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Crispy Salmon and Rice Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/crispy-salmon-and-rice-bowl-recipe/