Torch & Tine Salmon Bowl
Torch & Tine Salmon Bowl
Seared with spice, cooled with crunch, balance in every bite!
There’s something special about a meal that feels both light and satisfying. One that brings the warmth of a home-cooked dish but doesn’t weigh you down. My Torch & Tine Salmon Bowls are just that: a perfect balance of sweet heat, crisp edges, and cozy simplicity. The salmon is marinated in a glossy gochujang glaze, seared to perfection on the stovetop, then paired with jasmine rice, cool cucumber slices, and seasoned edamame for a full, flame-inspired meal that’s ready in under 30 minutes.
This bowl is my take on approachable comfort. Fire-grilled flavor without needing to step outside.
Ingredients
Marinade & Glaze
2 tbsp gochujang paste
3 tbsp tamari (GF or low-sodium soy sauce if preferred)
¼ cup chicken stock
2 tbsp brown sugar
1 tbsp black garlic (minced or paste)
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp freshly cracked black pepper
Salmon
1 lb salmon, skinless, cut into 1-inch cubes
1 tbsp avocado oil (or other high-heat oil)
Pinch of kosher salt and black pepper
Bowl Build
2 cups cooked jasmine rice
1 cup edamame (steamed and seasoned lightly with salt & pepper)
½ English cucumber, sliced thin
Sesame seeds (optional for garnish)
Chopped green onions (optional)
Spicy Mayo Drizzle
¼ cup Kewpie mayo
1½ tsp sriracha
⅛ tsp cayenne (or more to taste)
½ tsp minced garlic
—> Whisk together until smooth and refrigerate until serving.
Instructions:
Marinate the Salmon
In a medium bowl, whisk together gochujang, tamari, chicken stock, brown sugar, black garlic, rice vinegar, sesame oil, and black pepper until well combined.
Add cubed salmon and gently toss to coat. Cover and refrigerate for at least 20 minutes (or up to 1 hour).
Sear the Salmon
Heat avocado oil in a large skillet over medium-high heat until shimmering.
Add marinated salmon pieces in a single layer, reserving leftover marinade. Sear 2–3 minutes per side, flipping gently until golden and just cooked through.
Pour the remaining marinade into the pan and simmer for 1–2 minutes, until slightly thickened and glossy. Spoon glaze over the salmon to coat evenly.
Build the Bowl
Scoop cooked jasmine rice into each bowl.
Arrange cucumber slices and seasoned edamame along the sides.
Add salmon pieces on top, drizzle with spicy mayo, and finish with sesame seeds or green onions if desired.
Make the Spicy Mayo Drizzle
In a small bowl, whisk together Kewpie mayo, sriracha, cayenne, and minced garlic until smooth.
Refrigerate until ready to serve.
Serve
Serve warm and enjoy immediately.
For meal prep, store salmon and rice separately to maintain texture.
Notes & Tips:
No gochujang? Mix 2 tbsp ketchup, 1 tsp chili flakes or sriracha, and ½ tsp soy or tamari. It won’t be the same, but it brings that same spicy-sweet flavor.
No black garlic? Try 1 clove of regular minced garlic with a splash of Worcestershire or balsamic vinegar, or a tiny pinch of brown sugar. It’ll still give you that rich, slightly sweet flavor balance.
Rice options: Jasmine rice keeps it traditional, but basmati and traditional white rice work too!
Protein swap: Shrimp, tofu, or chicken breast all work beautifully with the same marinade.
Vegetable subs: No edamame? Try frozen peas, broccoli, or even sauteed zucchini for a quick swap.
Storage: Keeps 2–3 days in the fridge. Reheat salmon gently in a skillet or microwave with a splash of water to keep it tender.
Flavor over salt. To reduce sodium - add fresh lime juice, green onions, or toasted sesame seeds for brightness and crunch instead of extra seasoning.
Nutritional Facts:
Per (1) Serving ~ ¼ of the recipe
Calories: ~520 kcal
Protein: 35 g
Total Fat: 22 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 85 mg
Carbohydrates: 42 g
Dietary Fiber: 3 g
Total Sugars: 9 g
Sodium: ~940 mg
Calcium: 45 mg
Iron: 2 mg
Potassium: 610 mg
Now it’s your turn y’all. Would you keep the heat as is, kick it up with extra sriracha, or balance it with more crunch? Drop your version in a review! I’d love to feature your take and share what we’ve learned from one another.