These salmon bowls are a favorite dinner recipe! They’re quick, easy, and full of flavor with rice, mango, avocado, cucumber, and a drizzle of hot honey.
For a tasty way to serve salmon, try this salmon bowl recipe! It’s simple, great for families, and perfect for summer.
Salmon Bowls
These salmon bowls are a tasty, fresh way to enjoy salmon for dinner! This quick and easy recipe is ready in 30 minutes.
Ingredients
- For the Salmon:
- 2 pounds salmon skin removed
- 1 tablespoon light brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika I used sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- Remaining Ingredients:
- 3 cups cooked rice white, brown, purple, black, etc.
- 2 mangos pitted, peeled and chopped
- 1 large avocado pitted, peeled and sliced or chopped
- ½ English cucumber sliced
- ¼ cup chopped fresh cilantro
- 1 lime cut into 4 wedges
- hot honey optional, for drizzling
Instructions
- Cook Salmon
- Cut the salmon into 1-inch cubes. Place in a large mixing bowl. In a small bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt and pepper.
- Drizzle the olive oil over the salmon in the mixing bowl and toss gently to coat. Sprinkle the seasonings evenly over the salmon, a little bit at a time, tossing gently to evenly coat the fish with the seasonings.
- To Air Fry Salmon: Preheat air fryer to 380° F. Place salmon pieces in a single layer in the air fryer with a little space between them (work in batches as needed). Air fry at 380° F for 6-7 minutes, until salmon is cooked to your liking. (You do not need to flip the salmon during the cook time.)
- To Bake Salmon: Preheat oven to 400° F. Place seasoned salmon pieces on a parchment paper lined baking sheet. Bake for 6-7 minutes, or until salmon is almost cooked through. Remove pan from the oven and carefully slide the salmon bites off of the parchment paper and onto the baking sheet. Broil for 2 minutes (watch carefully so it doesn't burn), until slightly crisped and cooked through.
- Assemble Bowls
- Divide rice between 4 bowls. Divide the salmon pieces, chopped mango, avocado, cucumber and cilantro between the bowls. Serve with lime wedges for squeezing over the bowls and a drizzle of hot honey, if desired.
