Easy Salmon Bowl (Print Version)

Tender baked salmon served over fluffy rice with fresh vegetables and creamy spicy mayo sauce.

# What You Need:

→ Salmon

01 - 2 salmon fillets (about 4 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon soy sauce
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon salt

→ Rice

07 - 1 cup cooked white or brown rice

→ Vegetables & Toppings

08 - 1/2 cup cucumber, thinly sliced
09 - 1/2 avocado, sliced
10 - 1/2 cup shredded carrots
11 - 1/2 cup edamame, cooked and shelled
12 - 2 tablespoons pickled red onion (optional)
13 - 1 tablespoon sesame seeds
14 - 2 tablespoons scallions, thinly sliced

→ Sauce

15 - 2 tablespoons mayonnaise
16 - 1 teaspoon sriracha
17 - 1 teaspoon lime juice
18 - 1 teaspoon soy sauce

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the prepared tray. Drizzle with olive oil and soy sauce, then sprinkle with garlic powder, salt, and black pepper.
03 - Bake for 12–15 minutes until the salmon flakes easily with a fork.
04 - While salmon bakes, whisk together mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth.
05 - Divide cooked rice between two bowls. Arrange cucumber, avocado, carrots, edamame, and pickled red onion on top of the rice.
06 - Flake the cooked salmon into large pieces and distribute evenly among the bowls.
07 - Drizzle with spicy mayo sauce and sprinkle with sesame seeds and scallions. Serve immediately.

# Expert Hints:

01 -
  • The spicy mayo sauce will make you want to put it on literally everything forever
  • Everything comes together in under thirty minutes including the rice if you plan ahead
  • You get that fancy restaurant bowl feeling while wearing sweatpants at home
02 -
  • Room temperature salmon cooks more evenly so take it out of the fridge twenty minutes before baking
  • The carryover heat will keep cooking the fish for a few minutes after you pull it out so slightly underdone is perfect
  • That spicy mayo sauce doubles as an incredible dip for literally any vegetable in your crisper drawer
03 -
  • Buy the big bag of edamame from the freezer section and keep what you do not use for next time
  • Double the sauce recipe because you will want to put it on eggs sandwiches and possibly eat it with a spoon

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