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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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love this recipe! Thanks for sharing!
I am so happy to hear you like the recipe!
This is a family fav thanks for the recipe!
This is an incredible meal, one of my favorites! I’m not even a huge fan of salmon but I LOVE lime, cilantro, and avocado. The salmon takes longer based on thickness, could be up to 25 min for a thick piece.
Glad you liked it, Hannah!
I simply wanted to note that I have now added this dish to my rotation. Such a great thing! Added some fresh cucumbers and cherry tomatoes to the bowl along with some quinoa in place of the rice to change things up a bit tonight.
I am so glad you liked it!
This is amazing! So fresh and delicious. I will definitely make this a new regular meal to make. Any recommendations on how to best preserve leftovers? Thanks!
Hi Sonya,
You can store the leftover rice and salmon in separate airtight containers. Your avocado topping will most likely brown, you may want to make that fresh after you reheat the salmon and rice. If not, you can try storing it in an airtight container, squeezing some extra lime over the top, and then using some plastic wrap pressed right on top of the avocado to help keep airtight and from browning.
Just wanted to say that this recipe has been added into my regular rotation! I love it so much! Changed it up a little tonight by subbing quinoa instead of rice and adding some fresh cucumbers and cherry tomatoes to the bowl.
So glad you like it, Abigail!
Great recipe. We brought some salmon home from Alaska. Always looking for some new ideas.
That is awesome! I hope you like it!
Not only is this recipe healthy, it’s delicious! My husband and I love this. I made a few changes to lower the carbs, using cauliflower rice (I’m sure Jasmine rice is much better though). Also added garlic and onions to the rice. Very filling and satisfying.
I am so glad you liked it, Laurie!
Loved it all, nice to have avocado on side. But it goes so well with the Salmon..be sure to make extra. Rice, fresh and light..
I am so glad you enjoyed it! 🙂
I just wanted to tell you that my husband and I have been making this for about a year and a half now and it is one of our all time favorite recipes! We LOVE it! we make it for all our guests when we have people over for dinner. Everyone is always impressed! Thank you for sharing it!
You made my day, Laura! I am so happy you like it so much! Thanks for taking the time to let me know!
Thank you for such a lovely recipe. It’s delitious.
Your so welcome, Declan!
We have been eating salmon for a long time…I’m tired of it. But this recipe …this recipe is my go too. I have made it so many times I hardly need the recipe anymore. My cheat trick is a package of jasmine rice…90 seconds in the microwave. Add honey, cilantro and lime juice if you like.
I am so happy you like it, Deb! It does jazz the salmon up some, avocado goes so well with it!