Healthy Salmon Rice Bowls with Marinated Cucumbers

Looking for a healthy salmon recipe that’s quick, flavorful, and perfect for weeknights? These Salmon Rice Bowls with Marinated Cucumbers are a delicious balance of savory, tangy, and a little spicy. With tender flaky salmon, fluffy rice, and crisp cucumbers in a tangy marinade, this easy dinner is packed with flavor and comes together in under an hour. Great for family dinners, meal prep, or when you’re craving something fresh and satisfying! These rice bowls have quickly become a fan favorite and have been added to the weekly dinner menu!

Why You’ll Love This Recipe

• Balanced flavors – The coconut aminos and sesame oil bring richness, while the rice vinegar and cucumbers add brightness.
• Meal-prep friendly – Everything stores well, making it perfect for quick lunches the next day.
• Customizable – Swap the rice for cauliflower rice, quinoa, or brown rice. Adjust the spice with more or less sriracha and red pepper flakes.

Supply List

• Cast Iron Pan (super affordable one I use)
• Rice Cooker (optional) (the one I use)

Ingredient List

• 2 salmon fillets (thawed if frozen)
• 1/2 cucumber
• 1 cup rice
• 2–2½ cups water or chicken broth (check rice package instructions)
• 1/2 medium yellow onion (optional)
• 2 tbsp minced garlic (divided)
• 3/4 cup coconut aminos
• 2 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 3 tbsp sriracha (divided)
• 2 tbsp chili garlic sauce
• 1/2 tbsp red pepper flakes (optional) (can add more or less depending on desired spice level)
• flakey sea salt to taste
• Mayo

Instructions

Step 1 — Prep Cucumbers

1. Slice cucumbers into thin rounds and place in a bowl with a lid.
2. In a separate bowl, whisk together coconut aminos, rice vinegar, sesame oil, sriracha, garlic, chili garlic sauce, red pepper flakes (optional), and flaky salt.
3. Pour half of the marinade over the cucumbers, cover, shake gently, and place in the refrigerator.

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Step 2 — Marinate Salmon

1. Once salmon is thawed, pat it dry with paper towels.
2. Place salmon in a shallow bowl or container.
   • Dunk the skin in the marinade but rest the flesh side in it.
3. Pour the remaining half of the marinade over the salmon.
4. Cover and let marinate for 15–20 minutes.

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Step 3 — Cook Rice

1. While salmon marinates, heat a large saucepan over medium heat.
2. Add olive oil, then diced onion. Cook 2–3 minutes until softened.
3. Add minced garlic and cook until fragrant, about 1 minute. Season with salt.
4. Add rinsed rice and toast for 3–4 minutes until lightly golden.
5. Stir in water or broth (per package ratio), bring to a boil, then cover.
6. Reduce heat to low and simmer for 20–25 minutes, until rice is cooked.
7. Remove from heat, keep covered, and let sit for 10 minutes.

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Step 4 — Cook Salmon

1. Preheat oven to 400°F (200°C).
2. Heat a cast iron skillet over medium-high heat with a drizzle of oil.
3. Place salmon in skillet skin side down and sear for 3–4 minutes until skin is crisp.
4. Flip salmon so flesh side is up and transfer skillet to oven.
5. Roast for 10–12 minutes, until salmon is cooked through and flakes easily.

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Step 5 — Assemble Bowls

1. Fluff rice and divide into bowls.
2. Add marinated cucumbers on the side.
3. Top with roasted salmon.
4. Serve immediately and enjoy!

Tips & Variations

• Make it grain-free – Swap the rice for cauliflower rice.
• Add some crunch – Sprinkle with sesame seeds.
• Extra veggies – Add sautéed bok choy, steamed broccoli, or roasted carrots for more color and nutrition.

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Final Thoughts

This Salmon Rice Bowl with Marinated Cucumbers is the kind of meal that feels special but comes together without too much fuss. It’s cozy yet fresh, filling yet light—and perfect for sharing around the table.

Whether you’re cooking for family dinner, meal prepping for the week, or just craving something flavorful, this recipe is one you’ll want to keep on repeat.