Enjoy a simple and healthy Salmon Bowl recipe! Preparing this single serving of glazed salmon in the oven is a breeze.
We love to serve this poke bowl on a bed of rice, top with avocado, cucumber, nori, edamame, green onions, and cilantro for a burst of flavor and freshness.
Salmon Bowl Recipe
Choose the best salmon following these tips in What's The Best Salmon To Buy guide.
Looking for more Asian seafood recipes? Try ahi tuna tacos, salmon casserole, teriyaki salmon or salmon patties next.
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Ingredients
- Salmon - rich in omega-3 fatty acids, salmon perfectly complements dark savory sauces. You can choose any fresh or frozen salmon type for this recipe.
- Grains - white rice, brown rice, or add some extra protein with cooked quinoa.
- Soy & Sweet chili sauce - these two make the perfect savory sweet glaze for salmon. Double the ingredients if you love more sauce for your bowl! To keep things healthier, we make this salmon bowl without mayo.
- Garlic and Ginger - to coat the salmon and give it some Asian flavor.
- Red Pepper Flakes - if you like a little extra heat.
- Veggies/Toppings - Go for a rainbow of colors or stick to a specific theme—it's up to you! Everything goes!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Salmon Bowl Recipe
- Combine the sauce ingredients in a mixing bowl. Start cooking the rice now, or use any leftover rice and reheat it.
- Cut the salmon into cubes and season with salt, pepper, ginger, and onion powder. Marinate for 5 minutes.
- Preheat the oven to 425°F (204°C) and prepare a small baking dish or sheet lined with parchment paper or foil. Arrange the salmon in the dish and bake for 8 minutes. Lightly spray with olive oil.
- Remove the salmon bites from the oven and brush with the prepared sauce, ensuring it coats all the pieces, then return it to the oven for 3 minutes. For a finishing touch, I like setting the broiler high for the last 2 minutes. Keep an eye on the salmon while broiling, as broiler settings can vary.
- Add rice, veggies, salmon, and toppings, and if needed, drizzle more soy and sweet chili sauce on top.
- Assemble only what you plan to eat immediately. Store the remaining ingredients in separate bowls to keep them fresh!
- For Low carb option - sub rice with zucchini noodles or cauliflower rice.
Avoid Overcooking The Salmon
The best way to determine its doneness is by using an instant-read thermometer.
The USDA recommends cooking salmon to an internal temperature of 145 degrees F, but I recommend cooking it to 125-135 F for the melt-in-your-mouth texture!
Storing Leftovers
- To Store. If you make more than one serving, keep leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. While salmon tastes best when freshly made, you can refrigerate leftovers for an additional day.
- To Reheat. Gently warm the rice a large skillet over medium-low heat or in the microwave until heated through. I let salmon come to room temperature or reheat it very little for salmon.
Do You Cut Salmon Against The Grain?
Place the salmon on a cutting board, then use a sharp knife to cut it into 1-inch cubes, ensuring it is cut against the grain for optimal texture when cooked.
Make It On The Grill
- For grilled salmon, keep the filet/filets whole. Take the salmon out of the marinade and lay them skin down on a medium-heat grill. Close the lid and cook for roughly 6 minutes.
- Flip the salmon, place the flesh on the well-oiled grill, and cook for another 3-4 minutes until the salmon reaches 145°F. Then, transfer it to a plate and enjoy!
🐟 READ NEXT: What's The Best Salmon To Buy?
Make It In An Air Fryer
- To cook salmon in the air fryer, preheat it to 400°F.
- Spray the basket with non-stick spray and place the salmon fillet inside. Air fry for approximately 5-7 minutes until it's cooked through (easily flakes with a fork or reaches an internal temperature of 125-135°F if using a thermometer).
Readers Feedback
Tried it out and it turned out amazing! I added shredded carrots and it was delicious. Highly recommend!
- Shannon, our reader
🩷 Try more delicious salmon recipes like Mediterranean Salmon Salad and Salmon Patties.
Did You Like This Recipe?
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Recipe Card
15 Min Salmon Rice Bowl
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INGREDIENTS
For Salmon
- 4-5 ounce salmon fillet
- ¼ teaspoon onion powder
- ⅛ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Sauce
- 1 tablespoon soy sauce, I used low sodium
- 1 tablespoon sweet chili sauce
For Serving
- ¼ cup edamame, I used frozen and thawed
- ¼ cup cucumber, sliced
- 1 half avocado
- ¼ - ½ cup uncooked rice, rinsed, I used sushi rice
- sesame seeds
- green onions/scallions
- red chili flakes
- nori paper, sliced into thin strips
INSTRUCTIONS
- Combine the sauce ingredients in a mixing bowl. Start cooking the rice now or use any leftover rice and reheat it.1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, ¼ - ½ cup uncooked rice
- Cut the salmon into cubes and season with salt, pepper, ginger, and onion powder. Allow it to marinate for 5 minutes.4-5 ounce salmon fillet, ⅛ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder
- Preheat the oven to 425°F (204°C) and prepare a small baking dish or sheet lined with parchment paper or foil. Arrange the salmon in the dish and bake for 8 minutes. You may spray lightly with oil, but it is not neccessary as we will be adding the glaze later.
- Brush the salmon with the prepared sauce, ensuring all the sides get coated. Return it to the oven for an additional 3 minutes. For a finishing touch, set the broiler to high for the last 2 minutes, but monitor closely as every oven may vary.
- Serve with sushi rice, cucumber, edamame and more favorite toppings!¼ cup edamame, ¼ cup cucumber, 1 half avocado, sesame seeds, green onions/scallions, red chili flakes, nori paper
VIDEO
NOTES
- To Store. If you make it more than a single serving, keep leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. While salmon tastes best when freshly made, you can refrigerate leftovers for an additional day.
- To Reheat. Gently warm the rice in a large skillet over medium-low heat or in the microwave until heated through. For salmon, I let it come to room temperature or reheat it very little.
-
Make It In An Air Fryer:
- To cook salmon in the air fryer, preheat it to 400°F.
- Spray the basket with non-stick spray and place the salmon fillet inside. Air fry for approximately 5-6 minutes until it's cooked through (easily flakes with a fork or reaches an internal temperature of 125-135°F if using a thermometer).
-
Make It On The Grill:
- For grilled salmon, keep the filet/filets whole. Take the salmon out of the marinade and lay them skin side down on a medium heat grill. Close the lid and cook for roughly 5-6 minutes.
- Flip the salmon, placing the flesh side down on the well-oiled grill, and cook for another 3-4 minutes until the salmon reaches 145°F. Then, transfer it to a plate and enjoy!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
enjoy a delicious poke bowl with glazed salmon bites!