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Maple Soy Salmon Bowls with Steamed Rice and Vegetables

Elina James
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon:
  • 4 salmon fillets (6 oz / 170 g each, skin-on or skinless)
  • 2 tbsp soy sauce (low sodium preferred)
  • 2 tbsp pure maple syrup
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • ½ tsp chili flakes (optional, for mild heat)
  • Salt and pepper to taste
  • For the Rice:
  • 1½ cups jasmine or basmati rice
  • 3 cups water
  • Pinch of salt
  • For the Vegetables:
  • 1 cup broccoli florets
  • 1 medium carrot, sliced thin
  • ½ cup snap peas or green beans
  • ½ red bell pepper, sliced
  • 1 tsp sesame oil
  • Salt to taste
  • For Garnish:
  • Sliced green onions
  • Toasted sesame seeds
  • Lime wedges
  • Extra drizzle of maple soy glaze

Instructions
 

  • Step 1: Cook the Rice : Rinse the rice in cold water until the water runs clear. In a medium pot, combine rice, water, and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 12–15 minutes until cooked. Remove from heat and let it rest (covered) for 5 minutes. Fluff gently with a fork.
  • Step 2: Prepare the Maple Soy Marinade : In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, garlic, ginger, and chili flakes. Reserve 2 tablespoons of the sauce for drizzling later. Place salmon fillets in a shallow dish or zip-lock bag and pour the remaining marinade over them. Let marinate for 10–15 minutes while preparing the vegetables.
  • Step 3: Steam or Sauté the Vegetables : Steam the broccoli, carrots, and snap peas for about 4–5 minutes until bright and tender-crisp. OR auté them in 1 tsp sesame oil over medium heat for 3–4 minutes until just softened. Sprinkle lightly with salt and set aside.
  • Step 4: Cook the Salmon : Preheat a non-stick skillet over medium-high heat. Add 1 tbsp olive oil or sesame oil. Remove salmon from the marinade (let excess drip off) and place skin-side down in the skillet. Cook for 4–5 minutes per side until caramelized and cooked through. Pour the remaining marinade into the pan during the last 1–2 minutes to create a glossy glaze.
  • Step 5: Assemble the Bowls : Divide the cooked rice evenly among four bowls. Arrange the steamed vegetables beside the rice. Place the glazed salmon fillet on top. Drizzle with reserved maple soy sauce. Garnish with green onions, sesame seeds, and lime wedges.