Description
These Crispy Salmon Bowls are a nutritious and flavorful dish perfect for a quick and healthy meal. Featuring oven-baked salmon with a crispy edge, served over a bed of rice and fresh vegetables, and drizzled with a tangy sesame-ginger sauce, this recipe combines ease with vibrant flavors for a satisfying dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Bowls
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels, then rub each with olive oil. Season them evenly with garlic powder, smoked paprika, salt, and pepper to infuse flavor.
- Bake the Salmon: Arrange the salmon fillets on the prepared baking sheet and bake in the preheated oven for 12–15 minutes. The salmon should develop crispy edges and be cooked through—opaque and flaky.
- Make the Sauce: While the salmon cooks, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, and grated ginger in a small bowl until well combined, creating a tangy and slightly sweet dressing.
- Assemble the Bowls: Divide the cooked rice evenly into four bowls. Top each with shredded carrots, cucumber slices, avocado slices, and one salmon fillet.
- Finish and Serve: Drizzle the prepared sauce over each assembled bowl. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for the freshest taste.
Notes
- You can substitute honey with maple syrup to keep this dish vegan.
- For a gluten-free option, use tamari instead of soy sauce.
- Using brown rice adds extra fiber and nutrients to the bowls.
- The salmon can be cooked on a grill if preferred, adjusting cooking time accordingly.
- Leftover salmon can be stored in the refrigerator for up to 2 days but is best fresh for optimal texture.
