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Overhead shot of Spicy Salmon Bowl with Sauce

30-Minute Spicy Salmon Bowl

Print Recipe
This Spicy Salmon Bowl is a 30-minute wonder! Hearty, healthful, and the perfect balance of spicy, savory, and sweet!
Course Dinner, Lunch
Cuisine American
Keyword 30 Minutes or Less, Salmon, Salmon Bowl, Salmon Dinner, Salmon Recipes, Spicy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 bowls
Author Marley Goldin

Equipment

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 for garnish (optional)
  • 1 green onion for garnish (optional)

Spicy Salmon Bowl Sauce (Optional)

  • 2 tablespoons soy sauce
  • 3 tablespoons mayonnaise
  • 3 teaspoons Sriracha

Instructions

Coconut Rice

  • Rinse your rice with cold water and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.
    1 cup Basmati Rice, 13.66 ounces Coconut milk, 1 teaspoon coconut oil
  • 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.
    2 tablespoons soy sauce, 1 tablespoon lemon juice, 3 teaspoons Sriracha, 1 teaspoon honey, 8 ounces salmon
    Marinading Salmon in quick spicy salmon marinade
  • Prep your vegetables by rinsing and chopping broccoli and rinsing and slicing shiitake mushrooms. Add them to an 18 x 26-inch baking sheet.
    1 head fresh broccoli, 8 ounces shiitake mushrooms
    Adding broccoli and mushrooms to large 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.
    2 tablespoons olive oil
    Adding olive oil to vegetables to roast
  • 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.
    Adding salmon and marinade to baking sheet with the roasted vegetables
  • 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.
    2 tablespoons soy sauce, 3 tablespoons mayonnaise, 3 teaspoons Sriracha
    Making optional sauce for finishing Spicy Salmon Bowl

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.
    1 teaspoon sesame seeds for garnish, 1 green onion for garnish
  • Drizzle your sauce on top (optional) and enjoy hot!

Notes