Salmon Buddha Bowl

This salmon buddha bowl blends the simplicity of a seared salmon and rice bowl with the rainbow of veggies in a buddha bowl!

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I have another buddha bowl for you all!

I first opened the buddha bowl can of worms with the Chickpea Buddha Bowl post and then created the Mexican Buddha Bowl. This Salmon Buddha Bowl rounds out the buddha bowls series! I knew I wanted to do something with seared salmon and brown rice, and of course the delicious sauce brings it all together. 

We have defined the buddha bowl as an artfully arranged combination of vegetables, proteins, and a grain bowls base carbohydrate like brown rice, quinoa, or farro. They’re perfect for meal prepping, or a quick weekday lunch or dinner. 

Wild-Caught Salmon Nutrition

I feel that wild-caught salmon is one of the healthiest foods out there due to its high levels of heart-healthy omega-3 fatty acids. Wild salmon and herring top the list of the most omega-3 per three ounces at 1800 mg. Following are anchovies (1200 mg), rainbow trout (1000 mg), and sardines (800 mg), which also have calcium, vitamin D and iron. 

Check out Catch Sitka for wild fish shipped frozen right to your door so you’ll always have it in stock to pull out and enjoy once or twice a week. Try my Every Herb Salmon Salad or Salmon Pita Pockets too!

You could use smoked salmon instead of cooked salmon or swap in a vegetarian protein like beans, tofu, tempeh, edamame. This sauce will work as a great marinade for any of those.  This bowl is gluten free with its brown rice base! 

Salmon Buddha Bowl Recipe

Ingredients

For the base:

• 1 cup short-grain brown rice (cauliflower rice will work too!) 
• 12 ounces center-cut salmon fillet 

For the sauce:

• ¼ cup soy sauce 
• 2 tablespoons toasted sesame oil 
• 2 tablespoons rice wine vinegar
• 1 teaspoon chile sauce (like Sriracha)
• Garlic clove, minced
• 1 teaspoon grated ginger
• 1 tablespoon brown sugar 

Assorted toppings and garnish:

• Shredded carrots
• Purple cabbage
• Cucumber
• Avocado
• Red bell pepper
• Cilantro
• Sesame seeds

Instructions

1. Cook rice per package directions

2. Make the sauce

Add soy sauce through brown sugar to a jar or small bowl and whisk with a fork. Reserve half of sauce for later.

3. Brush other half of sauce on salmon

Meanwhile, add salmon to a shallow dish. Pour half of the sauce on top of the salmon and brush all over to evenly coat. 

4. Cook salmon

Heat a swish of olive oil in a small nonstick skillet over medium-high heat. Add salmon fillets skin side up and cook until the salmon flesh is browned and crispy (about 5 minutes). Flip and cook the second side for an additional 3-5 minutes or until cooked to your preferred doneness.

If you prefer, you can bake on a baking sheet for 12-15 minutes at 450 degrees until salmon is cooked through. 

5. Assemble bowls and serve

Spoon rice into bowls and top with a piece of salmon. Spoon additional sauce over the top. Add vegetables and top with garnishes. Salt and pepper to taste. 

Salmon Buddha Bowl Variations

Smoked Salmon Buddha Bowl

Carrying the “chilled bowl” theme, smoked salmon would be great here! You’ll want to chop up the salmon so it’s bite-sized and easy to scoop up with a fork. 

Salmon Quinoa Buddha Bowl

Sub quinoa or mix it in with the rice. Cauliflower rice mixed into either option will add another layer of veggie nutrition! 

Teriyaki Salmon Buddha Bowl

If you’re short on time, use a pre-made teriyaki sauce from the store. 

Print Pin

Salmon Buddha Bowl

This salmon buddha bowl blends the simplicity of seared salmon and rice bowl with the rainbow of fun in a buddha bowl!

Course Dinner, Lunch

Cuisine American

Keyword brown rice, buddha bowl, salmon

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2 servings

Ingredients

• 1 cup short-grain brown rice
• 12 ounces center-cut salmon fillet
• ¼ cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon chile sauce like Sriracha
• 1 garlic clove minced
• 1 teaspoon grated ginger
• 1 tablespoon brown sugar
• Assorted vegetables for topping: shredded carrots purple cabbage, cucumber, avocado, red bell pepper
• Garnishes: cilantro sesame seeds

Instructions

• Cook rice per package directions.
• Meanwhile, add salmon to a shallow dish. Add soy sauce through brown sugar to a small jar and whisk with a fork. Pour half of the sauce on top of the salmon and brush all over to evenly coat. Reserve the remaining sauce for later.
• Heat a swish of olive oil in a small nonstick skillet over medium high. Add salmon fillets skin side up and cook until the salmon flesh is browned and crispy (about 5 minutes). Flip and cook the second side for an additional 3-5 minutes or until cooked to your preferred doneness.
• To serve: spoon rice into bowls and top with a piece of salmon. Spoon additional sauce over the top. Add vegetables and top with garnishes.

Photos by Healthyish Appetite!