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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
By far the best salmon recipe ever! Flavor town! All the spice with the sweet and the lime- OMG it is the BEST. Thank you, Tieghan for always bringing such flavor-packed recipes. Ps. This month when I made it I had to go without peaches because it is January- but it was still wonderful!
Hey Jessika,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
This was great and easy enough to do for a company dinner. I don’t love fish sauce so only used 1tsp and thought that was plenty. Also cut the honey to 1Tb due to comments about sweetness and thought that was plenty, also. Used 1Tb of chili paste and it was still spicy enough to give my company sneezing fit. Only had a partial can of coconut milk so made up the rest of the volume with H2O and still had a delicate coconut flavor.
Basically, you can adjust to your tastes and ingredients and it comes out great!
Hey Robin,
Happy Friday!!āļøāļø I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Thanks for sharing what worked well for you! xT
This was an excellent recipe! Everyone at the table kept commenting how delicious their meal was. It was a party in my mouth! I followed directions exactly…but added chopped, seared baby boy choy in the bowls. This one is a keeper!
Hey Wendy,
Happy Monday!!āļø Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
THE MOST DELICIOUS salmon bowl I’ve tried, we loved it and I think I’ll make it again and again (I’m also one of those people that loooove cilantro!)
Hey Roberta,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
I made it again since I left the comment and we are obsessed:D gonna make this once a week from now on
Thanks so much Roberta!!
Hi teighan is it possible to see the nutritional info for this recipe please
Hi Angela,
So sorry, I don’t have that info available, I’m sure any online nutritional calculator would work just fine! Please let me know if you have any other questions! xT
Everything about this recipe is delicious! Itās become one of my go toās, such a great and easy salmon recipe.
Hey Amina,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Amazing! We enjoyed this so much. Made it in the winter, so no fresh peaches; but substituted with a few tablespoons of Stonewall kitchen hot pepper peach jam. So good!
Hey Nancy,
Happy Monday!!āļø Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
One simple word : delicious !
Hey Alexia,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
This recipe was quick and delicious! I ended up using less honey so it wasnāt as sweet. Made the salsa ahead of time during naptime and let it sit so it really had time to soak in all the flavors. My husband was very impressed! Thanks!
Hey Taylor,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
I adore this dish and wish I could make it year round. Any advice for supplementing the peach and mango when they are out of season?
Hey Laura,
I love to hear that you have been enjoying this recipe!! I would try using pears, I think those would work really well for you! I hope this helps! xT
Loved the salsa, but used one jumbo jalapeƱo chopped instead of candied. The coconut rice was good. The sauce for the salmon was way to sweet and salty. Would make again but cook the salmon differently.
Hey Leah,
Thanks so much for giving this recipe a try and sharing your feedback! Glad to hear you would make it again! xT
So yummy!!
Hey Liz,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
I can’t really fault the recipe, although there’s a fine line between getting the butter hot enough to crisp the salmon, and not burn the butter. I think I’ve realized that I prefer a savory seasoning instead. This was so sweet it masked the flavor of wild caught salmon.
Hey Jan,
Happy New Year!šš I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
I love the sauce for the salmon and candied jalapenos.
Hey there,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
I personally did not like this recipe, thought the salsa was great, but paired with the coconut rice and the flavor of the glaze of the salmon it was just too sweet for my liking.
Hi Gabby,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xT