Pin A vibrant, nourishing bowl featuring glazed salmon with a savory-sweet soy-maple sauce, served over fluffy rice and colorful vegetables for a satisfying meal.
I first tried a soy-glazed salmon bowl on a busy weeknight when I craved something healthy but comforting. The balance of maple and soy in the glaze really won over my family.
Ingredients
- Salmon fillets: 4 pieces (about 150 g / 5 oz each), skin-on or skinless
- Soy sauce: 2 tbsp, low-sodium recommended
- Maple syrup: 2 tbsp, pure
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Garlic: 1 clove, minced
- Ginger: 1 tsp freshly grated
- Chili flakes: ½ tsp, optional
- Cooked jasmine or sushi rice: 2 cups (about 1 cup uncooked)
- Red cabbage: 1 cup, shredded
- Carrots: 1 cup, julienned
- Cucumber: 1 cup, thinly sliced
- Avocado: 1, sliced
- Toasted sesame seeds: 2 tbsp
- Green onions: 2, thinly sliced
- Lime wedges: for garnish
- Extra soy sauce or sriracha: optional, for garnish
Instructions
- Make Marinade:
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes.
- Marinate Salmon:
- Place salmon fillets in a shallow dish or resealable bag. Pour half the marinade over the fillets, reserving the rest. Marinate for 15 minutes at room temperature.
- Prep Oven & Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake Salmon:
- Arrange salmon fillets on the prepared baking sheet. Brush with reserved marinade. Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Prep Rice & Veggies:
- While salmon bakes, prepare rice and vegetables.
- Assemble Bowls:
- Divide rice between four bowls. Top with cabbage, carrots, cucumber, and avocado. Place a salmon fillet on each bowl.
- Finish & Serve:
- Drizzle with pan juices, sprinkle sesame seeds and green onions, and serve with lime wedges and extra soy sauce or sriracha if desired.
Pin My kids love assembling their own bowls and choosing their favorite vegetables. It quickly became a fun dinner we all look forward to together.
Nutrition & Dietary Info
This dish is pescatarian and can be made gluten-free. Each serving provides approximately 490 calories, 17 g fat, 46 g carbohydrates, and 33 g protein.
Variations & Swaps
Try making this bowl with brown rice or quinoa for a heartier, whole grain base. Edamame, radish, or pickled ginger add even more flavor and texture.
Make Ahead & Storage
Prepare rice and chop vegetables ahead for easy assembly. Store cooked salmon and vegetables separately in airtight containers in the fridge for up to 2 days.
Pin Serve with lime wedges and extra sauce to brighten every bite. These bowls are ideal for lunch or dinner, and leftovers make a great next-day meal.
Recipe Questions
- → How do I ensure the salmon stays moist?
Marinate the salmon briefly and avoid overbaking. Bake until just cooked through and flakes easily with a fork for best texture.
- → Can I substitute brown rice for jasmine rice?
Absolutely! Brown rice or even quinoa add whole grain benefits and complement the flavors well.
- → What vegetables work best for these bowls?
Cabbage, carrots, cucumber, and avocado offer crunch and freshness, but feel free to use radish, edamame, or pickled ginger.
- → Is this dish gluten-free?
Use tamari or certified gluten-free soy sauce to ensure a gluten-free result. Always check ingredient labels.
- → Which tools do I need for preparation?
A mixing bowl, whisk, baking sheet, parchment paper, chef’s knife, and cutting board are helpful for assembling this meal.
- → Is this bowl suitable for a pescatarian diet?
Yes, the dish features salmon and is naturally suitable for pescatarians seeking a balanced meal.