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.
Did you make this recipe?
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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.
I made this last night. I used brown rice instead of white rice. It worked. I added garlic and onions when I cooked the rice. I would prepare this dish again!!!!
Omg this is seriously so delicious!! Thank you for the recipe!
Thanks, Melody! So happy you liked it! 🙂
Man…. I was really hoping to love this. Everything was cooked perfectly. I followed the recipe accurately. If you like mild flavors this is great. But, it was so close to a sushi bowl, that I felt it was missing some kick. If I were to make it again, I would skip the cilantro (which I love), and add soy sauce, eel sauce, wasabi, maybe some cucumber, and won ton strips for texture. Not a bad recipe at all! I just like more pop.
We loved it! I added crunchy veggies to it, it qas delish!! (Cucumber, bell peppers and arugula on side of it…) thank you!
Thanks, Monica! I am so happy to hear you liked it! The veggies with it sound delicious!!
I really love this combination of salmon and avocado! with rice…happy to here to read your blog post… keep update us..
Thanks, Samara!
I like your Avocado Salmon Rice Bowl post thanks cooking…well
We loved your Avocado Salmon Rice Bowl! I didn’t have lime or cilantro, so used lemon & parsley and it was still yummy. I’m going to try it your way next time! Thanks for the recipe…5 stars in my book!
Great go to recipe for me now – my 18 month loves it too! Thank you!
This sounds utterly delicious, but I’m going to have to cook the salmon without the skin. I’m so very visually oriented when it comes to my food, if I see that skin, I won’t be able to eat the fish, and I like salmon too much to waste it. Otherwise, I can hardly wait to try this dish 🙂
That is totally fine! Just remember to line the baking sheet with parchment paper or aluminum foil so it doesn’t stick and rub a little oil on the bottom of the fish. I hope you like it!! 🙂
That was absolutely… disgusting! The skin was soggy on the soggy rice, the cilantro was overpowering… If it was possible, I would demand my money back for my ingredients. FROM YOU.
Dear Anna,
Are you for real? If YOUR cooking did not produce the correct recipe then only one person to blame!
“Bad workman always blames his tools”
I tried the recipe and it was FAB, but then again I cooked it right!
This sounds amazing, thank you for sharing it! Planning on trying it tomorrow for dinner. Have you tried or recommend adding any kind of soy sauce or sesame oil to it at all or would that mess with the other flavors too much or be overpowering?
Thank you!
Hi Julie!
I really hope you got a chance to try it. Sorry for the late response! I wouldn’t recommend soy or sesame because the pallet is not meant for soy sauce at all and I don’t think it would taste good with cilantro. Sesame oil could also be quite overpowering but depends on how much you add.
I hope you liked it!
My husband and I love this recipe (he is not even a fish fan)! We are having company and I would like to serve this BUT one person can’t eat cilantro. Any suggestion on what to use instead?
Jane
Hi Jane!
So sorry for late response! I can recommend flat-leaf parsley instead but the taste will be a little different. You can try and leave a little bit of rice and avocado separately before adding cilantro and cook his/her salmon separately as well. It may sound like a lot of work but that would be an option too.
I hope everyone enjoys it!
Another good substitute is Thai basil.