Go Back
–+ servings
Delicious Spicy Salmon Bowls

Delicious Spicy Salmon Bowls for a Flavorful Meal Prep Treat

Enjoy these Delicious Spicy Salmon Bowls filled with tender salmon, vibrant spices, and customizable veggies for a nutritious meal prep treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 cloves Garlic Minced; substitute with garlic powder if fresh isn’t available.
  • 3 tablespoons Extra-Virgin Olive Oil Rich in healthy fats.
  • 1 tablespoon Reduced-Sodium Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Chili Garlic Sauce Replace with Sriracha for milder flavor.
  • 1 tablespoon Juice of Lime Offers freshness and acidity; lemon juice can be a substitute.
  • 1 tablespoon Honey Maple syrup works as a vegan substitute.
For the Salmon
  • 4 fillets Salmon Main protein source rich in omega-3 fatty acids.
  • 1 tablespoon Rice Vinegar Enhances the pickling of cucumbers.
  • 1 teaspoon Granulated Sugar Sweetener for pickling.
  • 1 teaspoon Kosher Salt Enhances overall flavor.
For the Pickled Cucumbers
  • 2 cups Persian Cucumbers Can be replaced with regular cucumbers.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Use vegan mayo for a plant-based version.
  • 2 tablespoons Sriracha Adjust based on spice tolerance.
  • 1 teaspoon Toasted Sesame Oil Can use regular sesame oil.
For the Bowl Assembly
  • 2 cups Cooked Brown Rice Quinoa or cauliflower rice can be alternatives.
  • 1 medium Avocado Can be omitted or replaced with tahini.
  • 1 medium Carrot Can swap with shredded red cabbage.
  • 1 small Red Onion Green onions can be an alternative.
  • 1/4 cup Cilantro Leaves Fresh herb for garnish; omit if not preferred.
  • 1 tablespoon Sesame Seeds Optional; can substitute with crushed peanuts.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • small bowl

Method
 

Preparation
  1. In a mixing bowl, combine minced garlic, extra-virgin olive oil, reduced-sodium soy sauce, chili garlic sauce, lime juice, and honey. Whisk until fully blended to create a fragrant marinade.
  2. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate for 15 minutes at room temperature.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and transfer marinated salmon onto it. Bake for 15-20 minutes until cooked through.
  4. In a small bowl, combine rice vinegar, granulated sugar, kosher salt, and sliced Persian cucumbers. Toss to coat and refrigerate for at least 10 minutes.
  5. In a separate bowl, whisk together mayonnaise, Sriracha, and toasted sesame oil until smooth. Adjust Sriracha according to spice preference.
  6. In serving bowls, layer a base of cooked brown rice, then top with flaky salmon, pickled cucumbers, diced avocado, shredded carrots, red onion, and cilantro.
  7. Just before serving, drizzle the spicy mayo generously over each bowl to enhance flavors.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze marinated salmon for up to 2 months. Reheat gently in the oven at 350°F (175°C).

Tried this recipe?

Let us know how it was!