Next Post
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 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
Delicious! The homemade candied jalapeƱos add the perfect amount of kick and the light, bright flavor of the mango & peach make this a perfect summer recipe. The coconut rice was also a nice alternative to standard rice. We love all your recipes and this is no exception! Thanks HBH š
Aren’t the homemade jalapeƱos such a game changer?! So glad you loved them! xT
So excited to try this and specifically bought tamari for it. It was so overly salty. I expected a nice sweetness from the honey, but it was overpowered with a salty flavor. Sorry this was a disappointment. I also would have taken the skin off of the fish. I should have known better. Not terrible, just not good.
Hi Kristi,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
No mention of what to do with garlic
Hi Nancy,
The garlic is listed in step 2:) Please let me know if you have any other questions, I hope you love this recipe! xx
This was super delicious and very easy to make. The flavor and heat of the sauce was just perfect. I used just regular brown rice for the base but next time will try the coconut. I also used store bought candied jalapeƱos but I noticed after the fact Tieghan gives instructions to make your own. The salsa was so good and again the heat was perfect and not overwhelming. Next time I will caramelized my salmon a bit more but really it was just so perfect and fresh.
Hi Heidi,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
Delicious!! My husband said it was one of the best salmon dishes weāve ever had š
Hi Missy,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
Hi Tiehgen,
I want to make this but was wondering if there is something else you can recommend instead of the sambas oelek . We live in canada and am I have a hard time lately finding any. Apparently there is a shortage. I was thinking maybe sriracha.
Barb
Hi Barb,
Yes, sriracha would be a great option! Let me know if you give this recipe a try, I hope you love it! xT
Can I use the sauce as a marinade and freeze the salmon before cooking it?
Hi Jessille,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xT
This has honestly become one of my favorite meals for the summer. Iāve made it a few times now. I tend to make it with chicken for my family and with either salmon or mushrooms for me. One day, Iāll try it with tofu! 15/10 recipe!
Thanks so much Kandice!! I love to hear that you having been enjoying this dish and appreciate you making it! Happy Saturday! xT
I donāt think salmon ever got crispy, but the sauce and salsa were delicious!
Hi Shannon,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
LOVED this one! We couldn’t find any fresh basil and I’m a cilantro hater so we just did the salsa with the jalapenos, peach, and mango mixed together. Everything else we did pretty much as the recipe says and it was so good! Somehow we can never successfully thicken sauces but we actually liked that ours was not very thick because it coated the rice nicely. We bought the jarred candied jalapenos and will be adding those to many recipes in the future – such a good find! To make things a bit quicker for the rice we warmed up a Trader Joe’s jasmine rice bag.
Hey Alex,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
It was sooo delicious! Everyone at the table raved about the flavors, and I too made the candied jalapeƱos myself. The only downside was that the coconut rice didnāt cook fully, following your recipe. It probably should have cooked ~ 5 more minutes before sitting off the heat. But overall, this dish is a winner!
Hi Lorraine,
Happy Friday!!šŗšøš«š Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Wow, just wow! Out of this world flavor and so easy to make. What could be better! Thanks again HBH š
Thanks so much for trying this recipe Lexi!! I love to hear that it was a winner and appreciate you making it! xx
I never leave comments, but wanted to review this because I make it almost every week now. A recipe that is ACTUALLY quick and easy and SO so tasty. Every piece – the salmon, the coconut rice, the salsa – so yum.
Hi Lisa,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
This is one of our new favorites! Such a great summer dish. We always struggle getting the sauce to thicken up (no matter the recipe) so ours was not as thick as the pictures/videos but the salmon was still flavorful and we liked that there was plenty of sauce to coat all the rice.
Hi Alex,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!šš xT
Best dinner of the week, thanks for the inspiration! The whole family loved it and we made our own “candied jalepenos” b/c I couldn’t find them – never thought to do that before, but easy enough. Tonight, we’re trying another of your suggestions. Loving your recipes!
Thanks so much Lia!! I love to hear that this recipe turned out well for you and appreciate you making it:) xT