The sauce on this salmon bowl is so tasty, but super healthy, no added oil, and all made in under twenty minutes! Very simple to make with just a few ingredients, salmon gets elevated and you get this satisfying, clean salmon bowl recipe that you can certainly add to your everyday meals.
What is in a Salmon Bowl?
A salmon bowl is the recipe go-to when you’re wondering what to eat with salmon…that is quick to make, saves time, saves money, but still very satisfying and happy making.
Rice of course, and a few vegetables make this dish a weekday staple for me because it’s extremely easy, but looks like all the efforts were put forth, just like when grabbing one at the local natural café (but won’t cost all that money!).
Oh, and it looks good in pictures, haha.
Enjoy More Healthy Recipes:
The Tenderest Chicken Stir Fry
Crunchy Asian Noodle Salad and the BEST Sesame Dressing
Rainbow Salad with Soba Noodles with low fat Ginger Dressing
Salmon Bowl Ingredients
Add these foundations for the easiest version of a salmon bowl that anyone can make at home, fast and simple:
- rice – use short or medium grain rice that is moist like sushi rice or quality jasmine rice. It’s soft and fluffy, with a little stick. No need to season the rice, but if you have time, you can add a light sprinkle of seasoned rice vinegar to flavor it more.
- cucumber – refreshing and cool, it compliments salmon nicely. Cut thin.
- carrot – add crunch and sweetness. It’s essential for me to have that texture contrast. Julienne cut.
- daikon radish or micro greens – Daikon flavor profile is stronger, hinted with spice and radish. Micro greens are more like lettuce, earthy, and very mild.
- and sauce – A must! I’ll go over the sauce below.
- top the salmon with toasted sesame seeds (optional)
- garnish with a side of lemon
Optional Add-Ins
- avocado chunks
- thin sliced jalapeño
- spicy mayo dressing
- edamame – season with a sprinkle of salt
- cabbage slaw- season with either a sesame dressing, spicy mayo, or even olive oil, lemon, and lightly salt
- sesame oil
- scallions garnish
I like add-ins with intention and flavor. Rather than a plain slaw or cabbage, be sure that any add-ins have either a stand alone flavor or texture, or season the add-in so it compliments the dish and just doesn’t take up space.
After your salmon bakes, cover it in the sauce below, then everything is ready to serve. Have a little extra sauce on the side.
Salmon Bowl Sauce
Don’t forget to sauce your salmon! This sauce use staple cooking ingredients, and it ties everything together, turning a very healthy meal into a really tasty healthy dish. No bland salmon here.
In a bowl whisk the sauce ingredients together, then microwave for one minute, or heat in a saucepan for five minutes.
The heating helps dissolve the brown sugar and helps reduce the sauce very slightly. If you want it more reduced, you can low-simmer it for an additional ten minutes, stirring constantly.
- Add some soy sauce – you can use gluten free soy sauce, or tamari as well
- fresh (not prepacked) garlic – smash and mince so all the flavor comes out
- brown sugar or honey – a little sweet balances the salt
- a touch of rice vinegar for tang
- and grated ginger – fine grate or microplane for a beautiful zest. Ginger is a must for me. You can use ginger powder if it is more available to you.
Guys, do NOT skimp out in the garlic and ginger for the sauce. The combo is balanced and sings with the sweet-savory notes so beautifully. It’s yummy and I’m sure you’ll want extra for saving and trying on other meals.
What is the temp to bake salmon?
400 F is reliable and results in flaky and rich salmon.
Do not overcook the salmon (it really is not good), so try for 7-9 minutes for a medium-thick slab of salmon filet. If you can see the natural oils of the salmon cascading through the layers, and it flakes at the touch, it’s done.
There you have it. A natural, simply made meal in one. The salmon is the easiest thing to bake to perfection and while it’s in the oven, you can cut your sides and cook the rice.
Yes, you can prep the veggies before hand and store in glass containers in the refrigerator. You can always use prepackaged rice that just needs to be microwaved, or reheat pre-made rice.
Try farro or cous-cous for grainy, delicious, and hearty texture. Use quinoa or cauliflower rice for a more light healthy meal and less calories option. I would add olive oil, lemon, and salt to season the grains, or just add more salmon bowl sauce to the dish.
No. Eat freshly made.
You can store vegetables in their own glass containers. The rice is also fine to store and reheat. The salmon can certainly be eaten as leftovers. Just store in a glass container and I would avoid reheating. Salmon is awesome cold, and you can place over steamed rice to remake a salmon bowl the next day.
Salmon Bowl
Equipment
- baking sheet
- Parchment Paper
Ingredients
- 1-2 lbs salmon filet
- 1 tbsp coarse salt
- micro greens – small handful or daikon radish
- carrots – small handful julienne
- cucumber – small handful any cucumber sliced in circles, then in half or quarters
- 2 cup rice steamed sushi or jasmine rice
- toasted sesame seeds light sprinkle as garnish
- lemon garnish
Salmon Bowl Sauce
- 2 tbsp soy sauce gluten free or tamari is okay
- 2 tbsp brown sugar golden
- 2 tsp garlic minced
- 2 tsp ginger grated fresh ginger or use ginger powder
- 2 tsp rice vinegar seasoned
Instructions
Make the Salmon Bowl Sauce
- Get the sauce ingredients, whisk all together, then heat in the microwave for one minute or on the stove top for several minutes so everything mixes well with the sauce and the sugar dissolves.
Make the Salmon Bowl
- Heat oven to 400 F and make your rice.
- Pat dry the salmon filet and rub gently the salt all over it
- Get a baking sheet, line with parchment paper, then put the salmon on top
- Put the salmon in the oven and set to 8 minutes
- While the salmon is baking, then have your salmon bowl ingredients prepped and ready. Have the bowl ready, micro greens, julienned carrots, sliced cucumber, lemon wedges, toasted sesame seeds, then the sauce on the side is ready to go.
- When the salmon is done, remove from the oven and pour the sauce all over the top of the salmon. Save some extra sauce.
- Now scoop some rice in a bowl. Place some salmon on top.
- Add in a heavy pinch of julienned carrots, then add micro greens, and be sure to add a nice serving of cucumber.
- Then sprinkle sesame seeds on the salmon, add more sauce to the salmon and rice, and then finish with a lemon wedge.
- Serve and Enjoy!
Notes
- avocado chunks
- thin sliced jalapeño
- spicy mayo dressing
- edamame – season with a sprinkle of salt
- cabbage slaw- season with either a sesame dressing, spicy mayo, or even olive oil, lemon, and lightly salt
- sesame oil
- scallions garnish
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