Go Back

Seared Honey Ginger Salmon Bowl

Jen Paleracio
Nicely seared salmon cubes with Honey Ginger Glaze. Serve on a bed of rice with refreshing Mango Salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2

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

NOTE #1 - You can buy a skinless salmon fillet or remove the skin yourself. 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 flesh, moving in a back-and-forth motion until all the skin is removed. 
NOTE #2 - In order to sear the salmon nicely, make sure the oil is hot enough before adding the salmon cubes to the pan. Sear them until they're golden brown and don't stick to the pan anymore. 
 
DID YOU MAKE THIS RECIPE? Follow us on Instagram at #leanbellaskitchen
Make sure to come back to the blog post and give us star ratings and reviews. 
Keyword garlic, ginger, honey, jalapeno pepper, mango, mango salsa, oyster sauce, red jalapeno, salmon cubes, salmon fillet, seared salmon, soy sauce