa so I had to use only mango but it still rocked. I used Mt. Olive brand “sweet heat” jalapeño slices from a jar (bought at Safeway) and I’m hooked. The jalapeño slices really add the finishing touches to make it a home run.

    1. Hi Linda,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)

  5. Am planning on making this for book club next week. I noticed it says to cook salmon skin side down. At what point do you remove the skin? Right after it comes out of pan? Is this a dumb question? I’ve never cut salmon in chunks with skin on. Recipe looks amazing.

    1. Hi Teresa,
      It’s really personal preference, you can leave the skin on or remove after pan searing. I hope you love the recipe, please let me know if you give it a try! xx