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Make a quick and healthy Salmon Rice Bowl in just 20 minutes, perfect for one. Choose between rice or cauliflower rice, topped with fresh cucumber salsa for a refreshing touch. This dish is ideal for those busy days when you crave something tasty yet don’t want to spend much time cooking. Simple to make, this dish is perfect for eating alone or when you’re looking for an effortless, small-portion meal to share.
Looking to mix up your single serving rice bowl routine? I’ve got just the right recipes for you. Give our Chicken and Rice Bowl a try for a rich and comforting dish, or our Pork Stir Fry if you’re after something hearty and filling. For a touch of Mediterranean flair, our Greek Chicken Bowl is a fresh, herby delight. And don’t miss out on our Slow Cooker Chicken Burrito Bowl – it’s a fuss-free, flavorful option that’s sure to hit the spot!
Why You’ll Love This Rice Bowl Recipe
- Simple Ingredients: Common ingredients that you likely have in your kitchen.
- Ready in 20 Minutes: Ideal for those hectic days or spontaneous cravings.
- Versatile: Can be tailored to suit different dietary needs.
- Nutritious: A well-rounded meal with proteins, carbs, and vegetables.
- Flavor-packed: The combination of salmon and cucumber salsa is a match made in heaven.
- Use your favorite grains: Use white or brown rice, quinoa, orzo pasta, or make a low-carb salmon bowl by using cauliflower rice instead.
- Recipe doubles well: If you’d like to make two salmon bowls, double the ingredient amounts.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Salmon: Use a single fillet of salmon, either fresh or frozen (thawed if frozen), weighing between 4 and 5 ounces. If you’ve got an extra salmon fillet, consider using it to make flavorful Sheet Pan Salmon.
- Butter: You’ll need just 1 tablespoon of salted butter for this recipe.
- Olive oil: In this salmon and rice bowl, as with all recipes where I use olive oil, I prefer extra virgin olive oil. It’s the least processed type, offering a richer, more authentic olive taste and preserving more vitamins and minerals from the olives. While it’s my top pick, you can substitute it with light olive oil if you prefer.
- Seasonings: The flavor comes from a mix of dried basil, garlic powder, paprika, salt, and black pepper.
- Rice: Feel free to use any rice you like. White rice or brown rice, even leftover, works well. For a low-carb alternative, cauliflower rice is a great option. You can also consider using quinoa or orzo pasta.
- Cucumber salsa: To add a burst of freshness and flavor, top your salmon rice bowl with cucumber salsa. I use a simple, homemade small-batch recipe that’s easy to whip up and really elevates the dish. Consider using leftover cucumbers in Tabbouleh.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Choose Salmon
Salmon is a delicious and versatile fish packed with heart-healthy omega-3 fats. Here’s a guide to selecting the perfect salmon for your salmon rice bowl, along with tips for buying the freshest fish:
Types of Salmon
- Sockeye Salmon (Red Salmon): Known for its robust flavor and lower fat content, sockeye salmon is a great choice for those who enjoy a richer taste.
- Coho Salmon: This milder flavored salmon with a medium fat content offers a delicate texture, making it a versatile protein for your bowl.
- King Salmon (Chinook Salmon): The king of salmon boasts the highest fat content, resulting in a silky texture. This luxurious fish is also the most expensive option.
- Atlantic Salmon: Farmed Atlantic salmon is the most common variety found in supermarkets. It has a milder flavor and pale orange flesh.
Tips for Buying Fresh Salmon
- Look for vibrant, moist fish: Fresh salmon should have a bright, glistening appearance. Dryness indicates age or improper handling.
- Avoid browning and gapping: Avoid fish with brown spots or “gape” where the flesh separates at the cut edges.
- Frozen salmon can be a great option: High-quality frozen salmon can be just as fresh as unfrozen thanks to flash-freezing techniques. Many frozen fish are immediately placed on ice directly on the boats as soon as they’re caught, ensuring their freshness is well preserved.
How To Make A Salmon Rice Bowl
These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the salmon: Heat the oven to 425° F (220° C). In a small bowl, stir together softened butter, olive oil, basil, garlic powder, paprika, salt, and pepper. Set the bowl aside.
- Place the salmon skin side down on a rimmed baking sheet. Spread the softened butter mixture over the top of the salmon.
Pro Tip: I like to line my baking sheet with foil to make clean-up easier.
- Bake for 12-15 minutes. Remove the salmon from the oven and cover.
Pro Tip: You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook’s Illustrated notes that 120°F is the preferred temperature for wild salmon and 125°F for farmed salmon. I cook my salmon to 135° F.
- Make the salsa: In a medium-sized bowl, mix together chopped cucumbers, red onions, red peppers, garlic, jalapeños, and cilantro. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the vegetables and toss to coat evenly.
- Assemble the salmon and rice bowl: Place the cooked rice in the bowl. Top with the baked salmon and spoon the cucumber salsa over the top.
Expert Tips
- Invest in an inexpensive meat thermometer that makes cooking fish, chicken, and meat so much easier. This way you’ll know exactly the temperature of the cooked salmon and won’t overcook it.
- Don’t be alarmed by the white ooze on salmon. If you notice a little bit of a white substance on the sides of the baked salmon, don’t worry. It’s actually a protein called albumin that becomes semi-solid when salmon is heated.
- If you have any ingredients left over from this recipe, we list other recipes from our website which use the same ingredients so there’s no waste. You can find these recipes in the “Ways To Use Leftover Ingredients” section below.
- Make Ahead: The cucumber salsa can be made ahead of time and stored in the fridge.
Frequently Asked Questions
Absolutely! If you use cauliflower rice or a bed of fresh spinach or romaine lettuce, your salmon bowl will be keto-friendly and low in carbohydrates.
Absolutely, you can meal prep this salmon rice bowl! Here’s how to do it for a quick and easy meal later:
Salmon: Bake the salmon in advance and store it in your fridge. It stays fresh for up to 5 days and you can either reheat it in the microwave or enjoy it cold.
Cucumber Salsa: Prepare your cucumber salsa beforehand and store it in a sealed container in the fridge. The extra time allows the flavors to blend beautifully.
Rice: Cook your rice earlier and refrigerate it separately.
When you’re ready to eat, just assemble your ingredients for a quick and delicious meal. If you’re preparing multiple servings, simply double or triple the amounts of each ingredient.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy the salmon bowl cold or reheat the rice and salmon in the microwave until warmed through. Then, top with the salsa.
Absolutely! Just make sure to heat it properly before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this salmon rice bowl recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Salmon Rice Bowl For One
Equipment
Ingredients
For the salmon
- 1 tablespoon salted butter softened
- ½ teaspoon olive oil
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon coarsely ground black pepper
- 1 (4 to 5 ounce) salmon fillet
For the salsa
- 1½ cups peeled and chopped cucumbers (1 medium cucumber)
- ¼ cup chopped red onions
- ½ cup chopped red bell pepper
- 1 clove garlic , minced
- 1 tablespoon finely chopped jalapeños
- 2 tablespoons chopped fresh cilantro
- 1½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
For the bowl
- 1 cup cooked rice (use white rice, brown rice, or cauliflower rice)
Instructions
Cook the salmon
- Heat oven to 425 degrees F (220 degrees C).
- In a small bowl, stir together softened butter, olive oil, basil, salt, garlic powder, paprika, and pepper.
- Place the salmon skin side down on a rimmed baking sheet. Spread the softened butter mixture over the top of the salmon.
- Bake for 12-15 minutes. Remove the salmon from the oven and cover.Pro Tip: You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook's Illustrated notes that 120° F is the preferred temperature for wild salmon and 125° F for farmed salmon. I cook my salmon to 135° F.
Make the salsa
- Mix the chopped cucumber, red onion, red pepper, garlic, jalapeños, and cilantro in a medium-sized bowl.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the vegetables and toss to coat evenly.
Assemble the salmon rice bowl
- Place the cooked rice in a bowl. Top with the baked salmon and spoon the cucumber salsa over the top.
Notes
- Invest in an inexpensive meat thermometer that makes cooking fish, chicken, and meat so much easier. This way you’ll know exactly the temperature of the cooked salmon and won’t overcook it.
- Don’t be alarmed by the white ooze on salmon. If you notice a little bit of a white substance on the sides of the baked salmon, don’t worry. It’s actually a protein called albumin that becomes semi-solid when salmon is heated.
- If you have any ingredients leftover from this recipe, we list other recipes from our website which use the same ingredients so there’s no waste. You can find these recipes in the “Ways To Use Leftover Ingredients” section on the recipe page.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This dish was excellent. My husband said it was a keeper. Even though the jalapeños made the salad very hot when eating with the rice and the salmon it was perfect! And I love eating cold and hot food at same time. Thank you Joanie
Great recipe.