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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.
I can’t believe I made this fabulous meal! It’s so delicious! The crispy skin, the amazing sauce, and the candied jalapenos are to die for! Thank you for helping me to create a 5 star meal at home.
Hey Joanna,
Awe thank you so much for your kind message:) I love to hear that this recipe was enjoyed and truly appreciate you giving it a try!! Have a great day! xTieghan
The candied jalapeños make this taste phenomenal. My husband isn’t fond of salmon but I convinced him to try this tonight since he loves jalapeños and he said it was the best salmon dish he had ever had! Also, the coconut milk rice was super yummy with it!
Hey Heather,
So glad you were able to impress your husband with this recipe:) Sounds like a winner! Thanks for sharing your feedback! xx
OMG Good! I used steelhead salmon and followed this recipe including the coconut rice and it is just out of this world good! Another keeper! Thank you, thank you!
Hey Lee,
Awesome!! Thanks so much for making this recipe and sharing your feedback! Love to hear that it was enjoyed! xx
One of the best new recipes I’ve tried in a while. So good! Such a flavorful sauce, and everything came together so well. Where have caramelized jalapeños been all of my life?!
Hey Emma,
LOL right?! They are so good and a great addition to this bowl!! Thanks for making the recipe and sharing your review:) xTieghan
This was amazingly delicious and pretty simple, will definitely be making again!
Thanks so much for making this recipe Karen, so glad to hear it was enjoyed! xTieghan
This was amazing! My husband and I are not salmon fans so I subbed chicken breast – so yummy! Will definitely be making it again!
Hey Julie,
Great idea to use chicken, so glad that the recipe worked for you! Thanks for making it:) xxT
Amazing bowl!! So easy to make and the flavors work perfectly together. My family said it was a 10/10 and to add it to our list of HBH favorites.
Hey Lynne,
How awesome!! I love to hear that your family enjoyed this recipe, thanks for giving it a go:) xx
How did you make the candy jalapeño I would love the recipe please
Click on the words candied jalapenos and it takes you to the recipe.
Hi Charlene,
Just pour warmed honey over sliced jalapeños and allow them to soak in a jar for a few hours. I hope you love the recipe:) xx
Would not adding fish sauce make a big difference in taste?? Should I add more soy sauce to replace it?
Might be too salty with double the amount of soy sauce
Hey Dani,
The fish sauce adds great flavor, but sure you could add some more soy sauce in it’s place:) Please let me know if you give the recipe a try! xx
Hi. I’m in Australia. So it is winter and peaches and mangoes are not into season and nowhere to be found… what would you recommend using to make salsa?
I used frozen of both and it was delicious (I also couldn’t find fresh).
Thanks for sharing Katie!!
Delicious! That’s all I can say.
Made the honey jalapeños, so easy. For those asking, slice up some fresh jalapeños, I left the seeds in. Put in a jar and pour hot honey over with a splash of champagne vinegar. We only did this about 30 min before plating but I’d do it an hour or so before next time. YUMMY, seriously, 10/10. Tieghan nailed it again…
Thank you! ??
Hey Alma,
Thanks so much for your kind message and making this recipe:) I love to hear that it was enjoyed, thanks for your feedback! xxT
Hi Rosie,
How about pineapple? Or just use canned fruit, that would work too! Let me know if you have any other questions! xx
What could I use in the salsa and finishing this dish instead of the basil? I am really allergic to basil and I know its not a common allergy. I encounter basil in so many recipes and haven’t found a safe alternative to use. Thanks for our help, because I’d love to make this meal.
Cilantro would be great if you can’t have basil. (Unfortunate allergy).
We didn’t have basil and used only cilantro, it was Devine!
Hi Alison,
Cilantro, parsley, and mint would all be great options:) Please let me know if you have any other questions, I hope you love the recipe!! xx
What cookbook is this from I can’t find it?
Hi Shelly,
This recipe is not in a cookbook, just on the blog:) Please let me know if you have any other questions! xTieghan
Hi!! I made your sesame soy miso-glazed salmon with seasoned coconut rice recipe from your newest cookbook last night and it was absolutely delicious!! The whole family loved it! Another keeper to add to the meal rotation! Thank you once again!!?
Hey Kim,
Happy Wednesday!! I so appreciate you giving the recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
This is delicious! I always do a grainy mustard sauce for my salmon and do it on the BQ – switched it up today with this delicious recipe. I’m going to say my presentation was not like your pictures – but I used steel head trout as it was brought in fresh from where we live in the Pacific North West – this might be an oiler fish as my fish did not stay in cubes! Needless to say – salsa delicious – used you jalapeño recipe that another follower linked in (delicious) – I called mine salmon ragu as the salmon presentation was not pretty but the flavours were fabulous!
Hey Susan,
Such a great idea to use the fresh trout that you had on hand! Thanks for making the recipe and sharing your review! xTieghan
My husband and I really loved this recipe. We are trying to like salmon and your last two salmon recipes have been a hit with us. The only thing that went wrong with this recipe is that the sauce kept separating after I added the water. It was probably operator error though. Thank you for all the wonderful whole food recipes!
Hey Stephanie,
So glad you have found a couple salmon recipes that you and your husband are enjoying:) Just make sure to stir while adding the water next time, that should help! xxT