These Asian salmon bowls are easy to make and so delicious and healthy—a perfect weeknight meal for busy families!
Every week, I try to have at least one salmon dish so that we can get in those healthy fats and omega-3s, plus it’s a nice change from our typical chicken and our kids will eat it. What I love about creating any delicious bowl is that you can totally customize it to your own liking. For our kids, we just deconstruct it and they devour it! Seriously, I’ve never seen two little boys eat cucumbers so fast in my life.
We do several different variations of this easy weeknight dinner but this one is a crowd-pleaser. The salmon, cucumber and cabbage can be prepped and marinated the night before, and the rice and salmon both cook up really quickly so it makes for a fast and healthy dinner—even on your busiest of nights.
If you’re like me and love a good bowl, this one will be a new favorite, so add these Asian salmon bowls to your rotation this week for something new and exciting. If you’re a fan of salmon, you’re going to want to add this to your next meal plan.
Health Benefits of Eating Salmon Weekly
Eating salmon on a weekly basis can offer a bunch of health benefits. Salmon is packed with omega-3 fatty acids, which have been shown to reduce the risk of heart disease, improve brain function, and decrease inflammation in the body. The high levels of protein in salmon can also help to promote muscle growth and repair, making it a great choice for those looking to maintain a healthy lifestyle and anyone focusing on a high-protein diet.
Salmon is also a great source of several essential vitamins and minerals, including B vitamins, potassium, and selenium. These nutrients can support the immune system, help regulate blood pressure, and aid in the production of energy within the body.
Incorporating salmon into your diet can have positive effects on skin health, as the omega-3 fatty acids found in salmon can help to improve skin elasticity and reduce the signs of aging. It is also a low-calorie and nutritious option, making it an excellent choice for those looking to eat healthy.
The Best Asian Salmon Bowl with Coconut Rice & Chili Crisp
These Asian salmon rice bowls offers a delicious and nutritious meal option that is perfect for lunch or dinner. Packed full of fresh flavors and healthy ingredients, this dish is a favorite in our house and is a satisfying and balanced meal. With a combination of tender salmon, flavorful marinated vegetables, and spicy, crunchy chili crisp, this bowl is a great way to enjoy a taste of Asia in the comfort of your own home.
Paired with creamy coconut rice, and you’ve got a meal that is both tasty and good for you. Try making this Asian-inspired salmon bowl for a healthy and satisfying dinner option that is sure to become a favorite in your household.
How To Make A Salmon Bowl
What I love about these Asian salmon bowls and any bowls for that matter is how easy it is to make and how everyone can customize their own bowl to their liking! If there’s an ingredient in here that doesn’t suit you, swap it out, or add something new! This is not a recipe that’s set in stone.
1. Prep & Marinate Salmon: Remove the salmon skin and bones from the salmon or have your fish monger do this. I usually ask them to remove the salmon skin because I tend to butcher it a bit. Cut into roughly 1/2-inch cubes and place into a bowl. Add all seasonings and let marinate for at least 30 minutes. You can do this the night before too for an easier cook day and more flavor.
2. Prep Veggies: Chop cucumbers and place into a bowl. Add seasonings and toss. Cover and keep in the fridge until you’r ready. Chop cabbage and squeeze lime on top, toss and keep covered in the fridge too.
3. Make Rice: You can make plain rice here, but do yourself a favor and opt for the coconut rice. It adds so much creaminess and flavor to this dish and makes it one my family absolutely loves! If you’re allergic to nuts or coconut, skip this!
4. Cook Salmon: Preheat a wok or non-stick skillet over high heat. Once hot, add salmon and let sear on each side until nicely browned. Lower heat and cook until desired doneness. Make sure to not overcook. When the salmon is in small bites like this, it can be easy to overdo it. To test, just use a fork and break one piece in half to see if it’s cooked how you like it. Remove from heat.
5. Assemble Rice Bowls: I recommend using shallow bowls for any bowl recipe, like these or these. Assemble the salmon bowl by adding a base of coconut rice, then top with the marinated or slightly pickled cucumbers, cabbage, salmon and a spoonful of chili crisp for some spice! If you don’t like spicy food, omit the chili crisp or opt for a milder one.
Asian Salmon Bowls with Coconut Rice & Chili Crisp
Ingredients
Salmon
- 1.25 lbs wild salmon filets, skin & bones removed
- 1/2 tsp ground ginger or 1 tsp fresh ginger, grated
- 1/2 tsp garlic powder
- 1 tsp raw honey
- 3 Tbsp low-sodium soy sauce
- 1/2 tsp sriracha
- 2 tsp toasted sesame oil
Cucumbers
- 1 English cucumber, halved lengthwise and sliced
- 2 Tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1/2 tsp sesame seeds
Cabbage
- 1 cup shredded purple cabbage
- 1/2 lime, juiced
Coconut Rice
- 1 cup white rice, you can use brown rice, but may need to adjust liquid amount
- 1/5 cups coconut milk
- 3/4 cup water
- 1 tsp salt
Garnish
- chili crisp, optional
- sliced green onions, optional
Instructions
- Cut salmon into cubes and place into a medium bowl. Add the remaining salmon ingredients and toss to combine. Let marinate for 30 minutes to overnight.
- Meanwhile, prep the cucumbers by adding sliced cucumbers and soy sauce, vinegar and sesame oil to a bowl. Toss to combine. Sprinkle sesame seeds on top and toss again. Cover and refrigerate until time to use. This can be made one day in advance.
- Squeeze lime juice over purple cabbage and add a pinch of salt. Toss to coat, place in refrigerator until ready to eat. This can be made one day in advance.
- To make rice, mix all ingredients in a pot and bring to a boil. Once boiling, reduce heat and cover. Simmer for 15 minutes. Remove from heat and fluff.
- To cook salmon, preheat a wok or skillet over medium-high heat. When hot, add cubed salmon and brown each side, lower heat to cook through, about 6-8 minutes total.
- Assemble bowls by putting a scoop of fluffy rice at the bottom then spoon the cooked salmon, cucumber and cabbage on top. Add a spoonful of chili crisp to the top for added spice, or leave out.
Nutrition
Video: How to Make Asian Salmon Bowl
Substitutions & Additions
Feel free to make substitutions and additions to your bowls. A few ingredients I think would work well are:
- shelled edamame
- shredded carrots
- cubed mango
- sliced green onions
- sliced avocado
- swap rice for cauliflower rice for a low-carb option
- Persian cucumbers instead of English cucumbers
- thinly sliced bell pepper
- instead of cubed salmon, you could cook the whole salmon fillet in the oven or on the grill
Helpful Tips
Faster Prep: You can marinate cucumbers, cabbage, and salmon the night before to make your meal prep easier
Cook on High Heat: To get a good sear on the salmon, cook at a high heat and take off the heat before it overcooks
Freeze Extra Coconut Milk: I never use a whole can of coconut milk for one recipe, so I freeze the rest for adding to soups in the future or making more coconut rice
My family loves this healthy dinner and I hope yours does too. What I love about this delicious meal is how easy it is to prep in advance. If you love to meal prep, get all items marinating for these Asian salmon bowls the night before and pull it together the next night in just 15 minutes. It’s a perfect one for busy nights—if you’re a fan of salmon, add this to your list to make soon!
More Salmon Recipes You Will Love
BTW, creamy (dairy-free) roasted red pepper pasta, and how to cook rice noodles perfectly everytime.
