Easy Salmon Bowl (Printable)
Tender baked salmon served over fluffy rice with crisp vegetables and a zesty spicy mayo drizzle.
# 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
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
# Steps:
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 until salmon flakes easily with a fork.
04 - While salmon bakes, mix mayonnaise, sriracha, lime juice, and soy sauce in a small bowl.
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, sprinkle with sesame seeds and scallions, and serve immediately.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like you spent way more effort on it
- The balance of warm salmon and cool fresh vegetables makes every bite interesting
02 -
- Do not overbake the salmon or it will become dry and tough
- Let the salmon rest for 2 minutes after baking so it flakes neatly instead of falling apart
03 -
- Room temperature salmon cooks more evenly than cold straight from the fridge
- Buy pre shredded carrots and shelled edamame to cut prep time in half