RECIPE: Asian Salmon Bowl with Garlic Lime Glaze

A simple preparation is the best way to enjoy fresh salmon. This recipe is an update on classic salmon teriyaki – we added maple syrup, fresh lime juice and a hint of garlic to create subtly sweet caramelization with a just-right balance of flavors.

Keep reading for the recipe.


Mollie Stone’s Markets Original Recipe
Serves 4


  • 1 cup Jasmine rice
  • 2 teaspoons unsalted butter
  • 1 large clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons pure maple syrup
  • 3 tablespoons lime juice
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 salmon fillets, 4 oz each and skin removed
  • 1 teaspoon canola oil
  • 10 oz fresh baby spinach
  • 2 teaspoons black sesame seeds


Preheat oven to 400 F. Cook rice as directed on package.

In a small saucepan, melt butter then sauté garlic and pepper flakes until golden (1 minute). Add maple syrup, lime juice and soy sauce, and cook until bubbly (3 minutes). In a small bowl, whisk cornstarch with 1 teaspoon water. Stir into garlic glaze and cook until thick (1 minute).

Arrange fillets on foil-lined baking sheet. Spread 1 teaspoon of glaze over each fillet. Roast until cooked through, approximately 15-20 minutes.

In a medium skillet, heat canola oil and cook fresh spinach in batches. Sauté until limp, then remove from pan and set aside. Repeat until all spinach is cooked.

Divide rice among 4 bowls. Top each bowl with 1/4 of the spinach and a salmon fillet broken into big pieces. Drizzle with remaining glaze and sprinkle with sesame seeds. Enjoy!

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