Crispy Rice Salmon Bowl (Printable version)

Pan-seared salmon over crispy rice with Mediterranean vegetables and zesty lemon-yogurt drizzle.

# What You Need:

→ 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 fresh dill or parsley, chopped
22 - Salt and pepper to taste

→ Garnish

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

# How to Make It:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, zest, fresh dill or parsley, and a pinch of salt and pepper until smooth. Cover 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 to 5 minutes until softened. Stir in cherry tomatoes, Kalamata olives, capers if using, dried oregano, salt, and pepper. Continue sautéing for 2 to 3 minutes. Remove from skillet and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook undisturbed for 6 to 8 minutes until the bottom turns 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. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3 to 4 minutes per side until golden and just cooked through.
05 - Top crispy rice with sautéed vegetables in each serving bowl. Place one salmon fillet on each bowl. Drizzle generously with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Advice:

01 -
  • The crispy rice layer is genuinely addictive, creating a textural contrast that feels restaurant-quality but takes just minutes to achieve.
  • It comes together faster than you'd expect for something this impressive, which means weeknight dinner doesn't have to feel rushed or boring.
  • Salmon cooks so quickly that even if you're nervous about seafood, you'll have it perfectly golden before doubt sets in.
02 -
  • Cold leftover rice is non-negotiable for the crispy layer; warm rice will steam rather than crisp, leaving you with mushy disappointment instead of that satisfying crunch.
  • Don't crowd the salmon in the pan and resist poking at it constantly—the fish needs uninterrupted contact with heat to develop that golden exterior and stay moist inside.
03 -
  • Pat your salmon completely dry before it hits the pan—moisture is the enemy of a golden crust, and the difference between patted and unpatted salmon is genuinely dramatic.
  • Taste the yogurt drizzle before serving and adjust seasoning aggressively; it should be bright enough to make you pause, then lean into the brightness rather than shy away from it.
Return