These Spicy Ginger Sesame Crusted Salmon Bowls are a vibrant, flavor-packed dinner that brings together crispy sesame-coated salmon, fluffy rice, fresh avocado herb salad, and a bold ginger soy drizzle. Finished with a creamy spicy mayo, this bowl is the perfect balance of heat, crunch, freshness, and comfort in every bite.

Why You’ll Love This Recipe

• Perfect for busy weeknights and ready in under an hour
• Crispy sesame crust adds incredible texture
• Sweet, savory, and slightly spicy ginger soy sauce ties everything together
• Fresh avocado herb salad brightens the entire bowl
• Customizable with your favorite vegetables or grains
• Balanced meal with protein, healthy fats, and whole grains

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:
4 salmon fillets (about 6 ounces each)
1 large egg white
1/3 cup white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the ginger soy sauce:
1/4 cup tamari or soy sauce
2 tablespoons honey
1 tablespoon chili sauce
2 teaspoons toasted sesame oil
1 tablespoon freshly grated ginger
1 teaspoon minced garlic

For the avocado herb salad:
1 large ripe avocado, diced
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt

For the spicy mayo:
1/2 cup mayonnaise
1 to 2 tablespoons sriracha (adjust to taste)
1/2 teaspoon toasted sesame oil

For serving:
3 cups cooked jasmine rice

Directions

1. Preheat your oven to 450°F (230°C). Lightly grease a baking sheet with olive oil or line it with parchment paper.
2. In a shallow bowl, combine the white and black sesame seeds. In a separate bowl, whisk the egg white until slightly frothy.
3. Season the salmon fillets lightly with salt and black pepper. Dip each piece into the egg white, coating all sides. Press the salmon into the sesame seed mixture, ensuring a generous, even crust.
4. Place the coated salmon fillets on the prepared baking sheet. Drizzle the tops lightly with olive oil.
5. Bake for 10 to 15 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.
6. While the salmon bakes, prepare the ginger soy sauce. In a small bowl, whisk together the tamari, honey, chili sauce, toasted sesame oil, grated ginger, and garlic. Set aside.
7. In a medium bowl, gently toss together the avocado, cucumber, cherry tomatoes, cilantro, basil, lime juice, lemon juice, and salt to make the herb salad.
8. In another small bowl, stir together the mayonnaise, sriracha, and toasted sesame oil until smooth to create the spicy mayo.
9. To assemble, divide the cooked rice among four bowls. Top each bowl with a salmon fillet. Spoon the avocado herb salad over the rice and drizzle generously with the ginger soy sauce. Finish with a dollop of spicy mayo and serve immediately.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Calories: Approximately 930 calories per serving

Variations

Swap the rice with brown rice, quinoa, or cauliflower rice for a different base.
Add sautéed mushrooms, shredded carrots, or steamed broccoli for extra vegetables.
Use maple syrup instead of honey for a slightly deeper sweetness.
Make it extra spicy by adding crushed red pepper flakes to the sauce.
Try using grilled salmon instead of baked for a smoky flavor.

Storage/Reheating

Store leftover salmon, rice, and salad separately in airtight containers in the refrigerator for up to 3 days.

To reheat, warm the rice and salmon gently in the microwave for 1 to 2 minutes, or until heated through. Avoid overheating to prevent the salmon from drying out.

The avocado herb salad is best enjoyed fresh, but if storing, press plastic wrap directly onto the surface to reduce browning.

The ginger soy sauce and spicy mayo can be stored in the refrigerator for up to 5 days.

FAQs

Can I use frozen salmon?

Yes, just make sure it is fully thawed and patted dry before coating it in egg white and sesame seeds.

Can I pan-sear the salmon instead of baking?

Yes, cook it in a lightly oiled skillet over medium heat for about 3 to 4 minutes per side until cooked through.

What type of rice works best?

Jasmine rice is ideal for its fragrance and texture, but basmati or short-grain rice also works well.

Is this recipe very spicy?

It has a mild to moderate heat level. You can reduce the chili sauce and sriracha for a milder version.

Can I make this ahead of time?

You can prepare the sauce and spicy mayo ahead. For best texture, bake the salmon fresh.

How do I keep the sesame seeds from falling off?

Press the salmon firmly into the seeds after dipping in egg white and avoid moving it too much once placed on the baking sheet.

Can I make this dairy-free?

Yes, simply use a dairy-free mayonnaise alternative for the spicy mayo.

What vegetables pair well with this bowl?

Steamed edamame, shredded cabbage, carrots, snap peas, or roasted zucchini all complement the flavors.

Can I use only white sesame seeds?

Yes, white sesame seeds alone work perfectly if black sesame seeds are unavailable.

How do I know when the salmon is done?

The salmon should flake easily with a fork and appear opaque in the center. An internal temperature of 125–130°F gives a tender, moist texture.

Conclusion

Spicy Ginger Sesame Crusted Salmon Bowls bring together bold Asian-inspired flavors with fresh ingredients and satisfying textures. From the crispy sesame crust to the creamy spicy mayo and bright avocado herb salad, every element complements the next. This is a colorful, nourishing meal that feels special enough for guests yet simple enough for a weeknight dinner.

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