Easy Salmon Bowl (Print Version)
Tender baked salmon with fluffy rice, crisp vegetables, and zesty spicy mayo sauce. Ready in 30 minutes.
# What You Need:
→ Salmon
01 - 2 salmon fillets (4 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon soy sauce
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon salt
→ Rice
07 - 1 cup cooked white or brown rice
→ Vegetables & Toppings
08 - 1/2 cup cucumber, thinly sliced
09 - 1/2 avocado, sliced
10 - 1/2 cup shredded carrots
11 - 1/2 cup edamame, cooked and shelled
12 - 2 tablespoons pickled red onion
13 - 1 tablespoon sesame seeds
14 - 2 tablespoons scallions, thinly sliced
→ Sauce
15 - 2 tablespoons mayonnaise
16 - 1 teaspoon sriracha
17 - 1 teaspoon lime juice
18 - 1 teaspoon soy sauce
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the tray. Drizzle with olive oil and soy sauce. Sprinkle with garlic powder, salt, and black pepper.
03 - Bake for 12-15 minutes until salmon flakes easily with a fork.
04 - While salmon bakes, whisk together mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth.
05 - Divide cooked rice between two bowls. Arrange cucumber, avocado, carrots, edamame, and pickled red onion on top.
06 - Flake cooked salmon into large pieces and distribute evenly among bowls.
07 - Drizzle with spicy mayo sauce. Sprinkle with sesame seeds and scallions. Serve immediately.
# Expert Tips:
01 -
- The spicy mayo sauce hits all the right notes and makes everything taste better
- You can prep most components ahead for even faster weeknight assembly
02 -
- Do not overcook the salmon or it will dry out, start checking at 12 minutes
- Let the salmon rest for 2 minutes before flaking for the best texture
03 -
- Pat the salmon fillets dry before seasoning for better browning
- Toast the sesame seeds in a dry pan for 2 minutes for extra nutty flavor