Avocado Salmon Rice Bowl
Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.
This avocado salmon rice bowl has been mine and many of my readers’ favorite for many years now and it’s still amazing! It has a very simple list of ingredients but they work together incredibly to flavor the salmon and rice.
Featured Comment
“
Delicious! I made this 3 times in 2 weeks. The second and third time I went a little heavier on the Cilantro, lime juice, and the chili powder.
Thanks for this most enjoyable dish❣️” ~Lynn
- Avocado Salmon Rice Bowl has a sweet and citrusy flavor and a great combination of textures.
- Honey, lime, and cilantro flavors are carried throughout the whole dish and works beautifully with salmon, avocado and rice.
- Aside from being delicious, the second best thing about salmon (and seafood in general) is how fast and easy it is to prepare. After 12-20 minutes in the oven, you have a juicy, delicious piece of salmon.
- Salmon is also incredibly healthy! It is an excellent source of Omega-3 fatty acids and protein. It’s also a great source of vitamin B12 and vitamin D. Many people actually have a deficiency of Vitamins B12 and D, myself included, so salmon is a great thing to be added to the menu as often as possible.
How To Make Avocado Salmon Rice Bowl
- Rice: Cook rice in salted water per package instructions. Take off heat and fluff.
- Simmer the mixture of stock, lime juice, honey, and cilantro until reduced some and pour it over the rice. Gently mix and set aside.
- Salmon: Preheat oven to 425°F and cover a rimmed baking sheet with parchment paper.
- Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
- Season salmon with salt and pour the mix of lime juice, honey, and cilantro over the top.
- Bake salmon for 12-18 minutes, depending on the thickness of your salmon fillets.
- Avocado: Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
- To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
Why Use Salmon With Skin On?
- Even though you know that the skin will not be crispy and you’ll just discard it at the end, there are still flavor and health benefits!
- First of all, salmon skin acts as a protective barrier between the delicate flesh and the baking sheet.
- Secondly, you want to hold on to the fatty layer between the skin and the flesh since this is where most of the healthy fats are.
- The fatty layer between the flesh and the skin stores a lot of flavor, fish oil, and of course, many of salmon’s health benefits.
Ways To Tell If Salmon Is Done?
- Internal temperature is always the best indicator. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125° – 135°. Obviously, the higher the temp the more done the fish will be.
- Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
- See if it flakes. You’ll notice white lines running throughout the fillet, which is the fat. If the fish separates easily along these lines, it’s ready to eat!
- Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight “shine” to the flesh, while the outside should look completely opaque.
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Avocado Salmon Rice Bowl Recipe
Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.
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Servings: 2
Calories: 897kcal
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/2-2 cups water per package instructions
- Salt
- 1/2 lime- juice only
- 2 Tbsp minced fresh cilantro
- 1 Tbsp honey
- 3 Tbsp chicken or vegetable stock
Salmon:
- 1 lb salmon fillets skin on
- 1 Tbsp lime juice
- 1 Tbsp honey
- 2 Tbsp minced fresh cilantro
- Salt to taste
Avocado Topping:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp minced fresh cilantro
- 1/4-1/2 tsp chili powder less for milder topping
- Salt to taste
Instructions
Rice:
- Cook rice in salted water per package instructions. Take off heat when it’s just done.
- Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute to reduce a little.
- Take the pan off heat and gently mix it into the rice.
Salmon:
- Preheat oven to 425℉ and cover a rimmed baking sheet with parchment paper.
- Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
- Salt salmon filets on all three sides. Mix lime juice, honey, and cilantro together and spread it all over the top, letting it go down the sides.
- Bake salmon for 12-18 minutes, depending on the thickness of your salmon fillets.
Avocado Topping:
- Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
- To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
Video
Notes
How To Tell If Salmon Is Done:
- Internal temperature is always the best indicator. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125° – 135°. Obviously, the higher the temp the more done the fish will be.
- Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
- See if it flakes. You’ll notice white lines running throughout the fillet, which is the fat. If the fish separates easily along these lines, it’s ready to eat!
- Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight “shine” to the flesh, while the outside should look completely opaque.
Nutrition
Calories: 897kcal | Carbohydrates: 103g | Protein: 54g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 135mg | Potassium: 1724mg | Fiber: 8g | Sugar: 18g | Vitamin A: 390IU | Vitamin C: 19.4mg | Calcium: 76mg | Iron: 3.2mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Originally published on Will Cook For Smiles in January 2017.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
OMG, this looks delicious! All my fave flavors too. I can NEVER get enough cilantro and avocado.
This salmon was delicious! I will bake it in a small glass pan next time instead of a sheet pan. Loved the rice and the avocado topping. Will make again!
I’m so glad to hear that, Crissy! I’m happy you like it 🙂
The recipe needed some more spice, don’t be afraid to add a fresh chili pepper in place of the chili powder, tastes more fresh and the whole dish “pops” with flavor. Great combinations of flavor!
Hi Rita! Oh yes, everyone can adjust the spice to their own level of tolerance 🙂
I can take some spice but not too much, but if I was making it for my aunt, I’d definitely kick it up a few notches 🙂
This looks delicious. Unfortunately, I have a Type 1 Diabetic in our family. Could you please clarify the serving size? I find the 103 carbs per serving incredibly high. I’m assuming if the white rice was left out, the carb count would be less than 20. If possible… Thank you!
One of my favorite meals – delicious, light, and easy! I personally don’t think there’s such a thing as too much cilantro 🙂 I also love the touch of sweetness in the rice; combined with the chili powder, it’s perfect.
I can’t wait to try this new dish, I love your page.Thank you for sharing!
I made this tonight. I think it is too much cilantro as it is in every step. I also didn’t care for the sweetness of the honey in the rice. I would make it again skipping the cilantro and honey from the rice. Regardless it was a tasty easy dish. Thanks!
Hi Christine,
Cilantro is definitely an herb that people either can’t get enough of or don’t like much. It’s definitely an individual taste herb. I’m glad you like the dish!! Thank you 🙂
For avocado, the recipe calls for lime juice. But in the instructions, it says lemon juice. Just wondering which it is.
Thanks!
Hi Bryn!
I’m sorry about that, that’s a typo. It’s lime all throughout the recipe. Thanks!
I literally just made this. I made it with lemon juice because I only had lemons and it came out perfectly.
That’s great to hear, Rita! I’m glad the recipe worked out well for you.
This looks delicious. Unfortunately I am not a big fan of cilantro. What do you think is the best herb I could use as a substitute?
Hi Claudia! Cilantro is really strong, specific flavor kind of herb. If you don’t like it, you can use some parsley. Parsley is very different but not as strong. You can omit it all together or add some parsley for a fresh herb flavor.
I hope you enjoy it!
The Avocado Salmon Rice Bowl was the absolute best recipe I have ever made. My husband loved it as well and kept talking about the depth of flavors for hours after we ate. THANK YOU for sharing!
Thank you so much, Sara! I’m very happy to hear about your experience!
Looks amazing! Are you sure that the calories are not for 2 servings? Even though it is healthy that comes in at 75% of my daily calorie allowance! I wonder howuch of that is the rice.
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I love this combination of salmon and avocado! I’m drooling over here 🙂
Thank you so much, Jessica!
Oh my goodness! I didn’t have limes so I substituted lemons. Followed the recipe to the tee and it was amazing. Will be making this again.
Thank you for sharing.