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Soy-Glazed Seared Salmon Rice Bowls

A quick and flavorful meal featuring seared salmon in a savory soy glaze, served over a bed of rice and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets fresh is best, but frozen works too—just thaw it first
  • 2 tablespoons soy sauce low-sodium is great if you’re watching your sodium intake
  • 1 tablespoon honey or maple syrup if you’re feeling a bit adventurous
  • 1 teaspoon sesame oil optional, adds extra flair
  • 1 teaspoon fresh ginger grated; feel free to use ground if that’s what you have
  • 1 clove garlic minced; unless you want to ward off vampires, use two cloves
For the Rice Bowl
  • 2 cups cooked rice brown rice, white rice, or even quinoa
  • 1 cup steamed broccoli florets or any veggies you love, such as snap peas or bell peppers
  • sesame seeds for garnish—don’t skimp here!
  • green onions sliced, for garnish

Method
 

Preparation
  1. In a small bowl, mix together the soy sauce, honey, sesame oil, ginger, and garlic.
Marination
  1. Place the salmon fillets in the marinade and let them marinate for about 10-15 minutes.
Cooking
  1. Heat a skillet over medium-high heat with a bit of oil. Once hot, place the salmon skin-side down and sear for about 4-5 minutes.
  2. Flip gently and cook for another 3-4 minutes until cooked through.
Assembly
  1. In a serving bowl, layer the cooked rice, top with steamed veggies, and add the salmon.
  2. Drizzle any remaining marinade over everything, sprinkle with sesame seeds and green onions.
Serving
  1. Take a moment to admire your masterpiece before diving in.

Notes

If you're not a fan of fish, swap the salmon for chicken breast or tofu. Sneak in some shredded carrots or leafy greens for additional nutrition. Leftovers are fantastic the next day for lunch.