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–+ servings
spicy salmon on top of bed of rice plated with avocado and side of cucumber salad.
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5 from 7 votes

Spicy Salmon Bowl

Salmon coated in a sweet, salty, and spicy marinade over a bed of fluffy rice with fresh greens like avocado and cucumber on top, this Spicy Salmon Bowl will send your tastebuds dancing. Enjoy it as an easy and quick dinner (just 25 minutes!) or as a meal prepped lunch you’ll look forward to all week long.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, lunch, Main Course, meal prep
Cuisine: Asian
Servings: 2
Calories: 805kcal
Author: Courtney Paige

Equipment

  • mandolin
  • Silicone brush
  • Measuring cups and spoons
  • large tupperware
  • Sauce pot

Ingredients

Salmon

  • 1 lb Salmon filet. Cut into two ~10-12 oz filet
  • ½ tbsp Chili oil crunch love Momofunku

Ingredients - spicy cucumber slaw

  • 6 persian cucumbers
  • 1 small jalapeño
  • ½ cup diced Green onions
  • ½ cup light mayo
  • ¼ cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tsp sriracha more or less depending on spice preference
  • ½ tbsp Sesame seeds
  • Generous pinch of salt

Bowl

  • 1 bag jasmine rice we love the 90 second cook in the microwave packet
  • ½ Avocado diced
  • Kewpie mayo

Instructions

  • Preheat the oven to 400°F. Prep the salmon: Cut the filet in half if not already, dry with a paper towel/remove excess liquid. Use a silicon brush to spread chili crunch oil onto the top of the salmon. Bake salmon pieces for 12-15 minutes on a baking sheet lined with parchment paper, or until the internal temperature of the salmon reaches 145°F.
    two pieces of raw salmon topped with spicy marinade.
  • While the salmon is cooking, cook the rice according to box instructions and make the cucumber salad. Add all the salad ingredients into a tupperware and shake until completely coated.
    spicy cucumber and jalapeño salad mixed together in rectangular Tupperware.
  • Build the bowls: split everything into two bowls. Rice on the bottom of the bowl, pickled cucumbers salad, diced creamy avocado, and top with each cooked salmon filet. Drizzle chili crunch oil and/or kewpie mayo over the salmon filets. That’s it - enjoy!!

Notes

Tip for success: Don’t over cook your salmon! There’s a fine line between done and overdone and over done salmon becomes quite tough. Start with a lower cook time and cut into a piece to check it. You can always turn the heat back on.
Store in an air-tight container in the refrigerator for up to three days. I suggest adding the avocado just before enjoying it to avoid browning.

Nutrition

Serving: 1 bowl | Calories: 805kcal | Carbohydrates: 54g | Protein: 35g | Fat: 50g