Sticky Honey Ginger Salmon Bowls
If you love a “teriyaki-ish” sticky salmon moment but your body does not love the post-dinner puff, bloat, or sugar crash… this is your girl.
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This is my anti-inflammatory take on that classic sticky honey-ginger salmon vibe: high-protein, fast, weeknight-friendly, and still glossy + cravey. (honestly better than take-out!) We’re pairing it with snappy snap peas (for crunch + fiber) and a simple side you can flex based on your life that day (brown rice, cauliflower rice, quinoa, or my favourite: rice + extra greens underneath).
If you’re in perimenopause/menopause and feeling like your inflammation “threshold” is basically one glass of wine and a stressful email… you’ll get why this version hits different.
What makes this version “anti-inflammatory” (without making it sad)
A few strategic tweaks = same comfort, less inflammatory chaos:
Lower-glycemic sweetness: still sticky, just not syrupy (we use less honey + balance it).
Gluten free: swap traditional soy sauce to coconut aminos (or tamari if you tolerate soy).
Add fiber + phytonutrients: snap peas + optional greens = your blood sugar’s best friend.
Ginger + garlic: the closest thing to magic. Genuinely supportive for inflammation and digestion.
Translation: your taste buds get the party, your joints will thank you.
The anti-inflammatory swaps (pick your lane)
Coconut aminos = soy-free, slightly sweeter, usually gentler for people who notice soy sensitivity.
Arrowroot instead of flour = easy thickening without the “heavy” feeling (and gluten-free).
Less honey + more acid (vinegar/lime) = keeps it sticky but steadier on blood sugar.
Serve it with fiber (snap peas + greens) = fewer cravings later.
If you’re not avoiding soy/gluten: tamari works great, and a small amount of flour is fine. I’m not here to moralize flour. I’m here to help you feel good. 🙂
If you make this recipe, tag me on Instagram. I love seeing this community cooking together!
Sticky Honey Ginger Salmon Bowls
prep time: 5 min | cook time: ~30 min | Serves: 4
Ingredients:
3 tbsp butter
1 bunch scallions, thinly sliced
6 garlic cloves, minced and divided
1 1/2 cups basmati rice, rinsed
2 1/2 cups water, plus 1/4 cup water, divided
Salt & Pepper
1 lb salmon, skin removed, cut into 1” pieces
2 tbsp arrowroot flour
Neutral oil such as avocado
1/4 cup coconut aminos (or soy sauce if not gluten free)
1/4 cup honey
1” piece fresh ginger, grated
1 bag (about 10-16oz) sugar snap peas, cut into halves or thirds (or left whole)
sesame seeds for garnish (optional)
Directions:
Melt the butter in a medium pot over medium heat while you thinly slice the scallions and grate or mince the garlic. Keep an eye on the butter - you want it to brown, not burn.
Add the scallions and 1/2 the garlic to the butter and stir for 30 seconds until fragrant. Add in the 1 1/2 cups rice, stirring to coat the rice in the butter mixture. Stir in 2 1/2 cup water and 1 tsp of salt. Bring the rice to a boil then reduce the heat to low, cover and cook for 15 minutes.
Cut the salmon filet into 1” pieces and sprinkle the salmon with 2 tbsp of arrowroot flour (can sub regular flour if not gluten free). Toss the salmon in the flour. You want it to be covered.
Heat the avocado oil in a large skillet over medium high heat.
While the oil gets hot combine the 1/4 cup coconut aminos, 1/4 cup honey, 1/4 water, remaining garlic and 1” grated ginger in a bowl. Set aside.
Add the salmon pieces to the skillet in an even layer and cook until browned (~3 minutes). Flip with a spatula, add the sugar snap peas to the skillet and cook for 2 minutes then add the sauce to the skillet. Cook for another couple of minutes until the sauce thickens.
Use a fork to fluff the rice. Serve in bowls with rice topped with the salmon and sugar snap peas and plenty of sauce. Garnish with sesame seeds.
📌 Enjoy and Pin this recipe!
Notes:
Storage + leftovers
Keeps in the fridge up to 3 days.
Reheat gently (microwave at 50–70% power or low heat in a pan) so the salmon stays tender.
Leftover idea: toss into a salad with cucumber + shredded cabbage + extra lime.
And if you want more recipes like this that support hormones, sleep, and steady energy: poke around my anti-inflammatory + high-protein recipes on the blog.
Spiced Greek Bowls with Marinated Cucumber Salad
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