Skillet Salmon Rice Bowl: Easy Recipe in 30 Minutes!

Skillet salmon rice bowl, a symphony of flavors and textures cooked in one pan, is my go to quick and healthy meal. This dish isn't just a recipe, it’s a weeknight savior, born from a craving for something wholesome yet satisfying after a long day. The beauty of the skillet salmon rice bowl lies in its simplicity and versatility, making it easy to customize and adapt to whatever I have on hand. It’s been a constant request since I first shared a glimpse on Instagram, so I'm excited to finally share the whole recipe with you!

Why You Will Love This skillet salmon rice bowl Recipe

This skillet salmon rice bowl recipe is pure comfort food disguised as a healthy meal. Imagine perfectly flaky salmon, tender rice infused with flavorful seasonings and vibrant vegetables all melding together in one delicious skillet. What’s not to love? It’s incredibly fast to make, ready in under 30 minutes, making it the perfect answer to those “what’s for dinner” dilemmas. No need to order takeout when you can have this delightful bowl on the table even faster.

I especially love how customizable it is. Feel free to swap out veggies, add different sauces, or even try different types of rice. A lot of my readers have had great success with variations of this recipe and it has truly brought the family together. Plus? This is a great jumping-off point for lots of other tasty salmon meals. Try this Honey Teriyaki Salmon for another easy and flavorful dish.

Ingredients Needed for This skillet salmon rice bowl Recipe

Here is a breakdown of everything you’ll need to make this delicious skillet salmon rice bowl. The salmon is the star, of course, but the interplay of the other ingredients is what makes this recipe shine.

• For the Salmon:

  • 2 salmon fillets, skin on or off (6 8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

• For the Rice:

  • 1 cup long grain rice, rinsed
  • 2 cups chicken broth or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ginger, grated

• For the Vegetables & Toppings:

  • 1 cup broccoli florets
  • 1/2 cup carrots, diced
  • 1/4 cup green onions, sliced
  • 1 tablespoon sesame seeds
  • Optional: Sriracha or Yum Yum sauce for drizzling

How to Make This skillet salmon rice bowl Recipe

Follow these easy steps to create your own satisfying skillet salmon rice bowl. This recipe is truly about simplicity and packing the biggest flavor punch. Remember to adjust seasonings to your liking as you go along. Sometimes, I’ll even add a little lemon zest.

1. In a medium skillet with a lid, add the rinsed rice and broth. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 15 minutes, or until all liquid is absorbed and rice is cooked through.

2. While the rice is cooking, prepare the salmon by patting it dry with a paper towel. Season both sides with garlic powder, smoked paprika, salt, and pepper.

3. Once the rice is cooked, gently stir in soy sauce and sesame oil. Set aside.

4. In a separate skillet (or use the same one after removing the rice), heat olive oil over medium high heat. Place the salmon fillets skin side down (if skin on) and cook for 5 7 minutes, depending on the thickness, until the skin is crispy and the salmon is mostly cooked through.

5. Flip the salmon and cook for another 2 3 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and set aside.

6. Add the broccoli florets and diced carrots to the salmon pan and cook for 3 5 minutes until tender crisp. You may need to add a tablespoon of water to the pan to steam them slightly.

7. Flake the cooked salmon with a fork.

How to Serve This skillet salmon rice bowl Recipe

This skillet salmon rice bowl is fantastic served hot straight from the skillet, but it's also delicious slightly cooled. Consider topping with a dollop of Greek yogurt or a sprinkle of seaweed flakes. If you want to add a bit of freshness, a squeeze of lemon juice will do the trick.

For a simple side, consider a light salad with a vinaigrette dressing. The bright acidity of the salad will cut through the richness of the salmon. Or another option might be to make this recipe while you bake some Protein Cookie Recipe for dessert.

How to Store This skillet salmon rice bowl Recipe

This skillet salmon rice bowl is great for meal prepping!

• Refrigeration: Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: You can freeze the cooked rice and salmon separately for up to 2 months. Thaw overnight in the refrigerator before reheating. I recommend not freezing the vegetables, as their texture might become a little mushy. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the rice in the microwave or in a skillet with a little bit of water or broth. Reheat the salmon gently in the microwave or in a skillet over low heat, being careful not to overcook it.

Tips to Make This skillet salmon rice bowl Recipe

Here are a few tips to elevate your skillet salmon rice bowl game to the next level:

• For a richer flavor, try using coconut aminos instead of soy sauce.
• Make sure your skillet is hot before adding the salmon to achieve that beautiful sear.
• Don't overcrowd the skillet when cooking the vegetables to ensure they cook evenly.
• For the ultimate skillet salmon rice bowl, Follow us on Pinterest for more recipe inspiration!
• If you re using skin on salmon use a hot skillet to help make the crispiest skin!

Helpful Notes for This skillet salmon rice bowl Recipe

A few extra notes to ensure your skillet salmon rice bowl turns out perfect:

• Long grain rice is recommended but you can also easily sub out for quinoa. Check out our Salmon Quinoa Bowls for more ideas.
• For a spicier kick, add a pinch of red pepper flakes to the rice while it's cooking.
• You can use fresh or frozen broccoli and carrots; just adjust the cooking time accordingly.
• For best results, ensure your salmon is fresh and of high quality.

Variation of This skillet salmon rice bowl Recipe

Want to mix things up? Here are a few variations to try:

• Spicy Skillet salmon rice bowl: Add a tablespoon of gochujang paste to the rice for a fiery kick.
• Mediterranean Skillet salmon rice bowl: Use lemon herb rice and add diced tomatoes, cucumbers, and feta cheese.
• Teriyaki Skillet salmon rice bowl: Marinate the salmon in teriyaki sauce before cooking and add pineapple chunks to the vegetables.

Frequently Asked Questions

Conclusion

I truly believe this skillet salmon rice bowl will become a weeknight staple in your home, just as it has in mine. The ease of preparation combined with the incredible flavors makes it a winner every time. So gather your ingredients, fire up your skillet, and get ready to enjoy a deliciously healthy and satisfying meal. Don’t forget to share your creations and let me know what variations you try. Creating this skillet salmon rice bowl is a gift so let’s get to making.

Skillet Salmon Rice Bowl: Easy Recipe in 30 Minutes!

A quick and healthy one pan meal with perfectly flaky salmon, tender rice, and vibrant vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: Main Course
Cuisine: Asian Inspired
Diet: Gluten Free

Nutrition:
Calories: 550
Protein: 35g
Carbs: 40g
Fat: 30g

Ingredients

• 2 salmon fillets (6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup long grain rice, rinsed
• 2 cups chicken broth or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, grated
• 1 cup broccoli florets
• 1/2 cup carrots, diced
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds
• Optional: Sriracha or Yum Yum sauce for drizzling

Instructions

1. In a medium skillet with a lid, add the rinsed rice and broth. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes, or until all liquid is absorbed and rice is cooked through.
2. While the rice is cooking, prepare the salmon by patting it dry with a paper towel. Season both sides with garlic powder, smoked paprika, salt, and pepper.
3. Once the rice is cooked, gently stir in soy sauce and sesame oil. Set aside.
4. In a separate skillet (or use the same one after removing the rice), heat olive oil over medium high heat. Place the salmon fillets skin side down (if skin on) and cook for 5 7 minutes, depending on the thickness, until the skin is crispy and the salmon is mostly cooked through.
5. Flip the salmon and cook for another 2 3 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and set aside.
6. Add the broccoli florets and diced carrots to the salmon pan and cook for 3 5 minutes until tender crisp. You may need to add a tablespoon of water to the pan to steam them slightly.
7. Flake the cooked salmon with a fork.
8. Assemble the skillet salmon rice bowl by adding the cooked rice to bowls, topping with flaked salmon and cooked vegetables.
9. Garnish with sliced green onions and sesame seeds. Drizzle with a little sriracha or Yum Yum sauce for an extra kick, if desired.

Notes

• Adjust the cooking time based on the thickness of the salmon.
• For a richer flavor, try using coconut aminos instead of soy sauce.
• Feel free to add other vegetables like bell peppers, snap peas, or zucchini.