Crispy Rice Salmon Bowl (Print)

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

# Components:

→ 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 fresh dill or parsley, chopped
22 - Salt and black pepper to taste

→ Garnish

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

# Directions:

01 - Whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper in a small bowl. 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, cooking for 4–5 minutes until softened. Add cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for another 2–3 minutes. Remove from skillet and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the cooked rice, pressing it down into an even layer. Cook undisturbed for 6–8 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 3–4 minutes per side until golden and just cooked through.
05 - Top the crispy rice with sautéed vegetables. Place a salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Advice:

01 -
  • The crispy rice adds a satisfying crunch that turns plain leftovers into something restaurant worthy.
  • Everything cooks in under half an hour, so you can have a complete, nourishing dinner on the table before takeout would even arrive.
  • The lemon yogurt drizzle is cool and tangy, cutting through the richness of the salmon in a way that feels both indulgent and light.
  • You can swap the salmon for chicken, tofu, or even a fried egg and it still tastes like a purposeful, delicious meal.
02 -
  • Cold rice is the secret to getting that crispy, golden crust; freshly cooked rice has too much moisture and will steam instead of crisping.
  • Don't move the rice around once it hits the pan or you'll lose the chance for it to form that crunchy bottom layer.
  • Pat the salmon fillets very dry before seasoning, or they'll steam in the pan instead of developing a proper sear.
  • If your salmon has skin on, cook it skin side down first to get it crispy, then flip and finish on the flesh side.
03 -
  • Marinate the salmon in olive oil, lemon juice, and minced garlic for thirty minutes before cooking to infuse it with even more flavor.
  • Use a nonstick skillet for the salmon to prevent sticking and make cleanup easier, especially if you're cooking without the skin.
  • Taste the yogurt sauce before serving and adjust the lemon or salt; it should be bright and tangy enough to cut through the richness of the fish.
  • If you want extra crispy rice, let it cook a little longer without stirring and listen for that crackling sound that means it's ready.
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