Ingredients
Sesame-Soy Baked Salmon
- 1 tablespoon low-sodium soy sauce or coconut aminos for gluten-free
- 2 teaspoons honey or maple syrup
- ½ teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- 1 pound salmon fillets, about 1 inch thick
Spicy Sauce (optional)
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt or extra mayonnaise
- ¼ teaspoon garlic powder
- 1 teaspoon low-sodium soy sauce or coconut aminos for gluten-free
- 1 teaspoon sriracha or other Asian-style hot sauce (or to taste)
Veggie-Loaded Bowls
- 1 small English cucumber, halved and sliced
- 2 cups shredded carrot
- 1 cup frozen shelled edamame, cooked as directed on package
- 1 medium ripe avocado
- 2 cups cooked white rice
- 4 green onions, trimmed and thinly sliced
- Sesame seeds, optional garnish
Instructions
- Preheat and Marinate Salmon: Preheat your oven to 400℉. In a shallow baking dish, combine the low-sodium soy sauce or coconut aminos, honey or maple syrup, toasted sesame oil, and garlic powder. Place the salmon fillets flesh side down into the marinade and let them soak for at least 10 minutes while you prepare the vegetables.
- Bake the Salmon: Flip the salmon fillets so the skin side is down again and spoon some of the marinade over the top. You can bake the salmon directly in the baking dish or transfer it to a foil-lined baking sheet for easier cleanup. Bake for 12-15 minutes, or until a kitchen thermometer inserted into the thickest part of the salmon reads 140℉. For a browned, caramelized top, place the salmon under the broiler for 1 to 2 minutes.
- Prepare the Spicy Sauce: In a small bowl, mix together mayonnaise, Greek yogurt (or extra mayonnaise), garlic powder, soy sauce or coconut aminos, and sriracha until well combined. If the sauce is too thick to drizzle, thin it out by adding water one teaspoon at a time until you reach your preferred consistency.
- Cook the Veggies and Rice: While the salmon cooks, microwave the frozen shelled edamame according to package instructions. Slice the cucumber, shred the carrots, and thinly slice the green onions. Prepare 2 cups of cooked white rice, if not already done, and slice the avocado.
- Assemble the Bowls: Place about ½ cup of cooked rice in each bowl. Top with a portion of the baked salmon, the mixed veggies—cucumber, shredded carrot, edamame, and avocado slices—and then drizzle with the spicy sauce. Garnish with sliced green onions and toasted sesame seeds if desired.
- Serving Suggestion: Alternatively, you can arrange all ingredients separately and allow everyone at the table to assemble their own bowls, serving the spicy sauce on the side.
Notes
- Marinate salmon for at least 10 minutes but no longer than 30 minutes to prevent it from becoming too soft.
- Use coconut aminos to make this recipe gluten-free.
- Adjust the spiciness of the sauce by varying the amount of sriracha used or substituting with a milder hot sauce.
- For a vegan option, substitute salmon with baked tofu and use vegan mayonnaise and yogurt alternatives.
- Leftover bowls can be stored covered in the refrigerator for up to 2 days; add sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Asian
- Diet: Gluten Free
