Spicy Ginger Caramelized Salmon Bowl
Spicy Ginger Caramelized Salmon Bowl is a vibrant and flavorful dish featuring tender salmon glazed with a sticky, spicy ginger caramel sauce, served over rice with crisp vegetables and herbs. It’s a perfect balance of heat, sweetness, and freshness in every bite.
Ingredients
- 4 salmon fillets about 5 oz each
- 1 tbsp oil vegetable or sesame
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic minced
- 1 tsp chili garlic sauce or Sriracha adjust to taste
- 1/2 tsp cornstarch mixed with 1 tbsp water optional, for thickening
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 cucumber thinly sliced
- 1/2 avocado sliced (optional)
- Fresh cilantro or green onions for garnish
- Sesame seeds for garnish
Instructions
- In a small saucepan, combine brown sugar, soy sauce, rice vinegar, ginger, garlic, and chili sauce. Simmer over medium heat until slightly thickened, about 3–4 minutes. Stir in cornstarch slurry if a thicker glaze is desired. Remove from heat.
- Pat salmon dry and season lightly with salt. Heat oil in a non-stick skillet over medium-high heat.
- Add salmon fillets, skin-side down if applicable, and cook for 3–4 minutes. Flip, then spoon glaze over each fillet. Cook another 3–4 minutes, basting with sauce until salmon is caramelized and cooked through.
- Assemble bowls with a base of rice. Top with carrots, cucumber, avocado, and glazed salmon.
- Garnish with fresh cilantro or green onions and sesame seeds. Drizzle with extra glaze if desired.
Notes
- Use skin-on salmon for extra flavor and texture—crisp the skin well.
- Customize with other veggies like radishes, edamame, or shredded cabbage.
- Salmon can also be baked at 400°F (200°C) for 12–15 minutes with glaze.
- Double the sauce and use leftovers as a dressing or stir-fry sauce.