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Crispy Salmon and Rice Bowl

This Crispy Salmon and Rice Bowl features golden-crisp salmon paired with fluffy rice and vibrant veggies, all drizzled with a delicious sauce. A quick and satisfying meal perfect for any night!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets (skin-on)
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Bowl
  • 2 cups cooked jasmine rice or brown rice
  • 1/2 avocado (sliced)
  • 1/4 cup cucumber (sliced)
  • 1/4 cup shredded carrots
  • 1/4 cup edamame (steamed)
  • 1 tablespoon sesame seeds (for garnish)
For the Sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sriracha (optional for spice)

Method
 

Preparation
  1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking
  1. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Preparing Sauce
  1. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if desired).
Assembly
  1. Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  2. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

For a lighter option, consider swapping the rice for cauliflower rice. Re-season your salmon if it sits; flavors mellow over time. Want an extra layer of flavor? Marinate the salmon for an hour before cooking.