Soy-Ginger Marinated Salmon Bowl

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon imbibed with a savory soy-ginger marinade served over fluffy rice with crisp vegetables for a vibrant, healthy bowl. This Asian-inspired seafood recipe, ready in about 55 minutes, pairs salmon fillet, soy sauce, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 1 Asian cuisine 450 cal/serving

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Ingredients

6 oz salmon fillet
3 tbsp soy sauce
1 tbsp fresh ginger, grated
1 clove garlic, minced
1 tbsp honey
1 tsp sesame oil
1 cup cooked jasmine rice
1/2 cup cucumber, thinly sliced
1/2 cup carrot, shredded
2 tbsp scallions, chopped
1 tsp toasted sesame seeds

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Instructions

Step 1: In a shallow dish, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 minced garlic clove, 1 tbsp honey, and 1 tsp sesame oil to create the marinade.
Step 2: Place 6 oz salmon fillet into the marinade, turning to coat all sides. Cover and refrigerate for 30 minutes to let the salmon imbibe the flavors.
Step 3: Preheat oven to 400°F. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes until salmon flakes easily with a fork and is cooked through.
Step 4: To serve, place 1 cup cooked jasmine rice in a bowl. Arrange 1/2 cup thinly sliced cucumber and 1/2 cup shredded carrot around the rice. Place the baked salmon on top.
Step 5: Garnish with 2 tbsp chopped scallions and 1 tsp toasted sesame seeds. Drizzle with a little reserved marinade if desired for extra flavor before serving.