To say I am obsessed with this meal is a huge understatement.
These Salmon Grain Bowls with Bok Choy & Spicy Mayo are everything I want in a hearty but healthy dinner.
So much flavor. So many great textures! Spicy, tangy, and savory. Like I said: these are everything.
We are back from vacation this week and just getting back into the swing of things. Like always, I crave healthy and nourishing foods after traveling, and these salmon grain bowls would make for the perfect post-vaycay meal. Despite how nutritious these are for you, they are not lacking in flavor one bit.
I wouldn’t allow that.
We love a good bowl. I’ve made countless versions of bowl-style meals, and it really might be one of my favorite ways to eat.
I love grain bowls like this because you can prep all the components ahead and spread them out over a few meals. You can also customize them a ton. Don’t like salmon? Use a different fish, shrimp, or even chicken. Use whatever grain you prefer as the base. Swap out the bok choy for spinach of kale – you do you.
Often, when I make a bowl meal, I put out all the prepped components and everyone builds their own to their own preferences. No one can complain – their dinner destiny is in their own hands! It’s a win for everyone.
This is how I make mine.
Ingredients for These Salmon Grain Bowls:
- 6-8-oz salmon filets – skin on, center cut, if possible
- Honey
- Soy sauce
- Garlic cloves
- Fresh ginger
- Toasted sesame oil
- Avocado oil
- Fresh lime juice
- Bok choy or baby bok choy
- Cooked farro, brown rice, barley, quinoa, etc (whatever grain you prefer)
- Mayo
- Sriracha or chile paste
- For serving – scallions, diced avocado, and sesame seeds
How to Make These Salmon Grain Bowls:
- Start by marinating the salmon: whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, and lime juice. Add the salmon to a baking dish, season with kosher salt, and then pour the marinade over top. Allow to marinate for 20 minutes.
- After the salmon has marinated, transfer the baking dish to a 400°F oven and bake for 10-15 minutes or until the fish is easily flaked with a fork.
- Prep the Bok Choy and Grains: season the bok choy with soy sauce and a little oil and roast in the oven along with the salmon until tender and caramelized in spots. Cook the grains according to the package directions, and while they are still warm, season them with soy sauce and sesame oil. Keep warm until you are ready to serve.
- Prep the Spicy Mayo: whisk together the mayo, sriracha, honey, and lime juice until smooth. Thin with enough water to make it a drizzly consistency.
- To Build the Bowls: Divide the grains between serving bowls. Top each bowl with a piece of salmon, the roasted bok choy, chopped scallions, diced avocado, and a sprinkling of sesame seeds. Drizzle over the spicy mayo, and then serve while everything is warm.
Other Recipes You May Enjoy:
- Sheet Pan Garlic Butter Salmon and Veggies
- BBQ Salmon Cobb Salad
- The Best Baked Cod Recipe Ever!
- Asian Cod with Coconut Rice & Mango Salsa
- Our Favorite At-Home Cava Bowls
My mouth is watering as I type all this out – these are seriously delicious. Comforting and hearty but without overdoing it.
Just what this post-vacation gal is after!
Salmon Grain Bowls with Bok Choy & Spicy Mayo
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
These Salmon Grain Bowls with Bok Choy & Spicy Mayo have something for everyone. Nourishing and hearty, these feature marinated and roasted salmon, bok choy, seasoned grains, and a homemade spicy mayo drizzle. They are simple to make, can be prepped ahead, and taste like a dream. One of our favorite dinners!
Ingredients
For the Salmon:
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced or grated
- 1 tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil
- Juice of 1 lime
- 2 (6-8-oz) salmon filets (skin on, center cut)
- 1 teaspoon kosher salt
For the Bok Choy:
- 1 head bok choy, trimmed and sliced (you can also use 3-4 baby bok choy)
- Drizzle of avocado oil
- Drizzle of soy sauce
For the Grains:
- 1 1/2 cups cooked farro, brown rice, barley, quinoa, etc (whatever you prefer)
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
For the Spicy Mayo Drizzle:
- 1/2 cup mayo
- 2 teaspoons sriracha or chile paste
- 1 teaspoon honey
- Juice of 1/2 a lime
For Serving:
- Scallions
- Avocado
- Sesame seeds
Instructions
For the Salmon:
- In a bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, and lime juice.
- Place the salmon in a baking dish and season with kosher salt. Pour the marinade over top. Allow to sit for 20 minutes.
- During this time, preheat the oven to 400°F and prep your baby bok choy.
- After the salmon has marinated, transfer the baking dish to the hot oven and bake for 10-15 minutes or until the fish is easily flaked with a fork.
For the Bok Choy:
- Line a baking sheet with parchment paper and spread the bok choy out in an even layer.
- Drizzle with oil and soy sauce, along with a sprinkle of kosher salt, and transfer to the oven with the salmon.
- Roast for 10-15 minutes or until tender and caramelized in spots.
For the Grains:
- While the salmon and bok choy are roasting, cook your grain of choice according to the package directions.
- While the grains are still warm, stir in the soy sauce and sesame oil. Season to taste and keep warm until you are ready to serve.
For the Spicy Mayo Drizzle:
Whisk all the ingredients together in a bowl. Thin with a little water until it reaches a drizzly consistency.
To Serve:
Divide the grains between two bowls. Top each bowl with a piece of salmon, the bok choy, chopped scallions, some diced avocado, and a sprinkling of sesame seeds. Drizzle over the spicy mayo. Serve immediately while everything is warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: salmon
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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