Salmon Rice Bowls are a delicious new way to enjoy fish. The ingredients in this dish keep your meal light yet filling with bright and fresh flavors.
Perfectly pan-fried salmon served with hard-boiled egg, capers, red onion, lemon, and dill over rice is the tastiest rice bowl around. You can prepare it in 20 minutes, cooking the salmon and cutting the veggies and herbs while the rice cooks.
You’re sure to make it again and again. Plus, if you love rice and burrito bowls as much as we do, you’ll want to go check out this delicious Greek Rice Bowl and our Copycat Japanesee Sarku Rice Bowl then save them to your meal inspo board on Pinterest.
What salmon should you add?
You can add any cooked salmon for this rice bowl including the recipes on our sister site, Cook the Story for crispy salmon in the air fryer or pan-roasted (check it out because we also share tips for perfectly cooking salmon). You can also simply pan-fry like we do below or bake it in the oven. While salmon does cook super quickly, if you don’t want to fuss with cooking it, you can also use smoked or canned red sockeye salmon.
How do you cook the salmon perfectly?
To pan-fry the salmon, you should bring the fish to room temperature before frying. Usually letting it sit at room temperature for 5 minutes is enough. Next, season the salmon simply with salt.
While the salmon rests, heat oil in a small frying pan. I recommend using a small frying pan, since you don’t really need a ton of cooking oil and the salmon doesn’t take up a lot of space.
Usually 1 tablespoon of oil is sufficient but if the bottom of your pan isn’t covered with enough oil add 1 more tablespoon. You can use any cooking oil that has high smoke point including avocado oil, canola oil, grapeseed oil, sunflower oil, etc.
What toppings should you add?
You can add any toppings you want, but here are some suggestions for your salmon rice bowl. Get creative and add as many as you wish.
- Diced: radishes, tomatoes, cucumbers, avocado, or bell peppers
- Shredded: carrots, red cabbage, or zucchini
- Herbs: cilantro, dill, or parsley
- Fresh leaves: lettuce, spinach, or kale
- Fruits: sliced strawberries, raspberries, or diced mango
- Sauce: teriyaki sauce, a little bit of soy sauce, or spicy sriracha mayo
How should you assemble the toppings in the bowl?
First, you need to put cooked rice in the bottom of the bowl. Next, top it with chunks of pan-fried salmon. Arrange the toppings in groups around the bowl with diced cucumber, chopped red onion, capers, wedge of lemon, fresh dill, and half of a hard-boiled egg per bowl. Then, enjoy your favorite salmon rice bowl.Print
- 1 and ¼ cup water
- ½ cup rice
- ½ tsp. unsalted butter
- ⅛ tsp. salt
- 6 oz. salmon
- 1 Tbsp. vegetable oil
- ⅛ tsp. salt
- 1 cup diced English cucumber
- 4 Tbsp. chopped red onion
- 4 Tbsp. chopped fresh dill
- 2 Tbsp. capers
- 2 lemon wedges
- 1 hard-boiled egg, cut in half
- In a medium sauce pan, combine water, rice, butter, and salt. Bring rice to a boil, lower the heat, and cover.
- Cook for 20 minutes, stirring often.
- Season salmon with salt and set aside for 5 minutes to bring closer to room temperature.
- Heat oil in a small frying pan, then put the salmon in the pan skin-side up.
- Fry for 3-5 minutes on each side on medium heat until crispy.
- To serve, place rice in the bottom of the bowl. Then top with salmon, cucumber, red onion, dill, capers, lemon wedges, and half a hard-boiled egg.
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