Crispy Rice Salmon Bowl (Printable)

Pan-seared salmon over golden crispy rice with fresh Mediterranean vegetables and zesty yogurt sauce.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets, skin removed, approximately 5.3 oz each
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon sea salt
04 - 0.25 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold or leftover
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 0.5 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 0.5 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 0.5 cup plain Greek yogurt
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Salt and black pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Directions:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper until smooth. Cover and refrigerate until serving.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion, cooking for 4 to 5 minutes until softened. Stir in cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for an additional 2 to 3 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook undisturbed for 6 to 8 minutes until the bottom achieves a golden, crispy crust. Season with salt. Flip or stir to crisp additional sides if desired. Divide among serving bowls.
04 - Pat salmon fillets dry and season both sides with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3 to 4 minutes per side until golden exterior and opaque center are achieved.
05 - Top crispy rice with sautéed vegetables. Position one salmon fillet on each bowl. Drizzle generously with lemon-yogurt sauce and garnish with fresh herbs. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It's faster than delivery: Crispy rice and salmon cook simultaneously, meaning dinner is on your table in under 45 minutes with zero guilt about takeout containers.
  • Leftovers taste better: Cold rice becomes your secret weapon here, transforming into something nobody expects to be so crunchy and satisfying.
  • You can taste the ocean: Pan-seared salmon stays buttery while the lemon-yogurt drizzle cuts through richness like a conversation between two friends who understand each other.
02 -
  • Cold rice is absolutely essential: I learned this the hard way by trying with warm rice once, and it turned into mush instead of crispy; the cold rice's firm starches are what create that texture.
  • Don't stir the rice while it crisps: Every instinct will tell you to move it around, but that breaks the crust you're building—trust the sizzle and wait those full 6-8 minutes before you touch it.
  • Pat your salmon completely dry: Any moisture on the surface creates steam, which prevents browning; this small step is the difference between salmon that glistens and salmon that looks boiled.
03 -
  • Marinate your salmon for 30 minutes in olive oil, lemon, and minced garlic if you have the time: This creates flavor depth and keeps the fish incredibly moist, though honestly the pan-searing alone creates plenty of golden crust.
  • Add avocado or crumbled feta cheese right before serving: Both add richness that makes the bowl feel more luxurious without requiring extra cooking steps.
  • Pair with Sauvignon Blanc or dry rosé: The wine's acidity mirrors the lemon in the drizzle and cuts through the salmon's richness beautifully.
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