Description
These Crispy Salmon Bowls are a flavorful and healthy meal option featuring perfectly baked salmon with a smoky spice rub, served over a bed of rice and topped with fresh vegetables and a tangy ginger sesame sauce. Quick to prepare and packed with vibrant colors and textures, this recipe is ideal for a nutritious weeknight dinner.
Ingredients
Scale
Salmon & Seasoning
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Bowls
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare salmon: Pat the salmon fillets dry with a paper towel, rub evenly with olive oil, then season them with garlic powder, smoked paprika, salt, and pepper to build a flavorful crust.
- Bake salmon: Arrange the salmon fillets on the prepared baking sheet and bake in the preheated oven for 12–15 minutes until the edges become crispy and the fish is cooked through.
- Make sauce: While the salmon bakes, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and grated ginger in a small bowl to make a zesty ginger sesame sauce.
- Assemble bowls: Divide the cooked rice into four bowls, then top evenly with shredded carrots, cucumber slices, avocado, and the baked salmon fillets.
- Finish and serve: Drizzle the ginger sesame sauce over each bowl, sprinkle with chopped green onions and sesame seeds for garnish, and serve immediately while warm.
Notes
- For gluten-free options, substitute soy sauce with tamari.
- Use maple syrup instead of honey to keep the recipe vegan-friendly.
- Cook the rice ahead of time to speed up the preparation process.
- Adjust garlic powder and smoked paprika according to your spice preference.
- Leftover bowls can be refrigerated and enjoyed cold or reheated within 2 days.
