Salmon Bowls

Healthy Salmon Bowls

A layered bowl filled with blackened salmon flakes served over jasmine rice and topped with fresh vegetables, diced mango, pickled red onions, and drizzled with Japanese barbecue sauce. Bursting with flavor and textures, these healthy Salmon Bowls are delicious and simple to make. If you are an Asian-food lover, you will be making this recipe on repeat.

This recipe is inspired by my friends, Mike and Heather. My daughter, Charlotte, and I recently went to Hawaii to visit them. They made salmon tacos for us, and the next day, used the leftover salmon to make bowls. I love how easy it is to get two delicious meals out of cooking a salmon filet once.

Back at home, I made the Salmon Bowls for our family, and it was a hit! I was surprised Cooper ate it, and most of my kids went back for seconds, which is a good sign. I used a 2-pound filet for my family of 6, and some of them have pretty big appetites. With that in mind, I planned a little over 4 ounces of salmon per serving.

If you’re looking for a meal that includes protein, veggies, and carbs all in one delicious, satisfying bowl, this recipe is for you. Best of all, you can choose your favorite toppings and sauce.

More Simple and Easy Salmon Recipes

Step-by-Step Photos for How to Make Salmon Bowls

Tips for Making Salmon Bowls

You can use fresh or bottled lemon juice.
The recipe can be cut in half.
I like to use Jasmine rice because it makes the taste more authentic, but you can use any type of rice you like. Coconut Rice would taste yummy, too.
You can grill the salmon instead of baking it in the oven.
Store leftover salmon and toppings in airtight containers in the refrigerator.
Make Salmon Tacos or Easy Salmon Quiche with leftover salmon.

Chef’s Tools for Salmon Bowls:

Salmon Bowls

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

A layered bowl filled with blackened salmon flakes served over jasmine rice and topped with fresh vegetables, diced mango, pickled red onions, and drizzled with Japanese barbecue sauce.

Author: Maria; Inspired by my friends, Mike and Heather

Recipe type: Seafood/Salmon

Serves: 6-8

Ingredients

For the Salmon:
2 lbs salmon filet
2 tsp lemon juice, fresh or bottled
1 tbsp olive oil
2 tsp paprika
½ tsp smoked paprika
1 tsp salt
½ tsp light brown sugar
½ tsp garlic powder
¾ tsp onion powder
⅛-1/4 tsp cayenne pepper or ground chipotle (optional)
¼ tsp dried oregano
¼ tsp dried thyme
For the Bowl Base:
Cooked rice
Cucumber slices
Matchstick carrots
Seaweed
Pickled red onion
Avocado, diced
Mango, diced
Japanese Barbecue Sauce

Instructions

Preheat the oven to 350 degrees.
Line a large baking sheet with parchment paper.
Place the salmon filet on the baking sheet. Drizzle the lemon juice on top of the filet, and then evenly pour and rub the olive oil on it.
Next, in a small bowl, mix together the paprika, smoked paprika, salt, brown sugar, garlic powder, onion powder, cayenne pepper (optional), dried oregano, and dried thyme. Evenly sprinkle the seasoning mixture over the salmon.
Bake at 350 degrees for 20-25 minutes.
Next, break apart the salmon into flakes.
Prepare the bowls by adding the rice to the bottom of the bowls, then add the salmon flakes, toppings of your choice, and drizzle with Japanese barbecue sauce.
Store leftover salmon and toppings in airtight containers in the refrigerator.
Enjoy!