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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 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:
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
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 jalapeños
- 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 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.
Has anyone tried cooking the salmon in an air fryer?? Let me know! This is one of my FAVORITE recipes. I make it for my family and for dinner parties and people rave about it. Thank you!!
Hey Jamie,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! I’ve not tried this in the air fryer, but I bet it would work well for you! xT
Can you use Gochujang instead as the chili paste? Would that alter the taste too much?
Hi Christine,
Sure, that would be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xx
Are you suppose to cut up the salmon into pieces when cooking? I didn’t see in the instructions where it says that but it looks like that it in the pics? Thanks!
Hi Summer,
Sorry you missed it, the recipe calls for 4 (4-6 ounce) salmon filets, cut into chunks. Please let me know if you have any other questions! xx
I have been cooking exclusively from your blog for the past four weeks. So many great recipes and so flavourful. However, I want to point out that your prep / cook times listed at the top of each recipe are way off – for every recipe I’ve made (about 15 recipes I’ve made in the past several weeks). This recipe has a great combination of flavours, however, I found some significant issues with the cooking instructions in this recipe. First, there is way too much butter – so that pouring the sauce into the pan with the butter in it is far too much grease for the ratio of salmon + sauce. I followed the instructions to a T and found that the butter and sauce separated very rapidly. Your video also does not follow your recipe instructions as it relates to the sauce. I really enjoy the flavours you pull together, but my impression is that you do not thoroughly test your recipes. I would recommend pointing this out to your team that supports your recipe testing. It is clear that it is not thorough from the 15 recipes I’ve tried over the past month. Otherwise, I love the creativity in the ingredients and flavours that you pull together.
Hi Lynn,
Thanks for giving this recipe and some others a try and sharing your feedback:) I’m sorry you feel as though the measurements and cook times are off. I can promise you I test my recipes 5-10 times before posting, I can assure you this because I am the one testing them before sharing them. I would never share recipes that don’t work or things that I am having trouble with. Please let me know if there is something that I can specifically help with. xT
This recipe turned out really great! There’s a little confusion on when to add the garlic but it helped that you included the video w/ the cook instructions. I’ve been making a lot more of your stuff and have been pleasantly pleased. Thank you for sharing you delicious original recipes!!
Hey Latisha,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
I made this for Sunday dinner and it was a hit! It was flavorful. I’ll definitely make it again.
Hey Vickie,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Just bummed the ingredients list doesn’t include coconut milk for the rice. Would have probably added a lot of flavor. Salmon was good though.
Hi Tara,
Thanks for giving the recipe a try and sharing your feedback, sorry about the coconut milk and rice, those are optional! xx
DELICIOUS!! I left out the fish sauce and slightly modified the rice. But this recipe is so wonderful. Thank you SO much for sharing it!! ?
Hi Jasmine,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
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.
Hi Karen,
Thanks so much for making this dish, I am so glad it was a winner! Have a great day! xx
Hi looks so yummy! Where does the garlic go in?
Thanks!
After you turn the Salmon and reduce heat
Hi Liz,
The garlic is added in step 2. I hope you love this recipe, please let me know if you give it a try! xx
Really tasty. Took me a lot more than 30 minutes but worth the effort
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
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.
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
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.
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
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.
Hi Linda,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
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.
I ate the crispy skin and I think that is Tieghan’s intention but you could certainly remove it before serving.
Thanks for sharing Kathryn!
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