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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 a huge hit. I am not a huge salmon fan but this was INCREDIBLE. I quick pickled my cucumbers for an extra hit. As always, incredible. Thanks again 🙂
Hi Nicole,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
This was so great and delicious and very easy to make. Will definitely be making this again 🙂
Hi Katie,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
Whoa! This was soooo good!!! And leftovers made for excellent lunch!
Hey Patricia,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Insane. Did this over couscous and added some scallions to the salad. SO GOOD!!!!
Hi Alexandra,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
Ran out of sesame seeds so used panko on the remaining pieces. It worked great. This is delicious. The salad is so refreshing. For our family it made more than 4 servings so now I have leftovers for lunch.
Hi Melinda,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks for making it!! xT
Easy to batch cook and added tons of flavor while showcasing the fish and end-of-summer produce. Lovely!
Hey there,
Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! Have a great day! xx
This was truly delicious. Only sub we made was riced cauliflower for the rice because we’re trying to keep carbs down. As you said, Tieghan, lots of ingredients but very uncomplicated and fun to make. I made extra, so we’ll be fighting for leftovers at lunchtime!
Hi Ann,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
I cooked this tonight and it was delicious. Did not have the black and white seeds though need to find them in Atlanta.
Hi Virginia,
Amazing!! I love to hear that this recipe was a hit, thanks for making it! xT
Made this delicious recipe tonight and it was insane good! My boyfriend said “is this Half Baked Harvest?” He knows just from the meal quality!
Hi Ashley,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
Hey Tieghan!
In your video on Instagram of this recipe you say to drizzle sesame oil and rice vinegar on the herb salad but on the recipe it says lemon or lime juice? Just wanted to know which it’s actually supposed to be !
Thanks!!
Hi Hanna,
Lemon or lime juice is great! If you want some added flavor you could also do the rice vinegar:) I hope you love the recipe! xx
So.Freaking.Delicious! This will make the regular rotation in my house from now on. I used a little less rice and added a handful of spring greens and everyone loved it.
Hi Katie,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Delicious!!! I will definitely make again! I’m trying to eat low grain so did not eat with rice! The soy ginger saw is amazing! The fish cooked so fast! Amazing combination of flavors!
Hi Marie,
Fantastic!! Thanks so much for trying this recipe, I love to hear that it was a hit! Happy Monday! xx
I made these with Tuna Steak because that’s what I had in the freezer but followed everything else exactly and it delicious!!!!!
Hey Courtney,
Amazing!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xT
Made this dinner at the cottage for our crew of 12, many of them foodies, and they all loved it (I did leave out the chili sauce as I forgot to pack it). I also did half salmon, half firm tofu and it worked well with the tofu. Thanks for another fantastic recipe!
Hi Patty,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
Thanks for this beautiful recipe Tieghan, Delicious and so simple. I’m also planning to make this often. Thinking about trying it with tofu as the protein. Any thoughts?
This was OUTSTANDING!! Thank you so much Tieghan 11/10!! My husband said it’s the best salmon he’s ever had. You’re amazing!
Hey Kensey,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Hi Lisa,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! Sure, tofu could totally work! xTieghan
The tofu version was a success as well. I tossed the cubed tofu in a bit of soya sauce first then in the egg whites and then the sesame seeds. I followed your baking instructions. Delicious. Thanks again
Awesome!! So glad to hear this! Thanks Lisa!