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a cooked salmon fillet on top of rice and topped with cucumber salsa and lemon slices in a bowl
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5 from 3 votes

Salmon Rice Bowl For One

Quickly prepare a tasty and healthy Salmon Rice Bowl in just 20 minutes, featuring rice or cauliflower rice topped with cucumber salsa. A simple meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: baked salmon, bowls, rice bowl, salmon bowl, salmon rice bowl
Servings: 1 serving
Author: Joanie Zisk

Ingredients

For the salmon

  • 1 tablespoon salted butter softened
  • ½ teaspoon olive oil
  • ¼ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • teaspoon garlic powder
  • teaspoon paprika
  • teaspoon coarsely ground black pepper
  • 1 (4 to 5 ounce) salmon fillet

For the salsa

  • 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
  • tablespoons lime juice
  • ½ tablespoon olive oil
  • teaspoon salt
  • 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

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.
 
Small Batch Cucumber Salsa Recipe

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 52g | Protein: 30g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 965mg | Potassium: 892mg | Fiber: 1g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 0.5mg

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