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This simple recipe for Spicy Salmon with rice, veggies and a delicious sriracha sauce is a perfect weeknight meal. The salmon is perfectly spiced and takes very little time to cook. Then you just cook some rice, slice some veggies and pull the whole meal together. will inspire you to become more confident and creative in the kitchen.
This is also the perfect recipe to serve family-style, allowing everyone to add their own vegetables and ‘build their own’ spicy salmon bowl. It doesn’t even have to be salmon; you can use a variety of different meats and fish (see FAQs) and cook off some spicy tofu if you have vegetarians and vegans too (just use maple syrup instead of honey in the sauce).
Table of Contents
Why I love this recipe:
- It’s so simple to make and can be on the table in 30 minutes.
- It’s also the perfect recipe to serve family-style, allowing everyone to add their own vegetables and ‘build their own’ spicy salmon bowl.
- It’s so delicious – the kind of recipe you’ll go back to time and time again.
Ingredients:
See recipe card at the bottom of the page for a full list of ingredients and measurements
For the spicy salmon:
Garlic powder – these are ingenious and such a quick and easy way to add garlic flavour to so many dishes. I always have a jar in my larder.
Sweet paprika – this adds a subtle ‘peppery’ flavour to the rub. You could use smoked paprika if you want a smokier flavour, but since you have the heat from the cayenne, I think a milder sweet paprika works best.
Onion powder – like garlic powder, this is a store cupboard staple, perfect for when you want to add flavour quickly.
Cayenne pepper – I have used very little as it goes a long way. You can add a bit more if you like fiery flavours.
Dried oregano – I always have a jar of dried oregano in my cupboard as it works so well with so many cuisines. This adds a gentle herby flavour to the rub.
Ground cumin – cumin is one of my go-to spices. I love its nutty, peppery, slightly sweet flavour.
Salt – I like Maldon Flaky Sea Salt.
Salmon fillets – I like to choose nice, thick salmon fillets. Always opt for MSC certified sustainably sourced varieties. You could use other meat, fish or even plant-based options (see FAQs).
Substitutions and Variations
Salmon: This is such an adaptable recipe which can be made with any protein you wish. I have used chicken breast, tuna steak, cod loin, sirloin steak, sea bream, haddock… the choice is up to you. Just remember to adjust the cooking time appropriately.
Drizzling sauce: I love the combination of the mayo, sriracha, citrus and garlic but if this is too much hassle for you, it’s also good with just a simple drizzle of sriracha over the top and maybe a dollop of mayo for the creamy aspect.
Jalapeño: either omit or add whatever other spicy element is your favourite. Pickled jalapeño, hot sauce, chilli flakes – use what you like to add spice.
Adding more vegetables: This is a perfect recipe to use up what you have or get creative with your favourites. I love to add spinach that’s been lightly sautéed with a little crushed garlic or some delicious garlicky mushrooms. Grated carrots and roasted tenderstem broccoli also both work really well. Once you have the rice, salmon and sauce, you can build the bowls however you like.
Here’s how to make a simple Spicy Salmon Bowl
Here’s a little step-by-step guide to help make this recipe. The full quantities and instructions are also below.
ONE: Season the salmon chunks with the spice mix. Toss together.
TWO: Fry the seasoned salmon chunks in a drizzle of oil. Whilst cooking, slice your avocado and cucumber, heat up your rice.
THREE: Mix together the mayo and sriracha sauce that will be used as a drizzle on top.
FOUR: Plate everything up into a bowl, top with fresh coriander, chilli and spring onion. Then drizzle over the sauce.
Cooking Tips
Air fryer: you could cook the salmon in the air fryer too. Just toss in the spices with a drizzle of oil then lay into the air-fryer. Cook for around 7 minutes at 200c or until cooked to your liking.
Cooking rice: For a recipe like this, I like to use the microwavable pouches of rice as they are just so simple and make this an even quicker meal, but use whatever rice you prefer and cook it how you like.
Frequently Asked Questions
Don’t worry about having leftover sauce, cover with cling film and chill in the fridge. It is delicious served with burgers or sushi (plus makes it even quicker to enjoy this recipe again).
Absolutely. As mentioned above, you don’t have to use salmon. You could use tofu or even chickpeas as alternative plant-based protein options and swap the honey in the sauce for maple syrup.
Of course. I love adding a sprinkling of toasted sesame seeds, roughly chopped cashews or peanuts for extra flavour and texture. Crispy onions are also delicious.
Other recipes you might enjoy
If a rice bowl is your go-to supper, I have plenty of those. Try my Asian-inspired Gochujang Salmon Fish Cakes that are perfect with rice, or this Teriyaki Salmon Bowl or Ahi Tuna Salad. This is also a favourite of mine, inspired by sushi, this is a Crunchy Salmon Roll in a Bowl, it’s really delicious. For chicken, try my Chicken Satay Rice Bowl For raw fish recipe, Spicy Tuna with Crispy Rice is a good one and requires no cooking!
Easy Baking Recipes
Jam Tartlets
Breakfast & Brunch
Baked Eggs and Feta
Vegetarian Dishes
Feta Saganaki
Easy Baking Recipes
Plum Yogurt Cake
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Spicy Salmon Bowl
Ingredients
For the salmon bowl:
- 100g uncooked rice, or more, depending on hunger (see FAQs)
- 2 large salmon fillets, cut into cubes
- 2 tbsp olive oil
- 1 ripe avocado, sliced
- ½ cucumber, sliced
- 1 jalapeño, sliced
- Additional vegetables of your choice, see FAQs
For the dry spice rub:
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1/2 tsp flakey salt
- Freshly ground black pepper, to taste
For the sauce to drizzle: (you won’t need all of this but it keeps in the fridge)
- 220 g full-fat mayonnaise
- 3 tbsp sriracha sauce
- 1 tbsp runny honey
- 1 tbsp lemon juice
- 1 garlic clove, crushed
To serve:
- 1 tbsp freshly chopped coriander, optional
- 1 spring onion, finely chopped
- 1 lime, cut in half
Instructions
- Start cooking your rice according to packet instructions.
- Meanwhile, prepare the salmon: pat the salmon dry with a paper towel and place in a shallow dish. In a small bowl, mix together the ingredients for the dry spice rub (garlic powder, sweet paprika, onion powder, cayenne pepper, dried oregano and ground cumin) and season with Maldon salt flakes and freshly ground black pepper, to taste. Tip the spice rub over the salmon chunks and toss to completely coat.
- Place a medium-sized non-stick frying pan over a medium heat and add a drizzle of olive oil. Add the salmon chunks and pan-fry for about 3-4 minutes – or until the skin is lovely and crispy. Once crisp, flip over and cook on the other side for a few minutes to ensure cooked through.
- Meanwhile, in a medium-sized bowl, mix together the mayonnaise, sriracha sauce, honey, lemon juice and crushed garlic. Season to taste, adding more lemon juice if you prefer a zestier sauce (if it is too thick, add a splash of boiling water to loosen).
- Divide the rice between two bowls and top with the salmon. Either in chunks or as a whole fillet! Add the sliced avocado, cucumber and jalapeños on top (or vegetables of your choice). Drizzle with the sauce and serve garnished with freshly chopped coriander, spring onions and half a lime for squeezing over. Enjoy!
This is one of my favourite mid week dinner meals. So quick and easy and so tasty!
I am totally obsessed with this dish. So easy and SO tasty. I just made it (for the 4th time) and this time marinated my salmon chunks in the dry rub for a couple of hours – game changer. If I’m ever stuck on what to cook, this is my go to. Just love it!