Weeknight Sesame Ginger Salmon Bowl with 2-Ingredient Sauce
This quick and easy weeknight meal features perfectly cooked salmon, fluffy rice, and crisp cucumber, all brought together with a simple yet flavorful 2-ingredient sesame ginger sauce.
Equipment
- paper towel
- non-stick skillet
- small bowl
Ingredients
Main
- 2 (6oz/170g) salmon fillets skin on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or sesame oil
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons honey or maple syrup for a vegan option
- 2 cups cooked white or brown rice
- 1 large cucumber thinly sliced or diced
Optional garnishes
- sesame seeds
- sliced green onions, chili flakes
Instructions
Cooking steps
- Pat the salmon fillets dry with a paper towel and season with salt and pepper.
- Heat oil in a non-stick skillet over medium-high heat, then cook salmon for 4-5 minutes per side until cooked through, or bake at 400°F (200°C) for 12-15 minutes.
- Whisk together soy sauce and honey for the sauce; optionally, add grated ginger and minced garlic.
- Divide cooked rice into two bowls, then top each with a salmon fillet and sliced cucumbers.
- Drizzle the sauce over the salmon and rice, then garnish with sesame seeds, green onions, and chili flakes if desired, and serve immediately.
Notes
For extra flavor, consider adding fresh ginger and garlic to the sauce. Adjust cook time for salmon based on thickness and desired doneness.