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This colorful Crispy Honey Ginger Salmon Bowl is full of flavor and so simple to prepare. Made with flavorful ginger and cooked in a salty-spicy butter sauce until crispy. The salmon is cooked until caramelized around the edges then added to bowls of coconut rice. It’s served with a fresh bright mango salsa with candied jalapeños for a balance of spicy, sweet, and savory flavor. Altogether, it’s so delicious. And the best news – it takes just minutes to prepare!
Starting the week off with lots of color and flavor! After the most beautiful summer weekend, I’m feeling so ready to take on the week. I’m excited for everything coming my way, including this week’s recipes!
So many summer recipes, and it all starts with this salmon bowl. Yes, another rice bowl and more salmon. At the moment, this is what we’re craving most!
I’m very into recipes that we can quickly assemble and serve bowl-style over rice. Anything over rice in our family is always welcomed. And more times than not, the recipes are very no fuss.
Here are the details
Start with the salmon. The key to getting salmon crispy? Make sure to pat it down with a kitchen towel to remove any excess moisture. Having a super dry piece of fish ensures that it will cook up wonderfully.
Now, let the salmon sit while you make the salsa. This will help dry the salmon even more.
As always, the salsa is essential. But it’s the candied jalapeños that make this mango peach salsa special.
You can buy candied jalapeños at the store. They’re usually right next to the pickled jalapeños and labeled sweet and spicy. This means they have sweetness added, that’s what you want!
So you can buy those or make my simple candied jalapeños. They’re simply warmed honey and jalapeños mixed together. Just 2 ingredients, so simple, so easy, super delicious. I’ve been using them in everything lately, I’m addicted.
For the rest of the salsa, there are mangos, peaches, lime, cilantro, basil, and then the candied jalapeños. Just mix it all together. Simple.
Then I make a quick sauce for the salmon. Some tamari, fish sauce, chili paste, and ginger.
Finally, finish with the salmon. Cook the salmon in butter until the butter browns and turns the salmon’s skin crisp. The butter is my secret. It really creates the perfect crispy-skinned salmon, trust me.
Pour in the sauce and let it thicken. This only takes a few minutes. As soon as the salmon is cooked to your liking, remove it from the heat.
I like to serve the chunks of crispy salmon over bowls of steamed coconut rice. I’m sharing the coconut rice recipe in the notes so you can use it too! Then I like to add tons of salsa and fresh basil to finish.
If you’re working quickly, this can honestly come together in 20 minutes. But we’ll say 30 just to be safe!
I know it doesn’t seem like much but I promise this is so good. The sauce thickens and glazes the salmon creating the perfect sticky sauce. It’s such a flavorful dish. That salsa adds a spicy-sweet element, plus plenty of fun summery color and flavor too.
A great meal to prepare on busy nights. Especially warm nights. This recipe requires no oven, it’s quick-cooking, and done on the stove. Gotta love that!
Looking for other quick weeknight dinners? Here are some favorites:
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Lastly, if you make this Crispy Honey Ginger 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!
Crispy Honey Ginger Salmon Bowls
Servings: 4
Calories Per Serving: 499 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup tamari or soy sauce
- 2 teaspoons fish sauce
- 3 tablespoons honey
- 1 tablespoon fresh grated ginger
- 2 tablespoons chili paste (sambal oelek)
- 4 (4-6 ounce) salmon filets, cut into chunks
- 4 tablespoons salted butter
- 6 cloves garlic, chopped
- 3-4 cups cooked rice
Salsa
- 1 cup diced mango
- 1 ripe peach, diced
- 1/4 cup candied jalapeños
- 1/4 cup cilantro, chopped
- 1/4 cup basil, chopped
- 2 tablespoons lime juice
Instructions
- 1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste. 2. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute. 3. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.4. To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together. 5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt. 6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.
Notes
Coconut Rice
1. Combine the 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).
2. Remove the lid and fluff the rice with a fork.
Candied Jalapeños
1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
This post was originally published on June 13, 2022
This was really yummy! My sauces never seem to be quite as thick/sticky as yours. I may have used a little too much butter this time. I LOVE the candied jalapeños. I think the leftover liquid would be a great addition to a Margarita. Will definitely make again.
Hey Christine,
Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT
This looks so delicious. I would like to scale it to feed 10 people. Do you recommend cooking salmon whole for a larger crowd and then cube it? If so, should I skin it first? Roast in the oven or I have an extra large skillet I could use stove top? All those questions or just stick to your original method? Thank you so much for all of your delicious recipes!
Hi Kate,
You can go ahead and adjust the serving size above the list of ingredients and then measurements will automatically adjust for you. I would cook everything as instructed:) Please let me know if you have any other questions! xT
Thank you for such a quick response!
Amazing!!!!! This was so easy and so delicious!! The whole fam loved it!
Hi Amanda,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
This recipe was so good! I have always hated salmon but wanted to try liking it as I know it’s very healthy
and my boyfriend loves salmon. I tried this recipe and it was so tasty! I added avocado to the salsa and some red onions and it was so refreshing. I’m allergic to coconut but a nice simple brown rice was perfect. Great recipe, thanks for converting a picky eater into a salmon liker!
Hey Tamica,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
I was missing a few ingredients (ginger and peaches) but it still turned out good. I also used a combo of candied and fresh jalapenos to give it more of a kick.
My husband is not a fan of salmon and he said this could be part of our dinner rotation. Will make again.
Hey Jan,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This was AMAZING! I’m a huge fan of your recipes, and this is the best yet. The flavors blended together perfectly, and the coconut rice really made it sing.
Thanks so much for your kind message Jenn! So glad to hear that this recipe turned out well for you;) xT
I rarely cook because sometimes I’m lazy sometimes I’m intimidated and sometimes I’m just busy. I went to work on this today and while it took me a lot longer than the indicated time (due to lack of experience I’m sure) I had a blast making it!! And my boyfriend and I loved it!! I felt good cooking such a delicious and nutritious meal for my man and felt like I really accomplished something great!! The flavor was out of this world. It made me feel like I could give cooking a real go. I guess I’m just proud of myself for making something so good!!!! Thank you so much for sharing the recipe!! I can’t wait to try something new!
Hey Laura,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
So so delicious! I added avocado to the salsa! Thanks for the recipe!
Hey Jess,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
My husband commented, “This is the best thing I’ve eaten in five years.” Everyone around the table agreed. It was so incredibly fresh and flavorful! THANK YOU!
Hey Whitney,
LOL, I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
I was nervous to make this because it’s pretty outside of my wheelhouse, but it turned out great! I love it, thank you!
Hey Jessica,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
Soooo flavorful and soooo delicious 😋 I’ve enjoyed every recipe of yours that I’ve made!
Hey Kathy,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
This was really good and I was surprised by how much we liked the candied jalapeño’s!
Hey Robyn,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
LOVE any and all sauces by HBH, and this one for the salmon is so good. It’s on the menu back to back weeks. I also love the basil and cilantro with mango… super tasty.
Hey Sara,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Hi Tieghan! Could frozen peaches and mango be used or not recommended?
Hi there,
Sure, that would be just fine for you to do. Let me know if you give this recipe a try, I hope it turns out well for you! xT
I’ve made this recipe multiple times and it’s delicious! I’ll be using a large salmon fillet for Easter this weekend. It won’t fit in my large skillet so will have to make it in the oven. Can you tell me what the cooking method would be? (Should I pour the sauce over the fillet and cook at 350?). Thanks!
Hey Jen,
Love to hear that you have been enjoying this recipe!! I would bake at 425F for 10-15 minutes, depending on the thickness of your filet. I hope this helps! xx
I just love this recipe. I hadn’t made it since the summer, but it randomly popped in my head and I just had to have it asap. Thankfully I was able to find ripe peaches and mangoes! The balance of everything is just so perfect – a little bit sweet, a little bit spicy, and a little bit savory. It’s just *chefs kiss*. Thanks for another great recipe!
Hey Tara,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT