High Protein Salmon Rice Bowl

Name: High Protein Salmon Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 fillets of fresh salmon; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 teaspoon honey; Salt and pepper to taste; 1 cup jasmine rice; 1 3/4 cups water; 1 cup mixed vegetables (like bell peppers and snap peas); 2 green onions, sliced; 2 tablespoons spicy mayo (optional); Sesame seeds for garnish

Highlighted under: Clean Inspiration

I absolutely love making this High Protein Salmon Rice Bowl, especially on days when I’m craving something nutritious yet satisfying. The blend of tender salmon, perfectly cooked rice, and vibrant vegetables creates a delicious dish that fuels my body. It’s quick to prepare, making it a fantastic option for busy weeknights. I often experiment with different sauces to elevate the flavor, and I encourage you to do the same. Join me in enjoying this delightful meal that doesn’t just look good but tastes even better!

Created by

Tamsyn Calder

Last updated on 2026-02-01T16:29:35.931Z

When I first tried making a salmon rice bowl at home, I was amazed at how easy it was to recreate my favorite restaurant dish. I marinated the salmon in a combination of soy sauce and lime juice, letting it soak up those vibrant flavors. The result was a perfectly flaky salmon that paired beautifully with the fluffy rice. I never realized how satisfying it could be to make something gourmet with such minimal effort!

What I found particularly rewarding was the balance of flavors and textures. Topping the bowl with fresh veggies and a drizzle of spicy mayo brought everything together, creating a meal that's both hearty and refreshing. I’ll always remember the first time I made this dish and how proud I felt serving it to my friends!

Why You'll Love This Recipe
Packed with high-quality protein to fuel your day
Fresh and zesty flavors that awaken your taste buds
Quick and easy to prepare, perfect for a weeknight dinner

The Art of Marinating Salmon

Marinating salmon not only infuses it with flavor but also helps to keep the fish moist during cooking. The combination of soy sauce, lime juice, and honey creates a balanced marinade that highlights the natural richness of the salmon while providing an acid to tenderize the flesh. I recommend letting the salmon marinate for at least 10 minutes, but if you have more time, extending this to 30 minutes allows the flavors to penetrate even deeper.

Using fresh, high-quality salmon can make a significant difference in the overall taste of your dish. Look for bright, unfaded colors, and avoid any fillets that appear dull or discolored. If you're unable to find fresh salmon, frozen fillets are a great alternative—just ensure they are properly thawed before marinating to maintain texture.

Choosing Your Vegetables Wisely

The mixed vegetables in this bowl play a crucial role in providing freshness and crunch. Bell peppers offer a sweet, slightly tangy taste, while snap peas contribute a satisfying snap and a hint of sweetness. If these aren't available, consider using broccoli or carrots, which also hold up well when sautéed and can add interesting colors to your bowl.

To enhance the vibrant flavors of your vegetables, be cautious not to overcook them. Sautéing for about 3 minutes until they are tender-crisp allows for quick cooking while preserving their color and nutritional value. You can also experiment with adding some garlic or ginger to the skillet for an additional aromatic kick.

Making the Perfect Bowl

When assembling your salmon rice bowl, presentation matters! Fluff the rice gently with a fork—this not only separates the grains but also makes it light and airy. Dividing the rice evenly between bowls ensures that each serving is substantial and satisfying. As you layer the components, consider arranging the sautéed vegetables alongside the salmon to create an appealing contrast of colors.

Don't hesitate to personalize your bowl with a drizzle of spicy mayo or a sprinkle of sesame seeds to add an extra layer of flavor and texture. If you enjoy a bit of heat, you might also try adding a few slices of jalapeño or a drizzle of Sriracha for an exciting twist.

Ingredients

Gather the following ingredients to make this delicious bowl:

For the Salmon

2 fillets of fresh salmon
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper to taste

For the Rice Bowl

1 cup jasmine rice
1 3/4 cups water
1 cup mixed vegetables (like bell peppers and snap peas)
2 green onions, sliced
2 tablespoons spicy mayo (optional)
Sesame seeds for garnish

Make sure to prep everything before you start cooking, as the process comes together quickly!

Instructions

Follow these simple steps to create your High Protein Salmon Rice Bowl:

Prepare the Rice

Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce to low heat. Cover and let it simmer for 15 minutes until cooked.

Marinate the Salmon

In a bowl, mix soy sauce, lime juice, honey, salt, and pepper. Place the salmon in the marinade and let it sit for 10 minutes.

Cook the Salmon

Heat a non-stick skillet over medium heat. Cook the salmon for about 4-5 minutes per side, or until it flakes easily with a fork.

Sauté the Vegetables

In the same skillet, add a little oil and sauté your mixed vegetables for about 3 minutes until they are tender-crisp.

Assemble the Bowl

Fluff the rice with a fork and divide it between two bowls. Top with salmon, sautéed vegetables, sliced green onions, and a drizzle of spicy mayo. Sprinkle with sesame seeds before serving.

Enjoy your delicious and nutritious salmon rice bowl! Perfect for lunch or dinner.

Pro Tips

Feel free to add other toppings like avocado or pickled ginger for an extra burst of flavor!

Storing Leftovers

If you've made more than you can eat, this salmon rice bowl stores well in an airtight container in the refrigerator for up to 3 days. However, for the best texture and flavor, I recommend consuming it within the first day. To store, separate the rice, salmon, and vegetables to prevent them from becoming soggy.

When you're ready to eat leftovers, you can reheat the components separately. The rice can be revived in the microwave with a splash of water to keep it moist, while the salmon can be gently reheated in a pan over low heat to maintain its flakiness.

Scaling the Recipe

Scaling this recipe is straightforward. To prepare for a larger crowd, simply multiply the quantity of each ingredient by the number of servings needed. For example, if you're serving a party of four, use four salmon fillets and double the amount of rice and vegetables. Just be sure to use a skillet big enough to cook the salmon and veggies without overcrowding, which can affect cooking time and texture.

If you’d like to make a single serving, the ratios can be adjusted easily as well. Use half a fillet or even just a portion if that's all you need, and lower the rice and sauce amounts accordingly—keeping the marinade and cooking times consistent for optimal flavor.

Flavor Variations

This high protein salmon rice bowl is versatile and lends itself well to different flavor profiles. For a Mediterranean twist, swap out the soy sauce for a lemon-herb dressing and use quinoa instead of jasmine rice. You can also incorporate olives and feta cheese for a delightful flavor combination.

Alternatively, try a Teriyaki version by replacing the marinade ingredients with teriyaki sauce and adding sliced pineapple to the bowl during assembly. Each variation offers a new taste experience while still delivering a balanced, nutritious meal.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, frozen salmon works well! Just be sure to thaw it completely before marinating.

→ What can I substitute for jasmine rice?

You can use brown rice, quinoa, or even cauliflower rice for a low-carb option.

→ Is this dish gluten-free?

You can make it gluten-free by using tamari instead of soy sauce.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.