These caramelized salmon bites sitting on a bed of fluffy rice, crisp veggies, and creamy avocado hit every craving at once. I started making this salmon bowl on nights when I wanted something healthy but didn’t want to spend an hour in the kitchen, and it’s become my go-to when I need dinner fast. The salmon gets this gorgeous golden glaze from the honey-soy marinade, and everything comes together in about 20 minutes.
If you’re looking for more quick dinner recipes, you might also love my Best Homemade Pizza Toast Recipe or Easy Freezer Breakfast Burritos Recipe or Banana Nut Bread Recipe for busy mornings.
Why You’ll Love This Salmon Bowl
This recipe checks all the boxes without feeling fussy. The marinade does most of the work for you, adding tons of flavor while you’re busy chopping vegetables or checking homework. You get protein, healthy fats, and a rainbow of veggies in one bowl.
It’s also really flexible. Some nights I use quinoa instead of rice, or I’ll add extra sriracha if I’m craving heat. The salmon stays tender and never dries out, especially if you don’t overcook it. Those few extra minutes of marinating time make such a difference in the final taste.
Plus, it looks gorgeous. When you arrange everything in the bowl with those bright green edamame, orange carrots, and pink salmon on top, it feels like you ordered takeout from your favorite poke place.
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Salmon Bowl Ingredients
Here’s what you need to make this healthy Salmon Bowl from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Salmon:
- Salmon fillets: The star of this bowl, providing rich omega-3s and a tender, flaky texture when cooked just right.
- Soy sauce (low sodium preferred): Adds savory depth and helps create that beautiful caramelized glaze on the salmon.
- Honey: Balances the saltiness and gives the salmon a slightly sweet, sticky coating.
- Rice vinegar: Brings a mild tanginess that brightens up the whole marinade.
- Toasted sesame oil: Just a small amount adds a nutty, aromatic flavor that makes this taste restaurant-quality.
- Garlic clove (grated): Fresh garlic gives the marinade a punch of flavor without being overwhelming.
- Fresh ginger (small cube, grated): Adds warmth and a subtle spice that pairs perfectly with the salmon.
For the Bowl:
- Cooked white rice or quinoa: The base that soaks up all the delicious marinade and makes this meal filling.
- Cucumber: Adds a cool, crisp crunch that balances the richness of the salmon.
- Carrot: Shredded carrot brings sweetness and a pop of color to your bowl.
- Frozen edamame beans: These little green gems add protein and a slightly nutty taste.
- Avocado: Creamy, buttery avocado makes every bite feel indulgent.
- Optional garnish: Spicy mayo, sriracha aioli, sesame seeds, or green onions add extra flavor and make your bowl look pretty.
How To Make Salmon Bowl
This simple Salmon Bowl comes together faster than ordering takeout.
Prep the salmon: Cut your salmon into bite-sized cubes, about 1 inch each. Remove any skin or small bones you might find.
Prepare the marinade: In a small container, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated garlic, and grated ginger until everything’s combined and the honey dissolves.
Marinate the salmon: Drop the salmon cubes into the marinade and toss gently to coat every piece. Let it sit for 10 minutes, or longer if you’ve got time. The flavors really soak in.
Prepare the vegetables: While the salmon’s marinating, slice your cucumber into half-moons, shred the carrot, and dice the avocado into cubes. For the edamame, just run them under cold water in a colander to defrost quickly.
Cooking Methods:
Pan fry method: Heat a skillet over medium-high heat with a light drizzle of oil or cooking spray. Place the salmon cubes in a single layer, making sure they’re not touching each other. Cook for 5-7 minutes, flipping halfway through and pouring the leftover marinade over the top. The edges should look golden and slightly crispy.
Air fryer method: Preheat your air fryer to 390°F (200°C) and spray the basket generously with olive oil. Arrange the salmon pieces in a single layer without them touching. Air fry for 5-8 minutes, flipping halfway through and brushing with the remaining marinade. The salmon should be cooked through with caramelized edges.
Assemble the bowl: Add your cooked rice to two bowls. Arrange the vegetables, avocado, and edamame around the rice however you like. Top with the caramelized salmon bites and drizzle with sriracha aioli, extra marinade, or sprinkle with sesame seeds.
Substitutions and Swaps
Sometimes you’ve gotta work with what’s in your fridge, and that’s totally fine.
For the salmon: If salmon’s not your thing, try this marinade with chicken breast cubes or even firm tofu. The cooking time stays about the same.
For the rice: Swap in quinoa, cauliflower rice, or even mixed greens for a lighter option. Brown rice works great too if you prefer whole grains.
For the marinade: No rice vinegar? Use apple cider vinegar or a squeeze of lime juice instead. You can also use regular soy sauce if low-sodium isn’t available, just use a bit less.
For the veggies: Use whatever you have on hand. Bell peppers, snap peas, shredded cabbage, or radishes all work beautifully. Frozen veggies are fine too.
For dietary needs: This recipe is naturally gluten-free if you use tamari instead of soy sauce. Skip the rice and use cauliflower rice to make it low-carb.
Equipment For Salmon Bowl
You don’t need fancy tools for this one. Here’s what makes it easier:
- Skillet or air fryer: Either one works perfectly for cooking the salmon.
- Mixing bowls: One for the marinade, one for prepping.
- Sharp knife: For cubing the salmon and chopping veggies.
- Grater or microplane: For the garlic and ginger.
- Serving bowls: Use something with a bit of depth so everything fits nicely.
Storage and Meal Prep Tips
This Salmon Bowl recipe is fantastic for meal prep, but there are a few tricks to keep everything fresh.
Store the components separately. Keep the cooked salmon, rice, and chopped veggies in different containers. This prevents everything from getting soggy. They’ll stay good in the fridge for up to 3 days.
Don’t dice the avocado ahead of time. It browns quickly. Slice it fresh when you’re ready to eat, or store it with a squeeze of lemon juice to slow down browning.
Reheat gently. Warm the salmon and rice in the microwave for about 1 minute, or until heated through. Don’t overcook the salmon or it’ll dry out.
Make extra marinade. Double the marinade recipe and keep half in a jar. Drizzle it over your assembled bowl for extra flavor.
Expert Tips
These little tricks make a big difference in how your Salmon Bowl turns out.
Don’t skip the marinating time. Even just 10 minutes helps the flavors soak into the fish. If you’ve got 30 minutes, even better.
Pat the salmon dry before cooking. This helps it get those crispy, caramelized edges instead of steaming in the pan.
Don’t overcrowd the pan or air fryer basket. Give each piece space so they cook evenly and develop that gorgeous golden color.
Watch the cooking time carefully. Salmon cooks fast, and overcooked salmon is dry salmon. It should still look slightly glossy in the center when you take it off the heat.
Use the leftover marinade. Pour it over the salmon while it cooks or drizzle it on the finished bowl. Those flavors are too good to waste.
Serving Suggestions
Here’s how to make this poke Salmon Bowl even better:
Add a drizzle of spicy mayo or sriracha aioli on top. Mix mayo with a little sriracha and a squeeze of lime juice.
Serve with miso soup on the side for a complete Japanese-inspired meal. It makes the whole thing feel more special.
Top with crispy wonton strips or those crunchy noodles you find at Asian markets. The texture contrast is amazing.
Pair with iced green tea or sparkling water with cucumber slices. It’s light and refreshing.
FAQ
What do you put in a salmon bowl?
You can put almost anything you like in a Salmon Bowl. Start with a base like rice or quinoa, add your protein (the caramelized salmon), then pile on fresh or cooked veggies like cucumber, carrots, edamame, and avocado. I like to add a drizzle of spicy mayo or extra marinade on top. My neighbor Lily always adds pickled ginger to hers, which gives it a nice tangy kick.
What is the best food to pair with Salmon Bowl?
Salmon Bowl pairs beautifully with fresh, crisp vegetables and grains that soak up its rich flavors. Rice, quinoa, roasted asparagus, steamed broccoli, and leafy greens all work great. For this bowl specifically, the cucumber and avocado balance out the savory salmon perfectly. You want something light and fresh to complement the fish without overpowering it.
What pairs well with a salmon bowl?
A salmon bowl goes well with light, refreshing sides. Try miso soup, a simple green salad with ginger dressing, or some crispy seaweed snacks. If you want to keep it really simple, just serve it with iced green tea or sparkling water. The bowl itself is already pretty complete, so you don’t need much else. My friend Lucas likes to serve his with a side of kimchi for extra tang.
What veggies go with salmon?
Salmon Bowl loves vegetables that add crunch and freshness. Cucumbers, carrots, bell peppers, snap peas, edamame, and avocado are all perfect choices. Roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes also pair nicely if you want something warm. For this bowl, I stick with mostly raw veggies because they add a nice contrast to the warm, tender salmon. Shredded cabbage or radishes work great too if that’s what you have.
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Pairing
These are my favorite dishes to serve with Salmon Bowl
Salmon Bowl
This healthy and flavorful Salmon Bowl is packed with nutritious ingredients, including caramelized salmon, fresh veggies, rice, and creamy avocado – all ready in just 20 minutes!
Ingredients
Method
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Slice the salmon into cubes (around 1-inch in size) and remove the skin and bones.
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Combine the marinade ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Stir to mix well.
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Optional: Prepare a double batch of the marinade to serve as sauce later.
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Add the salmon cubes to the marinade, ensuring they are fully coated. Let it marinate for 10 minutes (or up to a few hours if you have time).
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While the salmon marinates, prepare the vegetables: slice the cucumber, shred the carrot, and dice the avocado. Defrost the edamame beans by running cold water over them in a colander.
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For the pan-fry method: Heat a skillet over medium-high heat and lightly coat it with oil. Place the salmon cubes in a single layer, making sure they do not touch each other. Cook for 5-7 minutes, flipping halfway through. Pour any leftover marinade over the salmon during cooking.
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For the air fryer method: Preheat the air fryer to 390°F (200°C) and spray the basket with olive oil. Place the salmon in a single layer, ensuring the pieces don’t touch. Air fry for 5-8 minutes, flipping halfway through. Brush the salmon with leftover marinade before serving.
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Assemble the bowls: Start with the rice or quinoa as the base. Arrange the cucumber, shredded carrot, avocado, and edamame beans around the rice. Top with the cooked salmon and add any optional garnishes like spicy mayo or extra marinade.
Nutrition
Notes
A quick and nutritious meal that’s both satisfying and delicious. Perfect for busy weeknights!
