If you want a quick dinner but don’t want to skimp on taste, this simple salmon dish is for you! This 30-Minute Spicy Salmon Bowl not only comes together quickly but is absolutely packed with bright and bold flavors from sweet to savory to spicy.
The spicy marinaded salmon and vegetables are served atop my family-favorite subtly sweet coconut rice recipe and topped with a sauce so good you could drink, culminating in a quick and delicious salmon dinner recipe that is sure to impress.
Spicy Salmon Bowl Ingredients & Substitutions
Here’s everything you need:
- Basmati Rice. Or any other rice of preference, but I love basmati rice for the base of the bowl.
- Coconut milk and coconut oil.
- Salmon. Skinless and fully defrosted if you are using frozen salmon.
- Soy sauce. Regular or low sodium work here. You can also replace the soy sauce with Tamari.
- Sriracha. Or another favorite garlicky hot sauce of choice. This recipe uses 3 teaspoons in both the marinade and sauce to give you a moderately spicy dish. Use a little less for a milder spice and add up to 5 teaspoons to bring on the heat.
- Lemon juice.
- Honey. Or agave nectar.
- Broccoli. Or any other green vegetable of your choice.
- Shiitake mushrooms. Or any other type of mushrooms you want to add to your bowl.
- Olive oil.
Optional Spicy Sauce
The sauce is optional because this quick fish dinner has plenty of flavor with or without it! That being said, I highly recommend finishing your bowl off with this sauce. It will ramp up the heat, the flavor, and add a rich and creaminess to your bowl.
Here’s what you need:
- Soy sauce. Reduced sodium or even Tamari works.
- Sriracha. You can use up to 5 teaspoons to make it extra hot. I typically go for 3 teaspoons which for my preferred spice-level is perfectly spicy!
- Mayonnaise. Or Greek yogurt, which will add a little tang.
Rice Alternatives in this Spicy Salmon Bowl
If you don’t want to use rice, you can still make a bowl with a different base! Here are some of my favorite substitutes for rice in this tasty bowl recipe:
- Quinoa. You can make it in water or in vegetable broth to add a little more flavor.
- Leafy greens. Transform it into a salad with greens like arugula, spinach, or spring mix.
- Couscous. You can use regular couscous or pearled couscous and again, you can cook it in vegetable broth for extra flavor.
- Farro. For another healthier alternative.
- Riced cauliflower. To reduce the amount of carbs in this dish.
Sustainable Seafood
If not done with extreme care, salmon farming can pose risks to our environment, especially because of the antibiotics used by salmon farms that can then leach into the surrounding environment and the depletion of other wild fish harvested to feed the salmon.
On the other hand, wild-caught salmon poses other risks, including overfishing and bycatch. Additionally, there are often issues with availability and access to wild caught salmon.
So how do we source salmon sustainably? We have two great choices: sustainably farmed salmon, or wild-caught Alaskan salmon.
Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
Spicy Salmon Bowl Tips and Tricks
How to Make the BEST Coconut Rice
In order to get this on the table in 30 minutes, there’s a particular order in which you’ll have to do things. Once you preheat your oven to 400°F, get started on your coconut rice right away.
Rinse your rice (I do so simply with a sieve) and add it to a small pot with the full can of coconut milk and a teaspoon of coconut oil.
If you don’t want to rinse your rice, you certainly don’t have to, but after many years of making coconut rice, I can confidently say that rinsed rice gives you a much better, less tacky texture.
The coconut oil gives it a more obvious coconut flavor and helps the rice to not get too sticky. That being said, if you don’t have coconut oil on hand, you can omit it and still get similarly delicious results.
Green tip: While rinsing your rice, catch the water in a bowl and use it to water your plants. Starchy water is great for gardening and helps you conserve water.
How to Make a Sweet and Spicy Salmon Marinade
This salmon bowl recipe uses a simple 4 ingredient quick marinade to give it tons of flavor.
In a small bowl, combine the soy sauce, lemon juice, honey, and sriracha with a whisk to form a smooth and spicy marinade.
The recipe calls for 3 teaspoons Sriracha which will give it a moderate spice level. So, if you want more mild spice, use 2 teaspoons. If you really like to bring the heat, you can use up to 5 teaspoons.
Green tip: Try buying raw, locally sourced honey. Generally, smaller-scale honeybee operations harvest honey in the fall, when the bees produce it in excess.
Let the Salmon Marinate to Infuse Flavor
If there is still skin on your salmon, use a sharp knife to remove it. For detailed instructions, check out this video on how to skin salmon.
Use a paper towel to blot the salmon dry, removing excess moisture. This will ensure your salmon isn’t too mushy when it’s roasted.
Then, you can slice your salmon into small cubes, about 1 cubic inch in size. I love how quickly cubed salmon cooks, and use this prep technique often, like in this Bang Bang Salmon and these Salmon Tacos with Greek Yogurt Sauce.
Drop the bite-sized salmon cubes into the marinade and set it aside while you pre-roast your vegetables.
Making this Spicy Salmon Bowl a Poke Bowl
If you want to leave your salmon raw instead of cooking it, you absolutely can! Just make sure to get sushi-grade salmon. Use the same marinate as outlined in the recipe but skip the cooking part.
Use half of the marinade on the salmon and pour the other half over the broccoli and mushrooms before cooking them. The rest of the recipe remains the same.
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic ingredients for this Spicy Salmon Bowl!
How to Prep the Vegetables for Roasting
You want enough room to fit the vegetables in a single layer, so it’s best to use a large baking sheet. Plus, you’ll be adding the salmon later on, so you have to leave room for that. I recommend an 18 x 26-inch baking sheet for this recipe.
Rinse your broccoli and cut it off the stem, close to the floret. You want pieces that are at least close to one another in size, so they roast evenly. Clean your mushrooms and slice them.
Add your veggies to the baking tray, leaving room for the salmon in the center. You can mix them together or keep them separate as pictured below. I like keeping them separate to more easily assemble my bowls evenly later.
Coat the Broccoli and Mushrooms in Olive Oil
Add the olive oil to your vegetables and use clean hands to toss, to ensure the broccoli and mushrooms are evenly coated.
This will help roast the vegetables evenly and get them nice and tender with a little crisp on the outside.
Give the Vegetables a Head Start
The vegetables need a little more cooking time than the cubed salmon. Additionally, pre-roasting them with just the olive oil before adding the marinade makes for a better texture on both the broccoli and the mushrooms.
Roast the broccoli and mushrooms at 400°F for 8 minutes on the top rack. Then, remove them from the oven and pour the salmon and marinade over top.
Use a large spoon or tongs to toss the broccoli and mushrooms in the marinade, being very careful of the super-hot baking sheet!
Then, put it back in the oven for an additional 7 minutes, until the internal temperature of the salmon reaches 125°F.
How to Make a Spicy Finishing Sauce
This is optional, but highly recommended for extra flavor, spice, and rich, creamy texture.
It’s as simple as whisking the soy sauce, Sriracha, and mayonnaise together until it’s smooth. Again, the recipe calls for 3 teaspoons of Sriracha which will give it a moderate spice level.
You can use Greek yogurt in place of mayonnaise, if you like the tang of Greek yogurt!
If you want more mild spice, use 2 teaspoons, and for extra hot you can use up to 5.
How to Store and Reheat this Spicy Salmon Bowl
If you’ve already assembled your bowl, it’s best to store it in an airtight container in the refrigerator and eat it within two days.
The broccoli, mushrooms, and salmon are all best consumed within a couple of days, but the coconut rice can last up to 5 days and the optional sauce will last up to 4 days. So, if you only have leftover rice and sauce, they’ll last a little bit longer.
To reheat, you will have to separate the salmon from the rice. The rice, broccoli, and mushrooms need 3-4 minutes on high in the microwave, while the salmon only needs about 1 minute on low in the microwave.
Make sure you bring your salmon back up to 125°F.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste by properly storing and consuming leftovers.
Assembling Your Spicy Salmon Bowl
Start with your coconut rice, then layer your spicy salmon and veggies on top. I love to garnish my bowl with some sesame seeds and raw green onion for a little crunch.
Then, drizzle your sauce on top. For extra heat, you can add even more Sriracha on top.
Why You Should Make this Spicy Salmon Bowl
- It’s quick. Ready in less than 30 minutes!
- It’s balanced. The perfect combination of spicy, sweet, and savory.
- It’s hearty. Between the rice, vegetables, and salmon, this bowl will keep you satisfied for hours on end.
30-Minute Spicy Salmon Bowl with Coconut Rice
PIN Print RATEEquipment
- Sieve (optional for rinsing rice)
Ingredients
Coconut Rice
- 1 cup Basmati Rice
- 13.66 ounces Coconut milk (1 can = 13.66 ounces)
- 1 teaspoon coconut oil (optional)
Spicy Salmon and Veggies
- 8 ounces salmon (skinless)
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 3 teaspoons Sriracha (or equivalent)
- 1 teaspoon honey
- 1 head fresh broccoli (1 head = approx. 10 ounces)
- 8 ounces shiitake mushrooms
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds (optional for garnish)
- 1 green onion (optional for garnish)
Spicy Salmon Bowl Sauce (Optional)
- 2 tablespoons soy sauce
- 3 tablespoons mayonnaise (or Greek Yogurt)
- 3 teaspoons Sriracha
Instructions
Coconut Rice
- Rinse your rice with cold water (optional) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.
- Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside.
Spicy Salmon and Veggies
- Preheat your oven to 400°F.
- Meanwhile, in a small mixing bowl, add the soy sauce, lemon juice, sriracha, and honey to make a quick marinade. Slice your salmon into small cubes, about 1 cubic inch in size, and add the salmon cubes to the marinade to soak.
- Prep your vegetables by rinsing and chopping broccoli and rinsing and slicing shiitake mushrooms. Add them to an 18 x 26-inch baking sheet.
- Drizzle the olive oil over the broccoli and shiitakes and use clean hands to toss to make sure the vegetables are evenly coated in the oil. Roast for 8 minutes at 400°F.
- After 8 minutes, remove the vegetables from the oven and add the salmon and marinade to your baking sheet with them. Toss with kitchen tongs or a spoon (careful, the baking sheet is hot!) to coat the broccoli and mushrooms in the marinade.
- Put your baking sheet back in the oven for 7-8 more minutes, until vegetables are roasted, and salmon is cooked through (the optimal internal temperature of salmon is 125°F).
Spicy Salmon Bowl Sauce (Optional)
- In a small bowl, whisk together soy sauce, mayonnaise, and Sriracha until smooth.
Assembling Your Spicy Salmon Bowl
- Add about 1/2 cup of coconut rice to a bowl and fluff it with your fork. Add the broccoli, mushrooms, and salmon on top.
- Option to garnish with sesame seeds and sliced green onions.
- Drizzle your sauce on top (optional) and enjoy hot!
Pro Tips
- Rinsing the rice is optional. It’s one extra step that you can skip if you’re in a hurry, but to me it’s worth it for the better texture on the rice.
- The finishing sauce is optional, as there’s plenty of flavor even without it!
- If you want to substitute Greek yogurt for mayonnaise in the finishing sauce, you absolutely can! Just note it will add that distinct tang that Greek yogurt brings.
- If you like salmon, you’ll love this collection of my best salmon recipes!
4 thoughts on “30-Minute Spicy Salmon Bowl with Coconut Rice”
Really delicious – this will be a regular menu item for us!!
So happy to hear, Jenny! Thank you so much for your support.
Is it possible to trade the salmon for tuna? I’m allergic to salmon but this recipe looks fabulous!
If so would you change the cooking time?
Thank you
Hi Stef!
Absolutely, you can definitely make this with tuna. I haven’t personally tried it, but am confident the flavors will lend itself very well to a tuna steak. Keep your oven temperature the same, but the tuna will definitely need less time (I would check it after 5 minutes at 400F). For reference, high quality tuna is best with an internal temperature around 130F. Let me know if you try it! 🙂