Crispy Rice Salmon Bowl (Printable)

Pan-seared salmon over golden crispy rice with Mediterranean vegetables and tangy lemon-yogurt sauce

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 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 chopped fresh dill or parsley
22 - Salt and black pepper to taste

→ Garnish

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

# Directions:

01 - Whisk together Greek yogurt, lemon juice, zest, dill or parsley, salt, and pepper in a small bowl. 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, cooking for 4-5 minutes until softened. Stir in cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for another 2-3 minutes. Transfer to a warm plate.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing into an even layer. Cook undisturbed for 6-8 minutes until the bottom becomes 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. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Cook salmon for 3-4 minutes per side until golden and just 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 Advice:

01 -
  • The rice gets a shatteringly crisp bottom that contrasts beautifully with tender, flaky salmon.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon in the kitchen.
  • The lemon yogurt drizzle is tangy and creamy, cutting through the richness in the most perfect way.
  • You can swap proteins or vegetables based on what is sitting in your fridge, and it still works every time.
02 -
  • Do not stir the rice too early or it will not crisp up, patience is everything here and the sound will tell you when it is ready.
  • If your salmon has skin, leave it on and cook it skin side down first for extra crispiness, then remove it before serving if you prefer.
  • Cold rice is the secret to crispy rice, freshly cooked rice has too much moisture and will steam instead of fry.
03 -
  • Press the rice firmly into the pan and resist the urge to peek, that is how you get the best golden crust.
  • Season each component separately so every bite has balanced flavor, do not rely on the sauce to do all the work.
  • If your skillet is not large enough, cook the rice in batches to avoid crowding, which creates steam instead of crispness.
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