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
Prep Time
30 mins
Cook Time
7 mins
Total Time
37 mins
 

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.

Course: Main Course
Cuisine: American
Keyword: baked salmon, fish, salmon, salmon bowl, seafood
Servings: 2
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
  1. 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.

  2. 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.

  3. 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).   

  4. 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.

Recipe 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
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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2 Comments

  • 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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