Go Back

Crispy Salmon and Rice Bowl

This Crispy Salmon and Rice Bowl is a flavorful, high-protein meal featuring perfectly seared salmon served over fluffy rice and topped with fresh veggies. Ready in just 20 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

  • Large non-stick skillet
  • Paper towels
  • Small mixing bowl for sauce
  • Serving bowls

Method
 

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. 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.
  3. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
  4. Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  5. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

Pat salmon dry before cooking for crispiest skin. Don't touch salmon while cooking first side to achieve golden crispy skin. For gluten-free version, swap soy sauce for tamari. Reheat salmon in skillet to keep crispy skin intact.
QR Code linking back to recipe