This Salmon Rice Bowl recipe features tender salmon, fresh broccoli and jasmine rice in a savory Asian sauce! This is an easy, healthy dinner recipe your entire family will love!
Salmon Rice Bowl Recipe
These healthy, hearty Salmon Rice Bowls are one of our favorite quick and easy weeknight meals. Tender, flakey salmon filets are pan seared and covered in a rich sesame sauce. This is an easy recipe to customize based on your personal preferences.
Ingredients for a Salmon Rice Bowl
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe just keep scrolling. For this salmon rice bowl recipe, you’ll need the following basic ingredients:
- Salmon fillets: fresh or frozen fillets work in this recipe.
- Sesame Sauce Ingredients: olive oil, soy sauce, chili garlic sauce, toasted sesame oil, minced garlic
- Broccoli: I recommend fresh broccoli for this recipe.
You will also need cooked rice for this recipe. I use Jasmine rice, but any variety will work. You can use freshly prepared rice or a bag of microwaveable rice if you are short on time.
How to Make Salmon Rice Bowls
Heat the oil in a skillet over medium heat. Add the salmon skin side down in the hot oil. Cook the salmon 2-3 minutes, flip and cook an additional 2-3 minutes. Remove the skin if desired.
Next, add the chili garlic sauce over the fillets and the broccoli to the skillet. Cover and reduce the heat to medium low and allow it to cook 3-5 minutes longer or until the salmon is cooked through and the broccoli is tender.
To serve add the cooked rice to the bottom of a bowl and top with a salmon fillet, broccoli and the sauce.
Tips for Making Salmon Bowls
- If you’re following a gluten-free diet, make sure your soy sauce is gluten-free. I use the La Choy brand.
- You can add extra flavor by serving with chopped green onions, sesame seeds or red pepper flakes.
- For a spicier sauce, add 1-2 teaspoons sriracha.
Can I make this low carb?
The salmon and broccoli dish itself is naturally low in carbs. You can make this low carb and keto-friendly by serving over cauliflower rice instead of regular rice.
Can I use another vegetable?
Certainly! Remember, the vegetable in this recipe cooks only in the last few minutes and is basically steamed. You can use thinly sliced carrots, small cauliflower florets or cut fresh green beans. You will need to stick to small vegetables that cook through quickly.
- Salmon: shrimp will also work in this recipe. If you change to another protein such as chicken the cooking time will be much longer.
- Broccoli: broccoli steams easily, but another veggie such as carrots, small cauliflower florets would also work.
- Rice: you can use my favorite lo mein recipe if you would like these over noodles instead.
More Easy Salmon Dinners:
- Salmon with Jalapeño Lime Butter
- Keto Garlic Butter Salmon and Broccoli
- Grilled Salmon Kabobs
- Crispy Keto Salmon Patties
- Blackened Salmon and Zucchini Skewers
- 2 salmon fillets
- 1 tablespoon olive oil
- 1/4 cup reduced sodium soy sauce (La choy is gluten free)
- 1 tablespoon chili garlic sauce
- 2 tablespoons toasted sesame seed oil
- 1/2 teaspoon minced garlic
- 3 cups broccoli florets
- 1 1/2 cup cooked jasmine rice
Combine the soy sauce, chili garlic sauce, sesame seed oil, and minced garlic in a small bowl and set aside.
Next, heat the olive oil in a skillet over medium heat. Add the salmon skin side down in the hot oil. Cook the salmon 2-3 minutes, flip and cook an additional 2-3 minutes. Remove the skin if desired.
Next, add the broccoli to the skillet around the salmon. Drizzle 3/4 of the sauce over the salmon and broccoli. Cover and reduce the heat to medium low and allow it to cook 3-5 minutes longer or until the salmon is cooked through and the broccoli is tender.
To serve add 3/4 cup of the cooked rice to the bottom of a bowl and top with a salmon fillet, broccoli and the remaining sauce.
Nutrition Information:Yield: 2 Serving Size: 1 bowl
Amount Per Serving: Calories: 406Total Fat: 15gCholesterol: 62mgSodium: 1098mgCarbohydrates: 53gFiber: 4gSugar: 5.5gProtein: 32g