Searching for quick meals that please the entire family can feel overwhelming. If you want a dish that feels special yet remains effortless, give this Crispy Salmon and Rice Bowl a try. Packed with nutrients and delightful flavors, it’s the answer to your busy weeknight dinner prayers.
Table of Contents
Why You Will Love This Recipe
This Crispy Salmon and Rice Bowl stands out for several reasons. First, it’s incredibly quick to whip up, taking under 30 minutes from start to finish. You’ll enjoy a tasty and nutritious meal that the kids will love. The vibrant colors and fresh ingredients make it a feast for the eyes as well as the palate. Plus, with minimal prep and clean-up, this dish makes family dinners enjoyable instead of stressful.
How to Make Crispy Salmon and Rice Bowl
Ingredients
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 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)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Directions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add 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 the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Crispy Salmon and Rice Bowl
A quick and nutritious Crispy Salmon and Rice Bowl packed with delightful flavors, perfect for busy weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 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)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add 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 the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Notes
Customize your bowl with vegetables or proteins of your choice. Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
How to Serve
Serve your Crispy Salmon and Rice Bowl as a main dish. The bowl itself can act as a canvas: feel free to add any vegetables or toppings your family enjoys. Pair it with a simple green salad or serve it with a side of fruit for a complete meal. This dish is versatile and fits seamlessly into your everyday family meals.
How to Store
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to two days. When you’re ready to enjoy them again, gently reheat the salmon in a skillet over low heat until warmed through. The rice can be microwaved until hot. This way, you’ll savor the delightful flavors just like the first time.
Tips and Variations
Customize your Crispy Salmon and Rice Bowl to suit your family’s tastes. You can substitute brown rice for jasmine rice for more fiber or swap salmon for a different protein like chicken or tofu. Experiment with other veggies such as bell peppers or radishes. Have fun with the sauce as well; add more sriracha if you love spice or toss in a little lime juice for a citrus kick.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Just ensure it is completely thawed before cooking.
What can I substitute for avocado?
If avocado isn’t available, consider using sliced radishes or more cucumber for a crunchy alternative.
Can I make this meal ahead?
You can prep the ingredients ahead of time. Combine the sauce and chop your vegetables to save time when you’re ready to cook.
Conclusion
This Crispy Salmon and Rice Bowl is here to simplify your meal prep while satisfying the whole family. Easy to make and filled with flavor, it’s the perfect addition to your weeknight dinner rotation. Give it a try, and don’t forget to save the recipe for later. Happy cooking!
