30-Minute Crispy Salmon Rice Bowl

Quick-marinated salmon chunks, seared to golden perfection and served over steamy rice with scallions and sesame—this easy dinner is ready in a flash but feels totally gourmet.

Let’s be real: we love a beautiful home-cooked dinner, but weeknights are chaos. The last thing most of us want is a complicated recipe with a mountain of dishes.

That’s where this 30-Minute Crispy Salmon Rice Bowl shines.

It’s got bold flavor, crispy edges, tender bites of salmon, and the simplicity of a one-pan protein with fluffy rice underneath. The soy-garlic marinade adds that sweet-savory punch, and because the salmon is cut into chunks, it cooks super fast—no baking, no waiting, just a quick sear and done.

Topped with green onions, sesame seeds, and maybe a splash of chili oil if you're feeling spicy, this meal hits every craving in under 30 minutes.

Quick Tips

• Marinade hack: While the salmon cooks, reduce the leftover marinade in a small pan for a drizzly glaze.

• Add crunch or freshness: Thinly sliced cucumber, shredded cabbage, or radish are great 1-minute add-ins.

Storage & Leftovers

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Gently in a pan or microwave, but don’t overheat the salmon—it’s best when just warmed through.

• Great cold too! Try leftovers in a salad or wrapped in lettuce.

This crispy salmon rice bowl proves that you don’t need hours in the kitchen to make something fresh, flavorful, and comforting. With quick marinade magic and pan-seared perfection, it’s a fast-track dinner that still feels special.

Dinner in 30? ✔️ Flavor-packed? ✔️ Clean-up-friendly? Absolutely.

Yield: 4 Servings

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30-Minute Crispy Salmon Rice Bowl

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Quick-marinated salmon chunks, seared to golden perfection and served over steamy rice with scallions and sesame—this easy dinner is ready in a flash but feels totally gourmet.

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Ingredients

For the Salmon

• 1 lb skinless salmon, cut into 1-inch chunks
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1 garlic clove, minced or grated
• ½ tsp grated fresh ginger (optional)
• 1 tbsp olive oil (for searing)

For the Rice

• 1 cup jasmine or short-grain white rice
• 2 cups water
• Pinch of salt

Toppings

• 2 green onions, sliced
• 1 tsp toasted sesame seeds
• Optional toppings: sliced cucumber, avocado, shredded carrots, pickled radish, spicy mayo, or chili crisp

Instructions

1. Rinse 1 cup rice under cold water until the water runs clear. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam (still covered) for 5 minutes. Fluff before serving.
2. While the rice cooks, prep your salmon and toppings.
3. In a bowl, whisk together soy sauce, sesame oil, honey, garlic, and ginger. Toss the salmon chunks in the marinade and let sit while you prep the toppings and heat the pan. Pro tip: No need to marinate longer—since the salmon is in small pieces, a short soak infuses tons of flavor fast.
4. Heat 1 tbsp oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.
5. Add salmon pieces (shaking off excess marinade) in a single layer. Sear undisturbed for 2–3 minutes, until browned and crisp on the bottom. Flip and cook another 2–3 minutes until golden and cooked through.
6. Cook in batches if needed—don’t overcrowd the pan or you’ll lose that crisp!
7. Divide hot rice into bowls. Top with the crispy salmon chunks, a scatter of green onions and sesame seeds, and any add-ons you love.
8. Drizzle a little leftover marinade (boiled for safety) or a touch more soy sauce or chili oil.

Notes

Marinade hack: While the salmon cooks, reduce the leftover marinade in a small pan for a drizzly glaze.

Add crunch or freshness: Thinly sliced cucumber, shredded cabbage, or radish are great 1-minute add-ins.

Start rice first so everything finishes around the same time.

For even crispier salmon, pat chunks dry before marinating and avoid moving them too much in the pan.

Want extra sauce? Boil the leftover marinade for 1–2 minutes in a small pan and drizzle it over your bowl.

Nutrition Facts

Calories

356

Carbs

28 g

Cholesterol

62 mg

Fat

15 g

Fiber

2 g

Net carbs

26 g

Protein

27 g

Sat. Fat

2 g

Sodium

565 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.