These Asian-inspired salmon bowls are a healthy weeknight dinner that pairs savory and spicy baked salmon with rice, cucumber salad, and other toppings. They’re easy and delicious!

Overhead view of salmon bowl with cucumber, rice, and carrots

By now we all know that salmon is one of the healthiest foods you can eat, but working it into your regular routine—well, it’s easier said than done. If you’re short on salmon inspiration, these easy salmon bowls are the solution! If you enjoy other Asian-inspired meal bowls like my spicy kimchi quinoa bowls and vegan red curry noodle bowls, you’ll love these too.

Why You’ll Love This Salmon Bowl Recipe

A feel good meal. Not only are these salmon bowls delicious, they also leave you feeling pleasantly satisfied (not overly full!) and energized.
Customizable to your tastes. You can mix and match toppings and components based on what you like or have on hand. This is a recipe you can totally make your own!
Quick and easy dinner option. With minimal prep and cooking time, this recipe is perfect for busy weeknights.

Overhead view of ingredients for salmon bowls with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Salmon:

Salmon – I always recommend wild caught salmon, which has more nutrients than farmed.
Soy sauce – Or tamari or liquid aminos for a gluten-free option.
Sriracha hot sauce – You can use as much or as little as you’d like!
Rice vinegar – Make sure you use unseasoned rice vinegar, which isn’t sweetened.
Toasted sesame oil
Ground ginger powder

For the Cucumbers:

English cucumber – Persian cucumbers can be used instead. If you use a “regular” cucumber, scoop out the seeds.
Rice vinegar
Sesame oil
Soy sauce
Sesame seeds

To Assemble:

Cooked white rice – For a shortcut, you can buy a microwave pouch of rice.
Carrots – Grate these or slice them.
Green onions
Sesame seeds

How to Make Salmon Bowls

Overhead view of salmon with sauce ingredients in bowl — Add all the salmon ingredients to a bowl.

Overhead view of salmon in sauce — Add all the salmon ingredients to a bowl.

Prepare the salmon. Remove the skin and cut the salmon into cubes. Toss with the sauce ingredients.
Bake. Place the salmon in a baking dish and bake in a 425ºF oven for 10 to 12 minutes.

Overhead view of sesame seeds added to bowl of cucumbers — Combine the cucumber salad ingredients.

Overhead view of cucumber salad in mixing bowl — Combine the cucumber salad ingredients.

Make the cucumber salad. Add all of the ingredients to a bowl and toss to coat.
Assemble. Divide the rice into bowls, followed by the salmon, vegetables, and garnishes.

Tips for Success

Don't overcook the salmon. Cooking the salmon for too long can make it dry and less flavorful. As soon as you can flake it with a fork, it’s ready.
Prepare your toppings ahead of time. Prepping the vegetables and rice in advance will make assembling the bowls quicker.
Don’t get rid of the cucumber dressing. Use the leftover rice vinegar dressing from the cucumber salad to drizzle over the bowls to finish.

Drizzling sauce onto salmon bowls with rice and cucumber

Variations and Substitutions

Swap the rice. If you prefer a lower-carb option, try using cauliflower rice, or use cooked quinoa for extra protein. Sushi rice is also fantastic in a salmon bowl!
Change up the sauce. Feel free to switch out the spicy sauce for the salmon with a teriyaki glaze or another sauce or seasoning you enjoy with salmon.
Use leftovers. Or instead of baking salmon for this recipe, you can use leftover air fryer salmon bites or honey glazed salmon.

Overhead view of Asian baked salmon bowls

How to Store

The best way to store these salmon bowls is to keep all the components separate in the fridge and then assemble them just before eating. This will ensure that everything is super fresh!

If your bowls are already assembled, they’ll keep in the fridge for a day or two. Reheat the salmon and rice in the microwave, then add back the raw vegetables.

More Bowl Recipes

Overhead view of salmon bowl with chopsticks lifting piece of baked salmon

Prep: 15

Cook: 10

Total: 25

Ingredients

for the salmon:

2 lbs salmon filet
2 tbsp soy sauce
2 tbsp sriracha hot sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp ground ginger powder

for the cucumbers:

1 English cucumber thinly sliced
2 tsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
1 tablespoon sesame seeds

for the bowls:

salmon cubes
cucumber salad
cooked white rice
sliced/grated carrots
sliced green onions
sesame seeds to garnish

Instructions

Heat the oven to 425ºF.
Remove the skin of the salmon and cut it into cubes, about 1″ thick/wide.
Add the cubes to a bowl along with the remaining salmon ingredients and toss to combine. Place them in a baking dish and cook for 10 – 12 minutes.
Meanwhile, add all the cucumber ingredients to another bowl and toss to combine. Allow to marinate while the salmon cooks.
When the salmon is done, assemble the bowls.
Start with a scoop of white rice, followed by the salmon, cucumber, and carrots. Garnish with green onions and sesame seeds. Highly recommend using the leftover dressing from the cucumber salad to drizzle over the bowls as your “sauce”!

Notes

The best way to store these salmon bowls is to keep all the components separate in the fridge and then assemble them just before eating. If your bowls are already assembled, they’ll keep in the fridge for a day or two. Reheat the salmon and rice in the microwave, then add back the raw vegetables.

Nutrition

cuisine: Asian

course: Dinner, Lunch, Main Course

Salmon Bowls

Why You’ll Love This Salmon Bowl Recipe