Seared Honey Ginger Salmon Bowl

• Facebook
• Instagram
• YouTube
• Pinterest

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.

You might also want to check out:

Pan Fried Salmon Steaks

Lemon Garlic Grilled Salmon

Easy Teriyaki Salmon

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:

1. 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. 
2. Remove the skin of the salmon fillet and cut it into an inch cubes. Season with salt and pepper, then toss to coat well.
3. 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:

1. In a bowl, add diced mango, tomatoes, onion, jalapeno pepper, chopped cilantro, minced garlic, salt, and pepper. Squeeze half of the lime. 
2. Toss the Mango Salsa until well combined. 
3. Add to the bowl of Seared Honey Ginger Salmon Bowl. Serve immediately. 

Recommended recipes

Frequently asked questions

Equipment

Get a Free Week of meal-prepping recipes with a grocery list