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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
I made this for a friend who hates salmon and he has proclaimed it “the best salmon i’ve ever eaten” AND i even got a yum. The salsa and the candied jalapenos…. so well-balanced.
Hey Christine,
Lol that’s pretty impressive!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! Have a great weekend!! ??
This recipe is a lifesaver on busy nights! With my 3 teenagers in the house, I triple it- and thereās never any leftovers! Thanks Tieghan, we love it! Xx
Hey Annie,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Delicious…!
Thanks so much Lauren, I appreciate you giving the recipe a try! xx
So yummy, fresh and perfect for these summer days!
Hey Lei Lei,
Awesome!! So glad to hear this recipe was a winner, thanks for making it! xTieghan
This recipe is ok- maybe too many flavors going on if I do with coconut rice.
Hi Mimi,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it wasn’t enjoyed! xTieghan
Delicious! Making this again and have shared w my family.
Hey Mary,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! š
This was so delicious!! Had to omit the sambal oelek and jalapeƱos because my dad canāt handle spicy food. It was still super delicious and he loved it! Canāt wait to make it again with all the spiciness included.
Hey Mallory,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! š
Absolutely delicious. Will leave it at that. Perfection.
Hi David,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! š
This was delicious!!! I didn’t have sambal oelek so I used half the amount of gochujang but next time I will probably just put the full amount in because the umami paired with the sweet peach is a combo I didn’t know I needed. This dish came together very easily for a weeknight. Definitely adding this into my rotation. Thank you for all you wonderful recipes!!!
Hey Courtney,
Fantastic!! Thank you so much for trying this recipe out, I love to hear that it was enjoyed!! Hope you’re off to a great Wednesday!! xx
So all the reviews lived up to the hype.
This is officially my familyās favorite recipe that Iāve made in a long time. My 11 year old said āMama Iām going to ask for this dish to be my new birthday dinnerā We are on a half baked harvest kick!
Hey Jennifer,
Lol I love this!! So glad the recipe was enjoyed by your family, thank you for making it:) xTieghan
Yummy recipe and well balanced dish! However, making the rice was a little confusing because it said 3-4 cups of rice on the ingredients list but then on the rice notes it said put in 1 cup of rice. Also, instructions for the rice were at the bottom of the entire recipe even though it should be cooked first. I sent a DM a few weeks ago to Tieghan about it just to help and it was seen with no responseā¦
Hi Bailey,
Thanks for giving the recipe a try!! I have over 4 million followers on IG, so it can be challenging to get back to everyone:) The recipe calls for 3-4 cups of COOKED rice, so it really depends on the size that you make your bowls. The recipe for the rice uses 1 cup of UNCOOKED rice which should become 3-4 cups of COOKED rice. It’s on the bottom and in the recipe notes because not everyone wants to make their rice from scratch and the recipe calls for cooked rice, so that should be your note to have that prepared. I hope this clears things up for you. Have the best Wednesday! xTieghan
Made this last night for dinner with my fiance, and it was absolutely delicious! I loved the sauce for the salmon, and the mango/peach salsa really added to it- such a great combination of flavors. Thanks!
Hey Katherine,
Fantastic!! I love to hear that this recipe was enjoyed, thanks so much for making it! Hope you’re having a great Wednesday! xTieghan
I make so many HBH recipes, and this one is a real 10/10! So many different flavors working in harmony. Itās relatively healthy, and the sauce and the salsa truly make it.
Hey Evangeline,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
This was so delicious! I made it for myself and four kids (13, 12, 10 & 7) and we all absolutely loved it. Definitely adding this gem to our rotation!
Hey Julia,
Amazing!! So glad that this recipe was enjoyed by your family, thanks so much for making it and sharing your feedback! xTieghan
Again. Doesnāt look like yours, but still tasty! ?
Hi Rebecca,
Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx