Crispy Salmon and Rice Bowl
The Crispy Salmon and Rice Bowl is a vibrant, nutrient-packed dish that blends seared salmon, fluffy rice, fresh veggies, and bold sauces for a satisfying, customizable meal. With roots in global cuisine and endless variations, it’s perfect for quick dinners, meal prep, or elevated home dining.
Ingredients
For the Salmon
- 1 pound of center-cut salmon fillet skin removed and cut into 1-inch cubes
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper or red pepper flakes
- Zest and juice of one lemon
- Extra virgin olive oil for coating
- Kosher salt to taste
For the Crispy Rice
- 2 to 3 cups of cooked basmati rice preferably chilled
- 3 to 4 tablespoons of Greek yogurt
- 1 tablespoon ghee
- A drizzle of extra virgin olive oil
- Kosher salt to season
For the Toppings
- 3 baby bell peppers thinly sliced into rings
- 3 green onions both whites and greens chopped
- 1 cup fresh cilantro or parsley finely chopped
- ¼ cup sun-dried tomatoes chopped (use your favorite brand!)
- Optional: Crumbled feta cheese for a creamy salty finish
Instructions
- In a medium mixing bowl, combine the salmon cubes with the dried oregano, garlic powder, Aleppo pepper or red pepper flakes, a generous pinch of kosher salt, the lemon zest, and a drizzle of extra virgin olive oil. Toss everything together until the salmon is well coated. Place the salmon in the refrigerator to marinate briefly, or set it aside if you’re moving quickly with the next steps.
- In another mixing bowl, stir together the cooked basmati rice, Greek yogurt, and ghee until the rice is thoroughly coated and evenly mixed.
- Heat about 2 tablespoons of extra virgin olive oil in a large non-stick skillet over medium heat. Spread the rice mixture across the pan in an even, single layer and let it cook undisturbed for around 3 minutes. Check the underside—if the rice is starting to turn golden and crisp, give it a stir with a wooden spoon. Lower the heat slightly to prevent burning, and continue cooking the rice for about 10 to 15 minutes total, stirring every 2 to 3 minutes and pressing it back into a flat layer each time, until most of the rice is golden brown and crispy.
- While the rice crisps up, prepare the vegetables and salmon. In a separate non-stick pan, heat 1 tablespoon of extra virgin olive oil over high heat. Add the sliced baby bell peppers and chopped green onions, season with kosher salt, and sauté for 3 to 5 minutes until they are slightly charred and crispy. Transfer the cooked vegetables to a side plate and set aside.
- In the same skillet used for the vegetables, add a bit more olive oil and heat over medium-high until shimmering. Add the marinated salmon cubes in a single layer, making sure each piece is in contact with the hot pan. Lower the heat to medium and let the salmon cook undisturbed for 4 to 5 minutes until the bottoms are crispy and the centers look nearly cooked through. Flip the cubes and cook for another 1 to 2 minutes until they flake easily with a fork.
- To serve, divide the crispy rice and seared salmon among four bowls. Add the sautéed vegetables on top, then finish with a sprinkle of fresh herbs, chopped sun-dried tomatoes, and crumbled feta if using. For an optional finishing touch, drizzle with your favorite sauce—like tahini green goddess, tzatziki, or a bright ladolemono.
Notes
If you don’t already have cooked rice on hand, start with 1 cup of uncooked basmati rice and follow my step-by-step guide on how to prepare it properly. You can make the rice in advance and keep it ready for this recipe.
Leftovers and Storage: Store any leftovers in separate airtight containers in the refrigerator for up to 2 days. To reheat, warm the rice and vegetables together in a skillet over medium heat until heated through. Top with the cold or room temperature leftover salmon—reheating salmon is not recommended, as it can dry out and lose its texture.
Be sure to check out our Shop for a selection of Mediterranean pantry staples, including high-quality extra virgin olive oils, aromatic spices like Aleppo-style pepper, all-natural sun-dried tomatoes, and much more!