Fresh, bright, and flavorful, these Salmon Bowls hit the spot!
While I do make soups and stews and slow-cooked braised dishes all year round, I have to say that in the summer, I love to have some light and fresh dishes on my weeknight menus, too. But they have to be really flavorful, which is one reason that I love these salmon bowls. That glaze provides the most profound umami taste, which gives depth and complexity to the salmon, and then the fish is perfectly complemented by the creamy avocado, mellow cucumbers, sweet tomatoes, the bite of red onion, and that nutty brown rice. But you don’t have to wait for summer to feast on this dish: served hot or cold, salmon bowls are really delicious any time of the year.
Although I’m sure people were eating bowls of rice with fish and veggies on top long before TikTok was invented, apparently the salmon bowl concept became really popular when beloved influencer Emily Mariko posted her salmon bowl recipe on the platform in 2020 using salmon and rice that were leftover in her fridge. She uploaded a video of her making this dish, where she microwaves the fish and rice with an ice cube to retain moisture, and it received over 13.4 million views! Naturally, the huge popularity of this video spawned lots of copycat TikTok videos for salmon bowls, some that show how customizable this dish is, but others that were meant more for humor, like one spoofing the salmon and rice bowl by featuring Rice Krispie Treats and Swedish Fish (though that doesn’t sound bad!)
The glaze in our salmon bowl recipe brings such marvelous flavor with its sweet and salty mix of honey, soy sauce, and rice wine vinegar, and the bold bursts of garlic and ginger, that classic Asian mix. Not only is the salmon bowl just full of flavor, but it is also beautiful to look at: all the vibrant colors just make you want to dig in the minute you see it. And if taste and appearance weren’t enough, you’re also going to get a ton of health benefits from this dish: salmon is rich in high-quality proteins, heart-healthy omega fatty acids, and lots of vitamins and minerals. Meanwhile, brown rice is high in fiber and contains zero cholesterol; and tomatoes and cucumbers bring all sorts of nutrients, including vitamin C.
Another really great thing about salmon bowls is that you can either follow our exact recipe or use it as a guideline to make the dish your own; this is a particularly good idea when you have leftovers in your fridge that you want to use up that would go wonderfully into a bowl like this, such as Asian Salmon or Miso Glazed Salmon. If you don’t like brown rice, and some people don’t, use Baked Rice instead, or even Quinoa.
The Secrets to Even More Perfect Salmon Bowls…
These salmon bowls are pretty perfect just as they are but after making them several times, we’ve discovered a few tricks you might like to make them even better…
Start with Step 4 (making the glaze). Why? Because then you can use it to marinate the salmon fillets for 15-30 minutes before baking it and the wonderful flavor will infuse the fish. But don’t skip Step 5: you should still brush that glaze over the just-baked salmon for even more flavor!
To keep your avocado from browning (and your bowl looking pristine!), toss the slices in some lemon or lime juice (use whichever one you like best). This next thing isn’t really a trick; it’s just something I like to do and that is to toss the cherry tomatoes, sliced cucumbers, thin slices of red onion, and the chopped cilantro together AND then toss this mixture into a bit of that glaze (because the glaze is also a delicious salad dressing). Finally, heat up a small pan and toast your sesame seeds (use a dry pan, no oil): you have to keep a close eye on the seeds because they can go from toasty to burned pretty quickly, but you’ll love the nutty taste toasting the seeds brings to this bowl.
How to Make Ahead and Store?
It’s recommended to store all of the items in these salmon bowls separately. Both the cooked salmon and the cooked brown rice can be stored in airtight containers in the refrigerator for 3-4 days. The cooked salmon can be stored in the freezer for up to 3 months, and the cooked brown rice for up to 6 months. The cut vegetables will last 1-2 days in airtight containers in the fridge before they start to lose their texture.
Serving Suggestions
Salmon bowls are a complete meal by themselves – protein, starch, veggies – but that doesn’t mean you shouldn’t pair them with some sides! I love to serve these bowls with Fresh Shrimp Spring Rolls and some Roasted Chickpeas for a crunchy element to the meal. Lots of vegetable dishes go really well with salmon bowls when they’re served warm, like Bok Choy, which has similar flavors, or more simple veg preparations, such as Sautéed Broccoli or Grilled Asparagus.
If you serve the salmon bowls cold, which we also love, then we suggest you also make some Coleslaw Dressing and a Mango and Avocado Salad for a really tasty and beautiful meal. Or add a cool and creamy side, like this Classic Grape Salad, which can also be a great dessert to end a salmon bowl meal, especially if you serve it with some Ginger Cookies!
Salmon Bowls
Ingredients
- 4 salmon fillets 6 ounces each
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups brown rice cooked
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 cup red onion thinly sliced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame seeds
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 375°F.
- Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Bake salmon for 12-15 minutes or until it flakes easily with a fork.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create a simple glaze.
- Once salmon is cooked, brush the glaze over each fillet.
- To assemble the bowls, divide the cooked brown rice among four bowls.
- Top rice with baked salmon, avocado slices, cherry tomatoes, cucumber, and red onion.
- Sprinkle sesame seeds and chopped cilantro over each bowl.
- Serve immediately and enjoy!
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