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 drizzle of spicy mayo. 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 and partner love 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.
Table of Contents
Recipe highlights
- 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.
What readers are saying
★★★★★ – “I made this wonderful dish, as I had all the ingredients here. SO good!! I also added some Kimchi, and I loved that addition. Great recipe!! Thank you!” – Deirdre
Key Ingredients
Here are some notes on the main ingredients. Find the printable recipe with measurements below.
- 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.
- Quick marinade. I’m using kosher salt, black pepper, garlic powder, soy sauce, ginger, and olive oil.
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.
- Fresh vegetables. I’m using carrots, cucumber, and edamame.
- Avocado. For creaminess.
- 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. Trust me, the mango sweetness balances 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
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 to each bowl, drizzle with spicy mayo, and garnish each with sesame seeds and sliced green onions.
Salmon bowl 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.
- Marinate 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 and meal prep
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 its internal temperature reaches 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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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 the salt, pepper, garlic powder, soy sauce, ginger, and olive oil. 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.
Notes
- Serving size: This recipe feeds four people or two hungry people (my partner and I can polish off this recipe between the two of us).
- Rice serving: I like to use sushi rice, basmati rice, or long-grain rice.
Nutrition
More delicious dinner bowls to try
- Mediterranean bowl
- Shrimp bowl
- Taco bowl
- Steak bowl
- Salmon poke bowl
- Greek chicken bowl
- Tuna poke bowl
- Korean beef bowl
Originally published January 2024
This may be one of the tastiest dishes I’ve ever made!! Thanks for a new family fave
Thank you so much, Melinda- I appreciate it!
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.