Crispy Rice Salmon Bowl (Print View)

Golden crispy rice topped with tender salmon, vibrant vegetables, and zesty lemon-yogurt drizzle.

# Components:

→ Fish

01 - 4 salmon fillets, 5.3 oz 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 fresh dill or parsley, chopped
22 - Salt and black pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Preparation Steps:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, fresh dill or parsley, and a pinch of salt and pepper until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bell pepper, zucchini, and red onion, cooking for 4-5 minutes until softened. Stir in cherry tomatoes, Kalamata olives, capers if using, dried oregano, salt, and pepper. Continue sautéing for 2-3 minutes until vegetables are tender-crisp. Transfer to a plate and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down firmly into an even layer. Cook undisturbed for 6-8 minutes until the bottom develops a golden, crispy crust. Season with salt. Flip portions or stir gently to crisp additional sides if desired. Divide evenly among four serving bowls.
04 - Pat salmon fillets dry with paper towels and season both sides with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Place salmon skin-side up and cook for 3-4 minutes until the bottom is golden and releases easily from the pan. Flip and cook for 3-4 minutes more until the flesh is opaque throughout and cooked through.
05 - Top each bowl of crispy rice with an equal portion of sautéed vegetables. Place one pan-seared salmon fillet on top of each bowl. Drizzle generously with the lemon-yogurt sauce, garnish with fresh chopped herbs, and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The rice gets ridiculously crispy on the bottom, almost like the tahdig you'd fight over at a Persian dinner table.
  • Everything cooks in two pans, so cleanup feels manageable even on a weeknight.
  • The lemon yogurt sauce cuts through the richness in a way that makes you want to lick the spoon.
  • It looks impressive enough for guests but forgiving enough for a solo dinner in your pajamas.
02 -
  • Don't stir the rice once it hits the pan, that's the number one mistake I made the first three times I attempted this.
  • If your salmon has skin, leave it on and cook it skin side down first for extra crispiness, then peel it off before serving if you prefer.
  • Cold rice is non negotiable, freshly cooked rice turns into a gummy mess instead of crisping up properly.
03 -
  • Use a nonstick or well seasoned cast iron skillet for the rice, anything else and you'll spend twenty minutes scrubbing stuck on bits.
  • Press the rice down firmly with the back of a spatula and leave it alone, patience is what gives you that golden, crackling crust.
  • Taste the yogurt sauce before serving and adjust the lemon or salt, it should be bright and punchy enough to stand up to the rich salmon.
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