SALMON BOWLS

5 from 2 votes

These salmon bowls are healthy, flavorful, and easy to make! The salmon is marinated, cooked to perfection, served over rice, and topped with fresh veggies.

Prep Time15

Cook Time15

Marinating30

Total Time1

Course: Main

Cuisine: Asian

Keyword: easy salmon bowls, healthy salmon bowls, salmon bowl, salmon bowl recipe, salmon bowls, salmon rice bowls

Servings: servings

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.

WW Points: 5 points per serving

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Nutrition