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This single serving salmon rice bowl is a fresh and flavorful meal made with baked salmon, rice, and a bright cucumber salsa. It’s quick to prepare, nourishing, and perfect for a simple lunch or dinner.
Featured Comment
“This dish was excellent!”
– Kitty
Why You’ll Love This Recipe
- Made with Simple Ingredients: Uses pantry staples and fresh produce.
- Quick and Easy: Ready in just 20 minutes, perfect for a fast lunch or dinner.
- Nutritious and Balanced: A complete meal with protein-rich salmon, wholesome grains, and fresh vegetables.
- Packed with Flavor: Juicy baked salmon pairs perfectly with refreshing cucumber salsa.
- Customizable: Use your favorite base – white rice, brown rice, quinoa, or cauliflower rice for a low-carb option.
- Easily Doubles: Double the ingredients to make two salmon bowls without extra effort.
This salmon rice bowl is one of my favorite quick meals because it feels both fresh and satisfying.
The warm, tender salmon pairs beautifully with the cool cucumber salsa, and when it all comes together over a bed of rice, you get a dish that tastes vibrant and filling.
I love how simple it is to prepare, yet it looks and tastes like something you’d order at a restaurant, which is why I find myself making it often.
Looking to change up your single serving rice bowls? Try our chicken and rice bowl for a comforting classic, single serving pork stir fry for something hearty, or Greek chicken bowl for fresh Mediterranean flavor. For a fuss-free option, our slow cooker chicken burrito bowl is always a winner.
Ingredients
If you have any ingredients leftover from this salmon rice bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Salmon: Use one 4 to 5-ounce fillet, fresh or thawed if frozen. If you have an extra fillet, try our single serving sheet pan salmon.
- Rice: Any type works – try our single serving white rice or single serving brown rice recipes. Our use cauliflower rice, quinoa or orzo pasta.
- Cucumber salsa: A fresh, homemade salsa that brightens the bowl. Leftover cucumbers can be used in our single serving tabbouleh recipe.
See recipe card below for a full list of ingredients and measurements.
Choosing The Best Salmon
Salmon is a flavorful, nutrient-rich fish and the star of this rice bowl. Here’s how to pick the right type and ensure you’re buying the freshest fillet:
Types of Salmon
- Sockeye (Red Salmon): Bold flavor, leaner, and deep red flesh.
- Coho: Mild flavor with medium fat and a tender texture.
- King (Chinook Salmon): Highest fat content, buttery texture, premium price.
- Atlantic: Farm-raised, most common in stores, mild flavor, pale orange flesh.
Tips for Buying Fresh Salmon
- Look for bright, moist flesh with no dryness.
- Avoid fillets with brown spots or separating flesh.
- Frozen is a good choice—flash-freezing locks in freshness and quality.
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.
- Heat the oven to 425°F (220°C). In a small bowl, mix the butter, olive oil, basil, garlic powder, paprika, salt, and pepper.
- Place the salmon skin-side down on a foil-lined baking sheet. Spread the butter mixture evenly over the top.
Pro Tip: Lining the sheet with foil makes cleanup easier.
- Bake for 12–15 minutes, until the salmon flakes easily with a fork. Cover to keep warm.
Note: For accuracy, check with an instant read thermometer. The FDA recommends 145°F, but I prefer 135°F. Cook’s Illustrated suggests 120°F for wild salmon and 125°F for farmed.
- In a medium bowl, combine cucumbers, red onions, red peppers, garlic, jalapeños, and cilantro. In a small bowl, whisk lime juice, olive oil, salt, and pepper, then pour over the vegetables and toss.
- Add rice to a serving bowl. Top with salmon and spoon the cucumber salsa over the top.
Expert Tips
- Use a Meat Thermometer: An inexpensive thermometer helps ensure salmon (and other proteins) are cooked to the right temperature without overcooking.
- White Substance on Salmon: Don’t worry if you see a white layer on the fish, it’s a harmless protein called albumin that appears when salmon is heated.
- Avoid Waste: Check the “Ways To Use Leftover Ingredients” section below for more recipes that use the same ingredients.
- Make Ahead: The cucumber salsa can be prepared in advance and stored in the refrigerator.
Frequently Asked Questions
A salmon rice bowl is a simple meal made with baked or cooked salmon served over rice with fresh toppings like vegetables or salsa.
Yes, this salmon rice bowl is great for meal prep. Bake the salmon ahead of time and store it in the fridge for up to 5 days, reheating when ready or enjoying it cold. Make the cucumber salsa in advance, it actually tastes better as the flavors blend – and cook the rice ahead of time too. Keep everything stored separately, then assemble your bowl for a quick and healthy meal.
Try avocado slices, steamed vegetables, or a simple green salad.
Use cauliflower rice or skip the grains and serve the salmon with extra vegetables.
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.
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 the oven to 425°F (220°C). In a small bowl, mix the butter, olive oil, basil, garlic powder, paprika, salt, and pepper.
- Place the salmon skin-side down on a foil-lined baking sheet. Spread the butter mixture evenly over the top.
- Bake for 12–15 minutes, until the salmon flakes easily with a fork. Cover to keep warm.Note: For accuracy, check with an instant-read thermometer. The FDA recommends 145°F, but I prefer 135°F. Cook’s Illustrated suggests 120°F for wild salmon and 125°F for farmed.
Make the Salsa
- In a medium bowl, combine cucumbers, red onions, red peppers, garlic, jalapeños, and cilantro.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper, then pour over the vegetables and toss.
Assemble
- Add rice to a serving bowl. Top with salmon and spoon the cucumber salsa over the top.
Notes
- Use a Meat Thermometer: An inexpensive thermometer helps ensure salmon (and other proteins) are cooked to the right temperature without overcooking.
- White Substance on Salmon: Don’t worry if you see a white layer on the fish, it’s a harmless protein called albumin that appears when salmon is heated.
- Avoid Waste: Check the “Ways To Use Leftover Ingredients” section below for more recipes that use the same ingredients.
- Make Ahead: The cucumber salsa can be prepared in advance and stored in the refrigerator.
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.
Excellent salmon recipe. I didn’t make the salsa .because I didn’t have all the ingredients. Just made brown rice cooked in low sodium chicken broth. WOW! Thank you for a great recipe!
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.