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
This was a huge hit! We soaked the jalapeƱos in honey and served them on the side. I did drizzle some of āhotā honey on the salsa. Highly recommend!
Hey Dawn,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
This was yummy. I used Harissa paste from Trader Joeās for the chili paste. I also used the Spicy and Sweet JalapeƱos from Trader Joeās. Also Trader Joeās salmon which I eat every week. The skin came off when I was cubing so some shredding occurred when cooking but each piece nicely coated. Was just on the edge of being too spicy so I will reduce Harissa next time.
Also – I canāt wait to try with shrimp or tofu!!!!
I bet either of those would be great!
Hey Lauri,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
What can we sub for the fish sauce that will still leave the sauce the same texture and not mess with the taste of the dish ? Also where do you buy your salmon ? Thank you !!!
Hey Rebecca,
You could use a touch more soy sauce in place of the fish sauce. I get my salmon from Whole Foods. Please let me know if you have any other questions! xTieghan
Wow! So delicious. I would eat this 3 times a week at least. I need a personal chef; not as easy as you sound. But then Iām old and youāre young. Thank you.
Hi Anne,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best Monday:)
Wow! This is so tasty and easy!
Hey Mary,
Thanks!! So glad this recipe was a winner, thanks for trying it out!! Have the best Monday! xx
This was incredible, I thought it was going to be good but it exceeded expectations thoroughly! Thank you!
Hey Brandon,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it:) xTieghan
Tieghan,
Would skinless salmon work in this recipe
Hey Jeanne,
Absolutely!! I hope you love the recipe, please let me know if you give it a try! xTieghan
Made it with the coconut rice – so yummy!
Hey Deb,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Made this for dinner last night and it was delicious. I opted for the coconut rice, and it complemented the salmon beautifully. Sadly, I didnāt have the candied jalapeƱos, but next time will make more of an effort to find out make some. Even without them though, excellent dish!
Hey Libby,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx
Justā¦WOW!! I prepared just the salmon and the salsa with the sauce (made my own candied jalapeƱos too!) and it was FANTASTIC! I eat a good amount of salmon filets and I love crispy salmon skin, so I will definitely be making this one again in the future. I donāt know where you get your flavor combo ideas from, Tieghan but I am HERE FOR IT!
Hey Autumn,
LOL thanks so much for your kind message and making this recipe:) I love to hear that it was enjoyed!! Have a great Friday! xTieghan
What is the ratio you use for your candied jalapenos? Those looked so good and easy to make from your instagram!
Hey Kate,
Honestly, I didn’t really measure anything, just sliced some jalapeƱos and poured over warm honey. Allow that to sit for a few hours and you’ve got candied jalapeƱos!! I hope you love the recipe! xTieghan
It was so good!! We loved it!
Hi Beverly,
Awesome!! I am so glad you enjoyed this recipe and appreciate you giving it a try! I hope you are off to a great Friday! xTieghan
SOOO good! The whole family loved it!! Thank you!
Hi Blair,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!āļø
Hi Tieghan! Could this work for shrimp too? We have an abundance of it and this recipe sounds yummy!
Hey Kate,
Totally, shrimp would be a great idea, just remember it’s going to cook much faster for you! I hope you love the recipe, let me know how it turns out! xT
This was truly an amazing meal! Fairly simple to prep ahead of time. The coconut rice added a lot! I used Oyster sauce because I was out of Fish sauce, it worked just fine. It is guest worthy and I canāt wait to have people over to share yet another of your Great creations! Thank you so much for your recipes!
Hey Terry,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!āļø
I made this with tofu to keep vegetarian and threw some broccoli in too. It was SO GOOD!
My coconut rice turned out a little thick and I had to cook it a little longer but I think Iāll be able to do better next time.
Thank you for the tasty recipe!
Hey Leslie,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Great idea to use tofu and add some broccoli! Have a great week! xTieghan