There’s something so satisfying about a salmon bowl that’s both crispy and comforting. The skin crisps up just right, while the tender flesh flakes beautifully over warm, fragrant jasmine rice.

One evening, I was craving something wholesome yet exciting. This bowl came together in no time, filling the kitchen with the aroma of ginger and garlic. Each bite was a perfect harmony of textures and flavors that felt like a little celebration on a plate.

Why You’ll Love It:
– Crispy skin on salmon with tender, flaky flesh
– Bright, crunchy vegetables add fresh texture
– Soy-ginger glaze brings a savory, slightly sweet kick
– Simple pan-seared cooking method for fast prep
– Clean, minimalist plating that looks as good as it tastes

Quick comfort that doesn’t compromise on deliciousness.

Crispy Salmon and Rice Bowl

Total Time: 25 mins
Yield: 1

Print Recipe

Description

Pan-seared salmon fillet with crispy skin served over fluffy white jasmine rice, steamed broccoli, and carrot ribbons, topped with a soy-ginger glaze, green onions, and sesame seeds.

Ingredients

Salmon fillet (skin-on, 6 oz)
White jasmine rice (1 cup, cooked)
Soy sauce (2 tbsp)
Fresh ginger (1 tsp, grated)
Garlic (1 clove, minced)
Sesame oil (1 tbsp)
Green onions (2 stalks, sliced)
Sesame seeds (1 tsp)
Steamed broccoli florets (1/2 cup)
Carrot ribbons (1/4 cup)

Instructions

Cook jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, grated ginger, and minced garlic to make the soy-ginger glaze.
Heat sesame oil in a pan over medium-high heat.
Place the salmon fillet skin-side down in the hot pan. Cook undisturbed for 6-7 minutes until skin is golden and crispy.
Flip the salmon and cook for an additional 3-4 minutes until the flesh is cooked through.
Remove salmon and drizzle soy-ginger glaze over the fillet while still warm.
Arrange cooked rice in a bowl, place salmon fillet on top.
Add steamed broccoli florets and carrot ribbons neatly on one side.
Garnish with sliced green onions and sprinkle sesame seeds over the dish.
Serve immediately, enjoying the contrast of textures and flavors.

Prep Time: 10 mins
Cook Time: 15 mins

FAQ:
Q: How do I keep the salmon skin crispy?
A: Make sure your pan is hot and don’t move the salmon while it’s cooking skin-side down. This helps form that golden crust.

Q: Can I store leftovers?
A: Yes, keep salmon and rice in separate airtight containers in the fridge for up to 2 days. Reheat gently to maintain texture.

Ready to bring this bowl to life? Save it, print it, and enjoy every crispy, flavorful bite.