Salmon Bowl - A refreshing take on the Asian-inspired Salmon bowl, but instead of soy sauce or teriyaki sauce, we’re going with smoked paprika, garlic powder, and lemon juice with a creamy yogurt dill sauce.
If you’re looking for a fun new way to serve salmon, this is it! It comes together quickly and is light, yet satisfying and packed with loads of nutrient-rich flavor! It’s delicious!
I don’t know who thought to turn tacos into taco salad bowls, smoothies into strawberry smoothie bowls, or salmon avocado rolls into salmon bowls, but whoever they are, I thank them! These deconstructed recipes are a great way to put a spin on them and turn them into something completely new and creative!
This salmon bowl recipe is an all-in-one meal served in a bowl, complete with tender flaky salmon, fresh lettuce, and crispy cucumbers, served over buckwheat drizzled with a creamy yogurt dill sauce. We also love making Sweet Potato Quinoa Bowl and Greek Chicken Quinoa Bowl.
The best part is, it’s completely customizable and leaves enough room for you to get creative with your bowls!
Ingredients
- For the Dill Yogurt Sauce: Plain yogurt, chopped fresh dill, minced garlic, lemon juice, and salt and pepper to taste. Make sure to wash your dill and use freshly squeezed lemon juice if you can. It’s better tasting than the bottled stuff.
- Salmon: You’ll need about 4 fillets, cut into bite-size pieces. I use wild-caught salmon because I prefer not to eat farmed fish, but use what you have.
- Butter: Using butter to cook the salmon not only prevents it from sticking but also gives it a buttery flavor.
- Olive oil: When blended with the seasoning, it helps to coat the fish evenly.
- Seasoning: Smoked paprika, garlic powder, salt & pepper.
- Lemon juice: Again, freshly squeezed from a lemon is best! Lemon juice gives the salmon a citrus flavor that pairs well together.
- Buckwheat: Cook it according to package directions. Despite the name, it’s not wheat. It’s a seed! So, it’s gluten-free. You can swap it with rice or quinoa if you prefer.
- Cucumber and lettuce: No need to peel the cucumber. Just dice it and wash and cut the lettuce into strips.
How to Make a Salmon Bowl
Step 1: Make the sauce by combining all of the ingredients in a small bowl. Mix to combine and set it aside.
Step 2: Cook the buckwheat according to package directions. Or rice, or quinoa. Set it aside and allow it to cool slightly. It’s up to you whether you want to enjoy it warm or at room temperature.
Step 3: In a medium mixing bowl, combine the olive oil, lemon juice, and seasonings and give it a good mix. Toss in the salmon pieces to coat and season with salt and pepper.
Step 4: Heat a nonstick skillet over medium heat. Melt the butter and add the salmon to cook on all sides until it is cooked through. Stir for about 8-10 minutes until tender. The pieces should flake easily with a fork and have slightly caramelized edges.
Step 5: Divide the cooked buckwheat into serving bowls. Top with salmon, cucumbers, and lettuce. Drizzle with as much of the yogurt dill sauce as you like. Garnish with fresh dill and season with black pepper. Serve and enjoy!
Recipe Tips
Add extra toppings! Avocado, edamame, sprouts, bell peppers, zucchini, and julienne carrots, are all great additions to a salmon bowl.
- Switch up the protein. Yes, this is a salmon bowl, but sometimes we get a craving but have no actual salmon! You can swap it with any type of fish you’d like. Tuna, a flaky white fish, or even shrimp.
- Keep it low carb. If buckwheat, rice, or quinoa don’t float your boat, try cauliflower rice instead.
- Use leftovers. This is a great way to use leftover salmon! Skip this step and just toss in the leftovers with the rest of the ingredients for a quick satisfying lunch.
Recipe FAQs
While it is best eaten right away once it has been assembled there are certainly parts of it that you can make ahead of time.
You can make the dill sauce beforehand and store it in the fridge. You can cook the buckwheat, chop your veggies, or even cook your salmon. Just be sure to store everything separately in the fridge and assemble just before serving.
You don’t have to but you can if you have a little extra time. Just be mindful that there is lemon juice in there so you don’t want to marinate for too long.
Otherwise, the acid will start to “cook the salmon” and change its texture. You can marinate the fish in the morning and cook it in the evening, but no longer than that.
Certainly! Swap the salmon for tofu and you’re good to go!
This is a personal preference. I like it both ways, with a balance of warm buckwheat and cold crisp veggies, with hot pieces of salmon, as well as cold or room temperature. It tastes great no matter what.
More Dinner Recipes
- Grilled Ribeye Steak
- Georgian Ground Beef Kebabs Recipe
- Chicken and Sausage Jambalaya Recipe
- Easy Creamy Chicken Pasta Bake in White Sauce
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📖 Recipe
salmon bowl recipe
Equipment
Ingredients
Dill Yogurt Sauce
- ¾ cup plain yogurt
- 2 tablespoons dill washed & finely chopped, plus more for garnish
- 1 clove garlic minced
- 2 tablespoons lemon juice freshly squeezed
- sea salt & pepper to taste
For Salmon
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice freshly squeezed
- 1 ½ lb salmon wild caught - 4 fillets, cut into bite size pieces
- sea salt & pepper to taste
- 2 cups buckwheat cooked according to the package (Or use rice or quinoa instead)
- 1 cup english cucumber cubed
- 1 cup lettuce washed & sliced into strips
Instructions
To Make the Sauce
- In a mixing bowl add all of the ingredients and mix until combined. Set aside
To Cook Salmon
- Cook buckwheat, according to the package. In a mixing bowl combine olive oil, paprika, garlic powder, lemon juice and give it a good mix. Add salmon pieces and season with salt & pepper to taste, give it a good mix.
- In the non stick skillet (I like to use stainless steel skillet) melt butter over medium heat, after butter melts add salmon and cook until its cooked thru, stirring few times, about 8-10 minutes. Remove from the heat.
Assemble Salmon Bowl
- Into the bowl add cooked buckwheat, salmon, cucumbers, lettuce and drizzle sauce over the top. Garnish with dill and a sprinkle of black pepper. Enjoy!
Video
Notes
Nutrition
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