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Crispy Salmon and Rice Bowl

A vibrant and delicious meal featuring perfectly cooked salmon with a variety of fresh vegetables, offering a delightful balance of flavors and textures.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Healthy
Servings 2 servings
Calories 550 kcal

Ingredients
  

For the Salmon

  • 2 pieces salmon fillets (skin-on)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the Rice Bowl

  • 2 cups cooked jasmine rice or brown rice
  • 1/2 piece avocado (sliced)
  • 1/4 cup cucumber (sliced)
  • 1/4 cup shredded carrots
  • 1/4 cup edamame (steamed)
  • 1 tablespoon sesame seeds (for garnish)

For the Sauce

  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sriracha (optional for spice)

Instructions
 

Preparation

  • Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Cooking the Salmon

  • Heat olive oil in a non-stick skillet over medium-high heat. Add salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy.
  • Flip and cook for an additional 3-4 minutes until cooked through.

Making the Sauce

  • In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).

Assembling the Bowl

  • Divide cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  • Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

Consider serving with a wedge of lime for an extra citrus kick. Adjust ingredients to make more or fewer servings as needed.
Keyword Crispy Salmon, Healthy Dinner, Quick Meal, Rice Bowl, weeknight dinner