rice in bowl topped with cucumber, salmon, fresh dill, capers, half hard boiled egg, chopped red onion, and lemon wedge; dark blue cloth under bowl; cutting board in background with cucumber rounds, lemon, wedges, and dill

Salmon Rice Bowl

Contributor: Ilona Orzechowska

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. Everything Spice Mix sprinkled over the top of the bowl is a fun way to jazz up this dish!

Listen to our editor, Christine Pittman, explain briefly how to make this Salmon Rice Bowl, with some great tips along the way, by clicking the play button below:

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  • Author: Ilona Orzechowska
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American




  • 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

Burrito Bowls

  • 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


  1. In a medium sauce pan, combine water, rice, butter, and salt. Bring rice to a boil, lower the heat, and cover.
  2. Cook for 20 minutes, stirring often.
  3. Season salmon with salt and set aside for 5 minutes to bring closer to room temperature.
  4. Heat oil in a small frying pan, then put the salmon in the pan skin-side up.
  5. Fry for 3-5 minutes on each side on medium heat until crispy.
  6. 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.