I’ve got a great new go-to weeknight dinner for everyone – Spicy Ginger Sesame Crusted Salmon Bowls. Slightly spicy and crispy roasted salmon, breaded in nutty flavored toasted sesame seeds, and drizzled with a ginger soy sauce. Serve the salmon over bowls of steamed rice with a fresh avocado herb salad, and finish with a creamy spicy mayo. These colorful and fresh salmon bowls might seem involved, but they’re actually simple to make and full of so much flavor.
And we’re back with yet another salmon rice bowl! I’m in love with these bowl-style recipes right now. I have fun dressing them up and making them pretty all while adding delicious flavor.
It’s all these garden herbs, they always inspire new recipes for me. I love to use them and will be so sad to see them go at the end of September.
So, I’m using them up now and taking advantage of the late summer harvest.
Let’s get into the details
As with most rice bowls, this recipe looks like it has a lot of ingredients and could be rather involved. I promise you, it’s not. In reality, this bowl is simple and doesn’t require too much prep or any fancy ingredients.
I always start with the salmon since it needs time to cook. This salmon is extra special because it’s not just baked with seasoning, but instead, it’s baked with a layer of nutty sesame seeds. It’s delicious and the seeds add a great crunch.
Coat the salmon pieces in an egg white, then dredge through a mix of black and white sesame seeds. If you only have white sesame seeds, that’s totally fine!
A lot of people will sear a sesame-crusted fish, but I love to bake it instead. It’s much less messy this way!
While the salmon bakes, make the sauce. The sauce is the secret here, it really adds so much of the flavor. Tamari or soy sauce mixed with sweet honey, chili sauce, toasted sesame oil, and ginger.
The toasted sesame oil is really important. It’s the ingredient that sets this sauce apart from others adding a nutty richness to the salty sauce. The flavors together are addictive.
To finish off the bowls, I wanted to add a layer of freshness and some vegetables. I made a quick avocado herb salad with all of our fresh garden herbs.
It’s a colorful mix of avocado, cucumber, tomatoes, cilantro, and basil. All tossed together with lemon and/or lime juice and a pinch of salt.
And of course, no rice bowl is ever complete without a spicy mayo. Mayo, sriracha, and a dash of toasted sesame oil to tie all the flavors together.
Everything together in a bowl over rice is such a flavorful dish.
A great meal to prepare on busy nights. Come September I’m going to be adding mushrooms into the mix, that will be delish!
Looking for other quick weeknight dinners? Here are some favorites:
Lastly, if you make this Spicy Ginger Sesame Crusted 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!
Spicy Ginger Sesame Crusted Salmon Bowl
Calories Per Serving: 934 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 450° F. Grease a baking sheet with olive oil. 2. Place the sesame seeds in a shallow bowl. Add the egg white to a separate bowl. Toss each piece of salmon through the egg, then coat in seeds. Place on the prepared baking sheet in a single layer.3. Drizzle the salmon with olive oil. Bake 10-15 minutes or until the salmon is cooked to your liking. 4. In a small bowl, whisk together the tamari, honey, chili sauce, toasted sesame oil, and ginger. Set the sauce aside for serving.5. To make the salad. Combine all ingredients in a bowl. Season with salt.6. For the spicy mayo, combine all ingredients in a bowl.7. Spoon the salmon over the bowls of rice. Top with the herb salad and drizzle the soy ginger sauce over everything. Add a dollop of spicy mayo. Enjoy!