Sweet & Savory Honey Ginger Salmon Bowls
You guys KNOW I’m a sucker for a good bowl recipe! From my Orange Chicken Bowls to my Harissa Salmon Bites Bowls, I just can’t get enough, and this one might be my new favorite. The combination of fresh orange, honey, and ginger creates this incredible sauce that is equal parts sweet, savory, and just a little zesty. I could honestly add this to everything!
And the best part? Everything comes together on one sheet pan in under 45 minutes! The salmon turns out perfectly tender with slightly crispy edges, the veggies get beautifully caramelized, and the orange ginger sauce ties everything together in the most delicious way. I love serving these bowls for an easy, takeout-inspired weeknight dinner. Our entire family is obsessed!
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Why You’ll Love This Recipe
- Quick & Easy – The salmon and veggies bake together on a single sheet pan, which means less mess and cleanup, and the entire meal is ready to eat in under an hour!
- 53 Grams Protein – With 2 pounds of salmon and quinoa as the base, these bowls are seriously filling and will keep you satisfied for hours.
- Great for Meal Prep – These bowls reheat well and taste even better the next day, making them perfect for quick lunches or easy dinners. Future you will be so thankful when life gets crazy!
- Customizable – These bowls are super versatile and a great way to use up whatever you have on hand. Swap the quinoa for rice, add extra veggies, or adjust the ginger to your taste. No matter how you serve them, you really can’t go wrong!
RELATED: Maple Barbecue Salmon Recipe
Ingredients
Sauce
- Orange – I use both orange zest and orange juice as the base of the sauce, giving it a punchy, citrusy flavor and sweetness. Feel free to add a little more orange juice if you prefer a sweeter taste!
- Ginger – The sauce is super gingery, which I love, but you can reduce the amount of ginger to ½ tablespoon for a slightly more subtle flavor.
- Honey – Swap the honey with equal amounts of maple syrup or agave, if preferred.
- Tamari – This adds a salty, umami flavor that balances the sweetness. If gluten isn’t a concern, soy sauce also works.
- Toasted Sesame Oil – A type of finishing oil, this adds depth, giving the sauce a toasty, nutty taste.
- Garlic – Using pre-minced garlic is one of my top time-saving tips!
- Salt/Pepper
- Cornstarch – Mixed with water, this helps thicken the sauce so it clings to the salmon.
Salmon
- Salmon – I prefer to use wild-caught skinless salmon if I can find it. If you can only find salmon with the skin on, you can easily use a sharp knife to carefully cut the skin off before cutting it into cubes. I find that 2 pounds is the perfect amount for 4 people, but you can reduce it to 1 1/2 pounds if needed.
- Avocado Oil
- Salt
Veggies
- Avocado Oil
- Veggies – Broccoli florets, red bell peppers, and yellow onion are my favorites, but you can use any veggies you like best and have on hand.
- Salt/Pepper
Bowls
- Quinoa – Follow my tips for how to cook quinoa perfectly every time! Or, use microwave quinoa packets to save time.
- Green Onion
- Sesame Seeds – I like to lightly toast my sesame seeds for a bolder nutty taste, but it’s optional.
How to Make Orange Ginger Salmon Bowls
This orange ginger salmon recipe is a super-easy sheet pan meal. All you need is a medium pot, a large sheet pan, and serving bowls. Here’s how to make Orange Honey Ginger Salmon Bowls:
- Prepare the sauce – Whisk all the sauce ingredients in a medium pot, and warm the mixture over medium heat, whisking frequently, until it begins to simmer. Then, reduce the heat to low, and continue to simmer until the sauce thickens. Set aside.
- Layer – Arrange the veggies in an even layer on one side of the pan. Then, place the salmon cubes on the other side, toss them with oil, salt, and a little bit of sauce. Then, spread the fish in an even layer.
- Bake – Transfer the sheet pan to the oven, and bake until the salmon is cooked through and crispy. Brush the salmon with more sauce after baking.
- Serve – Divide the quinoa between bowls. Then, add the cooked veggies, salmon, green onions, and sesame seeds. Drizzle each bowl with the remaining sauce, and enjoy warm!
Tips
- Remove the skin before cubing the salmon. It’s much easier to remove the skin from the salmon before cutting it into cubes rather than after. To do so, run your knife between the flesh and skin at one end, then pull the skin back as you slice along the fillet.
- Cut the salmon evenly. Try to keep your cubes close to 1 inch for even cooking. Pieces that are too small will dry out, and pieces that are too large may not cook through in time!
- Don’t crowd the pan. Spread the salmon and veggies into a single even layer with a little space between pieces. Crowding causes steaming instead of roasting, and you’ll miss out on those crispy caramelized edges, which are my favorite part.
- Use a thermometer. Eliminate any guesswork, and use an instant-read thermometer to ensure your salmon pieces reach an internal temperature of 145°F, meaning it’s fully cooked and safe to eat.
RELATED: Miso Glazed Salmon Bowls
Variations
- Swap the protein. This sauce works super well on chicken, shrimp, or tofu. Cut chicken into 1-inch cubes, and bake it a little longer. Toss shrimp onto the pan during the last 10-15 minutes of cooking. Or, for a plant-based option, use extra-firm tofu that’s cubed and patted dry.
- Change up the base. Quinoa is my favorite here, but jasmine rice, brown rice, cauliflower rice, or even noodles would all be delicious.
- Mix up the veggies. Feel free to use whatever you have on hand. Snap peas, zucchini, mushrooms, bok choy, or asparagus would all be great additions or substitutes!
- Add some heat. If you like a little spice, stir a teaspoon of sriracha or a pinch of red pepper flakes into the sauce. A drizzle of chili oil over the finished bowls is also incredible.
- Make it low-carb. Serve the ginger salmon and veggies over cauliflower rice or a bed of greens instead of quinoa for a lighter, lower-carb option that is just as satisfying.
How to Store
These bowls store really well, making them perfect for meal prep! Allow everything to cool completely. Then, transfer the salmon, veggies, quinoa, and sauce to separate airtight containers and store them in the fridge for up to 3-4 days. Storing the components separately prevents the quinoa from soaking up all the sauce and keeps everything fresh until you’re ready to eat!
To reheat, warm the salmon and veggies in the oven at 350°F for about 10 minutes, or microwave in 30-second intervals until heated through. Warm the sauce separately on the stovetop over low heat, adding a small splash of orange juice or water if it has thickened too much in the fridge. Assemble your bowls as usual, and enjoy!
Protein Meal Prep Bowls
- Fried Shrimp Bowls
- Sweet & Sour Chicken Bowls
- Fried Tofu Bowls
- Bang Bang Chicken Bowls
- Ginger Beef & Broccoli Bowls
- Sticky Garlic Sesame Shrimp Bowls
More Salmon Recipes You’ll Love
- Salmon Sushi Cups
- Salmon Patties
- Baked Teriyaki Salmon Recipe
- Harissa Salmon Bites Bowls
- Honey Glazed Salmon Bowl Recipe
- Hot Honey Salmon Bites Bowls
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Orange Ginger Salmon Bowls
These Orange Ginger Salmon Bowls are my new favorite weeknight dinner! Flaky, saucy salmon and crispy roasted veggies are drizzled with the most incredible orange ginger sauce, and everything bakes together on ONE sheet pan, so prep is minimal, and cleanup is even easier. And with 53 grams of protein, I could honestly eat this every single week. Whether you're making these for an easy weeknight dinner or meal prepping for the week ahead, I promise this one is going on repeat!
Servings: 4 Servings
Calories: 655 kcal
Equipment
- 1 Medium Pot
Ingredients
Sauce
- 1 Tablespoon orange zest
- 1/4 cup plus 2 Tablespoons orange juice (freshly squeezed or from the bottle)
- 1 Tablespoon freshly grated ginger (or minced ginger)
- 1/4 cup honey
- 1 Tablespoon tamari (or soy sauce)
- 2 teaspoons toasted sesame oil
- 4 garlic cloves (minced)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2 teaspoons cornstarch (mixed with 2 teaspoons water)
Salmon
- 2 pounds salmon (skin removed and cut into 1-inch cubes)
- 1 teaspoon avocado oil
- 1/2 teaspoon fine sea salt
Veggies
- 2 Tablespoons avocado oil
- 3 cups chopped broccoli florets (or a 12 ounce bag cut florets)
- 2 red bell peppers (sliced into about ½” wide strips)
- 1 medium yellow onion (halved and sliced into about ½” wide strips)
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Bowls
- 2 cups cooked quinoa
- 2 green onion (thinly sliced)
- 2 Tablespoons sesame seeds (lightly toasted if desired)
Instructions
- In a medium pot, whisk together the sauce ingredients. Heat over medium-high, whisking often until it begins to simmer. Turn the heat to low and simmer until thickened, about 2-3 minutes, mixing occasionally. Turn off the heat and set aside.
- Preheat the oven to 375°F. Grease a nonstick baking sheet with cooking spray.
- Place the Veggie ingredients on half of the pan, toss together and spread into an even layer (on half of the pan).
- Place the salmon cubs on the other side of the pan and toss with oil, salt and 3 tablespoons of the Sauce. Spread into an even layer (on half of the pan).
- Bake for 25-30 minutes, until the salmon is cooked through and crispy. Brush the cooked salmon with a bit of sauce after baking.
- Assemble the bowls – Evenly divide the quinoa, cooked veggies and salmon, and top with chopped green onions and sesame seeds. Drizzle each bowl with the remaining sauce and enjoy!
Video
Notes
- This recipe is super gingery, which I love! If you are sensitive to ginger, reduce the grated ginger to 1/2 Tablespoon.
- I found that 2 pounds of salmon was the perfect portion for 4 people. I buy 2 pounds, then remove the skin and cut them into cubes. But you can do 1 1/2 pounds, if desired!
- Any type of quinoa works great. Or, you can use a quinoa/brown rice instant packet to save time!
Nutrition
Serving: 1 serving | Calories: 655 kcal | Carbohydrates: 47 g | Protein: 53 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 13 g | Cholesterol: 125 mg | Sodium: 1545 mg | Potassium: 1587 mg | Fiber: 5 g | Sugar: 21 g | Vitamin A: 581 IU | Vitamin C: 73 mg | Calcium: 129 mg | Iron: 5 mg
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Dominique says:
This recipe is delicious! I made it for my husband and boys and they were so impressed with how good the sauce was! Said it tasted very authentic Asian cuisine. The bowl comes together to create a lovely presentation. It was truly a 5 star dish and since we just love eating salmon, this will be a new favorite go-to!
JOL Team replied:
So glad you all loved it! Thank you for the review!
Katie says:
I LOVE salmon, but my husband won’t eat fish, so I tried this recipe last night with chicken cutlets instead… OMG it was amazing!!! Than you so much for sharing!
JOL Team replied:
I’m so glad you still made it even using a different cut of meat! Great swap! Thank you for your comment.