This post and recipe is in collaboration with Tradition Spice! Check out their full line of spices and spice mixes. This post contains affiliate links so I receive a commission if you purchase any Tradition Spice products.
Some combination of seasoned protein and rice is about as classic of a dinner combo as there is in the world. What really takes these salmon rice bowls to another level is really good spice seasoning on the salmon and a tangy yogurt dill sauce that goes SO well with salmon bowls.
Crunchy toppings are encouraged, of course!
A Little About Tradition Spice
I’m partnering with Tradition Spice throughout the year this year so you’ll see some posts from me using their great products. They have a really nice catalogue of good spices and also spice mixes.
What I love about many of their spice mixes, like the lemony pepper spice mix I used for this salmon recipe, is that their mixes contain no added salt so it’s just the flavorful spices and you can add salt to season to your liking. This is very different than many spice mixes on the market that use salt as a filler to their mixes.
Plus, I found their spices to be very flavorful and smell and taste amazing. I’m really happy to be partnering with them!
Cooking the Salmon Filets for these Bowls
I kept the salmon pretty simple and just decided to roast it for these bowls. I like to cut my salmon into a few filets so they roast evenly, but you could do a full side of salmon if you wanted to.
Place the salmon skin-side down on a baking sheet and rub it with oil. Season it well with your seasonings and then roast it at 400˚F for 8-12 minutes until it reaches about 140˚F in the thickest part of the salmon. Salmon filets vary a lot in thickness so you’ll have to adjust cooking time based on your salmon selection.
Making the Lemon Yogurt Sauce
These bowls definitely need a sauce and this lemon dill yogurt sauce is the one. It’s tangy, packed with lemon flavor, and has a nice dill punch to it. You can stir everything together in just a few minutes while the salmon roasts.
If you aren’t a fan of dill, you could leave it out or also use a different herb like cilantro, chives, or basil.
Topping Ideas for the Salmon Bowls
I like to pile on crunchy toppings to these bowls. I use mini cucumbers and creamy avocado as a start but there’s a wide range of good topping ideas. Here are a few other ones!
- Shredded carrots
- Diced radish
- Cubed mango
- Pickled jalapeno
- Scallion or chives
- Fresh herbs like dill, parsley, or cilantro
Leftovers and Reheating Salmon
Reheating leftover salmon can be a tricky situation. If you dare to microwave, it will heat up, but it’ll also get rubbery and make your house (or office) smell. The way to do it correctly is in a 350˚F oven for a few minutes to warm the salmon through. You could also do it in a skillet over low heat with a drizzle of olive oil.
Lemony Pepper Salmon Rice Bowls
Ingredients
For the Salmon:
- 1 ¼ pounds salmon, cut into filets optionally
- 1 tablespoon olive oil
- 2 teaspoons Lemony Pepper Seasoning
- ½ teaspoon kosher salt
For the bowls:
- 3 cups cooked rice, white or brown
- 1 medium English cucumber, sliced
- 1 large avocado, sliced
- 3 scallions, chopped
- Fresh herbs, dill or parsley
- Sesame seeds, garnish
For the yogurt sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon sour cream, optional, but good
- ½ lemon, zest and juice
- 1 teaspoon olive oil
- 2 teaspoons Dried Dill
- Salt, to taste
Instructions
- For the salmon: Preheat oven to 400˚F. Place salmon filets, skin-side down, on a baking sheet lined with parchment paper for easier clean up. Drizzle with olive oil and season well with Lemony Pepper Seasoning and salt. Roast at 400°F for 8–12 minutes, depending on thickness, until the salmon reaches about 140˚F in the thickest part of the fish.
- For the yogurt sauce: In a small bowl, combine Greek yogurt, sour cream if using, lemon zest, lemon juice, olive oil, salt, and dried dill. Taste and adjust with more lemon juice if you want it brighter.
- For bowl assembly: Cook rice according to package, or for faster prep, you can use instant rice. To assemble the bowls, divide the rice between serving bowls. Top with cucumber, avocado, herbs, scallions, and salmon. Drizzle with the lemon yogurt sauce and finish with sesame seeds and an extra squeeze of lemon.Serve right away.
