I was rushing home after work when I realized I had one salmon fillet and a half-avocado in the fridge, and what started as practical fridge-cleaning became a simple, satisfying Salmon Bowl Recipe that now shows up on my busiest evenings.
Why You’ll Love It
This bowl works on weeknights when time is short. It fills you up without feeling heavy. Kids and adults both like the crisp cucumber and mellow avocado. The seared salmon gives a restaurant feel with very little fuss, and the components can be prepped while rice cooks so dinner is ready in under 30 minutes.
Serves 2
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 2 salmon fillets (6 oz / 170 g each), skin on or off as preferred
- 1 cup jasmine rice (uncooked)
- 1 ripe avocado, sliced
- 1/2 medium cucumber, peeled into ribbons
- 1/2 cup quick-pickled carrots (or thinly sliced raw carrots)
- 1 tablespoon neutral oil (canola or vegetable) for searing
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper to taste
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Rinse the rice and cook according to package instructions while you prep other ingredients, fluff and keep warm.
- Mix soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a small bowl to make the dressing, taste and adjust salt or sweetness.
- Pat salmon dry, season lightly with salt and pepper, heat a skillet over medium-high with the oil, sear salmon 3 to 4 minutes per side depending on thickness until caramelized and cooked to your preference, remove and let rest two minutes.
- While salmon cooks, slice avocado and peel cucumber into thin ribbons with a peeler, arrange quick-pickled carrots or raw carrot slices in a small pile.
- Divide rice between two bowls, place salmon fillet over the rice, arrange avocado slices, cucumber ribbons, and carrot curls around the fish, drizzle with the dressing and sprinkle sesame seeds to finish.
- Serve immediately, adding extra soy or a squeeze of lime if desired.
Tips & Tricks
- Pat salmon very dry before searing to get a good crust.
- Keep rice warm in a covered pot while you finish the salmon so assembly is quick.
- Ripe but firm avocado slices hold their shape better when fanned.
- If short on time, use leftover rotisserie salmon or canned salmon for a faster protein option.
- Taste the dressing before adding to bowls so you can balance salt and acid.
Serving Ideas
- Weeknight family dinner with miso soup on the side.
- Meal prep lunches in sealed containers for workdays.
- Light weekend brunch with a side salad and green tea.
- Serve at a casual dinner party with a variety of bowls for guests to customize.
Frequently Asked Questions
What type of salmon is best for a bowl
Wild-caught or farmed Atlantic salmon both work, choose a fillet around 6 ounces for two balanced bowls, fresher fillets sear better and taste milder.
Can I make this gluten-free
Yes swap tamari for soy sauce or use a gluten-free soy sauce and confirm any pre-made pickles are gluten-free.
How do I store leftovers
Store components separately if possible, rice and salad items in airtight containers in the fridge for up to 2 days, salmon for up to 24 hours, reheat gently.
Salmon Bowl Recipe
This bowl works on weeknights when time is short. It fills you up without feeling heavy. Kids and adults both like the crisp cucumber and mellow avocado. The seared salmon gives a restaurant feel with very little fuss, and the components can be prepped while rice cooks so dinner is ready in under 30 minutes.
Ingredients
- 2 salmon fillets (6 oz / 170 g each), skin on or off as preferred
- 1 cup jasmine rice (uncooked)
- 1 ripe avocado, sliced
- 1/2 medium cucumber, peeled into ribbons
- 1/2 cup quick-pickled carrots (or thinly sliced raw carrots)
- 1 tablespoon neutral oil (canola or vegetable) for searing
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper to taste
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Rinse the rice and cook according to package instructions while you prep other ingredients, fluff and keep warm.
- Mix soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a small bowl to make the dressing, taste and adjust salt or sweetness.
- Pat salmon dry, season lightly with salt and pepper, heat a skillet over medium-high with the oil, sear salmon 3 to 4 minutes per side depending on thickness until caramelized and cooked to your preference, remove and let rest two minutes.
- While salmon cooks, slice avocado and peel cucumber into thin ribbons with a peeler, arrange quick-pickled carrots or raw carrot slices in a small pile.
- Divide rice between two bowls, place salmon fillet over the rice, arrange avocado slices, cucumber ribbons, and carrot curls around the fish, drizzle with the dressing and sprinkle sesame seeds to finish.
- Serve immediately, adding extra soy or a squeeze of lime if desired.
Conclusion
This salmon bowl is a reliable weeknight solution that feels composed without a lot of fuss. It combines warm rice and seared salmon with fresh, crunchy vegetables so you get comfort and brightness in every bite. Use the make-ahead tips to speed weeknights and try one of the simple variations to keep the bowls interesting. With a little prep and a quick sear, you can have a nourishing, restaurant-style meal on the table any night of the week.
