Sweet & Spicy Salmon Bowls
Sweet & Spicy Salmon Bowls are the perfect example of how healthy food can still be exciting, flavorful, and satisfying. This vibrant bowl is layered with bold Asian fusion flavors—like tender, perfectly cooked salmon glazed in a sweet and spicy sauce that caramelizes slightly under high heat. The base can be jasmine rice, brown rice, or even cauliflower rice for a low-carb option. Roasted broccoli and shiitake mushrooms bring a savory depth and umami richness to the bowl, while the sticky glaze ties everything together with just the right balance of heat and sweetness.
What really makes this dish pop, though, are the toppings. Quick-pickled cucumbers and red onions add a bright, tangy crunch that cuts through the richness of the salmon and roasted vegetables. The variety of textures—crispy, tender, crunchy—and the contrast of hot and cool elements make every bite interesting. It’s a healthy, colorful dish that comes together easily for a weeknight dinner, yet feels special enough to serve for guests. Whether you're new to Asian fusion or looking to change up your healthy dinner routine, this bowl is a must-try.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Course
Entree
Cuisine
Asian Fusion
Servings
4 servings
Ingredients
Rice of your choice; jasmine, basmati, brown, or quinoa
½ red onion, thinly sliced
1 Persian cucumber, sliced thinly
½ cup rice vinegar, plus 2 Tbsp. water
¼ cup extra virgin olive oil, plus more for veggies
6 cloves of garlic, minced
Salmon Marinade: 2 Tbsp. gochujang, 2 Tbsp. soy sauce, 1 Tbsp. honey, 1 Tbsp. water
4 salmon filets
2 cups broccoli florets
1 cup shitake mushrooms, sliced lengthwise
½ tsp. kosher salt
¼ tsp. black pepper
Fresh cilantro, chopped for garnish
Instructions
1. Preheat oven to 400F convection bake.
2. Prepare rice, quinoa or grain of your choice.
3. Add sliced cucumbers and red onions to a small bowl with rice vinegar and 2 Tbsp. water. Place in the fridge until you’re ready to plate.
4. In a large non-stick pan, heat extra virgin olive oil over medium heat. Add diced garlic and fry until golden brown. Remove garlic with a slotted spoon and reserve for garnish. Remove about half of the oil.
5. Make marinade by combining gochujang, soy, honey, and water in a bowl, whisk to combine. Separate some of the marinade and brush marinade over salmon filets on all sides. Reserve the remaining marinade to drizzle over the top at the end.
6. Add the broccoli and shitake mushrooms to a baking sheet, toss with extra virgin olive oil, salt, and pepper. Bake on top rack for 15 mins. After 15 mins. toss the veggies and cook for an additional 5 mins. until crispy and golden, remove.
7. Heat the same skillet over medium low heat and add salmon, cook for about 4 mins. Watch it to make sure it doesn’t get too dark, if it starts to darken too quickly, reduce heat slightly. Flip and cook another 4-5 mins. on the other side until desired doneness. Cook time may vary, depending upon how thick the cut of salmon is.
8. To assemble, scoop rice in the bottom of a shallow bowl, top with the crispy roasted veggies, a filet of salmon, a drizzle of the remaining marinade sauce, some pickled cucumbers and onions, chopped fresh cilantro, and fried garlic.
Notes
Hope you enjoy making this Sweet & Spricy Salmon Bowl for your family and friends! Let me know what you think.
Here are a few recipes you might like to try as well: Miso Cod with Udon Noodles or Seared Salmon