Oven Baked Sesame Crusted Salmon Rice Bowl with Pickled Ginger Dressing and Herby Green Sauce

you need this pickled ginger dressing in your life!

Jun 29, 2025

∙ Paid

On days when you really don’t know what to cook, a salmon and rice bowl is often a very good answer. There are so many ways to serve salmon and rice but this has to be one of my favourites. The sesame crusted salmon is really good and we bake it for ease and generally less faff. While that’s cooking you make two very simple sauces / dressings. I know two sauces sounds excessive but trust me it’s worth it. They are so quick and easy to make and just add so much flavour and… pizzazz! I serve mine with sushi rice, sliced avocado and simply pickled cucumber. It’s heaven! Light, full of flavour and really just so good.

The star of the show here is arguably the pickled ginger Asian inspired dressing. Once you make it you will be making it all the time and drizzling it on just about anything. A simple noodle salad, shredded rotisserie chicken or a simple stir fry. I find a delicious sauce or dressing has the ability to transform a dish from good to knock-your-socks-off. Because really that’s the thing. Cooking delicious food doesn’t have to be complicated or stressful. It can be simple and really can come down to a dressing.

I’ve been making this dressing for many years as it was always such a hit with my private cooking clients but I was hesitant to share it on here in case the pickled ginger wasn’t easily accessible. But really now you can get pickled ginger in most supermarkets, or online. I’m talking about the kind you get with sushi by the way, that lovely blushing pink pickled ginger. And this dressing is worth tracking some down I promise.

There are a few elements to this dish but they are simple and you can get them done in the time it takes for the salmon and rice to cook. Hope you love it and don’t forget to tag me in your photos and let me know how you got on in the comments. I love to hear from you. Now without further ado, let’s get on with this week’s recipe.

The full recipe is below for paid subscribers (along with a handy PDF version). You also get access to helpful notes on the recipe in case you want to make it vegetarian friendly, or you’re feeding more people and want to scale up easily. Perhaps you’re feeding the whole family? It’s all covered in the Notes.