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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:
Crispy Honey Ginger Salmon Bowl
Better Than Takeout Sweet Thai Basil Chicken
Chili Crisp Chicken Mango Cucumber Rice Bowl
Thai Basil Beef and Lemongrass Rice Bowls
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
Servings: 4
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.
Ingredients
- 4 salmon filets, cut into bite-size chunks
- 1 egg white
- 1/2 cup sesame seeds
- olive oil, for drizzling
- 1/4 cup tamari or soy sauce
- 3 tablespoons honey
- 1-2 tablespoons chili sauce
- 2 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 3-4 cups cooked rice
Herb Salad
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lemon or lime juice
- kosher salt
Spicy Mayo
- 1/2 cup mayo
- 1-2 tablespoons sriracha
- 2 teaspoons toasted sesame oil
Instructions
- 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!
Loved everything about this recipe!! Can’t wait to have friends over and share it. So easy and delicious.
Thank you!!
Hi Christa,
Thank you so much for making this dish and sharing your feedback! I am so glad it was enjoyed! Happy Sunday! xTieghan
Wow! Amazing flavor. Although there are a lot of ingredients, this dish is easy to pull together. A new favorite-rivals a restaurant.
Hi Kristin,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
This was delicious. There were a few moving parts for the first time but relatively easy to make….it will be simple the next time.
Hi Glo,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Loved it! Will make again
Hey Kara,
Happy Saturday! So glad to hear that this recipe was a hit, thanks for making it! xx
If I make this and add mushrooms for a Fall dinner, what kind would you use and sautéed first I’m guessing? In butter & olive oil? Add last then?
Thanks Tieghan!
Deb
Hi Deb,
Sure, you could add any mushrooms that you like and sauté or roast them and then add them to your bowl:) I hope you love the recipe! xxT
Delicious. Used steel head. Served over black rice. Added sliced jicama and sauté shiitake mushrooms.
Yum!
Hey Celia,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Have a great weekend:)
Hi! Do you have a sub for the sesame seeds?
Hi Amy,
You could use hemp seeds! Let me know if you give this recipe a try, I hope you love it! xT
On your Insta on 8/26/22 you mentioned a fried Chile (something) for the spicy mayo sauce which isn’t referenced on your. Log…can you please share that recipe? Thanks!
Hi Kris,
So sorry, I am not sure what you are referring to…but you can follow the recipe as written! Please let me know if I can help in any other way! xx
Really really yummy… as always. So glad you are doing more salmon this year!
Hi Rosie,
Awesome!! So glad to hear this recipe was a winner, thanks for making it! Happy Friday! xx
YUM!!! Where are the plates from?? Love them!
Thanks so much Dani! So sorry, I do not have a link for these plates. Let me know if you give the recipe a try! xT
I did not have an opportunity to make this yet, but I would like to tell you, I do browse around on some other recipe sites and what I love about your site, besides all the recipes, are your photographs!
You present ‘everything’ in such beautiful photos I just want to make all your recipes. Sorry to take up space in your comment section…..I just wanted to let you know, keep doing what your doing!
Hi Cindy,
Thank you so much for your kind message and following along! I am so glad you enjoy the photos, they take a long time, but my favorite way to showcase each recipe:) xTieghan
I will fix it again and again. I love salmon! Added a baby salad mix.
Hi Connie,
Thanks so much for making this recipe and sharing what worked well for you, I love to hear that it was enjoyed! Happy Friday!! xx
WOW! Absolutely incredible.
Hi Natalie,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
What can you use instead of egg whites?
Hey there,
You can brush with olive oil in place of the egg white. I hope you love the recipe! Happy Friday! xT
This sounds amazing as does all of ur recipes but I don’t eat salmon.
What white fish would work in this recipe?
Hi Robin,
Halibut would be a great option to use in place of the salmon. Please let me know if you have any other questions, I hope you love this recipe! xx