By Karyl Leavings. Updated November 2025.
This 20-Minute Salmon Veggie Bowl is the weeknight wonder your kitchen has been waiting for-flaky salmon, crisp-tender veggies, fluffy grains, and a bright lemon–soy drizzle that tastes like sunshine in a bowl. Fast, colorful, and wildly nutritious, this recipe brings maximum flavor with minimal effort.
Table of Contents
Quick Navigation: Salmon Veggie Bowl
Quick & Vibrant 20-Minute Salmon Veggie Bowl
- Total Time: 20
- Yield: 2 servings 1x
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
About This Recipe
What It Is
A build-your-own-style grain bowl loaded with seared salmon, sautéed fresh vegetables, and a sweet-savory sauce that pulls everything together. It’s the perfect balance of protein, fiber, crunch, and citrusy brightness.
Why It Works
The salmon cooks in minutes, the veggies sauté lightning-fast, and the sauce comes together in one bowl. It’s efficient, flexible, and ideal for meal prep or last-minute dinners. Each element shines on its own but becomes even better layered in a big, comforting bowl.
Salmon is rich in protein and omega-3s that support heart and brain health. For more on the health benefits of salmon, you can dive deeper into the science.
When to Make It
- Weeknight dinners
- Healthy lunch prep
- Post-workout meals
- Fast family meals
- Clean-out-the-fridge veggie nights
Why You’ll Love It
- Ready in 20 minutes-no shortcuts, no stress.
- Nutrient-rich and balanced, packed with omega-3s, fiber, and vibrant produce.
- Customizable-swap veggies, grains, or proteins effortlessly.
- Kid-friendly with mild flavors and build-your-own toppings.
- Perfect for meal prep, staying fresh up to 4 days in the fridge.
Key Ingredients & Notes
Salmon (4 fillets, 4–6 oz / 113–170 g each)
Choose fresh or frozen-thawed salmon with the skin removed. Salmon cooks quickly and brings gentle richness to the bowl. If avoiding fish, swap with tofu, tempeh, or chicken breast.
Cooked Grains (2 cups / 340 g)
White rice, brown rice, quinoa, couscous, or farro all work beautifully. Pre-cooked pouches are perfect when you’re racing the clock.
Broccoli (2 cups / 150 g)
Cooks quickly and adds a satisfying tender bite. Substitute with snap peas or green beans for crunchier variations.
Carrots (1 cup / 120 g)
Their natural sweetness balances the savory sauce. You can slice into ribbons for even faster cooking.
Bell Peppers (1 large / 150 g)
Adds color and juicy bite. Feel free to use any color you love.
Edamame or Green Peas (1 cup / 150 g)
Adds protein and a soft pop of texture. Frozen works perfectly.
Olive Oil (2 tbsp / 30 ml)
For quickly sautéing vegetables and searing salmon. Avocado oil also works well over high heat.
Lemon or Lime (1 tablespoon zest + 1 tablespoon juice)
The citrus brightens everything, especially the salmon.
Soy Sauce or Coconut Aminos (2 tbsp / 30 ml)
Adds umami and savory richness. Coconut aminos is naturally sweeter and lower in sodium. I like using low-sodium soy sauce for this bowl. If you’re curious about the differences, this guide on soy sauce basics breaks down types and flavors.
Honey or Maple Syrup (1 tbsp / 20 g)
Balances acidity in the sauce. Maple syrup offers a deeper caramel note.
Garlic (2 cloves)
Fresh is best for aromatics, but jarred works in a pinch.
Salt & Pepper
Adjust to taste, especially if using high-sodium soy sauce.
Optional Toppings
Sesame seeds, chopped green onions, sliced avocado, cilantro, chili crisp, or lime wedges.
How to Make Quick & Vibrant 20-Minute Salmon Veggie Bowl
1. Prepare the Grains (5 minutes)
Warm your cooked rice or quinoa according to package directions. If cooking grains from scratch, start them before anything else.
2. Cook the Veggies (6–7 minutes)
Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat.
Add broccoli, carrots, and bell peppers. Cook 5–6 minutes until crisp-tender. Stir in edamame and cook 1 additional minute. Season lightly with salt and pepper. Transfer to a bowl.
3. Sear the Salmon (5–6 minutes)
In the same skillet, add remaining tablespoon of olive oil.
Season salmon with salt, pepper, and lemon zest.
Place salmon fillets in the skillet and cook 2–3 minutes per side, until golden with slightly crisp edges. The salmon should flake easily with a fork.
4. Make the Sauce (1 minute)
Whisk together:
- 2 tbsp (30 ml) soy sauce or coconut aminos
- 1 tbsp (20 g) honey or maple syrup
- 1 tbsp (15 ml) lemon or lime juice
- 1 minced garlic clove
- pinch red pepper flakes (optional)
5. Assemble the Bowls (2 minutes)
Layer grains, vegetables, and salmon.
Drizzle generously with sauce.
Sprinkle with sesame seeds and green onions.
6. Serve Immediately
Enjoy while warm, or pack as meal prep for later in the week.
Pro Tips for Success
- Pat salmon dry before searing , moisture prevents browning.
- Cut veggies uniformly so they cook evenly.
- Use a nonstick or cast iron skillet for crisp, golden salmon.
- Taste your sauce and adjust sweetness or acidity as needed.
- Don’t overcook the veggies – crisp-tender is the magic zone.
- Let salmon rest 1 minute before flaking so it stays juicy.
- Double the sauce if you love extra drizzle (everyone always does!).
Variations & Substitutions
Protein Variations
- Chicken: sliced thin; cooks in 6–7 minutes.
- Extra-firm tofu: pan-sear until golden.
- Tempeh: slice thin and sauté for nutty flavor.
Vegetable Variations
- Zucchini
- Snap peas
- Mushrooms
- Spinach
- Roasted sweet potatoes
Grain Swaps
- Brown rice
- Farro
- Couscous
- Cauliflower rice (low-carb)
Sauce Variations
- Add fresh ginger for zing.
- Swap honey for maple syrup.
- Add sesame oil (½ tsp / 2.5 ml) for nuttiness.
Serving & Storage
Refrigeration
Store everything in airtight containers for up to 4 days. Keep sauce separate for best results.
Freezing
Freeze salmon and veggies for up to 3 months. Do not freeze the sauce (fresh tastes best).
Reheating
Reheat in a skillet or microwave until warm. Add a splash of water to keep grains fluffy.
Shelf Life
Best within 3–4 days but the flavors remain vibrant all week.
FAQs
How do I know when salmon is done?
Salmon is fully cooked when it flakes easily with a fork and reaches 145°F (63°C) internally. Look for opaque flesh with a slight glisten-overcooking leads to dryness, so remove it as soon as it flakes.
Can I make this bowl ahead of time?
Absolutely. This recipe is a meal-prep superstar. Store the salmon, grains, and veggies separately for best texture. Add toppings and sauce just before eating.
Can I use frozen vegetables?
Yes! Frozen broccoli, carrots, peas, or stir-fry blends work well. Sauté straight from frozen; expect 1–2 extra minutes of cook time.
Is this recipe gluten-free?
It can be. Use tamari or coconut aminos in place of soy sauce and pair with naturally gluten-free grains like quinoa or rice.
What’s the best way to make this spicy?
Add chili crisp, sriracha, red pepper flakes, or a pinch of cayenne to the sauce. Start with small amounts-you can always increase heat later.
Can I air-fry the salmon?
Yes! Air-fry at 400°F (205°C) for 7–9 minutes for perfect salmon with crisp edges.
Jump to Related reipes .
Conclusion
This Quick & Vibrant 20-Minute Salmon Veggie Bowl brings bold colors, fresh textures, and speedy comfort to your kitchen-no complicated steps, no kitchen marathon. If you try it, leave a rating, share your photos and tweaks in the comments, and don’t forget to join the Flavor & Recipes newsletter for weekly inspiration!
