Garlic Ginger Salmon Bowls
These garlic ginger salmon bowls are a healthy and simple dish with crispy salmon in a simple sauce, cucumber, and avocado. It’s gluten-free and can easily be made AIP.
Salmon bowls have taken the internet by storm, and have a special place in all of our hearts these days! Salmon is easy to cook, packed with nutrients, and you can seriously do so much with a salmon bowl. You can mix up the sauce, veggies, or the base of the bowl for endless possibilities.
These garlic ginger salmon bowls are the easiest weeknight meal! They’re yummy, healthy, and can be on the table in about 30 minutes.
Why you’ll love these garlic ginger salmon bowls
- They’re nutrient-dense! Salmon, avocado, and fresh cucumber add so many nutrients!
- They’re easy to make. The salmon cooks super fast and is made with a simple sauce. Plus, there’s no cooking the vegetables.
The Ingredients for the Garlic Ginger Salmon Bowls
- Honey, Coconut Aminos, Rice Vinegar, Garlic, Ginger, Salt, and Pepper. This makes the delicious sauce!
- Salmon Filets. I like to use wild salmon!
- Avocado Oil.
- Rice, Cucumber, Mango, and Avocado. All for serving and sub-cooked cauliflower rice for a grain-free or AIP bowl.
How to make Garlic Ginger Salmon bowls
- Marinate the salmon.
- Sear the salmon. Sear the salmon until lightly crisp along with the sauce. Stir to coat.
- Assemble the bowls and enjoy! Drizzle on extra sauce.
Tips & tricks
- Serve them fresh. The avocado and cucumber are definitely the best fresh. If you want to prep this a day ahead of time, keep the ingredients separate and assemble when you’re ready to eat it.
- Go for wild-caught salmon. It always tastes better!
Is this salmon bowl healthy?
Healthy is always a subjective term… healthy is something different to everybody. However, we’d call this bowl healthy! It’s made with just a bit of honey instead of refined sugar, and is made with all whole ingredients like cucumber and mango and healthy fats like avocado and salmon.
How to make these bowls AIP
- Sub cooked rice for cauliflower rice
- Sub rice vinegar for apple cider vinegar
- Omit the black pepper
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- 1 lb salmon
- 3 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp rice vinegar (sub 2 tsp apple cider vinegar for AIP)
- 3 cloves garlic, minced
- 2 tsp ginger, grated
- Salt and pepper (omit pepper for AIP)
- 1 tbsp avocado oil
- Cooked rice (sub cooked cauliflower rice for grain-free/AIP)
- 1 cucumber, sliced thin
- 1 large avocado, sliced
- 1 medium mango, diced
- Sesame seeds (omit for AIP)
- Pat the salmon dry, remove any bones and slice it into cubes. You can either remove the skin, or leave it on.
- Add the salmon to a bowl and season with salt and pepper. Add the coconut aminos, honey, rice vinegar, ginger and garlic. Lightly toss to coat. Set it in the fridge to marinate for 20 minutes.
- Using a large skillet set to medium heat, add the avocado oil. Once the oil is shimmering, add the salmon. Cook for about 2-3 minutes on each side or until it cooked through. The sauce should be thick and coat the salmon well.
- Assemble the bowls by layering the rice or cauliflower rice on the bottom. Add the salmon, mango cucumber, and avocado. Spoon extra sauce over the salmon and serve fresh. Top with sesame seeds if desired.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 25
- Cook Time: 10
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian Inspired
Keywords: ginger garlic salmon, salmon bowls