Salmon Bowl Recipe + Spicy Mayo for a Protein-Packed Meal
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This is the kind of recipe you’ll want on repeat. In fact, when my wife tried this salmon bowl, she looked at me mid-bite and said, “Can we eat this every week?” That’s when I knew this one was a winner. It’s got everything you want in a weeknight meal—flavour, texture, and ingredients you can feel good about. This salmon rice bowl recipe is packed with protein, easy to toss together, and straight-up delicious. It’s giving sushi vibes with cooked salmon, spicy mayo, sushi rice, and fresh veggies, but it’s way more laid-back. No raw fish, no stress
Ingredients:
Spiced Salmon
- 2 filets salmon, skinned removed and cubed
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp maple syrup or honey
- 1 tsp soy sauce
- 1 tsp olive oil
- 1 clove garlic, minced
Spicy mayo
- 1/2 cup mayo
- 3 tbs sambal or other hot sauce
- 1 tbs fresh lemon juice (half a lemon)
Other parts of the bowl
- 2 cups cooked sticky rice
- 1 avocado, sliced
- 1/2 cup sliced cucumber
- 2 tbsp toasted sesame seeds
- 2 tbs fresh cilantro
Instructions:
- Prepare your rice according to package directions.
- In a large bowl, add the cubed salmon along with the salt, paprika, pepper, garlic powder, maple syrup, soy sauce, and minced garlic. Toss well to coat evenly, then let it marinate for 5–10 minutes to absorb all that flavour.
- n a small bowl, whisk together the mayo, sambal, and fresh lemon juice. For extra flair (and easy drizzling), transfer the mixture to a squeeze bottle. Store any leftovers in the fridge.
- Heat a non-stick pan over medium-high heat and drizzle in a bit of oil. Once hot, add the marinated salmon in a single layer. Cook for 2–3 minutes per side until golden and cooked through. Remove from the pan and set aside.
- In each bowl, layer your cooked rice, salmon, sliced avocado, and cucumber. Drizzle generously with spicy mayo, then top with toasted sesame seeds, fresh cilantro, and a few green onions if you’ve got them on hand. Serve and enjoy!
A Salmon Bowl RecipeThat Brings the Heat (and the Balance)
Let’s talk salmon—a powerhouse protein that’s loaded with good fats, omega-3s, and vitamin-rich goodness. It’s the kind of ingredient that plays well with flavour. In this bowl, we’re cubing up salmon and seasoning it with garlic, maple syrup (or honey), soy sauce, and a few pantry spices. A quick marinade is all you need—just 5 to 10 minutes is enough to let that flavour soak in. But hey, if you’re thinking ahead, let those salmon cubes hang out in the fridge overnight in an airtight container for even more depth.
When it’s time to cook, a hot pan is your best friend. Medium-high heat, salmon in a single layer, and a couple minutes per side—that’s all it takes. Watch the salmon carefully as it cooks; you want that nice golden exterior without overdoing it. Once your salmon cooks, you’re basically done—ready to build out the perfect salmon rice bowl recipe.
Spicy Mayo: The Ultimate Bowl Drizzle
Let’s be honest, spicy mayo might just steal the show here. It’s a simple recipe, but man, it delivers. Just whisk together mayo, sriracha or sambal, a squeeze of fresh lemon juice, and a pinch of salt. This stuff keeps well in the refrigerator, so go ahead and make extra. You’ll be drizzling it on everything from salmon rice bowls to sandwiches.
No sambal? No problem. Just swap in your favourite hot sauce and toss in a clove of minced garlic for that extra kick. You can also play with additions like lime juice or sesame oil for fun little twists. Substitutions are your friend here—that’s how a salmon bowl recipe evolves into something uniquely yours. New recipes are born this way!
Building the Perfect Salmon Bowl
Alright, it’s time to build. Grab a large bowl, pile in your cooked sushi rice (or swap in brown rice, quinoa, or even cauliflower rice if that’s more your style). Add your salmon cubes, sliced cucumbers, avocados, and a generous drizzle of that spicy mayo.
I love finishing this spicy salmon bowl recipe with toasted sesame seeds, green onions, and fresh cilantro. It adds a fresh crunch and balances the heat from the mayo. And if you want to bulk it up with more veggies, toss in some steamed broccoli or pickled radishes.
This combo hits every note: salty, sweet, spicy, creamy, and crunchy. You get healthy fiber, good fats, and enough protein to keep you full and happy.
What Should You Put in a Salmon Bowl?
Honestly, you’ve got tons of flexibility. Think of this salmon bowl as a canvas. Fresh vegetables like edamame, green bell pepper, mini cucumbers and carrots work well here. Swap in white rice, add a splash of rice vinegar and fresh ginger, or throw in a handful of crispy shallots black sesame seeds and red pepper flakes for texture. No rules—just great eats.
Trying to keep things light? Wrap it all up in lettuce cups. Want to make a big batch for the week? This is a meal prep dream. Just store your components in separate airtight containers in the fridge and build bowls on demand.
Why You’ll Love This Salmon Rice Bowl Recipe
This salmon bowl is not just tasty—it’s practical. It’s easy to scale up, great for families, and can be on the table in under 30 minutes. The ingredients are all pantry-friendly, and once you’ve made it once, you won’t need to glance at the recipe again.
The spicy mayo is the glue that holds it all together, while the soy sauce and maple syrup give the salmon that bold, umami-packed taste you crave. Whether you cook the salmon in a pan, the oven, or even in the air fryer, this bowl delivers.
Final Thoughts
If you’re looking for a salmon bowl recipe that ticks all the boxes—weeknight friendly, crowd-pleasing, high in protein, and packed with flavor—this is the one. Whether you’re whipping it up for a quick lunch, a dinner party, or just want something nourishing and fun for meal prep, this bowl has your back.
Other Recipes You Will Love!
Chicken Rice Bowl With Homemade Peanut Sauce
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Omg! We made it last night with daughter and son in law and my SIL said it was the best meal and I outdid myself by making it! We can’t wait to make it again!
Love that Sharon! Thanks for trying it and for the lovely review.
Definitely going on our meal rotation. And so many ways to switch it up and give it different variations. We love it !!❤️
Hubby always seems to get salmon pieces on sale first thing in the morning at Superstore for pennies. I can make this cheaper than a Big Mac Meal. Lol
Wow, that’s talent Sheila! I’ll have to make my way to the supermarket in the early morning! Thanks for giving this recipe a go!
I should have commented on this recipe a long time ago because I’ve made it at least 5 times and love it!
This is so delicious and such a quick meal to make during the work week. Or for those nights you just don’t want to cook.
I can’t wait to see your new show Andy. How amazing for you. Much love from Toronto.
Thanks so much, Danielle! Quick, easy and delicious is always our goal!
This is a fabulous recipe! Made exactly as described. So delicious!!
Love it, Randy! Thanks!
This is a go-to recipe for me and my family. Do you mind clarifying how much one fillet is?
Hi Heather, one fillet is about 5-6 oz (140-170 grams). Hope that helps!