thewoodenskillet.com
Salmon Rice Bowl with Soy Ginger Sauce
This easy salmon rice bowl is packed with bold, fresh flavor and comes together with simple ingredients. Tender salmon is marinated in a savory soy ginger sauce, then cooked until perfectly flaky and served over a bed of warm, fluffy rice. Add fresh veggies, sweet mango, and a drizzle of creamy sriracha mayo for a customizable, restaurant-quality bowl that’s perfect for busy weeknights or meal prep.
Prep
30 min
Cook
10 min
Total
50 min
Serves
8
Instructions
- 01
Sauce/Marinade: Combine the Marinade/Sauce ingredients in a mason jar. Place the cap on top and tightly close. Shake to combine. Set aside. (Note: about half of this sauce will be used to marinate the salmon, the rest will be used to pour over top the completed bowls).
- 02
Marinate Salmon: Place cubed salmon chunks in a medium-sized bowl or reusable silicone bag. Pour a little less than half of the sauce over the salmon - just enough to coat the salmon. Reserve the rest for later. Toss to coat the salmon and place in the refrigerator for about 10 minutes while you prep the rest of the ingredients.
- 03
Sriracha Mayo: In a small bowl, add and ; stir to combine. Taste and add any additional Sriracha, as-desired.
- 04
Prep Remaining Ingredients: While the salmon is marinating you can prep the rest of the ingredients: mango, edamame, green onions, cilantro, carrots, and rice.
- 05
Cook Salmon: Bring a large cast iron skillet to medium-high heat. Add ; swirl to coat the pan. Working in batches, so you don't crowd the pan, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest 5 minutes.
- 06
Serve: Divide rice between bowls and top with mango, edamame, green onion, cilantro. carrots, marinated cucumbers and then cooked salmon along with some Sriracha mayo. Top salmon with remaining Marinade/Sauce and sprinkle with some sesame seeds if you want and enjoy!
Nutrition
per serving · 1 serving
- Calories
- 348
- Protein
- 18g
- Carbs
- 37g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 8g
- Sat. fat
- 2g
- Sodium
- 638mg
- Cholesterol
- 33mg
Variations & swaps
Key Ingredients + Easy Swaps
- Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Salmon – fresh is best, but frozen works great (just thaw first)
- Rice – jasmine, basmati, or brown rice
- Soy ginger sauce – savory, slightly sweet, and full of flavor
- Sriracha mayo – creamy with a little kick (optional, but recommended)
- Toppings – mango, cucumber, carrots, edamame
- Swap quinoa or cauliflower rice instead of white rice
- Swap salmon for shrimp or chicken
- Swap coconut aminos instead of soy sauce for a gluten-free option
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