This Salmon Bowl Recipe brings crave-worthy takeout flavor to the table with a bright citrusy glaze. It’s made with simple pantry ingredients you likely have on hand for a quick feel-good kind of dinner.
Keep it quick with instant rice, white rice, or cauliflower rice, or jazz it up with coconut rice or cilantro lime rice. Add your favorite fresh toppings for an easy meal.
Holly’s Recipe Highlights: Salmon Rice Bowls
Flavor: These salmon bowls feature a sweet-and-savory honey glaze that packs lots of zesty orange flavor. It’s easy to make.
Time-Saver: I love using ready rice or Minute Rice to keep it quick. Just toss it in the microwave while making the salmon. If you’re in a rush, you can use a premade sauce. This orange sauce is one of my favorites for flavor.
Technique: A quick 10-minute marinate adds so much flavor to the salmon without needing a long prep time. While the salmon is marinating, cook the rice and prep the toppings.
Swaps: I love the quick pan-sear method in this recipe because it’s fast, but you can swap in baked salmon filets with a drizzle of stir-fry sauce if you prefer. The marinade below also serves as the sauce for these bowls; however, you can use your favorite salmon marinade or try teriyaki salmon instead.
Total Time: about 30 minutes Serves: 4 Cooking Method: Skillet
Ingredient Notes For Salmon Bowls
- Salmon: Skinless fillets are the easiest to use. Cut into even pieces so they all cook at the same rate.
- Soy Sauce: Adds a salty, savory base. Use low-sodium if preferred, or swap with tamari for a gluten-free option.
- Honey: Balances the soy out and keeps the glaze sticky and slightly sweet; maple syrup can be used in place.
- Orange: The orange zest adds a lot of flavor, so use a fresh orange in this recipe. If needed, you can use prepared OJ, but it won’t have as much flavor.
- Fresh Ginger: Fresh ginger is best; you can grate a whole root and store it in the freezer to always have on hand. If needed, use about 1/4 teaspoon ground ginger in place of 1 teaspoon fresh ginger.
- Toasted Sesame Oil: A little goes a long way and adds a nutty finish.
Storage and Leftovers
Refrigerate cooked salmon in an airtight container within 2 hours of cooking. Use it up within 4 days. Store salmon, sauce, and rice in separate containers when possible.
Reheat gently in the microwave or a skillet over low heat until just warmed through.
Freeze cooked salmon and sauce for up to 2 months. Thaw in the refrigerator before reheating.
Fresh Rice Bowl Favorites
Did you make this salmon bowl recipe? Leave a comment and rating below.
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Pat the salmon dry and season with ¼ teaspoon salt and pepper.
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In a medium bowl, combine soy sauce, honey, orange zest, orange juice, ginger, and sesame oil. Add the salmon and toss gently. Let marinate for 10 minutes.
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Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
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Using a slotted spoon, remove the salmon from the marinade (reserve marinade) and add to the skillet in a single layer. Cook 2 minutes without stirring, until lightly browned. Flip and cook another 2 minutes, or until just cooked through. Set aside on a plate.
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Pour the reserved marinade into the skillet. Lower heat to medium and simmer 3 to 4 minutes, stirring gently, until the sauce thickens and becomes glossy. Add salmon back to the sauce and stir to coat.
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Sprinkle with sesame seeds and serve over rice.
Optional garnishes include avocado, thinly sliced green onions, edamame beans, cucumber, or cilantro.
Calories: 279 | Carbohydrates: 20g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 845mg | Potassium: 685mg | Fiber: 2g | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Main Course, Seafood
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