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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30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Rice Dinner Recipes, Salmon Dinner Recipes, Seafood Dinner Recipes,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.
Delicious, refreshing recipe to make salmon. It was so easy and quick. Thank you for sharing this!
This is a readers favorite, I am so glad you liked it as well! Thanks for stopping by! 🙂
Delicious! So light and refreshing!
I am so glad you liked it! 🙂
This so easy and very delicious!! I think it would also be great on tuna. Also the avocado topping is so yummy even by itself!
Thanks, Kathy! I am so happy you liked it!
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❣️
Awesome! And go for it with the flavors you love!
5 out of 5
Awe, Thank you, Shawnea!
One of my favorite go to foods. I used brown sugar instead of honey. It’s perfect either way. Never go wrong w salmon, love lime, cilantro, lemon. Have to have avocado. RUMMY
Do you remove the skin from the salmon once cooked?
That is completely up to you and your preference, once it’s cooked the skin comes off pretty easily.
I love this recipe!
I am so happy you love it!
So good. We did switch out brown sugar for honey (one of my kids is allergic to honey). Super delicious.
I’m thrilled to hear that the Pad Thai turned out so delicious and that you found a suitable substitute for brown sugar to accommodate your child’s allergy!
I added corn to my Bowls. Came out great.
That sounds good! I am glad you liked it!
I saw the recipe on Pinterest. It looks so yummy. Got a question. Can I substitute whole grain rice for the jasmine rice??
Sure, you can use whatever rice you like best. Hope you like the recipe!
Hello.
I made this recipe, very tasty; although my salmon always produces a white protein goo. Is there a way to keep that from happening?
Some salmon does produce more than others, I notice it more on previously frozen salmon. I haven’t found a way to stop it from happening I just scrap it off after I cook it.
This is my favorite seafood recipe!
I love hearing that! I am so happy to hear that!
This was so delicious!
I am so glad that you liked it, Lisa!
I made this recipe for my boys, I’m don’t eat seafood. They loved it. Thanks for the salmon recipe, def gonna make it again
I am so glad they liked it!
Wonderful!!! This is not my favorite salmon recipe!
I am so pleased you liked it! Thanks for letting me know, Nique 🙂
Excellent Recipe!
Thanks, Tricia!
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!
Delish
Thank you!
Was alittle sweet, but my husband loved how the fish turned out. I did add garlic and garlic powder and salt, pepper with everything too. I had to have it a bit more flavorful:) but great recipe, thank
You!
Trying this recipe out, ur cooking the rice in my insta pressure cooker. Can’t wait to see how this all turns out, as we are looking for healthier dinners in this family 🙂 I’ll let you know how this goes with using a different way to cook the rice and adding sautéed garlic to the mix!
I tried this once and it is absolutely delicious!! Probably the best salmon dish ever
Thank you, Jay! You made my day, what a nice compliment! I am so glad you liked it!
My family loved this! Great lite Summer meal
So glad you like it, Anne!
So Delicious! Everyone in my family loved it including my teenage son and daughter! Great with roasted vegetables and siracha mayo on top too! Definitely a family favorite!
Hi Shannon,
I am so glad you all liked it! Thanks for taking the time to rate my recipe and let me know! 🙂
Such a great recipe! It was so easy and by far one of my favorite meals. Was sad I didn’t make more! Thanks for sharing this!
Thank you, Christine! 🙂
This recipe is SOOO delicious!!! Even my 13 year old loved it, which is an amazing feat in itself. My husband loved it and I love how healthy it is! The flavors are perfect with each other. Great job on this one! 👍🏼 Thank you! 💕
I am so happy that you liked it so much! Thanks for the sweet comment! 🙂
Has anyone tried making the rice in a rice cooker? I’m curious if that changes the recipe at all.
Looking forward to making this!
This was amazing!! I cooked enough for six people, three of them little ones. I did brown rice instead of white and it turned out great. Also instead of honey I sweetened with erythrol. I will definitely make this again
I am so glad you liked it! 🙂
This is the first comment I have ever left. This was so delicious I had to let you know. I loved it so much only wish my husband liked salmon as much as I do.. Will definitely make this again.
Hi, Cathy! Thank you so much, I am so happy you liked it! 🙂
Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
Thank you, Emina!
I made this last night. I used brown rice instead of white rice. It worked. I added garlic and onions when I cooked the rice. I would prepare this dish again!!!!
Omg this is seriously so delicious!! Thank you for the recipe!
Thanks, Melody! So happy you liked it! 🙂
Man…. I was really hoping to love this. Everything was cooked perfectly. I followed the recipe accurately. If you like mild flavors this is great. But, it was so close to a sushi bowl, that I felt it was missing some kick. If I were to make it again, I would skip the cilantro (which I love), and add soy sauce, eel sauce, wasabi, maybe some cucumber, and won ton strips for texture. Not a bad recipe at all! I just like more pop.
We loved it! I added crunchy veggies to it, it qas delish!! (Cucumber, bell peppers and arugula on side of it…) thank you!
Thanks, Monica! I am so happy to hear you liked it! The veggies with it sound delicious!!
I really love this combination of salmon and avocado! with rice…happy to here to read your blog post… keep update us..
Thanks, Samara!
I like your Avocado Salmon Rice Bowl post thanks cooking…well
We loved your Avocado Salmon Rice Bowl! I didn’t have lime or cilantro, so used lemon & parsley and it was still yummy. I’m going to try it your way next time! Thanks for the recipe…5 stars in my book!
Great go to recipe for me now – my 18 month loves it too! Thank you!
This sounds utterly delicious, but I’m going to have to cook the salmon without the skin. I’m so very visually oriented when it comes to my food, if I see that skin, I won’t be able to eat the fish, and I like salmon too much to waste it. Otherwise, I can hardly wait to try this dish 🙂
That is totally fine! Just remember to line the baking sheet with parchment paper or aluminum foil so it doesn’t stick and rub a little oil on the bottom of the fish. I hope you like it!! 🙂
That was absolutely… disgusting! The skin was soggy on the soggy rice, the cilantro was overpowering… If it was possible, I would demand my money back for my ingredients. FROM YOU.
Dear Anna,
Are you for real? If YOUR cooking did not produce the correct recipe then only one person to blame!
“Bad workman always blames his tools”
I tried the recipe and it was FAB, but then again I cooked it right!
This sounds amazing, thank you for sharing it! Planning on trying it tomorrow for dinner. Have you tried or recommend adding any kind of soy sauce or sesame oil to it at all or would that mess with the other flavors too much or be overpowering?
Thank you!
Hi Julie!
I really hope you got a chance to try it. Sorry for the late response! I wouldn’t recommend soy or sesame because the pallet is not meant for soy sauce at all and I don’t think it would taste good with cilantro. Sesame oil could also be quite overpowering but depends on how much you add.
I hope you liked it!
My husband and I love this recipe (he is not even a fish fan)! We are having company and I would like to serve this BUT one person can’t eat cilantro. Any suggestion on what to use instead?
Jane
Hi Jane!
So sorry for late response! I can recommend flat-leaf parsley instead but the taste will be a little different. You can try and leave a little bit of rice and avocado separately before adding cilantro and cook his/her salmon separately as well. It may sound like a lot of work but that would be an option too.
I hope everyone enjoys it!
Another good substitute is Thai basil.
OMG, this looks delicious! All my fave flavors too. I can NEVER get enough cilantro and avocado.
This salmon was delicious! I will bake it in a small glass pan next time instead of a sheet pan. Loved the rice and the avocado topping. Will make again!
I’m so glad to hear that, Crissy! I’m happy you like it 🙂
The recipe needed some more spice, don’t be afraid to add a fresh chili pepper in place of the chili powder, tastes more fresh and the whole dish “pops” with flavor. Great combinations of flavor!
Hi Rita! Oh yes, everyone can adjust the spice to their own level of tolerance 🙂
I can take some spice but not too much, but if I was making it for my aunt, I’d definitely kick it up a few notches 🙂
This looks delicious. Unfortunately, I have a Type 1 Diabetic in our family. Could you please clarify the serving size? I find the 103 carbs per serving incredibly high. I’m assuming if the white rice was left out, the carb count would be less than 20. If possible… Thank you!
One of my favorite meals – delicious, light, and easy! I personally don’t think there’s such a thing as too much cilantro 🙂 I also love the touch of sweetness in the rice; combined with the chili powder, it’s perfect.
I can’t wait to try this new dish, I love your page.Thank you for sharing!
I made this tonight. I think it is too much cilantro as it is in every step. I also didn’t care for the sweetness of the honey in the rice. I would make it again skipping the cilantro and honey from the rice. Regardless it was a tasty easy dish. Thanks!
Hi Christine,
Cilantro is definitely an herb that people either can’t get enough of or don’t like much. It’s definitely an individual taste herb. I’m glad you like the dish!! Thank you 🙂
For avocado, the recipe calls for lime juice. But in the instructions, it says lemon juice. Just wondering which it is.
Thanks!
Hi Bryn!
I’m sorry about that, that’s a typo. It’s lime all throughout the recipe. Thanks!
I literally just made this. I made it with lemon juice because I only had lemons and it came out perfectly.
That’s great to hear, Rita! I’m glad the recipe worked out well for you.
This looks delicious. Unfortunately I am not a big fan of cilantro. What do you think is the best herb I could use as a substitute?
Hi Claudia! Cilantro is really strong, specific flavor kind of herb. If you don’t like it, you can use some parsley. Parsley is very different but not as strong. You can omit it all together or add some parsley for a fresh herb flavor.
I hope you enjoy it!
The Avocado Salmon Rice Bowl was the absolute best recipe I have ever made. My husband loved it as well and kept talking about the depth of flavors for hours after we ate. THANK YOU for sharing!
Thank you so much, Sara! I’m very happy to hear about your experience!
Looks amazing! Are you sure that the calories are not for 2 servings? Even though it is healthy that comes in at 75% of my daily calorie allowance! I wonder howuch of that is the rice.
Terima kasih sudah berbagi info
I love this combination of salmon and avocado! I’m drooling over here 🙂
Thank you so much, Jessica!
Oh my goodness! I didn’t have limes so I substituted lemons. Followed the recipe to the tee and it was amazing. Will be making this again.
Thank you for sharing.