Soy-Glazed Salmon Bowls
August 22, 2025
Looking for a quick and delicious weeknight meal? This recipe brings together tender, glazed salmon and a fresh salad of blanched green beans and cherry tomatoes. By cutting the salmon into cubes, you not only speed up the cooking process but also create more surface area for the rich, sweet, and savory sauce to cling to, ensuring every bite is packed with flavor. The contrasting textures and tastes of the perfectly cooked salmon and the crisp, cool salad create a perfectly balanced and satisfying meal that’s ready in a flash and served it on jasmine rice.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
1" piece ginger, peeled, finely grated
3 tablespoons extra-virgin olive oil, divided
1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, plus more
12 ounces green beans, trimmed, halved crosswise
4 x 6-ounce skinless salmon fillets or one 1–1½-pounds skinless salmon fillet, cut into 1" pieces
Directions
1Whisk the ginger, garlic, rice vinegar, 2 tablespoons extra-virgin olive oil, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt in a large bowl; set dressing aside.
2 Cook the green beans in a medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to reserved dressing. Add the cherry tomatoes, and let sit, stirring occasionally.
3Pat the salmon fillets dry and place in a medium bowl. Season with salt; toss to coat. Stir in the soy sauce and honey in a small bowl. Heat remaining 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2–3 minutes.
4Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.
Recipe by Kendra Vaculin, Bon Appetit.
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