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Salmon Rice Bowls

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 bowls


For the salmon:

  • 1 pound salmon skin removed
  • 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.


Recipe adapted from Moribyan