Crispy Salmon and Rice Bowl Recipe

Introduction

This Crispy Salmon and Rice Bowl is a flavorful, satisfying meal perfect for any day of the week. With crispy-skinned salmon, fresh veggies, and a tangy sauce, it’s a balanced dish that’s both healthy and delicious.

Ingredients

• 2 salmon fillets (skin-on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cups cooked jasmine rice or brown rice
• 1/2 avocado (sliced)
• 1/4 cup cucumber (sliced)
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed)
• 1 tablespoon sesame seeds (for garnish)
• 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

1. Step 1: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika.
2. Step 2: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
3. Step 3: Flip the salmon and cook for another 3-4 minutes until fully cooked through. Remove from heat and set aside.
4. Step 4: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if using, to make the sauce.
5. Step 5: Divide the cooked rice evenly into serving bowls. Top each bowl with the crispy salmon, sliced avocado, cucumber, shredded carrots, and steamed edamame.
6. Step 6: Drizzle the prepared sauce over the bowls and sprinkle with sesame seeds before serving.

Tips & Variations

• To get extra crispy skin, press down gently on the fillet with a spatula during the first minute of cooking.
• Swap jasmine rice for brown rice or quinoa for a nuttier flavor and added fiber.
• Add pickled ginger or fresh herbs like cilantro for a fresh twist.
• Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
• For a spicier kick, increase the sriracha or add sliced fresh chili.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat to preserve crispiness. Reheat rice in the microwave with a splash of water to keep it moist. Add fresh toppings just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon works well. Just be sure to thaw it completely and pat it dry before seasoning to ensure crispy skin.

What can I substitute for edamame if I don’t have it?

You can use steamed green peas or chopped steamed green beans as a similar, fresh vegetable option that complements the bowl nicely.

Crispy Salmon and Rice Bowl Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

A flavorful and nutritious crispy salmon and rice bowl featuring pan-seared salmon fillets seasoned with garlic and smoked paprika, served over jasmine or brown rice with fresh avocado, cucumber, shredded carrots, and steamed edamame, all topped with a tangy soy-sesame sauce and garnished with sesame seeds.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 bowls 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

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Salmon and Seasoning

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

Rice and Vegetables

• 2 cups cooked jasmine rice or brown rice
• 1/2 avocado (sliced)
• 1/4 cup cucumber (sliced)
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed)

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)

Garnish

• 1 tablespoon sesame seeds

Instructions

1. Prepare the salmon: Pat the salmon fillets dry thoroughly with paper towels to ensure crispiness. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika.
2. Cook the salmon: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4 to 5 minutes until the skin becomes golden brown and crispy. Carefully flip the fillets and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
3. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if using to create a flavorful and balanced dipping sauce.
4. Assemble the bowl: Divide the cooked jasmine or brown rice evenly into serving bowls. Arrange the crispy salmon fillets on top, then add sliced avocado, cucumber, shredded carrots, and steamed edamame for color and nutrition.
5. Garnish and serve: Drizzle the prepared sauce over the assembled bowls and sprinkle with sesame seeds for a nutty crunch. Serve immediately for best flavor and texture.

Notes

• For extra crispy salmon skin, ensure the fillets are patted very dry before seasoning and cooking.
• You can substitute jasmine rice with brown rice for a higher fiber option.
• Sriracha is optional; adjust the amount according to your spice preference.
• Feel free to add other fresh veggies like radishes or green onions for additional texture and flavor.
• Leftover sauce can be stored in the refrigerator for up to 3 days.

Keywords: crispy salmon bowl, salmon rice bowl, pan-seared salmon, healthy salmon recipe, Asian salmon bowl, sesame soy sauce, easy salmon dinner