Sesame Crusted Salmon Bowls (2024)

Published: Nov 10, 2022 · Modified: Feb 27, 2023 by Jamie Vespa · This post may contain affiliate links

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.

The Ingredients

• 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 fermentedsoybean paste and secret weapon for adding worlds of savory depth to the sauce. Look for either whiteor 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, whichhas 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 amicroplaneto 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 offiber, andvitamins A, C, and K, broccoli adds bulk to the bowls.

The Directions

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!

Recipe Variations:

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.

Serving Suggestions

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 5daysahead. 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#dishingouthealthon Instagram so I can see your beautiful creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!