Sesame Crusted Salmon Bowls with broccoli, rice, and creamy Miso-Ginger Sauce. This salmon bowl recipe is packed with bold, vibrant flavors and will instantly become a family favorite.
While there is no shortage of fabulous salmon recipes on my site, this one is, undoubtedly, a new favorite.
It features sesame-crusted salmon cubes, which are glazed in a honey-gochujang mixture and sautéed until golden.
Also in the mix is crisp-tender broccoli, fluffy white rice, and kimchi for gut-healthy probiotics.
Much like my Sesame Salmon Rice Bowls, this recipe would NOT be complete without a dynamite sauce.
- Enter: Creamy Miso-Ginger Sauce. It's similar to Yum Yum Sauce, though packs a bigger flavor punch.
In fact, you may want to go ahead and double the batch right from the start. Any leftover sauce you can use to liven up weekday lunches.
How to Make Sesame Crusted Salmon Bowls
Don't let the ingredient list deter you, as many of the condiments are used twice!
And if you're avoiding purchasing a tub of miso for one recipe, fear not. Miso lasts FOREVER in the fridge since it is fermented.
Plus, I have a SLEW of recipes that call for miso (start with my Spicy Miso Ramen), so you won't run out of ideas for using it.
- Salmon: You need 1 ¼ lbs. of salmon, which can be wild or sustainably-farmed (Atlantic salmon).
- Pro tip: ask the fish monger to cut off the skin to save you a step!
- Sesame Seeds: I love using a mix of white and black sesame seeds for color contrast. Sesame seeds are rich in minerals and heart-healthy fats.
- Honey: To help the sesame seeds stick to the salmon.
- Gochujang: Gochujang is a staple ingredient in Korean cooking. If you're not familiar with this versatile condiment, it's a thick and spicy crimson-red paste made from red chile peppers, fermented soybeans, and salt.
- Miso: A fermented soybean paste and secret weapon for adding worlds of savory depth to the sauce. Look for either white or sweet miso paste, which aren’t quite as intense as the darker varieties.
- Rice Vinegar: Look for seasoned rice vinegar, which is lightly sweetened.
- Sesame Oil: Look for toasted sesame oil, which has a darker color and more concentrated flavor than regular sesame oil. The deeper, richer flavor helps make a little go a long way in the sauce.
- Ginger: Fresh ginger is a must! Use a microplane to finely grate the ginger, which helps fully infuse the sauce.
- Rice: I prefer serving this salmon with long-grain white rice, such as Jasmine or Basmati.
- Broccoli: A fabulous source of fiber, and vitamins A, C, and K, broccoli adds bulk to the bowls.
Step 1: Coat Salmon in Glaze and Sesame Seeds
Start by slicing the salmon into 1x1-inch cubes and season with salt.
In a large bowl, combine olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat.
Next, combine sesame seeds on a plate or in a wide-rimmed shallow bowl. Add salmon cubes and turn to coat in sesame seeds.
Step 2: Prepare Miso-Ginger Sauce
In a medium bowl, combine miso and vinegar; whisk to combine. Add sesame oil, mayo, ginger, gochujang, and honey; mix until smooth.
Step 3: Sauté Broccoli
Heat oil in a large skillet over medium-high heat. Once hot, add broccoli florets. Cook broccoli for 7 to 8 minutes, tossing occasionally, until it's crisp-tender. Season with salt and pepper and transfer to a plate.
Step 4: Sauté Salmon
Add remaining oil to the hot pan. Next, arrange salmon cubes in pan, and cook, turning to sear all sides, until cooked through.
Step 5: Assemble Salmon Bowls
To assemble. divide the rice evenly between four bowls. Top evenly with sesame crusted salmon, broccoli, and a spoonful of kimchi. Drizzle sauce overtop and dig in!
The main components of this recipe are the sesame crusted salmon and sauce. As far as the grain and veggie additions, feel free to switch it up! Here are a few suggestions:
- Salmon Quinoa Bowl: Swap the white rice for protein-rich quinoa.
- Salmon Noodle Bowl: Instead of white rice, use any variation of brown rice noodles.
- Sesame Salmon Salad: Leave out the grains entirely and serve the salmon and broccoli over a bed of mixed greens.
I love adding kimchi and green onion to this salmon bowl recipe. The kimchi offers gut-healthy probiotics, plus a burst of color.
The green onion is also a lovely aromatic addition. Alternatively, you can finish each bowl with a flurry of fresh basil or cilantro. (Bonus points if you can find Thai basil!)
Make-Ahead and Storage Tips:
- Make-Ahead: The miso-ginger sauce can be made up to 5 days ahead. Store in a jar or airtight container in the refrigerator.
- Store: Store sauce separately from salmon, broccoli, and rice. Salmon bowls will last up to 3 days refrigerated.
- Reheat: Reheat individual bowls in the microwave in 30 second increments, stopping to stir and prevent hot spots. You can also reheat components gently in a medium skillet, adding a splash of water to help steam/rehydrate the rice.
More Salmon Bowl Recipes to Try:
Salmon Sushi Bowls
Sesame Salmon Bowls with Ginger Sauce
Firecracker Salmon Bowls
If you give this salmon bowl recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Sesame Crusted Salmon Bowls
- Large skillet
- Mixing bowls
- 1 ¼ lbs. center-cut salmon, skin removed*
- ¾ tsp. kosher salt, divided
- 4 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. honey
- 2 tsp. gochujang (Korean red pepper paste)
- 3 Tbsp. white sesame seeds
- 3 Tbsp. black sesame seeds
- 1 crown broccoli, cut into florets (about 6 cups total)
- ¼ tsp. black pepper
- Cooked long-grain white rice for serving
- Kimchi and thinly sliced green onion for garnish (optional)
Creamy Miso-Ginger Sauce
- 1 Tbsp. white miso paste
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. mayonnaise (I use avocado oil mayo)
- 1 tsp. minced fresh ginger
- ½ tsp. gochujang (Korean red pepper paste)
- ½ tsp. honey
- Cut salmon into 1x1-inch cubes and season evenly with ½ tsp. salt.In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat.Combine sesame seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.
- Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add sesame oil, mayonnaise, ginger, gochujang, and honey; mix until smooth. Set aside.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high. Once hot, add broccoli florets. Cook 7 to 8 minutes, tossing occasionally, until crisp-tender. Season with remaining ¼ tsp. salt and black pepper, and transfer to a bowl. Cover to keep warm.Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
- Serve salmon and broccoli on top of a bed of white rice. Garnish with a spoonful of kimchi, and drizzle Miso-Ginger Sauce over everything. If desired, garnish with thinly sliced green onion.
Wow this was SO GOOD!! One of the better meals I have prepared lately. We did bok choy and zucchini instead of broccoli, which paired great with the sauce!