Description
A fast, healthy, and delicious dinner featuring crispy seared salmon with a sweet and savory Asian-inspired sauce, served over rice with crunchy vegetables. Ready in just 30 minutes with only five main ingredients.
Ingredients
Scale
- 2 pounds (900g) Salmon Fillets (wild-caught preferred)
- 2 tablespoons (30ml) Neutral Oil (avocado or canola)
- Salt and Black Pepper to taste
- ¼ cup (60ml) Soy Sauce (low-sodium or Tamari for gluten-free)
- 2 tablespoons (30g) Honey
- 3 cloves Minced Garlic (or 1 tablespoon)
- 1 teaspoon Fresh Ginger, grated
- 2 cups (400g) Cooked Rice (Jasmine, Brown, or Quinoa)
- 2 cups (150g) Mixed Veggies (shredded carrots, cucumbers, edamame, etc.)
- 2 stalks Green Onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Start cooking the rice according to package directions. If using a pot, rinse rice until water runs clear, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes.
- In a small bowl, whisk together soy sauce, honey, minced garlic, and grated ginger until the honey is dissolved. Set aside.
- Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat neutral oil in a large skillet (10-12 inch) over medium-high heat until it shimmers.
- Place salmon in the skillet skin-side down. Press gently with a spatula to prevent curling. Cook for 4-5 minutes without moving to create a golden crust.
- Flip the salmon carefully. Pour the sauce over the salmon.
- Reduce heat to medium-low. Simmer for 3-4 minutes, basting the salmon with the sauce using a spoon, until the sauce thickens and salmon flakes easily (internal temp 145°F/63°C).
- Fluff the rice and divide among four bowls.
- Flake the salmon into large chunks and place on top of the rice.
- Arrange mixed veggies around the salmon. Drizzle remaining sauce from the pan over everything.
- Top with sliced green onions and sesame seeds. Serve warm.
Notes
Pat salmon dry before cooking to ensure a crispy sear rather than steaming. Do not overcook the salmon as it continues to cook after removal from heat. For a spicy kick, add sriracha or chili flakes to the sauce. Leftovers can be stored in the fridge for up to 3 days; reheat gently to avoid drying out the fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: salmon bowls, healthy dinner, 30 minute meals, asian salmon, high protein, meal prep, gluten-free option, dairy-free, quick recipes