Thai Salmon Rice Bowls-Our Family Favorite

So many of the recipes I share here are heirlooms — dishes passed down from family, carrying the flavors and traditions I grew up with. But some recipes will become heirlooms for my kids someday, and this Thai salmon rice bowl is one of them.

If you’ve ever been a guest at my home, chances are you’ve had this for dinner. We eat Thai salmon rice bowls once a week — not because we have to, but because we want to. It’s a crowd-pleaser, always turns out perfectly, and is one of my favorite things to serve guests because it’s both easy and impressive.

The secret? The prep is simple, the flavors are fresh and bright, and most of the work can be done in advance. I cook rice in the Instant Pot while I chop the vegetables, and the salmon cooks quickly under the broiler. I reserve a portion of the marinade to use as a silky, tangy sauce that’s drizzled over the finished Thai salmon rice bowls — so every bite is layered with flavor.

It’s a colorful plate — bright peppers, purple cabbage, vibrant green herbs — with the perfect contrast of textures: cool, crisp vegetables against warm, fluffy rice and tender, perfectly cooked salmon. And like all the best dinner party recipes, it gives you the gift of time — more time to enjoy your guests and less time fussing over the stove.

We make these Thai salmon rice bowls all year long, but they’re especially popular on summer evenings at the lake, when seasonal produce and farmers’ markets are at their peak.

Make it once, and you might find yourself adding these Thai salmon rice bowls to your own weekly rotation… and maybe, someday, passing them down as one of your family’s heirlooms.

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This recipe is part of the Summer at the Lake Series — check out the full series for more easy, fresh summer recipes.

Summer at the Lake Series

Summer at the Lake is a seasonal series on the blog that brings together two generations of lakeside memories—my dad’s boyhood summers at Chapman Lake in Pennsylvania and my own family’s slow, sun-drenched days at our camp in Maine. From Summer Sunset Caprese Salad to Instant Pot Pulled Pork Sliders to nostalgic, crowd-pleasing cakes, these recipes capture the kind of food we love in those places: casual, flavor-packed, often make-ahead, and always meant to be shared. Some are vintage, pulled from old family recipe cards and memories; others are newer favorites that have earned a permanent spot at the summer table. My hope is to celebrate the simple pleasures of the season—the joy of gathering, the beauty of fresh ingredients, and the comfort of a full plate, whether you’re dockside with your feet in the water or lingering at the table after a long swim.

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Ingredients for Thai Salmon Rice Bowls

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Step-by- Step Instructions for Thai Salmon Rice Bowls

SALMON PREP

1. In a bowl, whisk together sweet chili sauce, soy sauce, grated ginger, garlic, chili crisp (if using), lime juice, and fish sauce.
2. 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.

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