Easy Salmon Bowl (Printable)

Tender baked salmon with fluffy rice, crisp vegetables, and zesty sauce for a quick, satisfying meal.

# What You'll Need:

→ Salmon

01 - 2 salmon fillets (about 4 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon soy sauce
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon salt

→ Rice

07 - 1 cup cooked white or brown rice

→ Vegetables & Toppings

08 - 1/2 cup cucumber, thinly sliced
09 - 1/2 avocado, sliced
10 - 1/2 cup shredded carrots
11 - 1/2 cup edamame, cooked and shelled
12 - 2 tablespoons pickled red onion (optional)
13 - 1 tablespoon sesame seeds
14 - 2 tablespoons scallions, thinly sliced

→ Sauce

15 - 2 tablespoons mayonnaise
16 - 1 teaspoon sriracha
17 - 1 teaspoon lime juice
18 - 1 teaspoon soy sauce

# How To Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the tray. Drizzle with olive oil and soy sauce, then sprinkle with garlic powder, salt, and black pepper.
03 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
04 - While salmon bakes, mix mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth.
05 - Divide cooked rice between two bowls. Arrange cucumber, avocado, carrots, edamame, and pickled red onion on top.
06 - Flake cooked salmon into large pieces and distribute evenly among bowls.
07 - Drizzle with spicy mayo sauce and sprinkle with sesame seeds and scallions. Serve immediately.

# Expert Hints:

01 -
  • You get that restaurant quality bowl at home in under thirty minutes with zero fancy techniques
  • The spicy mayo sauce somehow makes everything taste better than it has any right to
02 -
  • Overcooked salmon becomes dry and sad quickly so check at twelve minutes even if it looks underdone
  • The spicy mayo sauce can be made days ahead and keeps in the refrigerator surprisingly well
03 -
  • Cold rice actually works better here than freshly cooked hot rice because it won't wilt your vegetables
  • Let the salmon rest for two minutes after baking so it holds together when you flake it

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