Salmon Bowls
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My easy salmon bowl recipe piles juicy, perfectly cooked salmon over a bed of fluffy rice, crisp veggies, and a spicy mayo drizzle. It’s healthy, filling, and surprisingly easy to make – ideal for a quick and satisfying weeknight dinner.
I could eat salmon every day if I could afford it, but even too much of a good thing can get boring after a while. That’s why I decided to get creative with this spicy salmon bowl recipe.
I like to think of this as a deconstructed sushi roll- similar to my sushi bake. But instead of baking everything in a casserole dish, I keep it fresh and layered over a bed of warm rice. I tested this recipe in a few different ways (tried various marinades and toppings) before settling on this version, as it’s quick, customizable, and perfect for busy nights. My family loves building their bowls with their favorite add-ins, and I love that it doubles as a make-ahead option for easy lunches during the week.
Why I love this salmon bowl recipe
- Bursting with flavor. The salmon alone is irresistible, but when you couple it with fluffy rice, fresh veggies, creamy avocado, and spicy mayo, you get a combination of textures and flavors that’s to die for.
- Healthy. Salmon is a lean protein rich in healthy omega-3 fatty acids, and the veggies provide an extra fiber boost.
- Great hot or cold. When I make my salmon rice bowls fresh, I prefer the salmon and rice to be warm, but they taste just as great the next day, straight out of the fridge.
- Endlessly customizable. My family loves it when I make these bowls because they can add whichever toppings they like, so we all don’t have to agree on one thing for once!
You can also try topping the bowls with some of my other favorite salmon recipes, like firecracker salmon, stuffed salmon, or honey garlic salmon.
Ingredients needed
There are many elements to these salmon rice bowls, but I promise that each one is key to making the perfect dish. I used my sauteed salmon, but here’s a rundown to make it from scratch:
- Salmon. Skinless salmon fillets, cut into bite-sized chunks. You can use frozen salmon if you prefer, but make sure to let it thaw overnight in the fridge.
- Kosher salt and black pepper. To taste.
- Garlic powder. To enhance the flavor and complement the other ingredients.
- Soy sauce. For a savory, umami flavor. Use gluten-free tamari if needed.
- Ginger. I recommend using fresh ginger for maximum brightness.
- Olive oil. For sautéeing the salmon.
For the rice bowl:
- Cooked rice. I made my instant pot sushi rice, but you can use any cooked rice, like my long grain Jasmine rice or basmati rice, if you prefer.
- Avocado. For creaminess.
- Carrots and cucumbers. For texture and color.
- Edamame. To add a little extra protein. Make sure to use just the pods.
- Pickled red onion. For a nice tangy flavor and crunchy texture.
- Mango. I know this may sound weird, but trust me, the sweetness from the mango balances out the acid and heat from the other ingredients beautifully.
- Spicy mayo. To drizzle over the bowls. Other sauces I’ve tried are hot honey sauce and, shamefully, Big Mac sauce (sorry, not sorry).
How to make salmon bowls
Find the printable recipe with measurements below.
Step 1- Prep the salmon. In a bowl, combine all the ingredients for the salmon and gently toss to coat the fish.
Step 2- Cook the salmon. Add oil to a large pan over medium-high heat. Pan-fry the cubed salmon for 2-3 minutes on each side or until golden brown, then set aside.
Step 3- Assemble. Divide the rice, avocado, carrots, cucumber, edamame, pickled red onion, and mango between four bowls.
Step 4- Finish assembling. Add the salmon on top of each bowl, drizzle with spicy mayo, and garnish each bowl with sesame seeds and sliced green onions.
★★★★★ REVIEW
“I made this wonderful dish, as I had all the ingredients here. SO good!! I also added some Kimchi to it, and I loved that addition. Great recipe!! Thank you!” – Deirdre
Recipe tips and variations
- Bake the salmon. To make a more hands-off salmon rice bowl, season the salmon and transfer it to a rimmed baking sheet lined with foil. Bake in the oven at 375°F for 15-20 minutes or until it reaches 145°F.
- Make teriyaki salmon bowls. Swap the ginger sauce for homemade teriyaki sauce.
- Marinade the salmon. To infuse the salmon with more flavor, marinate it in the sauce for 20 minutes before cooking.
- Use pre-cooked salmon. Want a simpler salmon to top the bowls with? My air fryer salmon, pan-seared salmon, and sous vide salmon are delicious yet straightforward ideas.
- Add seaweed. Sometimes, when I’m feeling extra fancy, I like to serve the bowls with seaweed sheets for scooping, or I’ll crush them on top for an extra crunch.
- Swap the rice. Try quinoa, farro, or couscous for a different flavor profile and texture.
Storage instructions
To store: I recommend storing the salmon, rice, and vegetables separately in airtight containers. Stored this way in the refrigerator, they should keep for up to 3-4 days.
To freeze: The salmon and rice can each be stored in freezer-safe containers and frozen for up to 3 months. Everything else I recommend enjoying fresh. Allow the rice and salmon to thaw overnight in the fridge before reheating.
To reheat: I enjoy eating the leftovers cold, but you can microwave the rice and salmon for 30-40 seconds if you prefer.
Frequently asked questions
Yes, salmon rice bowls are loaded with lean protein and healthy fats, while the vegetables add fiber and essential vitamins, making it a great, nutritious addition to your everyday diet.
The salmon is done cooking when it reaches an internal temperature of 145°F. If you don’t have an instant-read thermometer, you’ll know it’s done cooking when it flakes easily with a fork.
If you tried this Salmon Bowl recipe, please leave a star rating and comment. It helps others thinking of making this.
Salmon Bowl Recipe
Video
Ingredients
- 8 ounces salmon cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup soy sauce
- 1/2 tablespoon ginger freshly grated
- 1/2 tablespoon olive oil
For the bowls
- 2 cups cooked rice
- 1 small avocado sliced
- 1 small carrot shredded
- 1/2 small cucumber chopped
- 1/2 cup edamame shelled
- 1/2 cup pickled red onions
- 1/2 cup mango chopped
- 1/2 cup spicy mayo
Instructions
- In a large bowl, combine all the ingredients except for the salmon. Add the salmon and gently mix until combined.
- Add olive oil to a large skillet or pan and place over medium-high heat. Sauté the salmon for 3 minutes on each side or until golden brown.
- Remove from the pan and set aside.
- Assemble the bowls. Divide the rice, avocado, cucumber, edamame, pickled red onion, and mango into four bowls. Add the salmon on top of each bowl, drizzle with the spicy mayo, then sprinkle with sesame seeds and sliced green onion to garnish.
Soooooo good & easy 😍😍😍 thank you thank you thank you !!!!
Fantastic recipe! I make this every week!
Love to hear that, Etta!
This was so good!!!
I absolutely love this recipe and could eat it every night. For the sauce I prefer to just mix mayo with sriracha sauce and a little lemon juice. I also love to add jalapeños from a jar. Thank you!
Ohhhh yes, jalapenos are a fab addition!
This was great! I added red pepper flakes for a kick and less salt, went well with broccoli and green onion.
Can’t wait to try this!
This is delicious! I omitted the cucumber because I don’t like them and the edamame because I didn’t have it, but wow! Amazing combo, especially the mango. This is my new lunch go-to! Also, prep is much longer than 15 if you have to make spicy mayo and pickled onions, but totally worth it. Thank you!
Quick, easy, delicious every time
I made this wonderful dish, as I had all the ingredients here. SO good!! I did add some Kimchi to it too and loved that addition. Great recipe!! Thank you!
Ohh kimchi would be an amazing addition!!!
Any suggestions for substitute for rice? Diabetic here.
Hi Ed! Any brown rice or basmati rice works, or you could try quinoa or couscous 🙂
What can I substitute for the mango?
Pineapple would be great, or your favorite vegetable.