Description
Crispy Salmon Bowls combine perfectly seasoned salmon with rice, fresh vegetables, and a tangy soy-based sauce. This easy, 30-minute recipe is a balanced and flavorful meal ideal for busy weeknights or meal prep.
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
For the Bowls:
2 cups cooked rice (white, brown, or jasmine)
1 cup shredded carrots
1 cup cucumber slices
1 avocado, sliced
2 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)
For the Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry, rub with olive oil, and season with garlic powder, smoked paprika, salt, and pepper.
- Place the salmon on the baking sheet and bake for 12–15 minutes until crispy on the edges and cooked through.
- While the salmon cooks, prepare the sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- Assemble bowls by dividing the cooked rice into four servings. Top with shredded carrots, cucumber slices, avocado, and the baked salmon.
- Drizzle the sauce over each bowl and garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
Pat the salmon dry for maximum crispiness.
Store leftovers in the fridge for up to 2 days, reheating the salmon and rice separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 bowls
- Calories: 460 kcal
