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These salmon bowls are prepared with pan-seared salmon coated in a sweet honey, orange, and ginger glaze and served over jasmine rice. It’s finished with a fresh and citrusy cucumber and avocado salad. Quite possibly my favorite salmon dish of all time and so easy to pull together!
This recipe went viral on Instagram and has gotten so much positive feedback! It’s a delicious dish that has a light and fresh vibe with a nice mix of sweetness, acidity, and savory flavor.
Table of Contents
Ingredient Notes & Substitutions
- Salmon filets: for best results, remove the skin so you can get an even sear on both sides. This is my preference in terms of overall texture. If you like the skin, you can leave it on.
- Jasmine rice: any white rice should do. You can also use basmati or even farro.
- Orange juice: I prefer freshly squeezed orange juice over store-bought orange juice, however, it works in a pinch.
- Sesame oil: sesame oil is a popular cooking oil used in Asian cuisine. It adds delicious sesame flavor that you can cook with or use as a finishing oil. It’s not mandatory but it’s worth a buy. Otherwise, replace with your favorite cooking oil or use olive oil.
- Ginger: freshly grated ginger adds awesome flavor and aromatics (use a microplane for best results). It’s much better than ground ginger, but it works in a pinch. Substitute with 1 teaspoon of ground ginger.
- Apple cider vinegar: you can also use distilled white vinegar or rice wine vinegar. It adds extra acid for a tangy finish.
- Cilantro: if you don’t like cilantro, omit it or replace with parsley or even arugula for a spicy intense twist.
See the recipe card for full information on ingredients and quantities below.
Watch How to Make Salmon Bowls with Honey Orange Glaze
Expert Tips
- The key to the perfect sear on salmon is high heat and butter. Season the fish liberally, get the pan hot, and sear undisturbed on each side. A perfect crust should form and easily release once ready. Stainless will give you the best sear!
- Ask your fish monger to remove the skin for you or use a sharp knife and position the fish with the skin side down. Angle the knife downward slightly toward the skin and cut away from you.
More Salmon Recipes
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Salmon Bowls with Honey Orange Glaze
These salmon bowls are prepared with pan-seared salmon that is coated in a sweet honey, orange, and ginger glaze and served over jasmine rice.
Ingredients
- 2 8 ounce salmon filets, skin removed
- 1 cup (dry) jasmine rice, or basmatti
- sesame seeds, for garnish
- butter or oil, for searing
- salt, to taste
Honey orange glaze
- 1 orange, juice squeezed
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger, or ground
- 1 teaspoon apple cider vinegar
Cucumber salad
- 1 avocado, chopped
- 1 medium cucumber, peeled/chopped
- 1/2-3/4 cup cilantro, chopped
- 1 tablespoon sesame oil
- 1 lime, juiced
- salt, to taste
Sriracha mayo
- 3 tablespoons mayonnaise
- 1-2 teaspoons sriracha
- 1 tablespoon water, or more as needed
Instructions
- Prepare rice according to the instructions on the package. Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a large bowl. Mix until combined. Set aside.
- Combine orange glaze ingredients in a small bowl. Whisk until honey is fully incorporated. Set aside.
- Combine mayo, sriracha, and water in a small bowl. Mix and add more water as needed. Should be thin enough to drizzle but not watery. Set aside.
- Season salmon all over with salt, to taste. Heat butter over medium heat in a large pan, pref stainless. Sear for 3-4 minutes per side, undisturbed, for medium.
- Reduce heat to medium low and add orange glaze sauce. Gently simmer until sauce reduces and slightly thickens. Should be just thick enough to stick to salmon. Coat both sides in sauce by spooning over fish. Note, you can do this step during the last minute of cooking to prevent further cooking of the salmon past your desired level of doneness.
- Serve salmon in a bowl over rice topped with avocado salad, sriracha mayo, and sesame seeds.
Notes
The key to the perfect sear on salmon is high heat and butter. Season the fish liberally, get the pan hot, and sear undisturbed on each side. A perfect crust should form and easily release once ready. Stainless will give you the best sear!
Sesame oil is a popular cooking oil used in Asian cuisine. It adds delicious sesame flavor that you can cook with or use as a finishing oil. It’s not mandatory but it’s worth a buy. Otherwise, replace with your favorite cooking oil or use olive oil.
Ask your fish monger to remove the skin for you or use a sharp knife and position the fish with the skin side down. Angle the knife downward slightly toward the skin and cut away from you.
Nutrition
Serving: 1bowlCalories: 915kcalCarbohydrates: 133gProtein: 12gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 18mgSodium: 665mgPotassium: 1024mgFiber: 12gSugar: 45gVitamin A: 871IUVitamin C: 62mgCalcium: 106mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!
I have made this recipe a half a dozen times now and it is amazing. I follow the recipe exactly except that I add a little bit of cornstarch to the orange glaze and it thickens a lot quicker. Everyone I have made it for raves… I mean, they rave.!! I actually prepared it for the first time for my daughter and her husband over this past weekend and my daughter said “damn mom this is fire!” I was beaming. Thank you so much for this easy to follow, delicious, visually beautiful and healthy recipe.