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Spicy Ginger Caramelized Salmon Bowl – a new 30-minute dinner. Slightly spicy ginger sesame caramelized salmon, served over bowls of steamed rice with cucumber salad and a dollop of spicy mayo. These colorful, fresh salmon bowls may seem fancy, but they’re simple to make and full of so much flavor. The caramelized salmon has just the right amounts of sweet-n-spice – so delicious!
I’ve mentioned this before, but I often go through phases of loving certain styles of food. Right now, I’m back to loving “bowl” recipes, always with rice, greens, and usually a sauce or two.
I have some fun January “bowl” style recipes that I can’t wait to share, but this new salmon bowl has become a quick favorite. It really does have everything good piled into one bowl. Steamed rice, crispy spicy-sweet salmon, a salty cucumber salad, plus some spicy mayo too.
And it’s FAST, this bowl is done in 30 minutes.
Here are the details
Step 1: marinate the salmon
First up, give the salmon flavor. Marinate chunks of skin-on salmon in a mix of tamari, pickled ginger juice, fresh ginger, garlic, toasted sesame oil, and chili flakes.
You can use skin-on or skin-off salmon, but I do prefer skin-on for this recipe. It’s up to you, however!
Marinate for at least 15 minutes or up to all day.
Step 2: the salad
This might just be my favorite layer in this bowl. Avocado, cucumber, so much cilantro, lots of green onions, pickled ginger, a little roasted sesame oil, sesame seeds, and a jalapeño too. I love mixing the toasted sesame oil in. It adds so much yummy sesame flavor.
Step 3: cook the salmon
Now, rub the flesh of the marinated salmon with brown sugar. Add some cayenne or chipotle, if you like it super spicy. Then sear the salmon, flesh side facing down. Then flip and let the skin get crispy.
Add the reserved marinated sauce and simmer until the salmon is cooked to your liking.
Step 4: assemble
Steam the rice. Of course, quinoa, brown rice, or really any other grain would also work. Then layer everything in: salmon, salad, and dollop with lots of mayo.
So much happening, but really, it comes together quickly since we’re just repeating ingredients throughout.
Totally delicious – this will be great for the busy winter nights!
Looking for other salmon recipes? Here are a few…
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
Lastly, if you make these Spicy Ginger Caramelized 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 Caramelized Salmon Bowl
Servings: 4
Calories Per Serving: 798 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/4 cup tamari or soy sauce
- 1/4 cup pickled ginger juice (from the ginger jar)
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic, chopped
- 1 tablespoon toasted sesame oil
- chili flakes
- 1 1/2 pounds salmon, cut into bite-size chunks
- sesame oil, for cooking
- 2-3 tablespoons dark brown sugar
- 3-4 cups cooked rice
- spicy mayo, for serving
Cucumber Salad
- 2 avocados, diced
- 2 small cucumbers, chopped
- 2 tablespoons chopped pickled ginger
- 1 jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- 1 cup pomegranate arils (optional)
Instructions
- 1. In a shallow dish, mix the tamari, ginger juice, ginger, garlic, toasted sesame oil, and season with chili flakes. Add the salmon, getting them mostly submerged. Marinate for 15 minutes. For the best flavor, marinate for one hour or up to all day.2. Make the salad. Combine all ingredients and season with salt. 3. When ready, heat a couple tablespoons of oil in a large skillet over high heat. Rub the salmon with brown sugar. Place the salmon skin side face up in the skillet. Sear until brown, about 1-2 minutes. Then flip and let the skin get crispy. Lower the heat to low. Add the marinade and simmer on low for 5-8 minutes until cooked to your liking. Then, remove from the heat.4. Spoon the salmon over the bowls of rice. Top with the cucumber salad and a dollop of spicy mayo. Enjoy!
This post was originally published on January 8, 2024
Such a fresh and yummy dinner! I only gave it 4 stars instead of 5 because I made it as a mealprep and the avocado salad didn’t hold up too well.
Thanks so much, Madison! Glad to recipe was enjoyed, I appreciate you making it!
This recipe is TOO GOOD! We make it almost every week (no joke). This does take a bit of prep work and chopping, so we always make enough to stretch the dinner out over two nights.
Thanks so much Megan! I am so glad you loved this salmon bowl! Makes me so happy to hear it! xT
This was very good. Having my daughter and son in law over and going to make again tonight. The salad ingredients and the avocado made this shine. I need to cut my salmon a little wider so it stands up as you crisp up the skin.
This was delicious!
Hey Bob,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
the ingredients say to cut the salmon and marinate but the recipe says to grill it skin side down, hinting that it’s not cut? WHich one do you recommend?
Hi Rachelle,
You are going to cut the salmon and then place the salmon skin side up in the skillet. You can refer to the photos above if that helps. please let me know if you have any other questions! xT
One of my weeknight go to recipes! The surprise combination of the salmon and ginger and soya really is delicious and don’t forget to add some spicy mayo at the end for extra deliciousness (I always make my own with a bit of siracha, mayo, garlic and spices). This makes for a hearty yet healthy meal.
Hey Chloe,
Thanks so much for your comment! So glad to hear that this dish is always a hit! Thanks for making it so often:) xT
This is amazing! Been looking to mix up my salmon bowls and this is great! Was especially stunned by the flavors and that salad! Happy to report it was devoured as on of our meal prep options for the week.
Hey Sydney,
Love to hear this!! Thanks so much for making this recipe and your comment:) Happy Sunday! xT
I have made this recipe several times and everyone absolutely loves it! My question is depending on the time of year. It’s hard to find the pomegranate seeds. Do you have any other recommendations of something else I could replace that with?
Hey Diane,
Thanks so much for making this recipe!! I would just skip the pomegranate seeds when they are not in season, no big deal:) xx
The flavors of this recipe are just fantastic. So glad I didn’t skip the spicy mayo – easy to make in a pinch! I used chopped caracara orange in place of pomegranate and reduced sugar to just 1 tblsp. The whole family, baby, husband, 4 year old, LOVED it!
Thanks so much, Lea!! Love to hear that this dish turned out well for you, thanks so much for making it! xT
Just wondering how long I can marinate the salmon for? 15 min – all day is a long range. Will it affect the texture of the salmon?
Hi Rosa,
You can marinate this up to all day as the instructions state:) Please let me know if you have any other questions! xT