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
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 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.