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These salmon bowls are healthy, flavorful, and so easy to make! Perfect for busy weeknights, they’re packed with protein, loaded with fresh toppings, and drizzled with our creamy sriracha mayo sauce for the ultimate flavor.
Ella was craving a salmon bowl the other day, and that inspired me to create this recipe. I wanted something fresh, satisfying, and easy enough for a weeknight meal. The salmon is marinated for maximum flavor, then served over rice and topped with crisp veggies for the perfect balance. These salmon bowls are sure to become your new go-to lunch or dinner!
For more flavor-packed bowls, try our Ginger miso salmon bowl, Thai chicken rice bowl, buffalo chicken rice bowl, and savory cottage cheese bowl next!
Why You Will Love These Salmon Rice Bowls
- Simple to Make: I love how easily these bowls come together with just a little prep and a quick cook on the salmon.
- Packed With Flavor: The salmon is infused with our homemade savory, sweet, and tangy marinade, then paired with toppings like edamame, carrots, green onions, cucumber, and avocado for freshness and flavor.
- Balanced and Nourishing: With protein, veggies, healthy fats, and whole grains, this is one of my favorite feel-good meals that keeps me satisfied.
- Easily Customizable: You can swap in your favorite veggies, or use white rice, quinoa, or cauliflower rice to make these bowls your own.
“This one was delicious. I added a small amount of feta cheese and the Sriracha made it… delicious!”
– john
Ingredients Needed
- Salmon: The star of the bowl, rich in flavor and packed with protein.
- Edamame: Adds protein and flavor to the bowl.
- Rice: Use cooked brown rice as the base, or substitute with your favorite rice.
- Carrots: Shredded or thinly sliced carrots add a fresh crunch to the bowl.
- Green Onions: Sliced green onions add a savory bite.
- Cucumbers: Crisp cucumber slices add a refreshing crunch.
- Avocado: Creamy avocado balances the flavors and adds a creamy texture.
- Marinade: For the homemade salmon marinade, you will need low-sodium soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Marinade Shortcut: If you don’t have all the ingredients for the marinade, simply marinate the salmon in Bachan’s Japanese Barbecue Sauce. It’s a quick and flavorful alternative!
- Salmon Options: If you don’t want to marinade the salmon, simply top these bowls with our air fryer salmon instead!
- Rice Options: We used brown rice as the base of these salmon bowls, but they are highly customizable. Try white rice, quinoa, or cilantro lime cauliflower rice for a low-carb option.
- Carrot Swap: You can swap the shredded carrots for sliced air fryer carrots for even more flavor!
- Gluten-Free Option: Use tamari instead of soy sauce in the salmon marinade to make this recipe gluten-free.
How To Make Salmon Bowls
Step 1: Cut the salmon into bite-sized cubes and set aside.
Step 2: In a medium bowl, add the soy sauce, honey, rice vinegar, garlic, ginger, and optional sesame oil.
Then, thoroughly whisk these ingredients.
Step 3: Add the salmon cubes to the marinade. Cover the bowl with foil or transfer everything to an airtight container. Let the salmon marinate in the refrigerator for 30 minutes to 1 hour.
Step 4: Line a baking sheet with parchment paper. Remove the salmon from the marinade (discard the excess marinade) and arrange the pieces on the baking sheet.
Bake at 400°F for 12-15 minutes.
Step 5: Divide the ingredients among four bowls. Start with cooked brown rice as the base, then top with the baked salmon, edamame, shredded carrots, green onions, cucumber, and avocado.
Step 6: Enjoy as is, or drizzle with your favorite sauce.
Serving Suggestions
For an extra burst of flavor, I love topping these salmon bowls with my healthy sriracha mayo sauce, but you can use your favorite sauce you have on hand. I also like adding a side of air-fried frozen broccoli or roasted broccoli with our honey soy ginger sauce to make the bowls even more satisfying.
Shawna’s Expert Tips
- Evenly Cut the Salmon: Cut the salmon into even, bite-sized cubes so it cooks evenly and is easy to enjoy in the bowls.
- Thoroughly Whisk: Whisk the marinade thoroughly so all the flavors are well combined before adding the salmon.
- How Long to Marinate Salmon: Since salmon is delicate, marinate it for at least 30 minutes but no longer than 1 hour to infuse flavor without affecting the texture.
Storage Instructions
Store any leftover salmon and rice in an airtight container in the refrigerator for 1-2 days. For the best texture, keep the cucumber, avocado, carrots, and green onions separate and add them fresh when serving.
Frequently Asked Questions
Are Salmon Bowls Healthy?
Yes, these salmon bowls are full of wholesome ingredients. The salmon adds protein and healthy fats, the veggies add freshness, and brown rice makes a satisfying base. Avocado adds creamy texture, and the homemade marinade keeps it flavorful without any oil.
What to Marinate Salmon With?
Our simple homemade marinade combines soy sauce, honey, rice vinegar, garlic, ginger, and an optional touch of sesame oil for a perfect balance of savory and sweet flavors. For a quick and easy shortcut, you can use Bachan’s Japanese Barbecue Sauce instead.
More Salmon Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★ letting us know how it turns out for you.
SALMON BOWLS
Ingredients
For The Salmon Bowls:
- 1 pound salmon, skin off
- 2 cups cooked brown rice, white rice, cauliflower rice, or quinoa
- 1 cup edamame
- 1/3 cup shredded carrots
- 2 green onions, sliced
- 2 Persian cucumbers, sliced
- 1 small avocado, sliced
For The Salmon Marinade:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 garlic clove, crushed
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon sesame oil, optional
Instructions
- Prepare the Salmon: Cut the salmon into bite-sized cubes and set aside.
- Make the Marinade: In a medium bowl, add the soy sauce, honey, rice vinegar, garlic, ginger, and optional sesame oil. Then, thoroughly whisk these ingredients.
- Marinate the Salmon: Add the salmon cubes to the marinade. Cover the bowl with foil or transfer everything to an airtight container. Let the salmon marinate in the refrigerator for 30 minutes to 1 hour.
- Bake the Salmon: Line a baking sheet with parchment paper. Remove the salmon from the marinade (discard the excess marinade) and arrange the pieces on the baking sheet. Bake at 400°F for 12-15 minutes, or until the salmon is fully cooked.
- Assemble the Bowls: Divide the ingredients among four bowls. Start with cooked brown rice as the base, then top with the baked salmon, edamame, shredded carrots, green onions, cucumber, and avocado.
- Serve: Enjoy as is, or drizzle with your favorite sauce. I love serving these salmon bowls with my healthy sriracha mayo.
Video
Notes
- Sriracha Mayo Sauce: For an extra burst of flavor, I love topping these salmon bowls with my healthy sriracha mayo sauce.
- Evenly Cut the Salmon: Cut the salmon into even, bite-sized cubes so it cooks evenly and is easy to enjoy in the bowls.
- Marinade Shortcut: If you don’t have all the ingredients for the marinade, simply marinate the salmon in Bachan’s Japanese Barbecue Sauce instead.
- Rice Options: Use cooked brown rice, white rice, quinoa, or cauliflower rice as the base of the bowls.
- Gluten-Free Option: Use tamari instead of soy sauce in the salmon marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ll love these salmon bowls because they’re fresh, flavorful, packed with protein, and come together in minutes for the perfect weeknight dinner.
This one was delicious. I added a small amount of feta cheese and the Sriracha made it… delicious!
Hi John, I’m so happy you enjoyed the salmon bowls with our healthy sriracha mayo! Thanks so much for letting us know you enjoyed this recipe!