This easy salmon rice bowl recipe features flakey salmon coated in a honey garlic sauce nestled in coconut rice with Asian-inspired toppings. The spicy mayo and coconut rice are what make this salmon bowl stand out from the rest! Did I mention it cooks in 8 minutes? Ideal healthy recipe!
Looking for more salmon recipes? Try this salmon with mango salsa (baked or grilled!), air fryer salmon bites, or herb crusted salmon.
I’ve said it before and I’ll say it again, eating healthy doesn’t have to be boring. This delicious salmon rice bowl is proof that you can pack in healthy fats, protein and veggies and still look forward to a great meal.
Love salmon? Try salmon pesto pasta, teriyaki glazed salmon, herb grilled salmon or blackened salmon next!
Loaded Salmon Rice Bowl
This salmon rice bowl features fluffy rice (my favorite coconut rice) with an assortment of veggies, toppings and of course, salmon. It’ one of my favorite easy meals on my website. And here’s why:
- Perfect balance of sweet and garlicy flavors
- Tons of textures
- 31g of protein per serving
- Salmon cooks in 8 minutes
- Easy to meal prep
- Great served cold for leftover lunches
One of the best parts? There are so many ways to customize a salmon rice bowl. Skip to my recipe variations for tips!
To pack in more greens, try this irresistible salmon arugula salad.
Ingredients, Brands I Love, and Salmon Buying Tips
Get the scoop on my favorite brands I keep stocked in our pantry and tips for purchasing salmon. Jump down to the recipe card for exact amounts and instructions.
- Rice: we used a long grain white rice and subbed some of the water for full fat canned coconut milk (my favorite is Thai Kitchen).
- Honey garlic sauce: soy sauce or coconut aminos, honey, sesame oil, ginger, sriracha, garlic.
- Sriracha: A little spice helps balance out the sweetness. You can use any hot sauce you have on hand.
- Garlic: don’t be intimated by the amount of garlic in this recipe. It is honey garlic salmon after all.
- Salmon fillets: choosing salmon at the grocery store can be overwhelming. I opt for coho salmon from a trusted grocer, like Whole Foods, or a local market, when possible. Seafood watch is an amazing resource for learning the best kinds of salmon to buy.
- Toppings: avocado, English cucumber (so you don’t have to peel it), red onion, lime, and cilantro.
How to Make Salmon Rice Bowls
Use this visual guide to see the recipe at each step. You can skip down to the recipe card for printable instructions or to watch a video guide for this recipe.
Make the Rice
Simmer the rice with coconut milk and salt for 15-20 minutes, until it’s light and fluffy.
Make the Cucumber Salad
Toss together all of the salad toppings quickly in a medium bowl and throw it in the fridge to marinate until you’re ready to serve.
Make the Sauce
Add the sauce ingredients to a small bowl and give it a good whisk.
Cook the Salmon
Cut the salmon into bite sized pieces. Cook the salmon until crisp on one side, 2-3 minutes. Pour the sauce over the salmon and cook for another 2 more minutes. Remove the salmon to bowl or plate simmer the sauce to reduce and thick. You can and a cornstrach slurry to thicken it more.
Remove salmon skin or leave it on? The skin protects salmon from overcooking, but it can be a pain to cut (kitchen shears help with this). You can remove salmon skin easily before you cut it into chunks. Kitchen
Assemble Bowls
Layer the rice, salmon, and toppings. Drizzle with sauce, spicy mayo, and finish with fresh herbs.
Recipe Variations
Here are recipe variations for each element of this salmon rice bowl. Get creative and make your own salmon bowl after you try this one!
- Rice: Try white rice, microwave rice to save time, brown rice, cauliflower rice (low carb option) or even quinoa.
- Salmon: tilapia would work here or even chicken if someone isn’t a seafood fan.
- Honey alternative: try maple syrup or brown sugar.
- Toppings: Try broccoli slaw, pre-mixed cabbage slaw, mango, shredded carrots, edamame, pineapple, brussels sprouts.
- Sriracha mayo: use greek yogurt instead of mayo. For less spice, try the sauce in my bang bang salmon.
Want to try another rice bowl? You’ll love this ground turkey teriyaki rice bowl or my Copycat CAVA Honey Harissa Chicken Bowls.
Can I Make the Salmon in the Air Fryer?
Mix the salmon chunks with half the sauce then add everything to the air fryer basket and air fryer at 390°F for 6 minutes, or until the internal temperature reaches 125-130°F. Simmer the remaining sauce on the stove to thicken it. You may need to add 2 teaspoons of cornstarch mixed with water to thicken the sauce before you drizzle it on top.
What about the oven? Follow the same instructions as above to toss the salmon in half the sauce and simmer the rest. Bake at 450°F for 6 minutes, or until the internal temp reaches 125-130°F.
How to Store Salmon Bowls
Store: place any leftover bowls in an airtight container in the refrigerator for up to 4 days (the avocado may not last that long, so add fresh before seerving). I recommend storing the leftover rice and salad separately.
Meal prep: this recipe is a great meal prep option and can be made once to enjoy as quick lunches. The only ingredient that doesn’t prep well is the avocado so save that to add on top right before serving.
“I’ve never left a comment on a recipe before but this one was so good I just had to. Everything about this is perfect.”
Sydney
FAQs and Reader Comments
This section is dedicated to answering any and every question you may have (or other’s have already asked) about this recipe. Hope it helps!
Choosing salmon at the grocery store can be overwhelming. I opt for coho salmon from a trusted grocer, like Whole Foods, or a local market, when possible. Seafood watch is an amazing resource for learning the best kinds of salmon to buy.
Keeping the skin on the salmon is a personal preference. Cutting salmon into cubes with the skin on can be tricky, so try kitchen shears for best results. You can easily run a knife between the flesh and skin to remove it before slicing the salmon into chunks.
You can also buy boneless skinless salmon. Just ask the butcher to take the skin off for you!
The key to tender, flaky salmon is cooking it well. It’s easy to overcook salmon so use an Instant read thermometer to know when it’s done. Remove the salmon when it reaches 125-130°F to allow for carryover cooking.
The recipe calls for basmati or long grain white rice, but you could use basmati as well. I’ve made coconut rice with brown rice and it doesn’t work as well. No matter the rice, double check the package instructions for cook times.
You have to simmer the sauce at the end to reduce and thicken it. If you want a thicker sauce, mix together 2 teaspoons of cornstarch with a bit of water then simmer it in the sauce to thicken further.
More Easy Salmon Recipes
Honey Garlic Salmon Rice Bowls
Save this Recipe!
Ingredients
Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
Honey Garlic Salmon
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves minced garlic
- 2-3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin on salmon filet cut into 1-inch cubes *see notes for skinless
- Toppings: green onion and sesame seeds and spicy mayo
Cucumber Avocado Salad
- 2 avocados diced
- 1 english cucumber sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 a lime)
- 2 tablespoons chopped cilantro
Instructions
- Add the rice to a bowl and fill with water and drain to rinse it.2 cups basmati or long grain white rice
- Combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice and stir once then reduce the heat too medium-low and cook, covered, for 20 minutes.1 can full fat coconut milk, 1 1/4 cups water, 1 teaspoon kosher salt
- In a medium bowl, toss together the avocado, cucumber, red onion, lime juice and cilantro and refrigerate.2 avocados, 1 english cucumber, 1/4 cup thinly sliced red onion, 2 tablespoons lime juice, 2 tablespoons chopped cilantro
- Pat the salmon dry with a paper towel then cut the salmon into bite sized pieces. Salmon skin easily cuts with kitchen shears. In a large bowl, whisk together the tamari, honey, sesame oil, ginger, sriracha and salt and set aside.1/3 cup tamari or coconut aminos, 3 tablespoons honey, 2 tablespoons sesame oil, 1 teaspoon fresh grated ginger, 1 teaspoon sriracha, 4 (4-6 ounce) skin on salmon filet, 1 teaspoon salt
- Add the olive or avocado oil to a large skillet over medium-high heat. Once the oil is hot, add the cubed salmon, skin-side-up, and cook for 2-3 minutes, until it crisps. Use tongs to carefully flip the salmon over. If it doesn't release easily, cook it a minute or two longer. Add the minced garlic and cook for 1-2 minutes then add the sauce and continue cooking for 2 more minutes, or until the internal temperature of the salmon reaches 135°F.6 cloves minced garlic, 2-3 tablespoons olive oil or avocado oil
- Remove the salmon to a clean cutting board, plate or bowl. Turn the heat down to medium- low and add 1-2 tablespoons of water to the sauce and whisk well to bring the sauce back together. Allow it to simmer for 3-4 more minutes to thicken. For an even thicker sauce, mix together 2 teaspoons of cornstarch with a bit of water then simmer it in the sauce to thicken further.
- Assemble the bowls with the cooked rice, salmon, garlic sauce, avocado salad, and optional sriracha mayo (see notes).
Notes
Video
Equipment
- Non-stick Saute Pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish packs a punch in both flavor and nutrients! It’s a fun dish to make and is absolutely delicious. Excellent recipe!
IG: @onthetable.mealplans
Thank you Jamie!
Not a fan of the skin, if I wanted to remove it would it be best to cook the salmon skin side down..remove skin..then flip over to brown the other side & add the sauce?
Hey there! You can actaully cut the salmon skin off prior to cubing it for this recipe. Just lay the salmon flat and run the knife between the skin and the salmon and then cube it. I’ve found this to be the easiest way! The skin can help protect salmon from overcooking, but just keep a close eye on it and you’ll be fine!
This was absolutely delicious! I added raw shredded carrots to the bowl for more color. We all loved it.
Love it. Thanks for sharing!