If you crave a dinner that’s both comforting and elegant, this Crispy Salmon and Rice Bowl delivers every time. The golden-brown salmon skin crackles with each bite, contrasting beautifully with tender flaky flesh and vibrant vegetables.

I remember the first time I made this dish—it instantly became my go-to when I needed something nourishing yet impressive. The soy-ginger glaze brings a wonderful depth without overpowering the delicate salmon, while the steamed broccoli and carrot ribbons add just the right crunch and color.

Why You’ll Love It:
– Crispy salmon skin with tender, flaky fish underneath
– Fluffy white jasmine rice as the perfect base
– Bright steamed broccoli and fresh carrot ribbons for crunch and color
– A savory soy-ginger glaze that ties all the flavors together
– Easy pan-searing technique that cooks salmon quickly and perfectly

Ready in under 30 minutes, this bowl is a weekday winner that feels special.

Crispy Salmon and Rice Bowl

Close-up of pan-seared salmon fillet with crispy golden skin atop fluffy white jasmine rice, garnished with steamed broccoli, carrot ribbons, sesame seeds, and chopped green onions, drizzled with soy-ginger glaze on a rustic surface.

Print Recipe

A pan-seared salmon fillet with crispy skin served over fluffy white jasmine rice, accompanied by steamed broccoli florets and carrot ribbons, all topped with a savory soy-ginger glaze, sesame seeds, and chopped green onions.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2

Ingredients

Scale

2 salmon fillets (skin on)
1 cup white jasmine rice
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds
1 cup steamed broccoli florets
1/2 cup carrot ribbons

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Instructions

Cook jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, minced fresh ginger, and minced garlic to create the soy-ginger glaze.
Heat sesame oil in a non-stick skillet over medium-high heat.
Pat salmon fillets dry. Place salmon skin-side down in the hot skillet.
Cook for 4-5 minutes without moving until the skin is crispy and golden brown.
Flip salmon and cook for an additional 3-4 minutes until fish is cooked through and flaky.
Remove salmon and set aside. In the same skillet, pour in the soy-ginger glaze and warm for 1-2 minutes.
Place cooked rice in bowls in neat mounds. Arrange steamed broccoli florets and carrot ribbons on one side.
Top rice with salmon fillet, skin side up.
Drizzle warm soy-ginger glaze over the salmon.
Sprinkle sesame seeds and chopped green onions over the top before serving.

FAQ
Q: How do I keep the salmon skin crispy?
A: Make sure the pan is hot before adding the salmon and avoid moving it too much while cooking. Pat the skin dry before cooking to get that perfect crisp.

Q: Can I store leftovers?
A: Yes, store the salmon and rice separately in airtight containers in the fridge for up to 2 days. Reheat gently to keep the salmon tender.

Save this recipe for a meal that’s as beautiful as it is delicious. Print it out or keep it handy for your next cozy dinner.