Crispy Rice Salmon Bowl (Print Version)

Golden crispy rice topped with pan-seared salmon and colorful vegetables, finished with tangy lemon-yogurt sauce.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5.3 ounces 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 Make:

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 4-5 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 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 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 Tips:

01 -
  • The rice gets shatteringly crispy: not mushy, not soft, but properly golden and textured in a way that makes every bite feel indulgent.
  • It comes together faster than you'd expect: most of the components can cook simultaneously if you've got two pans working.
  • The lemon-yogurt drizzle is secretly the star: tangy, cooling, and bright enough to tie everything together without feeling heavy.
02 -
  • Cold rice is essential for crispiness: I learned this the hard way when I tried using freshly cooked rice and ended up with a mushy, oil-laden mess instead of the crispy texture that makes this dish sing.
  • Patting the salmon completely dry changes everything: Wet salmon steams instead of searing, and you lose that beautiful golden crust that looks and tastes professionally executed.
03 -
  • Marinate your salmon for 30 minutes in olive oil, minced garlic, and lemon juice: This adds incredible depth and ensures the fish stays moist during cooking, transforming it from simple to restaurant-quality.
  • Make your lemon-yogurt drizzle the morning of and let it sit in the refrigerator: The flavors deepen and integrate beautifully, becoming something far greater than the sum of its parts.
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