Description
This easy Salmon Bowl is a quick 20-minute dinner with caramelized salmon bites, fluffy rice, crunchy veggies, and creamy avocado for a healthy, satisfying weeknight meal.
Ingredients
12 oz / 340 g salmon fillets, skin removed
2 tbsp (30 ml) low-sodium soy sauce or tamari
2 tsp (10 ml) honey or maple syrup
1 tsp (5 ml) rice vinegar or lemon juice
1/2 tsp (2.5 ml) toasted sesame oil (optional)
1 small garlic clove, minced
Small cube fresh ginger, grated (about 1 tsp / 5 g)
1 cup (190 g) cooked white rice or quinoa
1 medium cucumber, sliced
1 medium carrot, shredded
1/2 cup (75 g) frozen edamame beans, thawed
1/2 avocado, diced
Sesame seeds and sliced green onions, for garnish
Sriracha aioli or spicy mayo, for serving (optional)
Instructions
1. Slice the salmon into 1 inch / 2.5 cm cubes, removing any skin and any remaining bones.
2. In a container, whisk together the soy sauce, honey, rice vinegar, sesame oil (if using), and grate in the garlic and ginger until well combined.
3. Add the salmon cubes to the marinade and toss to coat evenly. Let marinate for at least 10 minutes, or refrigerate for a few hours if you have time.
4. While the salmon marinates, prepare the bowl ingredients: slice the cucumber, shred the carrot, dice the avocado, and thaw the edamame by running under cool water in a colander.
5. For the pan-fry method, heat a lightly oiled skillet over medium-high heat. Place the salmon cubes in a single layer without touching and cook for 5–7 minutes, flipping halfway, pouring over any leftover marinade to caramelize.
6. For the air fryer method, preheat the air fryer to 390°F / 200°C. Spray the basket with olive oil, arrange the salmon cubes in a single layer, and air fry for 5–8 minutes, flipping halfway and brushing with leftover marinade.
7. To assemble, add the rice, cucumber, carrot, avocado, and edamame to serving bowls in sections. Top each bowl with the caramelized salmon bites.
8. Drizzle with sriracha aioli or spicy mayo if desired, sprinkle with sesame seeds and green onions, and serve immediately.
Notes
For extra flavor, make a double batch of the marinade and reserve half to drizzle over the finished bowls as a sauce.
Use tamari instead of soy sauce to keep the recipe gluten-free.
You can swap the white rice for brown rice, quinoa, or cauliflower rice to suit your preferences or dietary needs.
The salmon tastes best freshly cooked, but leftovers can be gently reheated in a skillet or air fryer to keep the edges caramelized.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Air Fryer, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 529
- Sugar: 9
- Sodium: 677
- Fat: 21
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 6
- Protein: 42
- Cholesterol: 94