Sweet Soy Salmon Bowls with Chili Green Beans and Pickled Cucumber

This vibrant bowl brings together flaky salmon coated in a sweet soy glaze, fluffy rice with scallions and a kick of heat from chili-roasted green beans. A quick pickled cucumber adds a bright, crunchy contrast that ties everything together.

Perfect for a weeknight dinner that feels special, this recipe is packed with savory, tangy and spicy flavors. The salmon stays moist and tender, while the green beans get a nice char. It’s a complete meal in one bowl that’s both satisfying and delicious.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top positions and preheat to 425°F. Wash and dry produce. Halve the cucumber lengthwise, then slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed.
2. In a small bowl, combine cucumber, rice wine vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to pickle.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Line a baking sheet with foil and lightly oil. Pat salmon dry with paper towels. Place salmon skin-side down on one side of the sheet. Brush with half the sweet soy glaze and sprinkle with a pinch of chili flakes. Toss green beans on the empty side with half the garlic powder, remaining chili flakes (to taste), a drizzle of oil, salt and pepper. Roast on top rack until salmon is partially cooked, about 8 minutes.
5. Remove salmon from oven and brush with remaining sweet soy glaze. Return to oven and roast until glaze is tacky and salmon is cooked through and green beans are tender, 2-4 minutes more. If salmon finishes before green beans, remove salmon and continue roasting beans for 2-4 minutes. Meanwhile, in a small bowl, combine mayonnaise, apricot jam, Sriracha, remaining garlic powder, 1 teaspoon water and a pinch of salt.
6. Fluff rice with a fork; stir in half the scallion greens and 1 tablespoon butter. Season with salt and pepper. Divide rice among bowls. Top with salmon, green beans and pickled cucumber (drained). Drizzle salmon and green beans with the sauce. Sprinkle with remaining scallion greens and sesame seeds to taste.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.