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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.
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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.
Ingredients
- Salmon filets
- Egg white
- Sesame seeds
- Olive oil
- Tamari or soy sauce
- Honey
- Chili sauce
- Toasted sesame oil
- Fresh ginger
- Cooked rice
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was delicious. My 10 year old licked the plate. Gorgeous presentation too, even after I mixed up the herb salad. Only recipe note is that I didn’t know if I was supposed to coat the skin of the salmon in the sesame seeds- I didn’t and it turned out great! Juicy salmon, bright flavors, fabulous sauce.
Hi Lilly,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
I made this and loved it! I am wondering if I could try it with Tuna? Thoughts?
Hi Judy,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Sure, tuna would be great! Have a great weekend:)
So delicious and it received a 10 from my family!! My husband doesn’t like fish so I air fried some chicken bites for him and served it the same as the salmon.
Thank you for all the delicious recipes
Question: in my recipe folder is there a way to add notes to the recipes I prepare?
Hi Dawn,
Awesome!! I love to hear that this recipe was a hit, thanks for making it! Yes, you should be able to add notes, here are all of the tutorials for the recipe box:
https://www.halfbakedharvest.com/recipe-collections/
I hope this helps, please let me know if you have any other questions! xx
This meal was amazing! My son who is a picky eater ate more than his usual amount of food. Definitely a keeper and easy to prep.
Hi there,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
I served this for dinner last night & was a big hit – mine even (almost) looked as good as yours! Loved the flavours of the herb salad, and the sesame ginger sauce was awesome. My skeptical husband and son were pleasantly surprised – thanks!
Hi Sandra,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan
Holy crap that was awesome. We are going to try the same but with chicken.
So many recipes not enough time.
Hi Jade,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
I can’t wait to try this tonight! However, I think the estimated calorie count is way off:)
Hi Dawn,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Greetings ! Looking forward to making this recipe tonight as Tuesday is fish day here. Just talked to the market and they got in sockeye salmon. Am I good with that? Thanks !! Betsy
Hi Betsy,
You bet, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Huge Hit with my boys! I added edamame and omitted cilantro ( I love it but they don’t). You could easily cut the mayo recipe in half . It makes a lot. Also I used sweet chili sauce where chili sauce was needed and I’m not sure if that was your intent but it worked. Meal was delish and they are asking for this again! Thank you!!!
Hey there,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
Made this on Sunday and my husband and I both loved it. I used 1 lb. Of Salmon and it was perfect. Thank you!
Hi Carol,
Perfect!! I am so glad to hear that this recipe was a winner, thanks for trying it out! Happy Tuesday! xx
My man and I absolutely loved this one. So great for a quick Monday night dinner! 10/10!
Hi Fran,
Happy Tuesday!! Thanks a bunch for trying this recipe and sharing your feedback! I am so glad it was enjoyed:)
OMG! This is so good! Keep the salmon recipes coming! I made two small swaps: I swapped the mayo for Greek yogurt and swapped the rice for soba noodles. Absolutely fantastic! I will be making this a lot!
Hi Djienne,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
New to making salmon. Skin on or off?
Hi Angie,
It’s really personal preference, but I like to do skin off. Please let me know if you give the recipe a try, I hope you love it! xx
Hello Miss Tieghan. I’m going shopping in a bit to make this recipe. I know you said 4 salmon fillets. Approximately what was the weight of the salmon you used? My store only carries huge fillets. Thank you!
Hi Carol,
I would say to get about 1 pound per person. I hope you love the recipe, please let me know if you have any other questions! xTieghan
1 lb per person is much too much. Standard portion of fish is 6-8 oz per person.
This recipe is delicious!
This was amazing! Both my husband and I loved it and will definitely make it again.
Hi Brittany,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
1 pound per person is much too much! 6-8 oz per person.