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Baked Salmon Bowls
Salmon gets a generous rub of paprika, cumin, turmeric, and garlic, then bakes while the rice steams. After that it is just a matter of putting bowls together with whatever crunchy things are in the fridge.
I like this one because everyone builds their own. My kids skip the jalapeno, I pile it on, and nobody has to negotiate.
Servings: 4 servings
Calories: 314kcal
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Ingredients
- 1.5 lb salmon preferably wild caught for best quality
- 2 tbsp sesame oil divided
- 2 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp pepper
Toppings & Base
- cucumbers, carrots, green onions, white onions, jalapeños, edamame, microgreens, seaweed, sesame seeds, avocado
- cooked jasmin, brown, or basmati rice
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil.
- Lay salmon filet down on baking sheet and pat dry it with a paper towel.
- Add 1 tbsp sesame oil to salmon and rub it in.
- Add all other spices and then 1 tbsp more of sesame oil. Give it a good rub into the salmon filet.
- Bake for 14 minutes. Salmon should flake off easily when you put a fork to it.
- While baking, slice and dice all your desired toppings.
- Assemble bowl as desired. Enjoy!
Nutrition
Calories: 314kcal | Carbohydrates: 2g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 1829mg | Potassium: 890mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 469IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Pat the salmon dry before seasoning so the spices stick and the top browns.
- Bake hot and pull it the moment it flakes. Salmon goes from perfect to dry quickly.
- Season the rice with a little rice vinegar or lime to wake it up.
- Prep the toppings while the salmon bakes. It all finishes together.
- Set the toppings out in bowls and let everyone build their own.
Frequently Asked Questions
What rice is best?
Jasmine, basmati, or brown all work. Jasmine is softest and soaks up the most sauce.
Can I use frozen salmon?
Yes. Thaw completely and pat very dry, or it steams instead of roasting.
What sauce goes on top?
A spicy mayo of Japanese mayo and sriracha is the classic. A drizzle of soy and sesame oil also works.
Good for meal prep?
Very. Keep the salmon, rice, and toppings separate and assemble the day you eat them.
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Shop What I Used
- 365 by Whole Foods Market, Toasted Sesame Seed Oil
- Kikkoman 00740 Gluten-Free Sriracha Hot Chili Sauce
- Kewpie Mayonnaise Product of USA Japanese Style Cage
- 365 by Whole Foods Market, Organic Jasmine Rice
- John Boos R-Board Series Rectangular Wooden Walnut
- GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack
