Main Courses/ Recipes/ Seafood

7-Minute Baked Salmon Bowls

These baked salmon bowls are a quick, customizable dinner that you can cook in no time. No dry fish here! Just moist, flaky, flavorful salmon.

She strolled into the kitchen, eyes looking up towards the kitchen counter and her little pink nose aggressively sniffing away.

Joy (our fur baby or as my mom refers to her “grand pup”) knew what time it was!

The salmon skin crackled away in the toaster and she waited by until it was cool enough for me to break up and feed her. Despite her name she’s actually a pretty serious dog but that girl smiles, bounces around and wags her tail like crazy for good food.

This salmon bowl recipe uses skin-less salmon but if you have a dog or cat at home you can:

  • save that skin
  • make cracklings
  • avoid the pet store price for fish skin cracklings
  • watch your fur baby go nuts for a healthy snack!

P.S. If you want to know how to cook the salmon skin for your pet, shoot me and email or leave a comment below!

Seafood cooking guide| brightrootskitchen.com

Now on to the human food….

How to make baked salmon bowls

Once a week we have Ashley and Tim night, which means I make a meal for myself and Tim makes his own meal. This is a great tactic for kid-less couples because it’s nice to have one of your solo faves every so often. Tim isn’t a seafood fan so on my nights I usually go for seafood or vegetarian dinners.

This salmon dinner is easy and flavorful! The longest part is waiting for the dried New Mexico chilies to re-hydrate and letting the marinade soak into the fish. The actual cooking time for this fish is only 7 minutes though!

  • Blend up all of the marinade ingredients
  • Marinate the fish at least 15 minutes
  • Broil the salmon for 6 – 7 minutes
  • EAT!
Seafood cooking guide| brightrootskitchen.com

Avoid overcooked salmon

Fish, especially salmon, gets a bad wrap for being well… fishy. But the key to it tasting right is keeping it moist and flaky.

You’ll need to:

  • Choose a good filet at the store
    • It should have a bright pink color, not dull or gray
    • If you press your finger into the raw fish it shouldn’t leave a finger indent (if it does the fish has turned and you should ditch it)
  • Use a timer
    • Salmon over cooks very quickly so don’t risk it, set a timer and be ready to pull it out of the oven as soon as it’s done

What should you put in your salmon bowls?

You can make a these as simple or complex as you want. Have them over brown rice with a little avocado like I do or go full on poke restaurant fix-ins bar style and pile those toppings on!

  • Edamame beans or black beans
  • Sliced or grated carrots
  • Roasted cauliflower
  • Roasted squash
  • Fried eggplant

Or you can keep the toppings simple (just avocado) but pair this salmon with jazzed up rice like this Spicy Shishito and Shitake Mushroom Fried Rice.

Seafood cooking guide| brightrootskitchen.com

If you’re hungry for more fish dinners try these below along with some quick veggie sides:

Pin this recipe on Pinterest, share it on Instagram and let me know what you think in the comments!

Salmon Bowls

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5 from 1 vote
These baked salmon bowls are a quick, customizable dinner that you can cook in no time. No dry fish here! Just moist, flaky, flavorful salmon.
Pin Recipe Print Recipe
Main Course
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Servings2

Ingredients

  • 1 salmon fillet, skin removed, cut in 2-3 inch cubes
  • 2 dried New Mexico chilies You can use any smokey dried chilies you like
  • 1 jalapeño, seeds removed
  • 2 cloves garlic
  • 1 tbs light sweet miso paste I used the Muso from Japan brand
  • 3 tbsp olive oil
  • 2 tbsp water
  • 1/4 cup fresh flat leaf or Italian parsley
  • 1/3 tsp salt I use fine sea salt

Instructions

  • Place dried chilies in a bowl and cover with very hot or boiling water. Let them soak for 15-20 minutes to re-hydrate. Pull the stem off the peppers and shake out the dried seeds inside the peppers.
  • Add the re-hydrated chilies, jalapeño, garlic, miso paste, olive oil, water, salt and parsley into a blender. Blend it 1 - 2 minutes until it forms a thick paste-like sauce.
  • Place cubed salmon chunks in a bowl and toss with enough of the blender sauce to coat each cube (set any extra marinade aside). Marinate at least 15 minutes (or up to overnight).   
  • Broil on high for 6-7 minutes. Sprinkle with sesame seeds (optional) and serve with brown rice and your favorite veggies. Tip: If you like things saucy, add 2 tbsps of water and a pinch of salt to the leftover marinade. Microwave for 1 minute and drizzle over your salmon bowl.

Notes

  • When you're at the grocery store or fish market, ask them to remove the skin for you to save time. You can also remove it at home like I did but you'll need a sharp knife and a steady hand.
  • Here the Muso from Japan light sweet miso I used
Did you try this recipe?Tag your recipe pics on Instagram @brightrootskitchen : )
Seafood cooking guide| brightrootskitchen.com

Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.

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6 Comments

  • Reply
    Meghan Walker
    April 25, 2019 at

    Me again! Thank you so much! Ok another question – just kind of looking for ideas about putting baked zucchini with this. I love making zucchini as a side but would you recommend anything particular as far as baking zucchini for this dish? I was thinking of keeping it super simple and let the marinade on the salmon flavor it when it’s all together – what do you think?

    • Reply
      Ashley
      April 25, 2019 at

      I agree with super simple! Maybe just roast them with salt, pepper and olive oil and then let all the salmon sauce soak in : )

  • Reply
    Meghan Walker
    April 24, 2019 at

    Ashley- I have 3 questions!
    1- what is the best tool for cutting the salmon into pieces? Serrated knife, non-serrated, or poultry scissors? None of the above?
    2- hannaford is my main option for groceries: can you name some alternatives to the New Mexico chilies I can keep an eye out for in case they don’t have those?
    3- Did you get the Muso from Japan in Trader Joe’s? Do you think I would find that in hannaford?

    • Reply
      Ashley
      April 24, 2019 at

      These are great questions Meg!
      1. A good, sharp, standard kitchen knife should do it. If your knives are on the duller side then you could try serrated. I think poultry scissors would be harder to use, especially if the fillet is big. Salmon is pretty easy to cut through but the skin is thick, so if you buy it with the skin on, you’ll want to cut until you hit the skin, then turn the knife to run it horizontally between the fish and the skin to separate them. You could also ask them to remove the skin for you at Hannaford.
      2. I got the New Mexico chilies at Stop & Shop, so you might be able to find them at Hannaford. If you can’t find them I’d try guajillo or ancho; those seem to be more common in grocery stores and are on the milder side.
      3. I got the Muso from Japan at Dave’s which is a local grocery store here. I think they’d probably sell some brand of miso though in the international aisle. If they don’t sell it at Hannaford, you can also get the Muso from Japan brand on Amazon : )

  • Reply
    Richard Walker
    March 17, 2019 at

    Hey, Ashley! This recipe looks super yum! I am wondering though, on those nights when you and Tim each make your own thing…what does Tim make?

    • Reply
      Ashley
      March 18, 2019 at

      Thanks so much! Tim usually goes for his favorites at Trader Joe’s. Sweet potato gnocchi with chicken sausage or carnitas tacos are his go-tos!

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