Lemon Butter Salmon Rice Bowls
A delightful one-bowl meal featuring seared salmon, a tangy lemon butter sauce, and fresh toppings over a bed of rice.
Ingredients
For the Base
- 2 cups jasmine or brown rice, cooked Use vegetable or chicken broth for more flavor.
For the Salmon
- 4 pieces salmon fillets (6 oz each), skin-on preferred Any firm fish works, adjust cook time if using other types.
- to taste Salt and pepper
- 2 tablespoons olive oil
For the Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced Fresh is best but garlic powder can substitute.
- 1 piece lemon, juiced (reserve 1 slice for garnish)
- a pinch salt
- 1 teaspoon honey (optional) Balances acidity.
For the Toppings
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1 piece avocado, sliced Slightly firm is best.
- 2 tablespoons fresh dill, chopped
- 1/4 cup feta cheese crumbles (optional)
- 2 tablespoons capers (optional) For extra tang.
Instructions
Prepare the Rice
- Cook rice according to package instructions. Fluff with a fork and keep warm.
Season the Salmon
- Pat salmon fillets dry and season generously with salt and pepper. Let sit for 5–10 minutes.
Make the Lemon Butter Sauce
- Melt butter in a small saucepan over medium heat. Sauté minced garlic for about 30 seconds until fragrant, then add lemon juice and salt.
Cook the Salmon
- Heat olive oil in a non-stick skillet over medium-high heat. Cook salmon skin-side down for 4–5 minutes until crispy, then flip and cook for 2–3 minutes until cooked through.
- Spoon half the lemon butter sauce over the salmon during the final minute of cooking.
Assemble the Bowls
- Divide rice among four bowls and place a salmon fillet on top. Add cherry tomatoes, cucumber, and avocado around the salmon.
- Drizzle remaining lemon butter sauce over everything and garnish with dill and optional toppings.
Notes
Use day-old rice for better texture. Adjust salt at the end based on optional toppings.