Hey friends!
Are you in the mood for a delicious and healthy meal? I’ve got just the thing for you!
Today, I’m excited to share my baked salmon bowl recipe.
It’s packed with flavor and super easy to whip up.
Perfect for a cozy dinner or meal prep for the week!
Trust me, you’ll want to make this again and again. Let’s dive in!
Possible Ingredient Alternatives
For salmon, tofu or tempeh can be used as plant-based alternatives, offering similar protein content and texture when baked. Adjust cooking time as needed, as these options may cook faster than fish. Jasmine rice can be replaced with cauliflower rice or quinoa for a lower-carb option, maintaining the bowl’s texture while adding nutrients. Cook according to package instructions, adjusting liquid amounts as necessary. Soy sauce can be substituted with coconut aminos or tamari for those avoiding soy or gluten. Use slightly less coconut aminos as it’s sweeter, or add a pinch of salt to tamari to match soy sauce’s flavor profile. These substitutions accommodate various dietary needs while preserving the dish’s overall taste and nutritional balance.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-3000
- Protein: 150-180 g
- Fat: 120-140 g
- Carbohydrates: 300-320 g
Ingredients
- 5 salmon fillets (each about 4-6 oz)
- 2 cups uncooked jasmine rice
- 1 1/2 cups shelled edamame
- 1 sliced english cucumber
- 6 chopped green onions
- 2 peeled and diced mangos
- 2 peeled, pitted, and diced avocados
- 1/2 cup chopped fresh cilantro
- Sriracha mayo for topping, optional
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup plus 1 tablespoon light brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 minced garlic clove
- 2 teaspoons cornstarch mixed with 2 teaspoons water for a slurry
- 1/4 teaspoon red pepper flakes
Step 1: Make the Teriyaki Sauce
Combine all of the sauce ingredients in a small saucepan over medium heat.
Stirring constantly, bring the mixture to a boil and let it boil for about 1 minute.
The sauce should thicken enough to coat the back of a spoon.
Once ready, remove it from the heat and allow the sauce to cool completely.
This sauce can be made ahead of time and stored in the refrigerator for several days.
Step 2: Marinate the Salmon
Take 1/4 cup of the cooled teriyaki sauce and pour it over the raw salmon fillets.
Set the salmon aside to marinate for at least 20 minutes or, for more intense flavor, up to overnight in the refrigerator.
Step 3: Cook the Rice
While the salmon marinates, cook rice according to the package instructions.
Aim for fluffy and perfectly cooked rice to create a delicious base for your salmon bowl.
Step 4: Cook the Salmon
If using an air fryer: Preheat it to 400ºF.
Spray the air fryer basket with non-stick spray, then place the marinated salmon fillets inside.
Air fry for about 5-7 minutes, or until the salmon is cooked through, flakes easily with a fork, and registers an internal temperature of 125-135 degrees Fahrenheit if using a food thermometer.
Step 5: Assemble the Salmon Bowls
Divide the cooked rice evenly among your serving bowls.
Top each bowl with a piece of teriyaki salmon.
Add slices of avocado, edamame, mango, and cucumber around the salmon to build a colorful and nutritious bowl.
Step 6: Garnish and Serve
Drizzle additional teriyaki sauce and some sriracha mayo over the top of each assembled bowl.
Garnish with chopped green onion and cilantro for added freshness and flavor.
Serve immediately and enjoy the delightful mix of flavors!
