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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
Made this for my family tonight and almost everyone liked it! I loved it. The flavors were perfect together. I had the juiciest peach and mango too so it was extra delicious. ?
Hey Christy,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
Looks delicious! Do you think thereās any way to freeze the candied jalapeƱos? I have a ton of tiny little jalapeƱos in my garden Iād like to use up, but not sure how many batches of candied jalapeƱos Iād be able to eat in 2 weeks!
Hey Caitlin,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xTieghan
This recipe was absolutely fantastic! My boyfriend and I loved it so much, and it is quickly going to become a new staple for us!
Hey Gabriella,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
This recipe is amazing and the instructions make it so easy to follow. I’m super impressed. Thank you for this blog! This is the third recipe we’ve tried and it is all so good. ?ā¤ļø
Hi Melissa,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
I would eat this every night of the week, itās THAT good. Iāve made it twice now and all I think about when Iām done eating it is when I can make it again ?. The candied jalapeƱos are a game changer and the sauce is sooooo delicious!
Hi Ruby,
Awesome!! Thanks so much for trying this recipe out, I am so glad it was a hit! Happy Thursday! xx
One of my new favorite recipes – I found it probably a month ago and have already made it 5 times! Such a crowdpleaser for those who like salmon, and a great way to bring bright summer produce into a complete meal! I always make it with coconut rice instead of regular rice.
Hey Sarah,
Amazing! Thanks for sharing your feedback and making this recipe so often, I am so glad it is always enjoyed:)
This is so yummy! Thanks Tieghan. Such a great combination of flavors.
Hey Kristi,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
I have 2 questions.
1. Is there anything I could sub for the jalapeƱos? Members of my family simply don’t eat anything spicy.
2. Are there substitutes for the salmon? Sometimes it’s hard to find good, fresh salmon.
Thanks so much and I will post after cooking!
Hey Elizabeth,
You could use bell peppers or poblano in place of the jalapeƱo and any other fish you like would work here, tuna or sea bass would be great! I hope you love the recipe!! xx
Fantastic! This is definitely in my top two salmon recipes of yours. Sadly, there weren’t any leftovers…
Hey Djienne,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
This was 10/10 and took me 30 minutes to make!
Hi Sarah,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
So good!!
Hi Erin,
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
Every dish I make of yours is my favorite but thissss just went straight to the top!! I used gochujang and no fish sauce based on what I had in the kitchen. YUM!
Hey Abby,
Thanks so much for your kind message and making so many recipes:) Love to hear that this one is a fave! xx
Thank you Tieghan, another winner! I subbed cauliflower rice to cut down the carbs. I made your candied jalapenos-amazing!
Carol
Hey Carol!
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
I wish I could give this recipe 100 stars. If you are hesitant at all, just make this and I promise you wonāt regret it!! My husband asked if I would start making this weekly and it was so good I think I will! The only thing I will adjust next time is cutting my salmon chunks a little bit bigger because it was difficult to get a consistent crisp on a bunch of small pieces cooking at once!
Hey there,
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Came out amazing, only reason it wasn’t 5 stars is because as a beginner I had to look up other recipes for more specific instructions, also the coconut milk wasn’t on the list of ingredients at the bottom
Hi Jon,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
Delicious!! Loved the flavor combo. I know itās a hit when my husband helps himself to a second helping even bigger than the first! Thank you for sharing ?
Hey Stephanie,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Best recipe Iāve made in a long time. Awesome combo of flavors and easy to make. We LOVED it. We didn’t have chili paste so substituted Weak in the Knees sriracha.
Hey Kris,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)