Crispy Salmon & Rice Bowl is a simple, fresh meal that brings together crispy, golden salmon with soft, fluffy rice and fresh veggies or greens. The salmon’s crunchy outside and tender inside make every bite full of texture and flavor, while the rice provides a nice base to soak up any sauce or seasoning you add.
I love making this bowl when I want something quick but still special. It’s easy to cook the salmon skin-side down to get that perfect crispiness, and then you can mix and match the veggies or toppings to keep it interesting. Sometimes I throw in avocado or cucumber for a cool crunch, and other times I add a drizzle of soy or a squeeze of lemon to brighten it up.
For me, this bowl is a great dinner on busy nights because it’s healthy, filling, and colorful on the plate. Plus, it’s one of those meals that everyone seems to enjoy, whether you’re trying to eat light or just want something tasty without too much fuss. I often find myself going back for seconds—and it’s a hit with friends, too!
Key Ingredients & Substitutions
Salmon: Skin-on salmon fillets are key for that crispy skin. If you can’t find salmon, trout or Arctic char work well too. I recommend fresh or thawed fillets, not frozen, for the best texture.
Rice: Jasmine or basmati rice provides a light, fluffy base. You can swap in brown rice or quinoa for a nuttier flavor and more fiber, though cooking times will differ a bit.
Veggies: Spinach, edamame, cucumber, and avocado add freshness and crunch. Feel free to switch in kale, snap peas, or bell peppers depending on what you like or have on hand.
Sauce: The soy sauce and rice vinegar combo brightens the bowl. For gluten-free, use tamari instead of soy. Add a bit of honey or maple syrup if you want a touch of sweetness.
How Do I Get Perfectly Crispy Salmon Skin Every Time?
Getting salmon skin crispy can be tricky, but it’s all about preparation and patience:
- Pat the skin dry with paper towels before cooking—moisture stops crisping.
- Season with salt and pepper just before cooking to avoid drawing out moisture too early.
- Use a non-stick or well-seasoned skillet and heat it to medium-high before adding oil.
- Place the salmon skin-side down and press gently with a spatula for 30 seconds so it cooks evenly.
- Cook without moving the fillet for 4-5 minutes until the skin is golden and releases easily from the pan.
- Flip carefully to finish cooking the top side just until done—about 2-3 minutes.
- Rest a minute before serving to keep it juicy inside.
I usually skip flipping sometimes if I want super crispy skin, finishing the cooking by spooning hot pan oil over the top to gently cook the flesh. It’s a handy trick for a restaurant-quality finish!
Equipment You’ll Need
- Non-stick skillet – perfect for getting the salmon skin crispy without sticking.
- Medium saucepan with lid – cooks the rice evenly and keeps it tender.
- Sharp knife – helps you slice avocado and vegetables cleanly and safely.
- Cutting board – a sturdy surface for prepping all your ingredients.
- Mixing bowl – for whisking the sauce and tossing any veggies if needed.
Flavor Variations & Add-Ins
- Swap salmon with cooked shrimp or tofu for different protein options that still pair well with rice.
- Add roasted bell peppers or shredded carrots for more color and a sweet crunch.
- Use sriracha or a chili-garlic sauce instead of red chili flakes for a spicier kick.
- Top with toasted almonds or sesame seeds to add extra texture and a nutty flavor.
How to Make Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Salmon & Rice:
- 2 salmon fillets (skin-on)
- Salt and black pepper, to taste
- 1 cup jasmine or basmati rice (uncooked)
- 1 1/2 cups water
- 1 tbsp olive oil or vegetable oil
For the Veggies & Toppings:
- 1 cup fresh spinach or mixed greens
- 1/2 cup edamame (shelled)
- 1/2 cucumber, thinly sliced
- 1 ripe avocado, sliced
- 2 green onions (scallions), thinly sliced
- 1 tsp red chili flakes or sliced fresh red chili (optional)
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil (optional)
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp sesame seeds (optional)
How Much Time Will You Need?
Prepare to spend about 25 minutes total. Cooking the rice takes around 15 minutes, while preparing and crisping the salmon takes about 7-8 minutes. Additional time is used for slicing veggies and assembling your bowl. It’s a quick recipe that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and 1 1/2 cups water with a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for an extra 5 minutes.
2. Prepare and Cook the Salmon:
While the rice cooks, pat your salmon fillets dry using paper towels. Season both sides with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down in the pan and press lightly to ensure even contact. Cook without moving for 4-5 minutes until the skin is crispy and golden brown. Flip carefully and cook for another 2-3 minutes until the salmon is cooked through but still moist.
3. Mix Sauce and Assemble the Bowl:
Whisk together soy sauce, rice vinegar (or lemon juice), toasted sesame oil (if using), and red chili flakes in a small bowl. To serve, fluff the rice with a fork and divide it evenly into bowls. Add fresh spinach or mixed greens, edamame, sliced cucumber, and avocado alongside the rice. Lay the crispy salmon on top. Drizzle your sauce over the salmon and veggies. Garnish with green onions and sesame seeds for that extra flavor and crunch.
Enjoy your bright, tasty, and satisfying Crispy Salmon & Rice Bowl!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely in the fridge overnight or under cold running water before cooking. Pat it dry to ensure crispy skin.
Can I Substitute the Rice with Another Grain?
Absolutely! Brown rice, quinoa, or cauliflower rice all work great as alternatives. Keep in mind cooking times and liquid amounts may vary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to keep the salmon from drying out.
Can I Prepare This Bowl Ahead of Time?
Yes! Cook the rice and salmon ahead, then store separately. Assemble the bowl just before eating to keep veggies fresh and the salmon crispy.