Flaky marinated salmon is the star of the show in this healthy salmon bowl recipe, but with fragrant jasmine rice, avocado, mango, and a creamy sauce that’s equal parts spicy and sweet, every bite is delectable!

Recipe Overview

Why you’ll love it: A salmon bowl is a healthy lunch or dinner idea that’s super satisfying and flavorful.

How long it takes: 35 to 40 minutes
Equipment you’ll need: saucepan, baking dish, shallow bowls to serve
Servings: 4

Salmon bowl with carrots, cucumber, mango, edamame, and sprinkled with sesame and cilantro.
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You just have to love a good bowl recipe. Put the same components on a plate and somehow it’s not anywhere near as satisfying as when it’s all artfully arranged in a bowl. Plus, it’s much easier to get a little bit of everything with each forkful!

While I love BBQ chicken bowls and southwestern quinoa bowls, this salmon bowl recipe has been on frequent rotation in my house lately. The salmon makes it a healthy choice—hello omega-3 fatty acids, lean protein, and vitamins!—but it’s so delicious that it feels like a splurge.

Basically, you get a well-balanced, wholesome meal that tastes and looks like something you’d get from a restaurant. The honey-soy marinade is whisked with garlic and ginger, bringing all the flavor, while an array of fruit and veggies adds lots of color and texture. 

Why You’ll Love This Salmon Bowl Recipe

  • A satisfying healthy meal: Between the salmon and all the fresh fruit and veggies, this salmon bowl recipe packs in plenty of macro- and micro-nutrients, and the protein, fiber, and healthy fats also make it filling in the best kind of way.
  • Versatile: Customize your salmon bowl with your choice of grains, vegetables, and sauce, making it suitable for a wide range of diets, and picky eaters too!
  • Easy to prepare: Parts of this salmon bowl recipe can be prepped in advance, but even if you make it all in one go, it’s not difficult.
  • Restaurant-style bowl at home: The combination of flavors and textures, along with the Instagram-worthy appearance, make these salmon bowls feel like something special!
Close up view of salmon bowl, showing salmon and lots of colorful fruits and vegetables.

Ingredient List

Rice Bowl

  • Jasmine Rice (or another rice of your choice): Sushi rice also works well, or use cauliflower rice to keep carb count down. Pre-cooked ready rice is fine, too. You could also use quinoa!
  • Fruit and Vegetables: I like cucumbers, avocado, mango, and carrots. You can add or subtract from that list as you wish.
  • Shelled Edamame: Soybeans adds plant-based protein to the mix. You can buy shelled edamame frozen and sometimes also in the fresh produce section of the grocery store.
  • Finishing Touches: Green onions and fresh cilantro add visual interest and flavor. If you’d like, you can also add toasted sesame seeds or nori seaweed strips.


  • Salmon Fillets: I like to use wild-caught salmon whenever possible. You can use whatever type of salmon you like best. You can leave the skin on or remove it if you like. I find it’s quite easy to remove after cooking.
  • Marinade: Olive oil, soy sauce, honey, garlic, and ginger make a flavorful, Asian-inspired salmon marinade.


  • Mayo: Whatever variety you like or have on hand, although Kewpie mayo will give this salmon bowl recipe extra Asian flair!
  • Sriracha Sauce: You can adjust the amount according to your taste preferences.
  • Soy Sauce: Low-sodium soy sauce or tamari are also fine.
  • Honey: For a touch of sweetness that really makes this creamy sauce a standout.

How to make This Salmon Bowl Recipe

Cook the rice: Follow the package directions or choose your favorite method of cooking rice. If you have pre-cooked rice, you can skip this step.

Rice cooking in water.

Bake the salmon: While the rice is cooking, preheat the oven to 400ºF. Whisk together the olive oil, soy sauce, honey, minced garlic, and grated ginger.

Place the salmon in a shallow dish with the marinade. Marinate the salmon for about 15 to 20 minutes while you prepare the other ingredients.

Set the salmon in a baking dish and bake for 12 to 15 minutes, or until the internal temperature is between 130ºF and 145ºF and the salmon flakes easily. Let the salmon rest for about 5 minutes.

Prep the veggies and mango. While the salmon is baking you can chop up the cucumber, avocado, mango, green onions, and cilantro.

Make the sauce. Whisk together the sauce ingredients in a small bowl.

Sauce mixed up in a clear glass bowl.

Make the bowls. Divide the rice into 4 serving bowls. Top each bowl with the cooked salmon fillets.

Arrange the rest of the ingredients around the salmon and drizzle the sauce over the top. Garnish the salmon bowls with sesame seeds and/or nori seaweed strips, if you’re using them.

Cooking Tip

To air fry the salmon for this salmon bowl recipe, preheat your air fryer to 400ºF. Set the fillets in the basket skin side down and air fry for 8 to 10 minutes.

make This Salmon Bowl Recipe your own

  • Use a different base: Try coconut rice or cooked quinoa instead of jasmine rice. To minimize prep time, you can also use a microwavable pouch of rice or grains from the grocery store.
  • Make it a salad: Use a tender leafy green like spinach or kale instead of rice to make this salmon bowl recipe into a salad. 
  • Try another proteinTeriyaki salmon, orange glazed salmon, or air fryer coconut shrimp are all excellent choices in this meal bowl. For a vegetarian bowl, sub in air fryer tofu or baked sesame tofu.
  • Switch up the vegetables: You can also add other veggies like bell peppers, cabbage, and broccoli to your bowl for extra nutrition and flavor. 
Close up view of salmon bowl with lots of toppings.

Make Ahead Ideas

To get a head start on this recipe, make the rice and prepare the mango, vegetables, marinade, and sauce in advance. I recommend making the salmon just before serving for maximum freshness and flavor although you can cook and reheat that as well if you’d like. 

Storage & Reheating Tips

Refrigerate: Once you assemble the salmon bowls, it’s best to eat them right away. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, ideally with each component stored separately.

Reheat: Microwave the salmon and rice, then add the fresh vegetables and top with the creamy sauce.

Meal plan 64 preview image with photos of recipes included.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #64. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.

More Salmon Recipes


Salmon Bowl Recipe

5 from 4 votes
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Servings: 4 servings
Flaky marinated salmon is the star of the show in this healthy salmon bowl recipe, but with fragrant jasmine rice, avocado, mango, and a creamy sauce that’s equal parts spicy and sweet, every bite is delectable!
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For the Rice Bowl:

  • 2 cups uncooked jasmine rice (or another rice of your choice)
  • 1 teaspoon kosher salt
  • 2 salad cucumbers, thinly sliced
  • 1 avocado, peeled and thinly sliced or cubed
  • 1 mango, peeled and cubed or julienned
  • 1 cup julienned or grated carrots
  • 1 cup shelled edamame (cooked according to package directions)
  • ½ cup sliced green onions
  • ¼ cup chopped fresh cilantro
  • Sesame seeds and nori seaweed strips for garnish (optional)

For the Salmon:

  • 4 salmon fillets, 4 to 6 oz. each
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root

For the Sauce:

  • ½ cup mayonnaise
  • ¼ cup Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey


  • In a medium saucepan, combine the rice, salt, and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 5 to 10 minutes, or until you’re ready to compose the bowl.
  • Preheat oven to 400ºF.
  • Meanwhile, prepare the salmon. In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and grated ginger.
  • Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for about 15 to 20 minutes while you prepare the other ingredients.
  • Place the salmon in a baking dish and bake for 12 to 15 minutes or until internal temperature is between 130ºF and 145ºF and salmon is flaky when tested with a fork. Let rest for about 5 minutes. If desired, remove skin.
  • In a small bowl, mix together the sauce ingredients: mayonnaise, sriracha, soy sauce, and honey). Set aside.
  • When the rice and salmon have both finished cooking, prepare the bowls. Divide the rice evenly in 4 serving bowls. Top each bowl with cooked salmon fillets.
  • Arrange the cucumber, carrots, avocado, mango, edamame, green onions, and cilantro around the salmon.
  • Drizzle the sauce over the salmon and vegetables.
  • Garnish the salmon rice bowls with sesame seeds, and nori seaweed strips if desired. Enjoy immediately.


  • If you want to try something different, use our coconut rice in this rice bowl! Pre-made rice, such as Ready Rice, can be substituted. Brown rice or quinoa are good choices, too.
  • Make a salad instead. Tender greens such as spinach or lettuce can be substituted for the rice.
  • For a vegetarian bowl: Substitute air fryer tofu or baked sesame tofu.
  • You can air fry the salmon instead of baking it if you want. Preheat air fryer to 400ºF. Place salmon fillets in basket, skin side down, sides not touching. Air fry for 8 to 10 minutes or until done to your liking.



Serving: 1bowl, Calories: 840kcal, Carbohydrates: 111g, Protein: 20g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 1636mg, Potassium: 1075mg, Fiber: 9g, Sugar: 25g, Vitamin A: 6282IU, Vitamin C: 42mg, Calcium: 113mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes (3 ratings without comment)

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  1. Tialyn says:

    5 stars
    This recipe is hands down amazing!!! Love all the flavors and can’t wait to make it again

    1. Rachel Gurk says:

      Thank you so much! I’m so glad you liked it!