15 Min Salmon Rice Bowl
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.
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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
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.
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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).
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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
Calories: 588kcalCarbohydrates: 62gProtein: 34gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 62mgSodium: 2399mgPotassium: 1359mgFiber: 10gSugar: 11gVitamin A: 218IUVitamin C: 11mgCalcium: 82mgIron: 3mg
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