These salmon bowls are one of our go-to dinner recipes! They’re quick, easy and flavorful, with rice, mango, avocado, cucumber and a drizzle of hot honey.
If you’re looking for a super yummy way to serve salmon, this salmon bowl recipe is it! It’s simple, family-friendly and perfect for summertime!
These salmon bowls are a fresh, healthy way to enjoy salmon for dinner! I just can’t get enough of bowl recipes lately. You get protein, grains and veggies all in one bowl, not to mention loads of flavor! My favorites include my Greek Chicken Bowls, this Vegan Burrito Bowl and today’s salmon bowl recipe.
We’ve been making these salmon bowls for dinner almost every week for the past few months, we love them so much! My older kids, Brad and I enjoy ours as pictured, and my 3 younger kids prefer each component served separately on their plates. That’s the great thing about these salmon bowls – they’re easy to customize to everyone’s tastes!
Why You’ll Love this Salmon Bowl Recipe
- They’re a fresh take on our usual salmon dinner. Don’t get me wrong – I adore my Baked Salmon recipe. But these salmon bowls are a fresh, vibrant meal that we’ve really been enjoying lately in place of our usual salmon and roasted veggies.
- Air fryer or oven. I love cooking the salmon for this recipe in the air fryer. You can also cook the salmon in the oven, finishing it under the broiler to crisp the edges. Either way, the bites of salmon will turn out juicy inside and slightly crispy on the outside. I’ve included instructions for both cooking methods in the recipe card below.
- Bite-size salmon bites, coated with a flavor-packed spice rub. The smaller pieces of salmon have more surface area for coating with the spice rub, which means you get more flavor in every bite.
Ingredients You’ll Need
Here’s a look at what you’ll need to make these salmon bowls:
- Salmon: Since we’re cutting the salmon into cubes, it’s best to use salmon fillets that are about 1-inch thick. You’ll need to remove the skin before you cut the salmon into pieces. If you buy salmon at a fish counter you can have them remove the skin for you, otherwise you can cut it off carefully with a sharp knife.
- Olive Oil: We toss the salmon pieces with olive oil to help the seasonings stick.
- Seasonings: I use the same seasoning mix that I use to make my Air Fryer Salmon Bites because it is just so good and the flavors pair well with the other ingredients in these bowls. You’ll need brown sugar, chili powder, paprika, garlic powder, onion powder, salt and pepper. The seasoning rub has a little spice to it. You can tone it down for those sensitive to spice by reducing or omitting the chili powder.
- Rice: I’ve made this recipe with white rice, brown rice, purple rice, quinoa and even farro. Use any type of rice or grain you enjoy.
- Mango: Its sweetness pairs well with the spices on the salmon.
- Avocado: Brings rich, buttery flavor. I love the mango-avocado combo!
- Cucumber: It’s a crisp, cool and refreshing addition.
- Cilantro: For a pop of flavor. If you don’t enjoy cilantro, you can substitute another fresh herb, such as parsley or dill, or leave out the herbs.
- Lime & Hot Honey: A squeeze of fresh lime juice brightens up the flavors. I like to drizzle on a little hot honey for a subtle sweet-spicy finish to the bowls; this is optional.
Find the printable recipe with ingredient amounts below.
How to Make Salmon Bowls
This easy recipe comes together in just 30 minutes!
Season and cook salmon. Cut the salmon into 1-inch cubes and put it in a mixing bowl. Drizzle with olive oil and toss gently to coat. Mix together the seasonings and sprinkle them evenly over the salmon, a little bit at a time, tossing gently to evenly coat the fish. Cook in the air fryer or oven – full directions are in the recipe card below.
Assemble salmon bowls. Divide the rice between 4 bowls. Add the salmon, chopped mango, avocado, cucumber and cilantro. Serve with lime wedges for squeezing over the bowls and a drizzle of hot honey, if desired.
Salmon Bowl Recipe Variations
Here are a few ideas to change up the flavors in this recipe:
- Use coconut rice as the base instead of regular rice.
- Add a sauce. Instead of hot honey, try a spicy mayo made with sriracha and a squeeze of lime juice for a creamy, tangy kick.
- Add toasted sesame seeds, crushed peanuts, or crushed cashews for crunch.
- Add pickled red onions or edamame.
- Swap the salmon for shrimp. Try my Air Fryer Shrimp recipe (cook in a skillet if you don’t have an air fryer).
More Salmon Recipes
Here are a few more of my favorite salmon recipes:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Salmon Bowls
Ingredients
For the Salmon:
- 2 pounds salmon, skin removed
- 1 tablespoon light brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika, I used sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
Remaining Ingredients:
- 3 cups cooked rice, white, brown, purple, black, etc.
- 2 mangos, pitted, peeled and chopped
- 1 large avocado, pitted, peeled and sliced or chopped
- ½ English cucumber, sliced
- ¼ cup chopped fresh cilantro
- 1 lime, cut into 4 wedges
- hot honey, optional, for drizzling
Instructions
Cook Salmon
- Cut the salmon into 1-inch cubes. Place in a large mixing bowl. In a small bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt and pepper.
- Drizzle the olive oil over the salmon in the mixing bowl and toss gently to coat. Sprinkle the seasonings evenly over the salmon, a little bit at a time, tossing gently to evenly coat the fish with the seasonings.
- To Air Fry Salmon: Preheat air fryer to 380° F. Place salmon pieces in a single layer in the air fryer with a little space between them (work in batches as needed). Air fry at 380° F for 6-7 minutes, until salmon is cooked to your liking. (You do not need to flip the salmon during the cook time.)
- To Bake Salmon: Preheat oven to 400° F. Place seasoned salmon pieces on a parchment paper lined baking sheet. Bake for 6-7 minutes, or until salmon is almost cooked through. Remove pan from the oven and carefully slide the salmon bites off of the parchment paper and onto the baking sheet. Broil for 2 minutes (watch carefully so it doesn't burn), until slightly crisped and cooked through.
Assemble Bowls
- Divide rice between 4 bowls. Divide the salmon pieces, chopped mango, avocado, cucumber and cilantro between the bowls. Serve with lime wedges for squeezing over the bowls and a drizzle of hot honey, if desired.
Notes
- Spice level: The seasoning rub has a little spice to it. You can tone it down for those sensitive to spice by reducing or omitting the chili powder. Skip the hot honey drizzle for those sensitive to spice.
