Salmon Bowls with Crispy Rice and Fresh Veggies

The juicy pan-seared salmon here is delicious, of course. But for me, what really makes this salmon bowl recipe so special is the golden crispy rice. This simple method turns day-old rice into crunchy perfection. It’s a handy trick not just for salmon bowls, but for clean-out-the-fridge lunches and more.

From there, you layer on the flavor with feel-good ingredients like fresh herbs, sun-dried tomatoes, and bright bell peppers. It’s fresh, savory, colorful, and so delicious. Serve on its own, or finish with a drizzle of my tahini green goddess dressing. You’ll be making these salmon bowls on repeat!

Ingredients and Substitutions

I like a mix of fresh and bright ingredients to add color and balance to the rich salmon and crispy rice. You’ll need: 

For the Rice and Salmon

• Salmon fillet: Center cut is preferred, as its even thickness mean the pieces will cook at the same rate. You can use what you have, though, and simply remove the smaller pieces from the heat first so they don’t overcook. 
• Spices: Dried oregano, garlic powder, Aleppo pepper or red pepper flakes give the salmon an aromatic, savory, peppery depth. Salt perks up the other flavors. 
• Lemon: You’ll use both the zest and juice, so opt for untreated lemon if you can. Lime is a great substitute. 
• Extra virgin olive oil: I recommend our peppery Spanish Hojiblanca with this recipe, but any high quality extra virgin variety you have will work. 
• Rice: Cook basmati rice from scratch, or use leftover (or takeout) rice. 
• Greek yogurt and ghee add richness to the rice, and plump it up a bit if it’s day-old. 

Toppings 

• Baby bell peppers: Or use leftover bell pepper salad. 
• Green onions: Substitute with pickled red onion. 
• Fresh herbs: I like cilantro or parsley here, but dill could also work.
• Sun-dried tomatoes: I love the vibrant flavor of unsulfured. 
• Feta cheese (optional): Adds creaminess, but this salmon bowl is also delicious without.
• Sauce: You don’t need a sauce, but herby tahini green goddess dressing, creamy tzatziki, or lemony ladolemono are all delicious. 

How to Make Salmon Bowls

With cooked rice at the ready, this salmon rice bowl is on your table in a matter of minutes! Here are the steps:   

• Prep your toppings. Slice 3 baby bell peppers into rings. Chop 3 green onions, 1 cup of fresh cilantro or parsley, and 1/4 cup of sun dried tomatoes. 
• Season the salmon. Slice off the skin of a 1 pound of salmon fillet, then slice into 1-inch cubes. Add to a medium mixing bowl with 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon Aleppo pepper, the zest of 1 lemon, a drizzle of olive oil, and a large pinch of salt. Set aside.
• Season the rice. In a medium mixing bowl, combine 2 to 3 cups cooked basmati rice, 3 to 4 tablespoons Greek yogurt, and 1 tablespoon melted ghee. Mix well until the rice is fully coated.
• Crisp the rice. Heat about 2 tablespoons olive oil in a large non-stick pan over medium-high. When the oil is hot, spread the rice mixture across the bottom of the pan. Let it cook for 3 minutes or so undisturbed, then use a wooden spoon to lift up the rice and check the bottom. If it has begun to turn golden brown, toss and spread once more. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).
• While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon olive oil over high. Add the bell peppers and onions and season with a pinch of salt. Cook until golden and slightly charred, 3 to 5 minutes. Remove the vegetables to a side plate for now.
• Cook the salmon. In the same pan where you cooked the vegetables, heat a little bit more olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes, or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.
• Serve. Divide the crispy rice and salmon among 4 bowls. Top with the sauteed vegetables, fresh herbs, sun-dried tomatoes, and crumbled feta. If you like, add a drizzle of tahini green goddess sauce, tzatziki, or ladolemono to finish (optional).