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Spicy Salmon Bowls


  • 1/3 cup olive oil
  • 1/3 cup soy sauce We use the low sodium variety
  • 1/4 cup sriracha Or other favorite chili sauce
  • 3-4 cloves garlic, minced
  • 1 pound salmon fillets
  • 1/2 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp sesame oil
  • 1 large avocado Sliced
  • sesame seeds Optional, for garnish
  • 3 cups broccoli Steamed
  • 2 large carrots Grated
  • 4 servings cooked brown rice


  • Begin cooking the brown rice. Chop the broccoli into bite sized pieces and begin steaming it.
  • In a large pan over medium-low heat, mix together the soy sauce, olive oil, sriracha, a minced garlic. Add the salmon fillets. For fresh salmon, cook for 3-5 minutes on each side, checking to make sure the salmon flakes easily and is opaque to be sure it is cooked thoroughly. For frozen salmon fillets, cook about 6-8 minutes each side.
  • Mix the mayonnaise, two tablespoons of sriracha, and sesame oil well to make the spicy mayo topping.
  • Portion the cooked brown rice between four bowls. Add a salmon fillet to each, along with a quarter of the avocado, portioned carrots, and steamed broccoli. Add a drizzle of spicy mayo across each bowl and garnish with sesame seeds.