Thai Salmon Rice Bowls-Our Family Favorite
Many of the recipes I share are heirlooms — dishes passed down through generations. But some recipes are heirlooms in the making, and these Thai Salmon Rice Bowls are one I know my kids will remember.
We make Thai Salmon Rice Bowls almost weekly — not out of routine, but because everyone loves them. They’re reliable, crowd-pleasing, and one of my favorite meals to serve guests because they feel both effortless and impressive.
The magic is in their simplicity.
Rice cooks hands-off while vegetables are prepped, and the salmon broils quickly to tender perfection. A reserved portion of the marinade becomes a silky, tangy drizzle that layers flavor into every bite.
Each bowl is vibrant and full of contrast — crisp vegetables, fluffy rice, and warm, flaky salmon. It’s the kind of meal that looks beautiful on the table while giving you more time to enjoy the people around it.
We enjoy Thai Salmon Rice Bowls year-round, but they’re especially loved during summer evenings at the lake, when fresh produce is at its peak.
Make them once, and they just might become part of your weekly rhythm — and maybe, someday, part of your family’s story too.
More Recipes from the Summer at the Lake Series
This recipe is part of the Summer at the Lake Series — check out the full series for more easy, fresh summer recipes.
Ingredients for Thai Salmon Rice Bowls
MARINADE | SAUCE
- SALMON FILETS
- SWEET CHILI SAUCE
- SOY SAUCE
- FRESH GINGER (Grated)
- GARLIC (Finely minced of grated)
- CHILI CRISP
- LIME JUICE
- FISH SAUCE
TOPPINGS | GARNISHES
- RED CABBAGE (Shredded)
- CARROTS (Grated or thinly sliced)
- EDAMAME (Shelled)
- BELL PEPPERS (Cut into thin strips)
- MANGO (Cut into thin strips)
- MICRO CILANTRO or MICRO GREENS
- SESAME SEEDS (I prefer black)
- AVOCADO (optional)
- LIME WEDGE (optional garnish)
Step-by- Step Instructions for Thai Salmon Rice Bowls
SALMON PREP
- In a bowl, whisk together sweet chili sauce, soy sauce, grated ginger, garlic, chili crisp (if using), lime juice, and fish sauce.
- Cut salmon into four fillets and set up a foil-lined baking tray.
3. Let marinate 15–20 minutes at room temperature (or cover and refrigerate for up to 1 hour).
4. Lay salmon filets on the foil lined tray. Be careful not to have too much sauce on the foil as it will burn. Broil salmon 6 minutes per side or until cooked through and slightly caramelized.
See Recipe Card Below for Details on Vegetable and Garnish Prep and Assembly.
Thai Salmon Rice Bowls
- Total Time: 27 minutes
- Yield: 4-6 servings
Description
Quick, fresh, and full of flavor, these Thai Salmon Rice Bowls are a family favorite year-round. Tender broiled salmon meets vibrant vegetables, tropical mango, and a bright, tangy sauce for an easy, show-stopping meal.
Ingredients
- 4–6 salmon fillets (about 6 oz each), skin on or off per preference
- 2.5 cups uncooked jasmine rice
- 1 cup sweet chili sauce
- 1/3 cup soy sauce
- 1.5 tablespoons freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon chili crisp (optional, for heat and texture)
- Juice of 1 lime
- 1 tablespoon fish sauce
Toppings & Garnishes:
- 1 cup shredded purple cabbage
- 1 cup thinly sliced carrots
- 1 cup edamame (shelled, cooked)
- 1 mango, peeled and diced
- Microgreens or fresh cilantro for garnish
- Lime wedges for serving
- Sesame seeds for garnish
Instructions
Cook the Jasmine Rice:
- Rinse the jasmine rice until the water runs clear. Cook according to package instructions or in a rice cooker/ Instant Pot and keep warm until ready to assemble the bowls.
Prepare the Salmon Marinade:
- In a bowl, whisk together sweet chili sauce, soy sauce, grated ginger, garlic, chili crisp (if using), lime juice, and fish sauce.
- Reserve a generous 1/4 cup of the marinade for drizzling at the end.
Marinate and Cook Salmon:
-
Dip each salmon fillet into the bowl of marinade, keeping the reserved 1/4 cup separate for drizzling later to avoid contamination. Place fillets on a rimmed, foil-lined baking sheet.
-
Brush extra marinade from the bowl onto the top of each fillet, but make sure there’s no excess pooling on the sheet to prevent burning under the broiler.
-
Let salmon marinate 15–20 minutes at room temperature, or cover and refrigerate for up to 1 hour.
-
Preheat broiler to high setting. Broil salmon 6 minutes per side, or until cooked through and slightly caramelized. (Cook times may vary—watch carefully.)
Assemble the Bowls:
-
Mold cooked jasmine rice into bowls or ramekins for neat presentation (optional).
-
Place a salmon fillet beside or on top of the rice.
-
Arrange purple cabbage, carrots, edamame, mango, and avocado in sections around the salmon.
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Garnish with microgreens or cilantro, sesame seeds, and lime wedges.
-
Drizzle the reserved marinade over the salmon, or serve it on the side.
Notes
You can alternatively cook the salmon on the grill. To do so, preheat grill to medium-high. Place salmon fillets on a lightly oiled grill pan or directly on the grill. Grill 5–6 minutes per side, or until cooked through and slightly caramelized, brushing with marinade from the bowl (not the reserved portion). Watch carefully to prevent flare-ups.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cuisine: Thai/ Asian-Inspired/ Family Friendly
This meal has such bright and fresh flavors and was really easy to make. Will definitely make it again!