Salmon Bowls

Prep: 15 mins

Cook: 10 mins

Difficulty: Intermediate

Servings: 4 Servings

Salmon is a weekly staple in my family’s dinner rotation. Sometimes it’s pan-seared honey-garlic salmon, other times it’s miso-ginger salmon in the air fryer or sheet pan honey mustard salmon. Our new favorite? Salmon bowls. We’ve been eating them on repeat for the past month, and my preschooler devours it every single time.

Ingredients

2 cloves garlic, minced
1 tablespoon minced fresh ginger (from a 1-inch piece)
1/4 cup honey
3 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1/3 cup plain Greek yogurt
2 tablespoons water
2 teaspoons Sriracha hot sauce
1 1/2 pounds skinless salmon fillets (thawed if frozen), patted dry and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups cooked rice, for serving
Thawed shelled edamame
Sliced mini cucumbers
Shredded carrot
Sliced avocado
Thinly sliced scallions
Toasted sesame seeds

Instructions

Combine 2 minced garlic cloves, 1 tablespoon minced fresh ginger, 1/4 cup honey, 3 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar in a small bowl. Stir until the honey is dissolved.
Place 1/3 cup plain Greek yogurt, 2 tablespoons water, and 2 teaspoons Sriracha in a second small bowl and stir to combine.
Season 1 1/2 pounds skinless salmon pieces all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon in a single layer and cook undisturbed until the bottoms are golden-brown, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. Add the soy sauce mixture and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, 2 to 3 minutes. Turn off the heat.
To serve, divide 3 cups cooked rice between 4 bowls (about 3/4 cup per bowl). Top with the salmon pieces and spoon the sauce from the pan over the top. Add the desired toppings. Drizzle with the Sriracha yogurt sauce.