Looking for a quick 15 minute meal? These Sweet & Spicy Salmon Bowls are perfect for you! They're a quick, flavorful dinner that works just as well for two or when hosting a group! They’re sure to be a hit!
Packed with veggies, rice, and salmon, these bowls are loaded with protein, making them both nutritious and satisfying. The real star is the creamy, spicy mayo that brings everything together perfectly.
If you love quick & easy meals, than you're also going to adore my Creamy Broccoli Pasta, Grilled Cheese Burrito & Marry Me Chicken Pasta!
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What You'll Need
- Salmon, skin removed, cubed
- Olive oil
- Unsalted butter
- Maple syrup
- Plain rice
- Cucumber, thinly sliced
- Avocado, sliced
- Sriracha sauce
- Mayonnaise
- Sesame seeds
- Spices: Smoked paprika & Garlic powder
See recipe card for quantities.
Instructions
Add all the seasonings to the salmon.
Mix well & heat up a pan.
Cook 5-6 minutes, add maple & butter.
Assemble the bowl, serve & enjoy!
1. Prepare the Salmon:
- Cut the salmon into bite-sized cubes.
- In a bowl, season the salmon with salt, smoked paprika, black pepper, and garlic powder. Toss until evenly coated.
2. Cook the Salmon:
- Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon cubes in a single layer.
- Sear the salmon on all sides until golden-brown and cooked through, about 5-6 minutes.
- Reduce heat to low and stir in butter and maple syrup. Gently toss the salmon in the sauce until coated, then remove from heat.
3. Assemble the Bowl:
- In serving bowls, start with a base of plain rice.
- Top with the cooked salmon, cucumber slices, and avocado.
- Drizzle with mayonnaise and Sriracha for a spicy kick.
- Finish with a sprinkle of sesame seeds.
Substitutions
- Salmon: Trout, cod, or tofu (for a vegetarian option)
- Olive oil: Avocado oil, coconut oil, or sesame oil
- Unsalted butter: Ghee, coconut oil, or margarine
- Maple syrup: Honey, agave syrup, or brown sugar
- Plain rice: Quinoa, cauliflower rice, or brown rice
- Avocado: Guacamole, hummus, or mashed edamame
Equipment
Medium bowl, for marinating
Large Pan, for cooking salmon
Storage
Store the cooked salmon and rice in separate airtight containers in the fridge for up to 3 days. Keep the toppings (cucumber, avocado, and sauce) separate to prevent sogginess.
Reheat the salmon and rice before assembling, and add fresh toppings and sauce when ready to serve.
3 Top Tips for Success
- Pat the salmon dry: Ensure the salmon is dry before seasoning and cooking to achieve a crispy, golden exterior when searing..
- Add butter and syrup at the end: Lower heat before adding these to prevent burning and create a rich glaze.
- Use fresh toppings: Add cucumber and avocado just before serving to keep the textures vibrant and fresh.
FAQs
Salmon is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C), but you can remove it slightly before reaching this temp as it will continue to cook off the heat.
Yes, frozen salmon works perfectly fine. Just make sure to thaw it fully before cooking by leaving it in the fridge overnight or using the cold water method for quicker defrosting.
To keep the salmon from drying out, reheat it gently in a skillet over low heat with a bit of olive oil or butter, or in the oven at a low temperature (around 275°F/135°C) for about 10 minutes.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve after this sweet & spicy salmon bowl:
Sweet & Spicy Salmon Bowls
Ingredients
Equipment
Method
- Cut the salmon into bite-sized cubes.
- In a bowl, season the salmon with salt, smoked paprika, black pepper, and garlic powder. Toss until evenly coated.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon cubes in a single layer.
- Sear the salmon on all sides until golden-brown and cooked through, about 5-6 minutes.
- Reduce heat to low and stir in butter and maple syrup. Gently toss the salmon in the sauce until coated, then remove from heat.
- In serving bowls, start with a base of plain rice.
- Top with the cooked salmon, cucumber slices, and avocado.
- Drizzle with a mixture of mayonnaise and Sriracha for a spicy kick.
- Finish with a sprinkle of sesame seeds.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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