You know I love a bowl moment, and these Thai Salmon Bowls with Coconut Rice do not disappoint! Flaky broiled salmon, coconut rice, bright and crunchy quick pickles, and all the fresh herbs you can handle—this is the kind of meal that makes you feel like a total rockstar in the kitchen with minimal effort.
Table of Contents
Why I Love This Recipe
These Thai Salmon Bowls are a riff on my chicken larb from my cookbook—the one that was easily the most-loved dish from my 2018 book tour. I took all the flavors I adore (heat, acid, crunch, umami) and gave it a salmon glow-up. The broiled salmon gets caramelized on top thanks to a punchy sambal marinade, the coconut rice is dreamy and fragrant, and the quick pickles? Next-level freshness. These Salmon Bowls are weeknight-friendly but totally dinner party-worthy, which is exactly how I like my meals.
Ingredients & Substitutions
- Persian cucumbers
- Rice vinegar
- Purple cabbage
- Napa cabbage
- Red onion
- Rice wine vinegar
- Sambal oelek
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Salmon
- Water
- Coconut milk
- Sugar
- Kosher salt
- Jasmine rice
- Lime
- Fresh mint
- Fresh basil
- Fresh cilantro
- Scallions
How to Make
Make the Quick Pickles: In a small bowl, toss the cucumbers, cabbage, red onion, and rice vinegar. Let sit while you prepare the salmon, tossing occasionally to evenly coat the veggies.
Prepare the Salmon: In a small bowl, whisk together the rice vinegar, sambal oelek, soy sauce, sesame oil, garlic, and ginger. Line a baking sheet with foil and place the salmon on top. Spread the marinade evenly over the salmon and let it sit for at least 30 minutes (or up to 4 hours for extra flavor).
When ready to cook, preheat the oven to broil. Place the salmon on the top rack and broil for 8–10 minutes, until golden and cooked through. Remove from the oven and let rest for a few minutes before flaking.
Make the Coconut Rice: In a medium saucepan, combine the water, coconut milk, sugar, and salt. Bring to a gentle simmer over medium-high heat. Stir in the jasmine rice, reduce the heat to low, cover, and let cook undisturbed for about 15 minutes, until all the liquid is absorbed.
Turn off the heat and let the rice steam for 5–10 minutes. Fluff with a fork, then mix in the lime zest and juice.
Assemble the Thai Salmon Bowls: Divide the coconut rice into 4 bowls. Top with flaked salmon and a generous helping of the quick pickles. Garnish the Thai Salmon Bowls with mint, basil, cilantro, and scallions. Serve immediately!
Tips & Tricks
- Marinate the salmon for at least 30 minutes! The longer it sits, the better the flavor. (Just don’t go overnight—we’re not making ceviche here.)
- Broiling is key. It gives the salmon those beautifully caramelized edges, so don’t skip it.
- Fluff the rice! Once it’s cooked, let it sit covered for a few minutes, then fluff with a fork. This keeps it light and fluffy rather than mushy.
- Load up on herbs. More is more when it comes to the basil, mint, and cilantro. They add freshness and balance the richness of the dish.
FAQ's
Can I use a different type of fish?
Totally! This would be amazing with a firm white fish like halibut.
What can I use as a substitute for sambal oelek?
Sriracha works in a pinch! It’s slightly sweeter, but it’ll still bring the heat.
Can I make the pickles ahead of time?
Yes! They’ll keep in the fridge for a few days and just get better over time.
Similar Recipes
Thai Salmon Bowls with Coconut Rice
Ingredients
For the quick pickles:
- 3 Persian cucumbers thinly sliced
- 2 tablespoons rice vinegar
- 1 cup shredded purple cabbage
- 1 cup shredded Napa cabbage
- ½ red onion thinly sliced
For the Salmon:
- 2 tablespoons rice wine vinegar
- 2 tablespoons sambal oelek
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 3 cloves garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 1.5 pounds salmon pin bones removed
For the rice:
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups jasmine rice
- zest and juice of 1 lime
To garnish:
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
Instructions
To make the Quick Pickles
- In a small bowl, toss the cucumbers, cabbage, red onion, and rice vinegar. Let sit while you prepare the salmon, tossing occasionally to evenly coat the veggies.
To make the Salmon:
- In a small bowl, whisk together the rice vinegar, sambal oelek, soy sauce, sesame oil, garlic, and ginger. Line a baking sheet with foil and place the salmon on top. Spread the marinade evenly over the salmon and let it sit for at least 30 minutes (or up to 4 hours for extra flavor).
- When ready to cook, preheat the oven to broil. Place the salmon on the top rack and broil for 8–10 minutes, until golden and cooked through. Remove from the oven and let rest for a few minutes before flaking.
To make the rice:
- In a medium saucepan, combine the water, coconut milk, sugar, and salt. Bring to a gentle simmer over medium-high heat. Stir in the jasmine rice, reduce the heat to low, cover, and let cook undisturbed for about 15 minutes, until all the liquid is absorbed.A
- Turn off the heat and let the rice steam for 5–10 minutes. Fluff with a fork, then mix in the lime zest and juice.
To assemble:
- Divide the coconut rice into 4 bowls. Top with flaked salmon and a generous helping of the quick pickles. Garnish with mint, basil, cilantro, and scallions. Serve immediately.
This was such an awesome recipe, put the salmon on the smoker and it was so good. The cucumber quick pickles and the coconut rice were great with it.
this sauce is to die for! Double the recipe to make a marinade and it works great on chicken thighs as well.
I love this recipe, I keep coming back to it. So easy a d such great flavours.
Question: in the "to make the rice" section, it's called out to add sugar but there's no sugar listed in the measured ingredients. I added in a bit but not sure of the correct amount. What's the measurement for the sugar? thanks!
just 1 teaspoon! ty for catching
Excited to try this! How much sugar does the rice need? The recipe does not say!
just 1 teaspoon!
Flavors are the best! I just love this dinner in a bowl.