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Home » Dinner

Published: Mar 2, 2021 · Modified: Dec 20, 2024 by Alla · 1 Comment

Easy Salmon Bowl

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Rice bowls make for an easy, delicious and a versatile meal. This salmon rice bowl is no exception - its healthy, easy to customize, and the best part, can be ready in under 30 minutes with minimal prep.

A bowl with rice, pan seared salmon portion, avocado, edamame, cucumbers

I am really excited to share this salmon bowl recipe with you! It is the perfect solution for a simple, flavorful, easy to prep, and customizable lunch or dinner. No need to run to the store - just work with what you have on hand. Plus, I'll include some handy shortcuts I use when I'm pressed for time (or just feeling lazy 🤫). 

Table Of Contents
  1. How to Make a Salmon Bowl
  2. Ingredients
  3. How to Assemble a Salmon Bowl
  4. Recipe Tips
  5. Salmon Rice Bowl Recipe

What's fantastic about rice bowls is that they incorporate healthy proteins, plenty of vegetables, seeds, fresh herbs, and an all-around rainbow of colors and nutrients. To dress it up, use a pre-made dressing you like or whip up your own, like my Miso Ginger Dressing, made with white miso paste, fresh ginger, citrus, oil, and honey. The dressing is light, refreshing, citrusy, and a perfect match for the rice bowl, adding flavor but still allowing all the other ingredients to shine. 

How to Make a Salmon Bowl

I'll walk you through the ingredients I use for my favorite salmon bowl combination, but feel free to adjust to your preferences.

Salmon rice bowl with ingredient tags

Ingredients

  • Salmon - the star of this salmon bowl recipe! Try it pan-seared, baked, or grilled. My easy salmon bites recipe is a great option to try here. Or when I'm pressed for time, ready-to-eat hot smoked salmon makes for a quick and satisfying meal. If you're looking to mix things up, my perfectly boiled shrimp or juiciest chicken breast recipes work well as alternative proteins. For a vegetarian or vegan twist, swap in a grilled portobello mushroom or roasted and spiced chickpeas.
  • Avocado - Nutrient-rich and a great source of healthy fats. 
  • Rice - Jasmine rice is an excellent choice for this bowl. But any other kind of rice, like Basmati or sushi rice, works well too. If in a hurry and need something quick, Trader Joe's and Whole Foods have ready-to-eat organic Jasmine rice that you can find in the freezer section.
  • Cucumbers - cut them in any shape you like - ribbons, matchsticks, circles, cubes - have fun with it.
  • Edamame - I keep a bag of shelled edamame in my freezer. To use, place in a heat-safe bowl, pour some hot water over it, close with a lid or plate, and let them stand for 2-3 minutes, drain, and ready to eat.
  • Peppers - Red, orange, yellow, green - whatever you like
  • Cilantro - or mint, for garnish
  • Sesame Seeds - lightly toast them on a dry pan for enhanced flavor.

How to Assemble a Salmon Bowl

Salmon rice bowls are all about versatility, so experiment with different proteins, dressings, and seasonal ingredients.  I'll share the basics and a variety of options, so you can customize it your way!

Basic Anatomy of a Rice Bowl:

Base: Rice, quinoa, salad greens, kale, or even buckwheat

Protein: Salmon, chicken, shrimp, eggs, portobello mushroom, roasted chickpeas

Veggies/Fruits: Snow peas, snap peas, broccoli, bok choy, edamame, bell peppers, cucumber, avocado, mango, carrots (cut up into matchsticks), red cabbage (thinly sliced), mango cucumber salsa - just go for the rainbow! 

Dressing: Miso ginger, pesto, teriyaki, green goddess dressing

Garnish: Cilantro, mint, toasted sesame seeds, scallions, everything but the bagel spice

Assemble your base, protein, and toppings in a bowl, then add dressing and garnishes. Enjoy it warm or cold!

close up of salmon rice bowl

Recipe Tips

Toasting Sesame Seeds: Toast sesame seeds in a small dry pan over medium- low heat, stirring occasionally for about 5 to 7 minutes. Keep a close eye on them to prevent burning.

Frozen Edamame: To quickly prepare frozen edamame, pour boiling water over them in a heat safe bowl. Let them sit for 3 minutes, then drain and serve.

No-cook option: For a quick meal, use ready-to-eat hot smoked salmon, along with pre-cooked rice and edamame.

Dressing Storage: Store any leftover dressing in the fridge for 1 to 2 weeks. It's ideal on salads, rice, or fish!

Are salmon bowls healthy?

Absolutely! This salmon bowl is loaded with lean protein, healthy fats from avocado, fiber from veggies, rice and seeds. To top it off, it features a flavorful homemade miso ginger dressing that not only enhances the taste but also provides anti-inflammatory and gut health benefits.

How to cook salmon for a rice bowl?

Salmon can be prepared in a variety of ways for a salmon bowl. It can be pan-seared for a crispy exterior, roasted for a tender and flaky texture, grilled for a smoky flavor, or even air-fried for a quick and easy option. Another great choice is my easy salmon bites recipe, which adds a flavorful twist and works perfectly in this dish. Choose the method that suits your taste and time!

Can I use leftover salmon?

Most definitely! Leftover salmon recipes like this are a great way to repurpose cooked salmon. Just reheat gently or enjoy it cold in a the bowl. Also this is where the miso ginger dressing shines - it refreshes the dish and adds a bright, tasty touch to your leftover salmon

Other Fish Recipes to try:

  • Easy Salmon Bites Recipe
  • bowl of soup with peas, salmon chunks and carrots
    Easy Salmon Soup Recipe
  • fish with melted compound butter on top of parchment paper
    Fish with Miso Butter
  • whole roasted branzino on a platter with lemons
    Whole Roasted Branzino
bowl of rice, salmon and veggies

Salmon Rice Bowl Recipe

Simple to make, full of nutrients, and utterly delicious! This rice bowl can be modified to your liking or any dietary need.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 4
Author: Alla

Ingredients

For the Salmon

  • 1 lb salmon fillet, cut into 4 individual 2-inch pieces
  • salt + pepper or citrus salt
  • 1 tablespoon avocado oil

Toppings

  • 2 cup jasmine rice, cooked
  • 1 cup edamame, cooked
  • 2 avocados, sliced or diced
  • 1 peppers, sliced
  • 1 lg cucumber, sliced

For the Dressing

  • 2 teaspoon white miso paste
  • ½ teaspoon fresh ginger, grated
  • ¼ cup orange, lime or lemon , juiced
  • ¼ cup olive oil, extra virgin
  • 2 teaspoon raw honey, mild flavored like Wildflower or Clover

For Garnish

  • 1 small bunch cilantro, chopped
  • 2 tablespoon sesame seeds, toasted

Instructions

For Pan-seared Salmon

  • Season the fish with salt and pepper.
  • Heat a skillet, over mediu-high heat, add avocado oil, swirl the pan so the oil coats it. Add salmon, skinless side down. Cook without interruption for about 5-7 minutes or until nicely seared and easy to pick up with a fish spatula. Turn to the other side and cook for another 4 to 5 min. Make sure not to overcrowd the pan.

For the Dressing

  • In a small bowl, wisk all the dressing ingredients together.

To Assemble the Rice Bowl

  • Divide rice between 4 bowls (about ½ cup). Add fish and all the vegetables/ toppings to each bowl. Sprinkle with cilantro, sesame seeds and dressing. Alternatively, you can serve dressing on the side.

Notes

Toasting Sesame Seeds - in a small pan, over medium/low heat, add sesame seeds to the pan.  Cook for about 5 to 7 minutes or until nicely toasted,  swirling the seeds around so they don't burn. 
Frozen Edamame - place in a heat-safe bowl, cover with boiling water. Let stand for 3 minutes. Drain. 
No-Cook Option -  use hot smoked salmon that is ready-to-eat. In addition, use rice that is already cooked like Trader Joe's Organic Jasmine Rice, which can be found in the freezer section. 
Dressing - extra dressing can be stored in the fridge for about 1-2 weeks.  Use on salads, or rice or fish. 

Tools and Specialty Ingredients

Fish Spatula
Cast iron skillet
ceramic grey bowl
Bowls
Did you make this recipe?I'd love to see your creation! Snap a photo, tag @mintykitchen on Instagram and use hashtag #mintykitchen

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Comments

  1. Mika Gopshtein says

    March 02, 2021 at 6:48 pm

    This is SOOO good. One of my favorite recipes on your blog!

    Reply

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Hi! I’m Alla, the creator behind Minty Kitchen, where I share healthy, easy-to-make recipes that focus on simple, clean ingredients. I know firsthand the challenges of living with food sensitivities and allergies. I've dealt with my own digestive health issues and manage my child's peanut allergy. That's why you'll find flexible, approachable recipes here that are safe, delicious, and designed to make your life easier. Whether you're managing food allergies, dietary needs, or just looking for stress-free meals, I'm here to help you cook with confidence and joy.

More about me →

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