Print

Thai Salmon Rice Bowls

Close-up of a Thai salmon rice bowl showing salmon, colorful vegetables, mango, and avocado, served with a fork on a blue napkin.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Family Tree Foodie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4-6 servings
  • Cuisine: Thai/ Asian-Inspired/ Family Friendly

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:

  1. 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:

  1. In a bowl, whisk together sweet chili sauce, soy sauce, grated ginger, garlic, chili crisp (if using), lime juice, and fish sauce.
  2. Reserve a generous 1/4 cup of the marinade for drizzling at the end. 

Marinate and Cook Salmon:

  1. 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.

  2. 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.

  3. Let salmon marinate 15–20 minutes at room temperature, or cover and refrigerate for up to 1 hour.

  4. 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:

  1. Mold cooked jasmine rice into bowls or ramekins for neat presentation (optional).

  2. Place a salmon fillet beside or on top of the rice.

  3. Arrange purple cabbage, carrots, edamame, mango, and avocado in sections around the salmon.

  4. Garnish with microgreens or cilantro, sesame seeds, and lime wedges.

  5. Drizzle the reserved marinade over the salmon, or serve it on the side.

  6.  

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.

Find it online: https://familytreefoodie.com/thai-salmon-rice-bowls/

Scroll To Top