Seared Honey Ginger Salmon Bowl
Seared Honey Ginger Salmon Bowl is a dish that includes perfectly cooked salmon filets cut into cubes, then coated in a honey and ginger glaze. It is served over a bed of rice with some Mango Salsa. Once you make this dish, you will not cook salmon in any other way.
tips on how to sear the salmon fillet
SALMON FILLETS WITH SKIN ON: To perfectly sear salmon fillets, first, pat them dry with paper towels and let them come to room temperature. Heat a skillet with oil over medium-high heat, and add the salmon fillets skin side down. Cook for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145ºF. Serve immediately. Searing salmon fillets are easy because they have a high-fat content and firm texture, which helps them hold their shape and develop a crispy crust when cooked at high heat.
TIPS ON HOW TO REMOVE THE SKIN FROM THE SALMON FILLETS: To remove the skin from the salmon fillet, use a sharp knife to make a small cut between the flesh and the skin at one end of the fillet. While holding the skin down with one hand, use the other hand to gently slide the knife between the skin and the flesh. Then moving in a back-and-forth motion until all the skin is removed.
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Ingredients
For the mango salsa:
GLAZE:
- Soy sauce: I used low-sodium soy sauce. Use less if you’re using a regular soy sauce or taste and adjust to your liking.
- Oyster sauce: To get an extra umami flavor, adding oyster sauce helps lift the savory flavor of the fish.
- Honey: Adding honey gives the dish a sweet hint which is also great for making a glaze.
- Garlic: I grated one clove of garlic, or you can also use a garlic press.
- Ginger: You can either grate or finely minced an inch size ginger (peeled).
- Red chili pepper flakes: You can use black ground pepper or chili flakes.
SALMON FILLET:
- This dish is good for two servings. I bought a pound of salmon fillet with the skin and remove it with a sharp knife. Or you can buy a skinless salmon fillet. Then cut it into an inch cubes.
- Salt and pepper: It’s always best to season your fish before searing them.
MANGO SALSA:
- Mango: Get a ripened mango, peel it, and cut it into small dice.
- Tomatoes: Use Roma tomatoes or grape tomatoes and cut them into small dice.
- Onion: Chopped one onion.
- Red Jalapeno pepper: It’s rare to see red jalapeno, I went to the Asian market and saw them. It attracted me with its bright red color. Of course, you can always use the green jalapeno pepper. Remove the seeds for a milder taste or leave them on and cut it into small dice.
- Cilantro: Chop half a cup of cilantro leaves.
- Garlic: I used one minced garlic clove.
- Salt and pepper to taste
- Squeeze half of the lime.
How to make seared honey and ginger salmon bowl
MAKE THE SAUCE AND PREP THE SALMON:
- In a small prep bowl or measuring cup, combine soy sauce, oyster sauce, honey, garlic, ginger, and red chili pepper flakes. Mix until the honey is dissolved and all ingredients are incorporated. Set it aside.
- Remove the skin of the salmon fillet and cut it into an inch cubes. Season with salt and pepper, then toss to coat well.
- Heat a pan with oil over medium-high heat. Carefully add the salmon cubes to a hot pan. Fry for 3 minutes on both sides or until golden brown. Add the glaze, and continue cooking until the glaze thickens. Remove from the heat. Serve over a bed of rice and Mango Salsa.
HOW TO MAKE THE MANGO SALSA:
- In a bowl, add diced mango, tomatoes, onion, jalapeno pepper, chopped cilantro, minced garlic, salt, and pepper. Squeeze half of the lime.
- Toss the Mango Salsa until well combined.
- Add to the bowl of Seared Honey Ginger Salmon Bowl. Serve immediately.
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Seared Honey Ginger Salmon Bowl
Equipment
- Cast iron skillet
- Tongs
- Measuring cup
- Measuring spoons
- knife
- cutting board
Ingredients
PREP THE HONEY GINGER GLAZE
- 2 tablespoons less sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 grated garlic clove
- 1 inch size or thumb size ginger grated
- 1/2 teaspoon red chili pepper flakes
FOR THE SALMON
- 2 tablespoons vegetable oil
- 1 pound salmon fillet, cut it into one inch cubes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black ground pepper
FOR THE MANGO SALSA
- 1 ripened mango, peeled and small diced
- 1 cup diced tomatoes
- 1 small yellow or red onion, chopped
- 1 green or red jalapeno pepper, small diced
- 1/2 cup chopped cilantro
- 1 finely minced garlic clove
- 1 teaspoon sea salt
- 1/2 teaspoon black ground pepper
Instructions
MAKE THE HONEY GLAZE
- In a measuring cup, combine soy sauce, oyster sauce, honey, garlic, ginger, and red chili pepper flakes.
- Stir until the honey is dissolved and all ingredients are incorporated. Set it aside.
COOK THE SALMON
- Cut the salmon fillet in cubes (see NOTE #1). Remove the skin or buy a skinless salmon fillet.
- Season with sea salt and pepper, toss to coat well.
- Heat the skillet with oil over medium-high heat (see NOTE #2). Carefully add the salmon cubes. Cook for 2 minutes each side or until golden brown.
- Add the prepared Honey Glaze. Cook for a minute, constantly stirring until the glaze is thickened. Serve over a bed of steamed rice.
MAKE THE MANGO SALSA
- Dice all mango salsa ingredients, and season with salt and pepper. Toss to coat well. Serve with the Seared Honey Ginger Salmon Bowl.
Video
Notes
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Make sure to come back to the blog post and give us star ratings and reviews. Frequently asked questions
Salmon is cooked when the internal temperature reaches 145ºF (63ºC) and the flesh is opaque and flakes easily with a fork.
It’s up to personal preference. In this recipe, I removed the skin because my husband and kids prefer it that way, but leaving the skin on during cooking can help keep the flesh moist and prevent it from falling apart.
I find that when you get ripened mango, it tastes better and compliments the flavor of the rest of the ingredients. It balances the salt and sweet flavor.
It stays in the fridge for up to 2-3 days. Make sure to add lime juice to prevent the mango from browning.
Equipment
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting. I created these recipes to help everyday cooking simple and flavorful…