Honey Soy Glazed Salmon Rice Bowl (30-Minute Oven or Stovetop)

How to Make Honey Soy Glazed Salmon Rice Bowl (30-Minute Oven or Stovetop)

1. 1

   Step 1: Cook the rice

   Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice with 1 1/2 cups (360 ml) water in a small pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until tender; remove from heat and let sit covered 5 minutes, then fluff with a fork.

   For this step

   • 1 1/2 cupsUncooked jasmine rice
   
2. 2

   Step 2: Make the honey-soy glaze

   Meanwhile, whisk together honey, soy sauce, minced garlic, grated ginger and toasted sesame oil in a small bowl or saucepan. Bring the mixture to a gentle simmer over medium-low heat for 1–2 minutes until slightly thickened; remove from heat and keep warm for glazing.

   For this step

   • 3 tablespoonsHoney
   • 1/4 cupLow-sodium soy sauce
   • 2 clovesGarlic, minced
   • 1 tbspSesame oil
   • 1 tablespoonFresh ginger, grated
   • 2 clovesGarlic cloves, minced
   
3. 3

   Step 3: Pan-sear and glaze the salmon

   Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Season salmon briefly with salt and pepper, add to the pan skin-side down and cook 4–5 minutes until the skin is crisp; flip, reduce heat to medium, spoon the glaze over each fillet and cook 2–3 more minutes until the salmon reaches your desired doneness (about 125–130°F / 51–54°C for medium).

   For this step

   • 4 filletsSalmon fillets (about 5 oz / 140 g each)
   • 1 tablespoonNeutral oil (vegetable or canola)
   
4. 4

   Step 4: Assemble bowls and serve

   Divide the cooked rice among bowls, top each with a glazed salmon fillet and spoon any remaining glaze from the pan over the top. Garnish with sliced green onions and toasted sesame seeds and serve immediately.
   

1. Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice with 1 1/2 cups (360 ml) water in a small pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until tender; remove from heat and let sit covered 5 minutes, then fluff with a fork.
2. Meanwhile, whisk together honey, soy sauce, minced garlic, grated ginger and toasted sesame oil in a small bowl or saucepan. Bring the mixture to a gentle simmer over medium-low heat for 1–2 minutes until slightly thickened; remove from heat and keep warm for glazing.
3. Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Season salmon briefly with salt and pepper, add to the pan skin-side down and cook 4–5 minutes until the skin is crisp; flip, reduce heat to medium, spoon the glaze over each fillet and cook 2–3 more minutes until the salmon reaches your desired doneness (about 125–130°F / 51–54°C for medium).
4. Divide the cooked rice among bowls, top each with a glazed salmon fillet and spoon any remaining glaze from the pan over the top. Garnish with sliced green onions and toasted sesame seeds and serve immediately.