Crispy Rice Salmon Bowl (Printable)

Pan-seared salmon on crispy rice with Mediterranean vegetables and lemon yogurt drizzle.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold or leftover
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 1/2 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 1/2 cup plain Greek yogurt
19 - 2 tablespoons lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon chopped fresh dill or parsley
22 - Salt and pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Directions:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper. Cover and refrigerate until service.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion, cooking for 4 to 5 minutes until softened. Add cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for an additional 2 to 3 minutes. Transfer to a warm plate.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it into an even layer. Cook undisturbed for 6 to 8 minutes until the bottom achieves a golden, crispy texture. Season with salt. Flip or stir to crisp additional sides if preferred. Divide among serving bowls.
04 - Pat salmon fillets dry and season with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3 to 4 minutes per side until golden and cooked through.
05 - Top crispy rice with sautéed vegetables. Position a salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Helpful Hints:

01 -
  • The rice gets genuinely crispy and crunchy, which sounds simple but changes everything about how the bowl tastes.
  • It comes together in under an hour and feels restaurant-quality without any pretension or complicated techniques.
02 -
  • Cold rice is absolutely essential for crispiness; warm rice will steam and stay soft no matter how hard you try.
  • Don't walk away while the rice is crisping—the difference between golden and burnt happens in about 30 seconds.
03 -
  • Marinate the salmon for 30 minutes in olive oil, lemon, and minced garlic before cooking if you have the time—it adds a layer of flavor that makes people ask for your recipe.
  • The yogurt sauce tastes better if you let it sit in the fridge for at least 15 minutes; the flavors meld and it becomes something more than the sum of its parts.
Go Back