Salmon Rice Bowls – Pan fried salmon is covered in spices, honey, and a pinch of parsley and layered in a bowl with white rice, fresh veggies, and a drizzle of spicy mayo.
You know I love an easy, flavorful weeknight meal. So when I saw these Salmon Rice Bowls on Instagram, I was immediately drawn to making them. I had all the ingredients on hand and I could have it ready in 30 minutes. And it gave me a fun new way to eat salmon!
Since trying it, it’s become one of the dinner staples in my house. My husband and I both love how the spices come together with the salmon. And the spicy mayo brings it all together with the rice and veggies. Yum, yum, yum!
Here are my Salmon Rice Bowls!
Rice bowl ingredients
The best thing about rice bowls (or bowls of any kind) is you have the freedom to layer in whatever ingredients you want. For these salmon rice bowls, the only requirements are the salmon bites (which I’ll teach you how to make) and the rice. It can be long-grained rice, brown rice, sushi rice – whatever rice you want!
I always like to add veggies to my rice bowl to balance out the starch and protein. Spring mix, matchstick carrots, sliced cucumbers, and avocado are all great options. I’ve even added leftover cooked veggies to my bowls to use them up.
Making the salmon
Salmon has never been so quick and easy to make. Because we slice the salmon into cubes, it cooks super fast. But before we add it to the skillet, it gets tossed in a mixture of spices:
- chili powder
- garlic powder
- dried oregano
- smoked paprika
The salmon is cooked in a nonstick skillet to ensure it doesn’t stick to the pan. Because salmon is so flaky, it will fall apart if it gets stuck the pan so any insurance we can have is valuable.
After the salmon browns on the bottom, the bites are flipped to cook on the other side. I find that using tongs for this process makes it super easy to flips the bites.
After 30 seconds cooking on the other side, butter and honey are added to the pan. The salmon is cooked for another minute and then removed from the heat. Fresh parsley is sprinkled over the salmon and stirred together.
Tips and Tricks
- Nonstick pan. Using a nonstick pan will ensure the salmon won’t stick to the pan.
- Add the honey and butter last. One of the last steps in the process of cooking the salmon is adding the butter and honey. Do not do this too early or the butter will burn and the honey will start to caramelize.
- Skinless salmon. I buy skinless salmon for this recipe so I don’t have to slice it off myself. I hate slicing off the skin so I’m happy to let someone else do it for me.
Salmon Rice Bowls
For the salmon:
- 1 pound salmon skin removed
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
For the bowls:
- 3 cups cooked rice
- 2 cups fresh spring mix or baby spinach
- avocado or carrot matchsticks or sliced cucumbers
- ¼ cup mayo
- 1 – 2 teaspoons Sriracha
- Cut salmon into 1-inch cubes. Add to a medium bowl. Add chili powder, garlic powder, oregano, salt, paprika, and pepper to the bowl and toss together to evenly coat the salmon.
- Place nonstick skillet with 1 tablespoon of olive oil over medium-high heat. Once hot, add salmon in one even layer. Cook for 3 minutes or until bottom browned. Flip the salmon pieces to cook on the other side for 1 minutes. Add butter and honey and cook for 30 more seconds. Remove from heat and stir in chopped parsley.
- Split cooked rice evenly among 3 bowls. Add lettuce and other raw veggies of your choice to bowls. Split salmon among the bowls. Mix mayo and desired amount of Sriracha in a small bowl. The more you add, the spicier it will be. Drizzle over the salmon. Serve immediately.