Bringing you the easiest, healthiest spicy salmon rice bowl to kick off your New Years goals! This spicy salmon rice bowl is loaded with sweet and spicy flavor and can be whipped up in under 30 minutes and has under 500 calories with over 30 grams of protein.
Salmon Bowl Toppings
The best thing about salmon bowl recipes is that the toppings are usually interchangeable. So you can use what you already have on hand. In this recipe, I used green onions, cilantro, cucumbers, avocado, and a few crushed cashews. However edamame pods, bell peppers, and sprouts to name a few would all be delicious
Spicy Salmon Marinade
The marinade for this salmon recipe is made of just a few pantry staple ingredients. All you need is soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, and gouchujang. Gouchujang is a Korean red chili paste that is the perfect combination of spicy and sweet. In a pinch, however, you can substitute equal amounts of sriracha.
Salmon Filets or Cubes
I routinely switch off between baking my salmons as whole filets or cubing the salmon first. Cubed Salmon allows you to decrease the baking time. It also lets your salmon get more crispy. Alternatively, baking the salmon as a whole filet lets you save time by not cutting it. though, you loose a portion of the time saved because it takes longer to bake. Plan on baking for 15-18 minutes if cooking a whole salmon.
My rule of thumb for choosing whether to cube or keep whole is whether or not my salmon has the skin on. I prefer the taste of skinless salmon. And when you bake the salmon whole, it is easy to cut away the skin. However, it is much harder if the salmon is cubed into bite size pieces. So when my salmon has skin, I tend to bake it whole. If not, I will cube it.
What to serve with spicy salmon rice bowl
The beauty of rice bowls is that you meet all your health requirements in one dish. You have rice for your carbs, a variety of toppings for your vegetable, and then salmon for your protein. But if you are cooking for a crowd, here are some of my favorite options to serve along side your spicy salmon rice bowl.
And if you're looking for a vegan adaption of this dish, try my Sweet and Spicy Tofu
Spicy Salmon Rice Bowl
Ingredients
- 2 Lbs Salmon Skinless preferred
- 2 Tbsp Soy Sauce sub coconut aminos if GF
- 2 Tbsp Rice Vinegar
- 2 Tsp Sesame Oil sub avocado oil
- 3 Tbsp Gochujang sub Sriracha
- 1 Tbsp Brown Sugar
- 3 Cloves Garlic Minced
- ½ inch Piece Ginger Grated
Toppings
- Green Onions
- Cilantro
- Avocado
- Cucumbers
Rice
- 2 Cups Rice cooked according to package's instructions
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Cut Salmon filet into bite size cubes
- Make the salmon marinade by combining soy sauce, rice vinegar, sesame oil, gochujang, garlic, brown sugar, and ginger. Toss the cubes of salmon with the marinade until completely coated. Transfer to a lined baking dish.
- Bake for 10 minutes at 400 degrees Fahrenheit, then broil at 500 degrees Fahrenheit for 2 minutes.
- While the salmon bakes, assemble the toppings. Cut the cucumber and green onions into small rounds. Slice the avocado into cubes, and rough chop cilantro.
- To serve, add rice to a serving bowl and add the salmon on top, garnish as desired.
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