These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.
I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.
For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.
If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- For the Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
- For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
- Bowl Base: White rice, mixed green salad.
- Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.
How to make Salmon Bowls
Prepare the Salmon Seasoning:
In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.
Cook the Rice:
Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.
Prepare the Remoulade Sauce:
In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.
Cook the Salmon:
Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.
Assemble the Bowls:
- Divide the cooked rice among four bowls (~¾ cup per bowl).
- Top each with a generous handful of mixed greens (~1 cup per bowl).
- Add the cooked salmon bites on top.
- Sprinkle with crispy fried onions.
- Add toppings on the bowl.
- Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.
Make Ahead and Storage
These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.
Make Ahead:
- Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
- Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
- Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.
Storage:
- Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
- Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.
Tanya's Top Tips for Success
- Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
- Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
- Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
- I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.
I hope you love these salmon bowls as much as we do.
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Easy Salmon Bowls
Ingredients
For the Salmon
- 1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
- 1 tablespoon olive oil
Salmon Seasoning
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon coarse black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground mustard powder
- ⅛ teaspoon ground cumin
For the Remoulade Sauce
- ¼ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon Creole seasoning
- ½ teaspoon prepared horseradish
- Salt and pepper to taste
Optional Topping Ideas
- 1 avocado peeled and sliced
- 1 cup crispy fried onions
- 2 tablespoons sesame seeds
- 2 green onions sliced
Instructions
Prepare the Salmon Seasoning
- In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.
Cook the Rice
- Rinse the rice under cold water until the water runs clear.
- Cook according to package instructions. Once cooked, fluff with a fork and set aside.
Prepare the Remoulade Sauce
- In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.
Cook the Salmon
- Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
- Preheat the air fryer to 400°F (204°C).
- Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
- Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.
Assemble the Bowls
- Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.
Suggested Tools
Video
Notes
- These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer.
Judy Bolinger says
This is a wonderful recipe! I am not a big fan of salmon, but I thoroughly enjoyed the salmon prepared this way. The seasonings were nice and the sauce was delicious.
Tanya says
Thanks so much, Judy! So happy you liked this bowl. I love the salmon in this too. So tender and tasty.
Michael Presnar says
To quote my wife, This was fabulous! Everything about this salmon bowl was fantastic. This is a must recipe for anyone who loves salmon. From the presentation to the taste, this is restaurant quality.
Tanya says
Thank you so much Michael! So happy you both liked the recipe. And agreed, the presentation is one of my favorite things about this bowl. And the salmon bites… I just love them.