salmon bowl recipe

This salmon bowl recipe is the definition of a fast and easy dinner! Throw it all together with a killer sauce and prepare to be amazed.

Simple Salmon Bowl

dry rice of any type (or couscous

recipe Tahini Dressing

salmon

Olive oil

Kosher salt and fresh ground pepper

broccoli,

garlic powder

onion powder

dry mustard powder (optional)

Make the rice

Start the rice (go to How to Make Rice or Instant Pot Rice).

Mix the sauce

Make the Tahini Sauce or Miso Sauce (or make in advance and refrigerate). 

Broil the salmon**

Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with 1/2 teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper. Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). 

Meanwhile, make the broccoli

Chop the broccoli into medium sized florets. In small bowl, mix together 1/4 cup water with the garlic powder, onion powder and mustard powder. Add 3 tablespoons olive oil to a large skillet and heat it on medium high heat. Add broccoli and 1/2 teaspoon kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. Reduce heat to medium, and add the water and spices. Cook an additional 4 to 5 minutes until fork tender, stirring occasionally. Taste and add additional salt and black pepper as necessary. Serve immediately.

This Caribbean jerk salmon bowl with mango salsa is easy, full of flavor, and super healthy. This is feel-good food at its best!

Caribbean Jerk Salmon Bowl with Mango Salsa

lb. wild caught salmon filet

cumin

curry

chili powder

allspice

cayenne pepper

cinnamon

sea salt

white rice

can black beans, rinsed and drained

mangoes,

red onion, diced

fresh cilantro, chopped

squeeze lime juice

avocado (optional)

Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.

Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat &#8211; salmon dries out quickly if you overcook it.

Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Awesome caribbean bowl!  For me, rice bowls are always lots of fun...you get the grains, the animal protein, the veggies...perfectly balanced meal and lots of great flavors. I don't know that I've tried a salmon bowl, so your post has definitely inspired me to try these different flavors. Love the mango salsa and the way all the flavors come together!

oh my dearest!! i got into this blog from pinterest, and i sincerely have to say, that im sitting in front of the computer drooling... your recipies are just breathtaking!!! i want to try it all.. im from Norway, and its so nice to find  a lot of new things.. im addicted to your blog from now on:)  slurp!!!!

isabelle

This viral TikTok salmon rice bowl is an internet sensation and once you taste it you'll know why. The flakey salmon, fluffy rice, and creamy, savory flavors of the sauces mixed together is enough to make your tastebuds rave. What's more, this recipe has just 4 steps and will take you less than 15 minutes to make!

Salmon Rice Bowl

Salmon Filet

Sushi Rice

Ice Cube

tbsp. Soy Sauce

Mayo

Sriracha Base Sauce

½ Avocado, sliced

Roasted Seaweed Snack

Cilantro

Place the salmon in the base of a bowl and shred with a fork.

Top with the rice and place an ice cube in the middle of the plate. Microwave until warm and mix until well combined.

Add the soy sauce, mayo, and sriracha and mix to combine.

Top with the sliced avocado, seaweed snack, and chopped cilantro.

I loved this as a quick healthy meal option. I used the dressing the next day on a salad, delicious.

Filled with so many good things I loved this.

Love this idea! I want to try making it with shrimp too.

I used chicken instead of salmon and it was great!!

As you might be able to guess from the title, this everything bagel-seasoned salmon rice bowl has it all. If you're after something healthy, delicious and easy to make, this is your guy.

Everything Salmon Rice Bowl

Poppy Seed

White Sesame Seed

Black Sesame Seed

Garlic Powder

Onion Powder

Boneless Skin-On Salmon Fillet

Baby Cucumber

Gherkin

Spring Onion

Dill

Lemon

Quinoa and Rice

Feta

Salt

Yoghurt

Heat your oven to 190°C. Place a small baking tray in there to preheat.

Mix your poppy seeds, sesame seeds, garlic powder, onion powder and 1 tsp salt in a bowl. Give it all a mix.

Prep your salad. Smack your baby cucumbers with the side of a knife, then cut them into small chunks. Get them in a sieve set over a bowl, and sprinkle over a little salt. Leave them to sit whilst you prep the rest.

Finely slice your pickles and your spring onions. Finely chop your dill too. Get these in a bowl with your rice and quinoa pouch, and your salted cucumber. Crumble in your feta and give it a good mix. Season with the juice of a lemon and a little salt.

Pat your salmon fillets dry, and place them on a board skin side down. Press your everything seasoning mix all over the salmon flesh (avoiding the skin).

Remove your hot baking sheet from the oven, and place a piece of baking parchment on it. Pop your salmon fillets skin side down on top, then drizzle on a little olive oil, and bake them for 7 mins.

Turn your grill up to high. Blast your salmon under the grill for 2 mins until the top has turned a little golden.

Spoon your salad into bowls, then top with your salmon and a dollop of soured yoghurt. Serve with a little wedge of lemon.

the groan I uttered when I took my first bite was p***ographic. 10/10 will make again (note I did follow my heart with the garlic and onion powder +++ and added capers).

Yummy! To add a bit of extra flavour, we added a very light coating of miso paste onto each piece of salmon before coating with seeds. We also baked the salmon at 200c for 9 minutes. Perfection!

Delicious ! I will certainly make this again

My first Mob dish didn't disappoint! Absolutely loved this one. Cooked it for the family and we licked our bowls clean. 

Amazing flavour, textures and freshness. Can't wait to make it again!

Hoovered, HOOVERED this up for lunch! I needed something quick in my lunch hour and it did not disappoint. More importantly:
1. Never been a salmon person, but Mob has certainly changed that.
2. Salt on cucumbers? Revolutionary!!

Will definitely be making this again. Didn't have grains but used cous cous, still absolutely delicious.

Stunning! Beautiful combination of tastes and textures.
I made it with brown & wild rice because my husband won’t eat quinoa, and he loved it.
This is going to be my new obsession - I already can’t wait to make it again!

This was a banger! Maybe let the quinoa chill down a bit, otherwise it messes up the consistency of the feta and cucumber. Other than that, this was an absolute banger. Will definitely make this again.

Loved this dish but you definitely need to bake the fish for longer as 7 minutes isn’t enough! And then the grill burnt the seeds within the two minutes - so would recommend baking the salmon as you would normally with the seeds 🙌

This was absolutely delish! I forgot to get rice and so used a small among of boiled potatoes and it worked really well.

This is perfect. I added some Ras el Hangout to the yogurt dressing and some chili oil on top of the salmon. Super tasty.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6361741662112

Put all your fresh summer produce to use with this 30-minute grilled salmon bowl recipe featuring marinated salmon, garlicky kale, and delicious toppings! 

Grilled Salmon Bowl with Garlicky Kale

avocado oil olive oil

dijon mustard

coconut aminos

lemon (juiced)

fine sea salt

back pepper

red pepper flakes

Sesame seeds (for garnish)

unsalted grass-fed butter

kale

garlic scapes (diced)

salt and pepper

rice

avocado (sliced)

cucumber sliced

scallions (chopped)

(for garnish)

Soft-boiled eggs (how-to HERE)

Marinate

In a bowl whisk together fish marinade ingredients and pour over fish. Let sit for 10 minutes or up to 1 hour.

Broil

Cook fish inside: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.

Grill

Cook fish on the grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.

Sauté

In a skillet heat oil, kale, and  garlic scapes, and sauté until kale is wilted and garlic scapes have softened slightly.

Assemble

Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.

Had this tonight and it was a hit! Loved the bowl meal!  I served with brown rice, an Asian pickled cucumbers, radishes and avocado.

As you might be able to guess from the title, this everything bagel-seasoned salmon rice bowl has it all. If you're after a lunch that's nutritious, low-faff and delicious, this is the one. Meal deals will stop in their tracks.

Lunch Box: Everything Salmon Rice Bowl

Mix your poppy seeds, sesame seeds, garlic powder, onion powder and salt in a bowl. Give it all a mix.

Finely slice your pickles and your spring onions. Finely chop your dill too. Get these in a bowl with your rice and quinoa, and your salted cucumber. Crumble in your feta and give it a good mix. Season with the juice of ½ your lemon and a little salt.

Spoon your salad into your Tupperware containers, then top with your salmon, a dollop of soured yoghurt and nestle in a little wedge of lemon. Box up and pop in the fridge ready for your next lunch. These keep for 3 days in the fridge.

If you're looking for something simple, summery, and flavor-packed to make for dinner, let me introduce you to this Sticky Honey Glazed Salmon with Peach Salsa. The crispy salmon gets coated in a rich honey garlic sauce and plated alongside a refreshing peach salsa, adding some crunch alongside the flaky, buttery salmon. With minimal cook time and endless swaps and subs, this one is an easy choice to add to your weeknight rotation. Featured in my July plant-powered dinner plan, it's a summer hit for serving to guests or enjoying on your own.

Sticky Honey Glazed Salmon with Peach Salsa

coconut aminos (can sub reduced-sodium soy sauce

raw honey

sriracha (optional)

salmon filets

smoked paprika

salt

avocado oil, divided

garlic cloves, peeled u0026 minced

peaches, pitted u0026 small-diced

English cucumber, small-diced

red bell pepper, seeded u0026 small-diced

cilantro leaves

juice of 1 lime (about 2 tablespoons)

dry jasmine rice,

lime, quartered

Prepare the rice: Bring 2 cups of water to a boil in a saucepan. Once boiling, add the rice, turn the heat to low, cover, and cook until the liquid is absorbed and the rice is fluffy, about 15 minutes.

Meanwhile, make the Sticky Honey Sauce: In a small bowl or measuring cup, whisk together the coconut aminos, honey, and sriracha (if using). Set aside.

Prepare the peach salsa: Toss the diced peaches, cucumber, bell pepper, and cilantro together in a medium bowl. Add the lime juice, honey, and salt, and toss to coat. Chill until serving.

Pat the salmon filets dry with a paper towel, then cover with the chili powder, smoked paprika, and salt.

In a large non-stick or stainless steel skillet, heat 1 tablespoon of avocado oil over medium heat until shimmering. Add the salmon skin-side down and cook until the outer edges turn light pink, about 5 minutes. Flip the filets and cook until the salmon reaches an internal temperature of 145ºF, and flakes easily with a fork, 2 to 3 minutes. Transfer the filets to a plate and set aside.

In the same skillet, reduce the heat to low and add the remaining 1 tablespoon avocado oil. Stir in the minced garlic and cook, stirring continuously until fragrant, about 30 seconds.

Whisk in the Sticky Honey Sauce and bring it to a simmer. Simmer, stirring continuously, until the sauce is slightly thickened, about 3 minutes. Remove the skillet from the heat and add the salmon filet, skin side down. Spoon the thickened sauce over the filets.

Assemble: Evenly divide the cooked rice between four plates and place a salmon filet on top of each, spooning additional sauce from the skillet over the salmon. Evenly divide the peach salsa on top and garnish with chopped cilantro. Serve each bowl with a lime wedge.

Amazing! Perfect meal to impress guests and use ripe peaches. The flavors went so well together. Followed it exactly!

Top 7 salmon bowl recipe recipes from across the web

The most viewed salmon bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Salmon Bowl

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Top 7 salmon bowl recipe recipes from across the web

The most viewed salmon bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Salmon Bowl

Caribbean Jerk Salmon Bowl with Man...

Salmon Rice Bowl

Everything Salmon Rice Bowl

Grilled Salmon Bowl with Garlicky K...

Lunch Box: Everything Salmon Rice B...

Sticky Honey Glazed Salmon with Pea...

The most viewed salmon bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine