If you’ve ever hit that midweek “what do I even make for dinner?” wall — I’ve got your new go-to: this Asian Salmon Rice Bowl.
It’s fast, nourishing, full of flavor, and super customizable based on what you already have in the fridge. Whether you’re trying to eat more anti-inflammatory meals, add variety to your protein choices, or just want something really satisfying without spending hours in the kitchen — this bowl delivers.
Why I Love This Salmon Bowl (And You Will Too)
Over the years, I’ve learned the meals I stick with long term aren’t just healthy — they’re the ones that taste amazing and make me feel good afterward. This bowl does both.
- Quick & easy – 15 minutes to marinate, under 10 minutes to cook
- Great for meal prep – stores well for lunch or dinner the next day
- Customizable – use whatever veggies you have on hand
- Balanced – protein, carbs, fats, and fiber all in one bowl
- Clean, simple ingredients – real food that fuels you
This bowl is the perfect combination of easy weeknight dinner and feel-good, nutrient-packed meal. With minimal prep and under 10 minutes of actual cooking time, this dish serves a rainbow of anti-inflammatory veggies and healthy fats to nourish your body, keeping you full and satisfied. It’s one of my go-to weeknight dinners and comes together in under 30 minutes but feels like something you’d order from your favorite restaurant.
It’s the kind of recipe that looks impressive but is secretly so easy, which makes it perfect for busy weeknights or Sunday meal prep. Beyond being quick and delicious, salmon is one of the best anti-inflammatory foods you can add to your diet. It’s rich in omega-3 fatty acids (hello, heart health), high in protein to support muscle recovery, and great for your skin, brain, and hormone balance. I like to marinate the salmon in a simple, flavorful Asian-inspired glaze for 15 minutes while I prep the rest of the bowl — then it’s just a quick bake in the oven or air fryer, and dinner is done.
How to Build Your Bowl
The beauty of this bowl is that it’s totally customizable. Here’s what I usually include:
Base: White or brown rice (cauliflower rice for a lower-carb option)
Protein: Glazed salmon (or try the same sauce with chicken or shrimp)
Veggies:
- Shredded carrots
- Cucumbers
- Edamame
- Steamed broccoli or snap peas
- Mushrooms sauteed in soy sauce or coconut aminos
- Avocado
- Green onion or pickled red onion
- Cabbage
Toppings:
- Sesame seeds or everything bagel seasoning
- Chili flakes or sriracha if you like heat
Drizzle with the leftover glaze or a little extra coconut aminos and dig in. You can serve it warm or chilled — it’s delicious either way.
If you’re working toward a healthier lifestyle or simply want meals that make you feel good after eating them, this one’s for you. It’s flexible, nutrient-dense, and ridiculously tasty. Bonus: it holds up beautifully for meal prep, so make a double batch and thank yourself later.
Tips for Meal Prep
- Cook the rice and veggies ahead of time and store in airtight containers
- Marinate and cook the salmon, then store portions separately
- Assemble your bowl the day of so it stays fresh
Asian Salmon Rice Bowl
Need a simple, healthy dinner for busy weeknights? This Asian Salmon Rice Bowl is ready in under 30 minutes, perfect for meal prep, and so satisfying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
FOR THE SALMON:
12 to 16 oz Atlantic salmon fillet, skin removed
2 tablespoons coconut aminos (or soy sauce)
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon garlic, minced
1/2 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated
1/4 teaspoon red pepper flakes (or 1 teaspoon sriracha)
FOR SERVING:
Cooked rice (white, brown, or jasmine)
Any of the following vegetables and toppings:
Shelled edamame, lightly salted
Steamed broccoli or broccolini
Mushrooms sautéed with soy sauce or coconut aminos
Snow peas, lightly steamed or raw
Sliced avocado
Sliced cucumber
Shredded carrots
Sliced green onions and/or pickled red onions
Sesame seeds or everything bagel seasoning (for garnish)
Instructions
Prepare the Marinade:
In a small bowl, whisk together coconut aminos, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes.
Marinate the Salmon:
Place the salmon fillet in a shallow dish or resealable bag. Pour the marinade over the fish and let it marinate for 15–20 minutes in the refrigerator.
Prep Bowl Ingredients:
While the salmon is marinating, cook the rice according to package instructions. Prepare the vegetables: steam the broccoli, sauté the mushrooms with a splash of coconut aminos, and chop any raw toppings (carrots, cucumber, avocado, green onions, etc.).
Cook the Salmon:
Remove the salmon from the marinade (reserve the marinade). Cook until the internal temperature reaches 130-145°F.
– Air Fryer Method: Preheat air fryer to 400°F. Place salmon in the air fryer basket. Cook for 7–9 minutes, depending on thickness.
– Oven Method: Preheat oven to 400°F. Place salmon on a lined baking sheet and bake for 12–15 minutes, depending on thickness.
Make the Glaze:
Transfer the reserved marinade to a small saucepan. Bring to a rapid boil over medium-high heat and cook for 5 minutes, or until slightly thickened and the sauce reaches a temperature of 165°F. Spoon the glaze over the salmon during the final 1–2 minutes of cooking.
Assemble the Bowls:
Divide the cooked rice between bowls. Top each with glazed salmon, assorted vegetables, and garnishes of choice.
MORE RECIPES TO TRY
Burger Bowl
Creamy High Protein Italian Pasta
Balsamic Glazed Pork Tenderloin
Easy One Pot Lasagna
One Pan Roasted Sausage and Vegetables
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