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Sesame Crusted Salmon Bowls
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5 from 27 votes

Sesame Crusted Salmon Bowls

Sesame Crusted Salmon Bowls with Miso-Ginger Sauce. This salmon bowl recipe is packed with bold, vibrant flavors and will instantly become a family favorite.
Prep Time20 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Japanese, korean
Diet: Gluten Free
Servings: 4


  • Large skillet
  • Mixing bowls


  • 1 1/4 lbs. center-cut salmon, skin removed*
  • 3/4 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)
  • 1/4 tsp. black pepper
  • Cooked long-grain white rice for serving
  • Kimchi and thinly sliced green onion for garnish (optional)

Creamy Miso-Ginger Sauce


  • Cut salmon into 1x1-inch cubes and season evenly with 1/2 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 1/4 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.


*Ask your fish monger to remove the salmon skin for you. You can still keep it and cook it, if you'd like, but it's one less step for you to do at home.
*Nutrition facts include 1/2 cup of cooked white rice.


Serving: 1bowl | Calories: 697kcal | Carbohydrates: 35g | Protein: 40g | Fat: 44g | Saturated Fat: 6g | Sodium: 922mg | Fiber: 1.5g | Sugar: 8g