Crispy Salmon & Rice Bowl is a satisfying meal that brings together flaky, golden salmon with a bed of fluffy rice. The salmon gets that perfect crunch on the outside while staying tender inside, making every bite a delight. Fresh veggies and a simple sauce usually complete the bowl, adding color and extra flavor.
I love making this dish when I want something simple but special. The crispy skin on the salmon is one of my favorite parts—it gives the bowl a great texture contrast that I always look forward to. Plus, it comes together pretty quickly, which makes it a go-to for busy weeknights.
My favorite way to serve this is with some steamed greens and a drizzle of soy sauce or a little squeeze of lemon on top. It feels fresh and light, but still filling enough to keep me happy for hours. It’s a dish that always makes me feel like I’m treating myself well, without any fuss.
Key Ingredients & Substitutions
Salmon: Skin-on fillets give you that crispy skin which adds a great crunch. If you don’t like salmon, try trout or even a firm white fish like cod. Just adjust cooking time.
Brown rice: It adds a nice nutty flavor and hearty texture. You could swap for white rice, quinoa, or cauliflower rice for a lighter option.
Avocado: Creamy and mild, it balances the dish well. If avocado isn’t available, sliced cucumber or edamame gives a fresh bite.
Egg yolk: Adds richness and silkiness. For a simpler version, skip it or try a soft-boiled egg halves instead.
Greens and vegetables: Spinach, kale, cucumber, and shredded carrot/cabbage mix bring freshness and crunch. Feel free to swap based on what you have; other leafy greens or pickled veggies work great too.
How Do You Get Crispy Salmon Skin Every Time?
The secret to crisp, golden skin is starting with dry salmon. Pat the fillets very well to remove moisture, or the skin won’t crisp up.
- Heat your pan first, then add oil just before the salmon.
- Place salmon skin-side down and press gently for a few seconds to keep skin flat.
- Cook skin-side down on medium-high heat without moving for 4-5 minutes. This lets the skin get nice and crisp.
- Flip the salmon carefully and cook the other side just until done (3-4 minutes depending on thickness).
A cast iron or non-stick pan works best for even heat and to prevent sticking. Avoid flipping the fish multiple times, which can break the skin.
Equipment You’ll Need
- Non-stick or cast-iron skillet – perfect for getting crispy salmon skin without it sticking.
- Medium saucepan with lid – great for cooking the brown rice evenly and keeping it warm.
- Sharp knife – helps slice avocado, cucumber, and green onions neatly.
- Cutting board – gives you a safe space to prep all your veggies and fish.
- Small bowl – handy for separating egg yolks from whites cleanly.
Flavor Variations & Add-Ins
- Swap salmon for tofu or tempeh if you prefer a vegetarian bowl; marinate first for extra flavor.
- Add pickled ginger or kimchi for a tangy, spicy kick that cuts through the richness of the salmon.
- Use quinoa or cauliflower rice instead of brown rice for a different texture or lower carb option.
- Top with toasted nuts like cashews or almonds for crunch and depth of flavor.
How to Make Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Salmon and Rice Bowl:
- 2 salmon fillets (skin-on, about 6 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil or avocado oil
- 1 cup brown rice (uncooked)
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup shredded carrots and cabbage mix (or shredded carrots and purple cabbage)
- 1 cup spinach or kale, roughly chopped
- 1 tsp sesame oil
- 2 large eggs (for yolk topping)
- 2 green onions, finely sliced
- 1 tsp sesame seeds
- ½ tsp chili flakes or shichimi togarashi (optional, for heat)
- Soy sauce or tamari, for drizzling
- Fresh lemon juice (optional)
How Much Time Will You Need?
This recipe usually takes about 50 minutes total — roughly 40 minutes for cooking the rice and about 10 minutes to prepare the salmon, veggies, and assemble the bowl. It’s a pretty quick dish considering how flavorful and satisfying it is!
Step-by-Step Instructions:
1. Cook the Brown Rice:
Start by rinsing the brown rice under cold water. Follow your package instructions to cook it, which usually takes around 40 to 45 minutes simmering. Once done, fluff it up with a fork and keep it warm while you prepare the rest.
2. Prepare and Cook the Salmon:
Dry the salmon fillets well using paper towels to ensure crispy skin. Season both sides generously with salt and black pepper. Heat olive or avocado oil in a non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy and golden. Flip and cook the other side for 3-4 minutes until the fish is just cooked through but still moist. Remove from heat and set aside.
3. Sauté the Greens and Veggies:
In a small pan, sauté spinach or kale with 1 tsp of sesame oil until it’s just wilted. Lightly season and set aside. Quickly sauté the cucumber slices in the same or a different pan for a minute or two if you prefer them warmed, or leave raw for extra crunch. You can lightly steam or serve raw the shredded carrots and cabbage as well.
4. Prepare the Egg Yolks:
Carefully separate the egg yolks from the whites. You can save the whites for another recipe. Place the yolks fresh on top of the bowls when you’re ready to serve to add a rich, silky texture to the dish.
5. Assemble the Bowls:
Start with a bed of the cooked brown rice. Add the crispy salmon fillet on one side. Fan out sliced avocado on another side. Arrange sautéed greens, cucumber slices, and shredded veggies alongside. Sprinkle with sliced green onions, sesame seeds, and a pinch of chili flakes or shichimi togarashi if you like a bit of heat.
6. Finish with Sauce and Serve:
Drizzle soy sauce or tamari over the bowl, and optionally give the avocado a squeeze of fresh lemon juice for brightness. Serve immediately while the salmon is still warm, and encourage mixing the egg yolk into the bowl to enjoy its creamy richness. Enjoy your delicious and nourishing Crispy Salmon & Rice Bowl!
Can I Use Frozen Salmon for This Recipe?
Yes, frozen salmon works well—just be sure to thaw it fully in the fridge overnight before cooking. Pat it dry thoroughly to help get that crispy skin.
Can I Make This Bowl Ahead of Time?
You can cook the rice, sauté the greens, and prepare the veggies a day in advance. Store everything separately in airtight containers and reheat salmon gently before serving. Add the avocado and egg yolk fresh to keep the best texture.
What Can I Substitute for Brown Rice?
Feel free to swap brown rice with white rice, quinoa, or cauliflower rice if you want a lighter or quicker-cooking alternative. Adjust cooking times accordingly.
How Do I Keep the Salmon Skin Crispy?
Dry the salmon skin completely before cooking, use a hot pan and oil, and avoid moving the fillet while cooking skin-side down. This helps create a nice, crispy crust.
