Enjoy a simple and healthy Salmon Bowl recipe! Preparing this single serving of glazed salmon in the oven is a breeze. We love to serve this poke bowl on a bed of rice, top with avocado, cucumber, nori, edamame, green onions, and cilantro for a burst of flavor and freshness.
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INGREDIENTS
For Salmon
4-5ouncesalmon fillet
¼teaspoononion powder
⅛teaspoonground ginger
½teaspoonsalt
¼teaspoonblack pepper
For The Sauce
1tablespoonsoy sauce, I used low sodium
1tablespoonsweet chili sauce
For Serving
¼cupedamame, I used frozen and thawed
¼cupcucumber, sliced
1half avocado
¼ - ½cupuncooked rice, rinsed, I used sushi rice
sesame seeds
green onions/scallions
red chili flakes
nori paper, sliced into thin strips
INSTRUCTIONS
Combine the sauce ingredients in a mixing bowl. Start cooking the rice now or use any leftover rice and reheat it.
1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, ¼ - ½ cup uncooked rice
Cut the salmon into cubes and season with salt, pepper, ginger, and onion powder. Allow it to marinate for 5 minutes.
4-5 ounce salmon fillet, ⅛ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder
Preheat the oven to 425°F (204°C) and prepare a small baking dish or sheet lined with parchment paper or foil. Arrange the salmon in the dish and bake for 8 minutes. You may spray lightly with oil, but it is not neccessary as we will be adding the glaze later.
Brush the salmon with the prepared sauce, ensuring all the sides get coated. Return it to the oven for an additional 3 minutes. For a finishing touch, set the broiler to high for the last 2 minutes, but monitor closely as every oven may vary.
Serve with sushi rice, cucumber, edamame and more favorite toppings!
¼ cup edamame, ¼ cup cucumber, 1 half avocado, sesame seeds, green onions/scallions, red chili flakes, nori paper
VIDEO
NOTES
To Store. If you make it more than a single serving, keep leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. While salmon tastes best when freshly made, you can refrigerate leftovers for an additional day.
To Reheat. Gently warm the rice in a large skillet over medium-low heat or in the microwave until heated through. For salmon, I let it come to room temperature or reheat it very little.
Make It In An Air Fryer:
To cook salmon in the air fryer, preheat it to 400°F.
Spray the basket with non-stick spray and place the salmon fillet inside. Air fry for approximately 5-6 minutes until it's cooked through (easily flakes with a fork or reaches an internal temperature of 125-135°F if using a thermometer).
Make It On The Grill:
For grilled salmon, keep the filet/filets whole. Take the salmon out of the marinade and lay them skin side down on a medium heat grill. Close the lid and cook for roughly 5-6 minutes.
Flip the salmon, placing the flesh side down on the well-oiled grill, and cook for another 3-4 minutes until the salmon reaches 145°F. Then, transfer it to a plate and enjoy!