Go Back
–+ servings
A salmon bowl with rice, seared salmon, sliced cucumber, avocado, radish, carrot ribbons, lime wedge, and sprinkled with sesame seeds and chopped green onions, with a fork on the side.

15-Minute Salmon Bowl for One (Quick & Easy)

Allison Campbell
No ratings yet
This easy 15-minute salmon bowl for one is quick, flavorful, and perfect for busy nights. A single-serve dinner that beats takeout every time.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 salmon fillet about 5 ounces, skin on or off
  • ¾ cup cooked rice white or brown, warmed
  • 1 teaspoon soy sauce or tamari for gluten free
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • sea salt to taste
  • freshly ground black pepper to taste
  • ½ small avocado
  • ¼ small cucumber thinly sliced
  • 2 radishes thinly sliced
  • 1 small carrot peeled into long ribbons
  • 2 green onions white and light green parts, sliced
  • 1 teaspoon sesame seeds white or black
  • ¼ lime for serving

Equipment

Method
 

  1. Wash and slice the veggies and set aside, and mix the soy sauce, honey, rice vinegar and sesame oil in a small bowl.
  2. Heat a small skillet over medium-high heat with a drizzle of olive oil. Season salmon lightly with salt and pepper. Cook 3-4 minutes per side until flaky and lightly golden. Tip: use a sturdy metal spatula to flip it over so that bits of the salmon don't stick to the pan. If you're using skin-on salmon, cook the non-skin side first, flip to the skin side, and then use the spatula to lift the salmon off the skin to serve.
  3. Warm the rice if needed and place in a bowl with the salmon. Drizzle half of the sauce over both. Then, arrange your veggies around the bowl, garnish with green onions and sesame seeds, and drizzle the rest of the sauce all over your bowl with a squeeze of fresh lime.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 41gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gCholesterol: 94mgSodium: 461mgPotassium: 1703mgFiber: 10gSugar: 10gVitamin A: 8845IUVitamin C: 25mgCalcium: 113mgIron: 3mg

Notes

Storage: Best eaten fresh, but leftovers keep 1 day refrigerated.
Substitutions: Swap rice with quinoa or cauliflower rice.
Spicy salmon bowl: Add a little sriracha to the sauce, to taste.
Meal prep tip: Cook extra rice earlier in the week to have on hand for bowls.

Did you make this recipe?

I'd absolutely love for you to leave a review!
QR Code linking back to recipe