Crispy Rice Salmon Bowl (Printable)

Pan-seared salmon with golden crispy rice, 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 fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon chopped fresh dill or parsley
22 - Salt and black pepper to taste

→ Garnish

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

# How to Prepare:

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 ready to serve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion. Cook for 4 to 5 minutes until softened. Add cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for another 2 to 3 minutes. Remove from skillet and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook undisturbed for 6 to 8 minutes until the bottom turns golden and crispy. Season with salt. Flip or stir to crisp additional sides if desired. 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 just cooked through.
05 - Top crispy rice with sautéed vegetables. Place one salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The crispy rice base becomes addictively crunchy when you press it down just right, creating that satisfying contrast against the tender salmon.
  • It comes together in under 45 minutes, which means you can serve something restaurant-quality on a Tuesday without exhaustion.
  • Each component can be prepped independently, so you're not juggling five things at once like other bowl recipes tend to feel.
02 -
  • Cold rice is non-negotiable for crispiness—warm rice will steam instead of fry, and you'll end up with a soggy disappointment instead of that satisfying crunch.
  • Don't flip the rice constantly while it crisps; let it sit and develop that golden crust on the bottom, which is where all the textural magic happens.
03 -
  • Marinate the salmon for 30 minutes in olive oil, lemon juice, and minced garlic before cooking if you have the time—it adds a subtle depth that makes people ask what your secret ingredient is.
  • Use a nonstick skillet for the salmon and make sure it's properly heated before the fish touches the pan, which gives you a golden crust without the fish sticking and falling apart.
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