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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 jalapeƱos for a balance of spicy, sweet, and savory flavor. Altogether, itās 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 jalapeƱos that make this mango peach salsa special.
You can buy candied jalapeƱos at the store. They’re usually right next to the pickled jalapeƱos 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 jalapeƱos. They’re simply warmed honey and jalapeƱos 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 jalapeƱos. 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 doesnāt 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:
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, donāt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Honey Ginger Salmon Bowls
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.
Ingredients
- 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)
- 4 (4-6 ounce) salmon filets, cut into chunks
- 4 tablespoons salted butter
- 6 cloves garlic, chopped
- 3-4 cups cooked rice
Salsa
- 1 cup diced mango
- 1 ripe peach, diced
- 1/4 cup candied jalapeƱos
- 1/4 cup cilantro, chopped
- 1/4 cup basil, chopped
- 2 tablespoons lime juice
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 jalapeƱos.
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 JalapeƱos
1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.Ā
2. Meanwhile, arrange 2-3 sliced jalapeƱos in a glass jar. Pour the honey over the jalapeƱos. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.Ā
I made this for dinner tonight and it was a huge hit! We used fresh jalapeƱos since that was all we had, and some leftover red onion to clean out the fridge. The spicy/sweet combo is perfect here!
Hey Stef,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
I’m allergic to mango; do you think pineapple salsa would work for this?
Hey Renee,
Totally, I think that would be a great idea! Please let me know if you give the recipe a try, I hope you love it! xx
Do you have a good substitute for the jalapenos for the salsa?
Hi Whitney,
A poblano pepper will also work well for you! I hope you love this recipe, please let me know if you give it a try! xx
This is totally a regular we make now!! With shrimp too. Love the flavors. The jalapeƱos are sooo good but a little too hot for me (itās the heartburn in my older age ??āāļø lol).
Hey April,
Happy Monday! Thanks a lot for making this recipe so often, I am so excited to hear that it is always a hit! xx
This was absolutely AMAZING! The only thing I tweaked was adding about 2 Tablespoons diced red onion and 1/2 cup diced cucumber to the peach mango salsa. Mentioned this recipe to some friends last night and they all had made it as well and said it was one of the BEST recipes ever!
Hey Beth,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Amazing. Keeping this recipe in my stash to use again and again. Everyone loved it!! It was such a light and fresh meal. Coconut rice paired really well with all the flavors of the salmon and salsa. I highly recommend this dish.
Hey Brianna,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
I want to make this every night but salmon costs approximately one million dollars where I live. When I do get to make this for my family, it’s such a treat and everyone is excited. It’s the perfect recipe…it’s an easy to make comfort food for us.
I also love using the leftover salsa on avocado toast the next morning!
Hey Megan,
I truly appreciate you giving this recipe a try, I am so glad it is always enjoyed! Have a great day! xT
Another grand slam from HBH! Made this last week and again tonight! So good
Hi Alexa,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
I just made this tonight. It is fantastic! Itās hard to describe how the various flavors intermingle. It is a truly amazing recipe and SO easy. Itās fail proof! Thanks for the excellent recipe!
Hey Rafeedah,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Kind of amazing!!! Make the coconut rice and the candied jalapeƱosā¦ next level!!
Hi Lori,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Honestly one of the best meals Iāve made in a while AND my toddler loved it too (sans jalapeƱos). Such an easy to make dinner and the flavor is out of this world!
Hey Allie,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Love your food. Just resonates with me. So delicious! Thank you
Thanks so much Sheryl!
This was an amazing addition to my weeknight meal rotation and the entire family LOVED it!! The crispy salmon skin just added that extra flavour. SO GOOD!
Hi Lisa,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
This was amazing. Made this last night to rave reviews. We will definitely add this to our rotation! Our store did not have chili paste, so I had to make a substitution, but still so, so good!
Hi Jennifer,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Absolutely amazing and flavorful recipe, that’s easy to make. A definite favorite!
Hi Kimberly,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
I forgot to add that my grocery store was out of chili paste so I substituted sriracha. I used 1 tablespoon and it was perfect.
Awesome, thanks again for sharing!!