Salmon Bowl

Salmon glazed in a zesty hoisin sauce, placed on a bowl filled with fluffy rice and crisp vegetables.

Yield: 4 servings


  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 1-2 tablespoons chili garlic sauce
  • 2 teaspoons sesame oil
  • 4 BAP-certified skin-on salmon portions (about 1-1/2 pounds)
  • 6 cups freshly made steamed rice
  • 1 medium carrot, shredded or julienned
  • 2 cups thinly shredded purple cabbage
  • 1 avocado, pitted, peeled and diced
  • 2 Persian cucumbers, shaved with a vegetable peeler or thinly sliced
  • 2 scallions, thinly sliced
  • Furikake or sesame seeds
  • Lime wedges


  1. Step One

    Preheat the broiler or grill. If using a grill, brush the grates with oil.

  2. Step Two
    Combine the soy sauce, hoisin, chili garlic sauce and sesame oil in a bowl. Divide mixture in half between two bowls, reserving one for serving. Place salmon skin side down on the grill. Brush the top with half of the soy sauce mixture and cover the grill. Cook 4 minutes skin side down, then flip the salmon. Cook 2-3 minutes longer or until the fish is done to your liking. If broiling, brush the top of the salmon and broil the salmon skin side down 2-3 inches from the heat source until cooked through, about 6-8 minutes. Remove salmon to a plate and brush with the reserved soy sauce mixture.


  3. Step Three
    Divide the rice between large soup or pasta bowls and top with the salmon, carrots, cabbage, avocado and cucumbers. Sprinkle with scallions and furikake or sesame seeds and serve with lime wedges and remaining sauce.

Looking for responsibly produced seafood?

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