Description
A vibrant and healthy Crispy Salmon Bowl featuring perfectly baked salmon fillets atop a bed of rice, fresh vegetables, and a flavorful homemade sauce. Ready in just 30 minutes, this recipe combines crispy, flaky salmon with the refreshing crunch of cucumbers and carrots, creamy avocado, and a tangy sesame-ginger drizzle for a satisfying and nutritious meal.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Base and Vegetables
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Salmon: Pat the salmon fillets dry thoroughly with paper towels. Rub each fillet evenly with olive oil, then season all sides with garlic powder, smoked paprika, salt, and pepper for a flavorful crust.
- Bake Salmon: Place the seasoned salmon fillets onto the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes. Bake until the salmon is cooked through and edges are crispy, checking for flakiness and an internal temperature of 145°F.
- Make Sauce: While the salmon cooks, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and grated ginger in a small bowl until well combined and slightly emulsified.
- Assemble Bowls: Divide the cooked rice evenly between four bowls. Arrange shredded carrots, cucumber slices, and sliced avocado over the rice, then top each with a baked salmon fillet.
- Finish and Serve: Drizzle the prepared sauce generously over each bowl. Garnish with chopped green onions and sprinkle with sesame seeds if desired. Serve the bowls immediately while the salmon is warm and crispy.
Notes
- You can substitute brown rice or quinoa for a different grain base.
- For a gluten-free option, use tamari instead of soy sauce.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the seasoning on the salmon according to your taste preferences.
- Leftover salmon and sauce can be stored separately in airtight containers and reheated gently.
