Easy Healthy Salmon Rice Bowl

Name: Easy Healthy Salmon Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup jasmine rice; 2 cups water; 1 cup mixed vegetables (e.g., carrots, bell peppers, broccoli); 2 green onions, chopped; Sesame seeds for garnish; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil

Highlighted under: Vital Meals

I love preparing this Easy Healthy Salmon Rice Bowl when I'm looking for a nutritious, satisfying meal that doesn’t take much time. It's a perfect dish for busy weeknights when I want something quick yet packed with flavor and health benefits. The combination of tender salmon, fluffy rice, and fresh vegetables creates a vibrant bowl that I can customize according to what I have on hand. Plus, it's a great way to incorporate healthy fats into my diet without feeling guilty about a heavy meal.

Created by

Hallie Foster

Last updated on 2026-02-23T23:46:36.621Z

When I first made this Easy Healthy Salmon Rice Bowl, I was amazed at how quick and simple it was while still being incredibly delicious. The method of baking the salmon not only is a healthier choice but also preserves its moisture, ensuring a tender bite every time. I also love to experiment with various toppings, from avocado slices to spicy mayo, which elevates each bowl’s flavor even more.

One key tip I've learned is to let the rice cool slightly before assembling the bowl. This way, the crispy vegetables retain their crunch without the heat wilting them. It’s truly a delightful meal that feels both indulgent and nutritious—perfect for my family dinner or a solo lunch at home!

Why You Will Love This Recipe
Quick and easy to make, perfect for busy weeknights
Packed with nutritious ingredients that are good for you
Customize with your favorite toppings for a personal touch

Cooking the Rice to Perfection

Cooking jasmine rice perfectly is crucial for the overall texture of your salmon rice bowl. The rice should be fluffy and slightly sticky, which helps it hold the other ingredients together. Make sure to rinse the rice under cold water before cooking to remove excess starch. This means the rice will not clump together, and you'll be left with separate grains that absorb the flavors of the sauces and vegetables well.

Keep an eye on the rice while it simmers. After bringing it to a boil, lowering the heat is key. Too high a flame can lead to uneven cooking, and you might end up with burnt rice at the bottom of the pot. Remember, the rice should cook gently for about 15 minutes; it’s cooked when all the water is absorbed and the grains are tender but retain a slight bite. Fluffing it with a fork after cooking aerates it and keeps it from getting mushy.

Baking Salmon with Flavor

For the salmon, ensuring it is perfectly seasoned is key to building flavor in your rice bowl. The combination of soy sauce, honey, and sesame oil creates a glaze that caramelizes slightly on the fish, adding depth. If you're looking to reduce sodium, you can substitute low-sodium soy sauce or use coconut aminos, which work beautifully without sacrificing taste. Alternatively, consider adding a splash of fresh lime juice for a zesty kick.

When baking the salmon, it’s essential to keep an eye on it towards the end of the cooking time. Salmon can go from perfectly flaky to dry very quickly. The fish should flake easily with a fork and appear opaque all the way through. If you have a food thermometer on hand, the internal temperature should reach 145°F (63°C) for optimal doneness. If you'd like a bit of char on the edges, place it under the broiler for a minute or two once baking is complete.

Customizing Your Bowl

Customization is one of the best parts of making a salmon rice bowl. I love to change up the mixed vegetables based on what I have in my fridge. Zucchini, snap peas, or spinach can be excellent alternatives to the recommended carrots and bell peppers. The key is to cook the vegetables just enough to stay tender-crisp, which helps retain their vibrant color and nutrients. Stir-frying at high heat for just 3-5 minutes is usually sufficient if you prefer them with a little more crunch.

Don’t forget toppings! Green onions and sesame seeds add a delightful crunch and freshness, but you could also experiment with avocado slices, pickled ginger, or a drizzle of sriracha for heat. If you want to add a bit of creaminess, a dollop of Greek yogurt or a sprinkle of chopped nuts can elevate the dish. It's all about finding combinations you love while maintaining that healthy balance.

Ingredients

Gather these fresh ingredients to prepare your bowl:

Main Ingredients

2 salmon fillets
1 cup jasmine rice
2 cups water
1 cup mixed vegetables (e.g., carrots, bell peppers, broccoli)
2 green onions, chopped
Sesame seeds for garnish

Sauce

2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil

Feel free to substitute any vegetables or sauces based on your preference!

Instructions

Follow these simple steps to create your delicious salmon rice bowl:

Cook the Rice

In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork before serving.

Bake the Salmon

Preheat your oven to 400°F (200°C). Place the salmon fillets on a lined baking tray and brush with a mixture of soy sauce, honey, and sesame oil. Bake for 12-15 minutes until fish flakes easily with a fork.

Prepare the Vegetables

While the salmon is baking, quickly stir-fry or steam the mixed vegetables until vibrant and tender-crisp.

Assemble the Bowl

In a bowl, layer the rice, topped with the cooked salmon and vegetables. Sprinkle with chopped green onions and sesame seeds before serving.

Enjoy your vibrant and nourishing salmon rice bowl!

Pro Tips

For added flavor, try marinating the salmon for an hour before baking. You can also add sliced avocado or a soft-boiled egg as toppings for extra creaminess!

Make-Ahead Tips

This salmon rice bowl is excellent for meal prep! You can cook the rice and bake the salmon ahead of time. Store each component in airtight containers in the refrigerator for up to three days. When you're ready to eat, simply reheat the rice and salmon in the microwave or on the stovetop. You may want to re-stir-fry your vegetables quickly to maintain their texture and flavor. This way, you can enjoy a homemade, healthy meal in just minutes.

If you're thinking about freezing, it's best to store the cooked salmon and rice separately. Salmon can be frozen for up to three months if wrapped properly in plastic and then placed in a freezer bag. When you're ready to eat it, thaw it in the refrigerator overnight and reheat as mentioned earlier. This ensures that you can have a nutritious meal ready without the need for takeout.

Troubleshooting Common Issues

If your salmon turns out dry, next time try reducing the cooking time slightly or increase the glaze quantity to maintain moisture. Also, make sure your oven is calibrated correctly; an oven that runs hot can cook the fish faster than expected. On the other hand, if it feels undercooked, you can always return it to the oven for a few more minutes—just keep an eye on it to avoid overcooking.

When it comes to the rice, if it ends up sticky or mushy, it likely means there was too much water or that it was overcooked. In the future, slightly reduce the water or simply take the rice off the heat as soon as the water is absorbed. If you face clumping, remember to fluff it well with a fork to separate the grains before serving.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, just ensure to thaw it completely before cooking!

→ What can I substitute for jasmine rice?

You can use brown rice, quinoa, or even cauliflower rice for a low-carb option.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce.

→ Can I meal prep this recipe?

Absolutely! It stores well in the fridge for up to three days. Just keep the elements separate until you're ready to eat.