Looking for a flavorful and healthy dinner option that’s both quick and easy to prepare? Try my Thai Ginger-Lemongrass Salmon Bowls! This vibrant recipe combines tender salmon fillets with aromatic ginger and zesty lemongrass, creating a deliciously fresh and fragrant meal. Perfect for a weeknight dinner or meal prep, these bowls are packed with nutrients and bursting with Thai-inspired flavors.
Serve over a bed of jasmine rice or your favorite grain, and top with crisp veggies and a tangy sauce for a complete and satisfying meal. Discover how to make this Thai Ginger-Lemongrass Salmon Bowl that’s sure to impress your taste buds and fit into any balanced diet.
Recipe for the Thai ginger-lemongrass salmon bowls:
- 1 lb salmon (I like a 50/50 mix of wild sockeye salmon and steelhead trout)
- 2 tbsp lemongrass (white tender part only), very thinly sliced
- ½ tsp finely diced serrano (hotter) or jalapeno (milder), seeds removed
- Zest and juice of 1 lime
- 2 scallions, finely sliced
- Handful of mint leaves, finely chopped
- 1-inch piece of ginger, finely grated (I recommend using this Microplane so you don’t get ginger threads into your dish)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 tsp red chilli flakes or Sambal Oelek
- 7-8 leaves of romaine or butter lettuce
- 1 cup cooked rice or quinoa (optional)
Method
1. Heat 1 tsp of extra virgin olive oil or avocado oil in a non-stick pan over medium heat*. Add the salmon and cook for 3-4 minutes on each side* until just cooked through but not tough. Let cool, then take off the skin.
2. In a medium bowl, mix salmon with all the ingredients except for lettuce and grains (if using), breaking up the filets with a fork. If needed, adjust the flavors by adding more soy sauce, lime juice, or ginger.
3. To serve, spoon salmon and, if using, some rice, into a lettuce leaf, and top with sambal oelek, and more fresh mint leaves! Alternatively, serve as a rice bowl with chopped lettuce leaves (and maybe cubed cucumbers too!) on the side.
Enjoy!
*If you don’t have a non-stick pan, no problem – just put a piece of parchment paper on your pan, pour oil on top, and heat it up. Then place a piece of fish on it and you’ve got a perfect “non-stick pan” dupe:)
More delicious summer recipes:
- Georgian eggplant rolls with walnut filling
- Andalusian gazpacho
- Crispy chickpeas, feta, and shallot vinaigrette salad
Knowing that you use my recipes makes me so happy! If you make my ginger-lemongrass salmon bowls, please leave a starred review here or tag me on Instagram @olesiaguts.nutrition so I can see your creations!
Ingredients
- 1 lb salmon (I like a 50/50 mix of wild sockeye salmon and steelhead trout)
- 2 tbsp lemongrass (white tender part only), very thinly sliced
- ½ tsp finely diced serrano (hotter) or jalapeno (milder), seeds removed
- Zest and juice of 1 lime
- 2 scallions, finely sliced
- Handful of mint leaves, finely chopped
- 1-inch piece of ginger, finely grated (I recommend using this Microplane so you don't get ginger threads into your dish)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 tsp red chilli flakes or Sambal Oelek
- 7-8 leaves of romaine or butter lettuce
- 1 cup cooked rice or quinoa (optional)
Instructions
Method
1. Heat 1 tsp of extra virgin olive oil or avocado oil in a non-stick pan over medium heat*. Add the salmon and cook for 3-4 minutes on each side* until just cooked through but not tough. Let cool, then take off the skin.
2. In a medium bowl, mix salmon with all the ingredients except for lettuce and grains (if using), breaking up the filets with a fork. If needed, adjust the flavors by adding more soy sauce, lime juice, or ginger.
3. To serve, spoon salmon and, if using, some rice, into a lettuce leaf, and top with sambal oelek, and more fresh mint leaves! Alternatively, serve as a rice bowl with chopped lettuce leaves (and maybe cubed cucumbers too!) on the side.
Enjoy!
Notes
*If you don't have a non-stick pan, no problem - just put a piece of parchment paper on your pan, pour oil on top, and heat it up. Then place a piece of fish on it and you've got a perfect "non-stick pan" dupe:)
