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