These Salmon Bowls deliver a restaurant-worthy meal that’s simple to make at home. You get perfectly cooked, flaky salmon with crispy skin over cauliflower rice, crunchy slaw, and a creamy sauce. It’s a complete, flexible meal packed with texture and flavor.
Love Salmon Bowls? So do we! If you're into Dinner Ideas or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love These Salmon Bowls
- Complete & balanced: Protein, veggies, and healthy fats in one bowl.
- Addictive textures: Flaky salmon, crisp slaw, and soft cauliflower rice.
- Versatile & meal-prep friendly: Swap veggies and make ahead.
- Game-changing sauce: Tangy, garlicky, and luxuriously creamy.
Ingredients & Tools
- 2 salmon fillets (about 150g each), skin on
- 1 tbsp olive oil or avocado oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 large head of cauliflower, riced (or 500g pre-riced)
- 1 tbsp butter or ghee
- 1 small cucumber, thinly sliced or spiralized
- 2 large handfuls of red cabbage, shredded
- 1 small red onion, thinly sliced
- A handful of fresh dill, chopped
- For the Creamy Sauce:
- 4 tbsp Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
Tools: A good non-stick skillet, a box grater or food processor for the cauliflower, a small bowl for mixing the sauce, and a couple of mixing bowls for your slaw.
Notes: Don’t stress if you’re missing an ingredient—the real trick here is the formula. The quality of the salmon makes a difference, so if you can, get fillets with the skin on for that incredible crispy texture. For the sauce, full-fat Greek yogurt gives a lovely tang, but mayo will make it extra rich and creamy.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 8 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pat that salmon dry! This is the single most important step for getting crispy skin. Use a paper towel and really press down to remove all surface moisture from both the flesh and the skin.
- Don’t skip the slaw’s rest time. After you’ve tossed your red cabbage and onion, let it sit for a few minutes. This allows the veggies to soften slightly and their flavors to meld, making them much more enjoyable to eat.
- Customize your cauliflower rice. You can eat it plain, but gently sautéing it in a little butter or oil with a pinch of salt transforms it from a simple base into a flavorful component that stands up to the salmon.
- Make the sauce ahead. Honestly, if you have five spare minutes, mix the sauce up first. Letting it sit allows the garlic flavor to mellow and infuse throughout, creating a much more rounded and delicious condiment.
How to Make Salmon Bowls
Step 1: Prep Your Veggies and Sauce. Start by making your creamy sauce. In a small bowl, combine the Greek yogurt (or mayo), lemon juice, minced garlic, and Dijon mustard. Whisk it all together until it’s smooth and creamy. Give it a taste—you might want to add a pinch of salt or a touch more lemon juice. Set this aside. Now, tackle your slaw. Thinly slice the red cabbage and red onion, and chop your cucumber into thin strips or use a spiralizer for fun “noodles.” Toss them all together in a bowl and set aside. The trick is to get all your cold components ready before you start cooking the hot ones.
Step 2: Create Your Cauliflower Rice. If you’re starting with a whole head of cauliflower, chop it into florets and pulse them in a food processor until they reach a rice-like consistency. Be careful not to over-process, or it can become mushy. Alternatively, you can use the large holes on a box grater. Heat a tablespoon of butter or ghee in a skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it’s tender but still has a bit of bite. Season with a good pinch of salt and pepper, then remove it from the pan and set aside.
Step 3: Cook the Salmon to Perfection. Wipe out the skillet you used for the cauliflower and return it to medium-high heat. Take your salmon fillets and use a paper towel to pat the skin and flesh completely dry—this is non-negotiable for crispiness! Rub them with olive oil and season generously on both sides with salt, pepper, and the smoked paprika. Once the pan is hot, place the salmon fillets in skin-side down. You should hear a satisfying sizzle. Press down gently with a spatula for a few seconds to ensure full contact with the pan. Cook for 4-6 minutes without moving it, until the skin is golden and super crispy.
Step 4: Flip and Finish the Salmon. Carefully flip the salmon fillets over. The skin should release easily if it’s properly crisped. Cook for another 1-2 minutes on the flesh side, just until the salmon is cooked to your liking. I prefer it when it’s still a little translucent in the very center—it will continue to cook from residual heat after you take it out. You’ll notice the flesh will become opaque and flake easily with a fork when it’s done. Transfer the salmon to a plate and let it rest for a minute.
Step 5: Assemble Your Beautiful Bowls. Now for the fun part! Divide the warm cauliflower rice between two bowls. Fluff it up a bit with a fork. Top with a generous handful of your fresh cucumber and cabbage slaw. Place a beautiful, crispy-skinned salmon fillet right on top. The final flourish is a generous drizzle (or dollop!) of that creamy sauce you made earlier. Sprinkle the whole thing with the freshly chopped dill for a pop of color and fresh, anise-like flavor. Serve immediately and dig in!
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked salmon and cauliflower rice for up to 1 month; sauce and slaw are best fresh.
- Reviving: Reheat salmon and rice in a toaster oven or air fryer to maintain crispness; assemble bowls just before serving.
Serving Suggestions
Complementary Dishes
- Sautéed Garlicky Greens — A quick side of spinach or kale wilts down in minutes and adds a beautiful dark green color and extra nutrients to your meal.
- Quick-Pickled Radishes — Their sharp, vinegary crunch provides a fantastic contrast to the rich, fatty salmon and the creamy sauce, cutting through it all beautifully.
- Buttery Sautéed Mushrooms — Their deep, earthy, umami flavor is a wonderful companion to the salmon and adds another layer of savory depth to the bowl.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a classic pairing with salmon, cleansing the palate and highlighting the fresh dill and lemon in the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the richness of the meal without any added sugar.
- Iced Green Tea — Its slight bitterness and clean, grassy flavor make it a surprisingly perfect partner, complementing the dish without overpowering any of the subtle flavors.
Something Sweet
- A Few Fresh Raspberries — Their bright
Salmon Bowls
Make delicious, healthy Salmon Bowls at home in 35 minutes! Get our easy recipe for crispy salmon, cauliflower rice, and creamy sauce. Build your perfect bowl today!
Ingredients
For the Salmon and Base
-
2 salmon fillets (about 150g each, skin on)
-
1 tbsp olive oil or avocado oil
-
1/2 tsp smoked paprika
-
Salt and black pepper (to taste)
-
1 large head cauliflower (riced (or 500g pre-riced))
-
1 tbsp butter or ghee
For the Slaw
-
1 small cucumber (thinly sliced or spiralized)
-
2 large handfuls red cabbage (shredded)
-
1 small red onion (thinly sliced)
-
A handful fresh dill (chopped)
For the Creamy Sauce
-
4 tbsp Greek yogurt or mayonnaise
-
1 tbsp lemon juice
-
1 small clove garlic (minced)
-
1 tsp Dijon mustard
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