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Baked Salmon Rice Bowl Recipe

Baked Salmon Rice Bowl Recipe

This Baked Salmon Rice Bowl Recipe combines tender baked salmon, warm fluffy rice, crisp veggies, and bold sauce into a vibrant, nourishing bowl that’s quick, customizable, and absolutely delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 Bowls
Course: Easy Dinner ideas, Seafood dish
Cuisine: American, Asian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salmon
  • 2 salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp soy-free or low-sodium seasoning
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp lemon juice
  • For the Bowl
  • 2 cups cooked white or brown rice
  • ½ cup sliced cucumbers
  • ½ cup shredded carrots
  • ½ cup edamame
  • 1 avocado sliced
  • For the Sauce Optional
  • 2 tbsp mayo
  • 1 tsp sriracha
  • 1 tsp lemon juice
  • ½ tsp sesame oil

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Rice cooker or pot
  • Cutting board
  • Knife

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Rub salmon with olive oil, garlic powder, paprika, seasoning, and lemon juice, then place fillets skin-side down on the sheet.
  3. Bake until the salmon flakes easily with a fork and stays tender and moist inside.
  4. Prepare rice and chop all vegetables while the salmon cooks to keep the bowl fresh and crisp.
  5. Assemble bowls by layering warm rice, flaked salmon, cucumbers, carrots, edamame, and avocado.
  6. Whisk mayo, sriracha, sesame oil, and lemon juice to make sauce, then drizzle over bowls before serving.

Notes

  • Swap rice for quinoa or cauliflower rice for a lighter bowl.
  • Add mango, pickled ginger, or sesame seeds for extra flavor and texture.
  • Leftover salmon makes a great next-day wrap or salad topping.
  • For meal prep, store ingredients separately and assemble when ready.
Baked Salmon Rice Bowl Recipe
Baked Salmon Rice Bowl Recipe