If you love meals that feel nourishing without sacrificing flavor, these Honey Ginger Salmon Bowls are about to be on repeat. The salmon is cubed and baked up perfectly in the oven before getting coated in a sticky honey ginger sauce that clings to every bite. Paired with fluffy rice and a bright salad full of cucumber, avocado, edamame, and green onion, this dish checks all the boxes. It’s gluten free, dairy free and packed with 41g of protein per serving!
I always get so excited for salmon night. It’s truly my favorite protein source. I think it’s so tasty, and it’s also chocked full of nutrients so I try to prioritize eating it at least once a week. But my husband wasn’t always obsessed with it, until I started removing the skin, cubing it and making recipes like these Honey Ginger Salmon Bowls! So if you or your partner is on the fence about salmon…this might change your mind 😉
The honey ginger salmon bites are paired with some fluffy white rice and a truly addicting cucumber, edamame and avocado salad….which also boosts the protein and fiber content of this bowl even more! In fact, these honey ginger salmon bowls have a whopping 41g of protein and 6g of fiber per serving! Getting your protein in has never been easier (or yummier).
This asian-inspired recipe is full of salty, umami flavor, a zing from all that fresh ginger, and balanced out with some sweet honey. It’s truly my ideal flavor combo — one that I could never get sick of. I have a feeling these honey ginger salmon bowls are going to be on repeat for us, especially because they’re easy enough for a weeknight and ready in under 30 minutes. I hope you love them as much as we do!
Why You’ll Love these Honey Ginger Salmon Bowls
- They are packed with 41g of protein and 6g of fiber in each serving.
- They are fully gluten free and dairy free.
- They’re easy enough for a weeknight dinner, and ready in under 30 minutes!
- They’re the perfect balance of sweet, savory and umami flavor.
What You Need to Make these Honey Ginger Salmon Bowls
For the Honey Ginger Salmon Bites:
- Salmon: I recommend a farmed (not wild) salmon for this recipe. First remove the skin, then cut it into large cubes. You can also buy it pre-cubed for convenience.
- Avocado Oil: Or olive oil, for coating the salmon.
- Kosher Salt: Season the cubed salmon to taste.
- Tamari: This is just a gluten-free version of soy sauce, so feel free to use normal soy sauce if you’re not gluten free. Coconut aminos will also work, but will lead to an even sweeter sauce.
- Honey: Hence the recipe name!
- Rice Vinegar: For some acidity to balance things out.
- Toasted Sesame Oil: Although normal sesame oil will work too, I recommend toasted sesame oil for the best flavor!
- Ginger: Fresh minced is best, but you can also use the kind that comes in the squeeze bottle. I wouldn’t recommend using dried ginger for this recipe.
- Garlic: 3 garlic cloves, minced.
- Arrowroot Starch: Or cornstarch, for thickening the honey ginger sauce.
For the Cucumber, Edamame & Avocado Salad:
- Shelled Edamame: I typically buy this frozen, then prepare it according to the package instructions and let it cool down before proceeding with the recipe. Edamame is a great source of protein and fiber!
- Cucumber: About 1/2 large English cucumber, finely diced.
- Avocado: To add some creaminess, healthy fats and fiber to this recipe. It’s best to use an avocado that’s just ripe but not super mushy yet.
- Green Onion: To add a punch of onion-y flavor. Plus, more for garnishing the finished honey ginger salmon bowl.
- Sesame Seeds: For some crunch, as well as aesthetic appeal.
- Tamari, Rice Vinegar & Toasted Sesame Oil: These are repeat ingredients that we used in the honey ginger sauce, and they add lots of salty, umami flavor to this cucumber, edamame and avocado salad.
- Kosher Salt: Taste and add kosher salt only if needed! The tamari and other ingredients are already pretty salty, so you may not need any at all.
For the Bowls:
- White Rice: Prepared according to package instructions. Or save yourself some time and use some pre-cooked rice that you just need to re-heat.
How To Make these High-Protein Honey Ginger Salmon Bowls
Cook White Rice & Prepare Baking Sheet:
First, cook your white rice according to the package instructions. Meanwhile, preheat your oven to 425F and line a baking sheet with aluminum foil or parchment paper.
Oven Bake the Salmon Bites:
Next, add cubed salmon to a medium bowl along with the oil and kosher salt to taste. Toss to coat evenly, then spread out on the prepared baking sheet. Transfer to the oven to bake for 8-10 minutes.
Toss Together Cucumber, Edamame & Avocado Salad:
While the salmon is baking, add all of the cucumber, edamame & avocado salad ingredients to a medium bowl and stir to combine. Taste and add kosher salt as needed. Set aside.
Make Honey Ginger Sauce:
Next, add tamari, honey, rice vinegar, toasted sesame oil, ginger and garlic to a medium pan and bring it up to medium-low heat. Whisk and cook until the sauce is starting to lightly bubble. Then, in a small bowl mix together arrowroot starch with some water to create a slurry. Add the slurry to the sauce, and whisk, cooking until thickened, about 1-2 more minutes.
Toss Salmon in Honey Ginger Sauce & Assemble Bowls:
Transfer the cooked salmon bites to the pan and gently toss to coat them in the honey ginger sauce. Finally, assemble your bowls with some of the white rice, cucumber, edamame & avocado salad, honey ginger salmon bites and more green onion and sesame seeds for garnish. Enjoy!
Frequently Asked Questions:
- Can I use wild salmon in this recipe? I recommend using a farmed salmon, not wild salmon for this recipe. Wild salmon is much thinner and denser, so it cooks quicker and is more prone to drying out.
- Do I have to remove the skin on the salmon? What’s the easiest way to do it? You can totally leave on the skin if you prefer! But if you want to remove it, flip over the salmon and slide a sharp knife between the flesh and the skin. Start pulling the skin away with your hand, as you continue to glide the knife through. Or, just ask the person at the seafood counter to do it for you!
- Can I use coconut aminos instead of tamari? Absolutely! However, you may want to reduce the amount of honey since coconut aminos is much sweeter than tamari.
How Should I Store Leftovers?
These Honey Ginger Salmon Bowls will stay good in the fridge for up to 4 days, however the avocado will start to brown. Therefore, if you want to meal prep these, I recommend waiting to add the cubed avocado to your portion on the day you’re eating it. It’s also best to store the honey ginger salmon bites and the white rice in one container, and the cucumber edamame salad in a separate container so that you can re-heat the salmon and rice.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salmon Recipes?
- Honey Sriracha Salmon Bowls
- Chili Lime Salmon Tacos with Peach & Pepper Salsa
- Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
- Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
Honey Ginger Salmon Bowls
Equipment
- medium pot with lid
- baking sheet
- aluminum foil or parchment paper
- 2 medium bowls
- spoon
- spatula
- medium pan
- whisk
Ingredients
For the Honey Ginger Salmon Bites:
- 22 oz salmon skin removed & cubed
- 1 tbsp avocado oil or olive oil
- kosher salt
- 3 tbsp tamari (or soy sauce)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp minced ginger
- 3 garlic cloves minced
- ½ tsp arrowroot starch or cornstarch
For the Cucumber, Edamame & Avocado Salad:
- 1 cup shelled edamame
- 1 cup finely diced cucumber (about ½ large English cucumber)
- 1 avocado peeled, pitted & cubed
- ⅓ cup chopped green onion + more for garnish
- 1 tbsp sesame seeds + more for garnish
- 1 ½ tbsp tamari (or soy sauce)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
For the Bowls:
- ¾ cup dry white rice
Instructions
- First, cook your white rice according to the package instructions. Meanwhile, preheat your oven to 425F and line a baking sheet with aluminum foil or parchment paper.¾ cup dry white rice
- Add cubed salmon to a medium bowl along with the oil and kosher salt to taste. Toss to coat evenly, then spread out on the prepared baking sheet. Transfer to the oven to bake for 8-10 minutes.22 oz salmon, 1 tbsp avocado oil, kosher salt
- While the salmon is baking, add all of the cucumber, edamame & avocado salad ingredients to a medium bowl and stir to combine. Taste and add kosher salt as needed. Set aside.2 tsp toasted sesame oil, 1 cup shelled edamame, 1 cup finely diced cucumber, 1 avocado, ⅓ cup chopped green onion, 1 tbsp sesame seeds, 1 ½ tbsp tamari, 1 tbsp rice vinegar, 1 tsp toasted sesame oil
- Next, add tamari, honey, rice vinegar, toasted sesame oil, ginger and garlic to a medium pan and bring it up to medium-low heat. Whisk and cook until the sauce is starting to lightly bubble. Then, in a small bowl mix together arrowroot starch with some water to create a slurry. Add the slurry to the sauce, and whisk, cooking until thickened, about 1-2 more minutes.3 tbsp tamari, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp minced ginger, 3 garlic cloves, ½ tsp arrowroot starch
- Transfer the cooked salmon bites to the pan and gently toss to coat them in the honey ginger sauce. Finally, assemble your bowls with some of the white rice, cucumber, edamame & avocado salad, honey ginger salmon bites and more green onion and sesame seeds for garnish. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.