This Avocado Salmon Rice Bowl combines flaky baked salmon, citrusy cilantro rice, and creamy avocado topping for the ultimate healthy bowl!
You know how sometimes you just stumble into a recipe? That’s exactly how this Avocado Salmon Rice Bowl came to be.
It was one of those chaotic weekday nights where I had zero dinner plans. The fridge situation? A little bleak. One salmon fillet, a sad lime hanging on for dear life, and a half-used bunch of cilantro. Oh, and the avocado was at that stage where it’s perfectly ripe for about… five minutes before turning into guacamole soup.
I decided to wing it—baked the salmon with some lime and honey (because when in doubt, honey saves everything), mixed up some quick cilantro rice, and topped the whole thing with smashed avocado seasoned with chili powder and lime juice.
And honestly? It worked. Like, really worked. The kind of dinner where you take a bite and think, Wait… did I just make that?
It was fresh, flavorful, and felt just fancy enough that my husband asked, “Is this for the blog?” Yep, babe. Now it is.
Why You’ll Love This Avocado Salmon Rice Bowl Recipe?
- Crazy Simple: Seriously, you’re looking at 40 minutes tops.
- Balanced & Nutritious: Protein? ✅ Healthy fats? ✅ Whole grains? ✅
- Comfort Food Meets Fresh: The citrus, honey, and creamy avocado together? Dreamy.
- Minimal Cleanup: One baking sheet + one pot. Bless.
- Naturally Gluten-Free: No weird swaps. Just real food.
- Fancy Vibes Without Trying: Feels like restaurant food but way easier.
Ingredient Notes:
It’s all about letting simple ingredients shine.
- Salmon: Fresh, skin-on fillets work best. The skin helps keep the salmon moist while baking.
- Jasmine Rice: Light, floral, and perfect for soaking up all those flavors.
- Avocado: Ripe but not mushy. (You know the avocado sweet spot, right?)
- Cilantro: Adds a bright, herby pop. If you’re anti-cilantro, fresh parsley works too.
- Lime Juice: Fresh is everything. Don’t even think about bottled lime juice.
- Honey: Balances the tanginess beautifully. Maple syrup could work in a pinch.
- Chili Powder: Just a pinch—enough for warmth, not full spice overload.
Pro Tip: If your avocado just missed the ripeness window, slice it thin instead of mashing it. Still delicious!
How To Make Avocado Salmon Rice Bowl?
This whole recipe? It’s so chill.
Step 1: Cook the Rice
Start by rinsing the jasmine rice (this keeps it light and fluffy). Add it to a pot with salted water and bring it to a boil. Once it’s bubbling, reduce the heat, cover, and let it cook until the water’s absorbed—about 12-15 minutes.
Once cooked, fluff the rice with a fork and stir in the lime juice, honey, chicken stock, and cilantro. Trust me, that honey-lime combo? Game changer.
Step 2: Prep & Bake the Salmon
Preheat your oven to 425°F. Line a baking sheet with foil and lightly grease it.
Pat the salmon fillets dry (because soggy salmon is not the vibe). Place them skin-side down on the sheet.
In a small bowl, mix the lime juice, honey, and cilantro. Rub it all over the salmon, then sprinkle with salt.
Bake for 12-15 minutes or until the salmon flakes easily. Don’t overdo it—nobody wants dry salmon.
Step 3: Make the Avocado Topping
While the salmon’s in the oven, let’s make the avocado magic.
Want To Save This Recipe?
Slice the avocado in half, remove the pit, and scoop it into a bowl. Toss it with lime juice, chili powder, and a pinch of salt.
Give it a gentle stir—don’t over-mash it! You want some chunks left for texture.
Step 4: Assemble the Bowls
Now the fun part—building the perfect bowl.
- Divide the cilantro rice between two bowls.
- Top each with a baked salmon fillet.
- Spoon that dreamy avocado topping right over the salmon.
Finish with an extra squeeze of lime juice if you’re feeling fancy.
Storage Options:
- Fridge: Store the components separately for up to 2 days.
- Freezer: The rice? Yes, for up to 3 months. Salmon? Sure. Avocado? Not so much—it’ll brown fast.
- Reheating: Warm the salmon and rice gently in the microwave or on the stovetop. The avocado? Fresh only.
Variations and Substitutions:
This bowl’s flexible enough to make it your own:
- Protein Swap: Try shrimp, cod, or even tofu for a plant-based version.
- Grain Alternatives: Quinoa, farro, or brown rice work too.
- Heat Level: Love spice? Add a dash of cayenne or sriracha to the avocado mix.
- Dairy-Free: Skip the butter and use olive oil instead.
- Extra Crunch: Toss on some sliced almonds or pumpkin seeds for texture.
What to Serve with Avocado Salmon Rice Bowl?
This bowl is the star, but here’s what pairs perfectly:
- A Crisp Salad: Think arugula with lemon vinaigrette.
- Garlic Bread: Because carbs make everything better.
- Steamed Veggies: Broccoli or asparagus on the side? Yes, please.
- A Light White Wine: Sauvignon Blanc or Pinot Grigio work beautifully.
Frequently Asked Questions:
Can I use frozen salmon?
Yep! Just thaw it fully first.
What if I don’t have jasmine rice?
No worries—brown rice, basmati, or even quinoa work great.
How do I know when the salmon is cooked?
It should flake easily and hit 145°F inside.
This Avocado Salmon Rice Bowl is proof that healthy food doesn’t have to be boring—or complicated. It’s cozy, bright, a little fancy, but so easy to pull off.
Seriously, give it a try! And hey, if you make it, I’d love to hear how it turned out. Tag me or drop a comment below—I’m always up for kitchen inspiration.
Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Avocado Salmon Rice Bowl
Ingredients
Rice:
- 1 cup jasmine rice
- 1 1/2 cups water
- Salt
- 1/2 lime juice only
- 2 tablespoons minced fresh cilantro
- 1 tablespoon honey
- 3 tablespoons chicken or vegetable stock
Salmon:
- 1 pound salmon fillets skin on
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 tablespoons minced fresh cilantro
- Salt to taste
Avocado Topping:
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon chili powder less for milder topping
- Salt to taste
Instructions
- Start by cooking 1 cup of jasmine rice in 1 1/2 cups of salted water according to the instructions on the package. Once cooked remove it from the heat. Add the juice of half a lime, 2 tablespoons of cilantro, 1 tablespoon of honey and 3 tablespoons of chicken or vegetable stock. Mix everything well. Set it aside.
- Preheat your oven to 425°F. Line a baking sheet with foil greasing it lightly.
- Take 1 pound of salmon fillets. Rub some oil onto the skinless side. Place them on the baking sheet with the skin side down.
- In a bowl combine 1 tablespoon of lime juice, 1 tablespoon of honey and 2 tablespoons of cilantro. Rub this mixture onto the salmon fillets, season them with salt as desired and then bake them for 12 to 15 minutes until they're cooked through.
- While the salmon is baking you can prepare the avocado topping. Start by cutting an avocado in half and removing its pit and skin. Chop it into pieces. Place them in a bowl.
- Add to the bowl with avocado; 1 tablespoon of lime juice, 1 tablespoon minced cilantro, quarter teaspoon chili powder (adjust based on your level of heat) and salt to taste. Gently mix everything together.
- Now it's time for assembly! Take two bowls. Divide the rice evenly between them.
- Next place one salmon fillet on top of each bowl containing rice.
- Finally top off each bowl with a portion, of avocado mixture.
- Now you can enjoy your Avocado Salmon Rice Bowl!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
