These Chili Garlic Salmon and Rice Bowls are packed with tangy Asian flavor, fresh broccoli and perfectly tender salmon! This is an easy and healthy weeknight dinner ready in under 20 minutes!
Last week we had something Asian-inspired almost every single day. I have no idea what has gotten into us, but we are on a major kick. We had Lo Mein, Kung Pao Chicken, Fried Rice, and these insanely delicious Chili Garlic Salmon and Broccoli Bowls.
I cannot stress how easy this meal was. From beginning to end this was done in about 15 minutes. It actually took longer for the rice to be ready than the main course. It all starts with a quick easy sauce made from chili garlic sauce, sesame oil, garlic, and soy sauce. Chop some fresh broccoli into small bite-sized pieces and your halfway done!
I used fresh salmon fillets that had the skin on, which used to majorly gross me out but I have kind of learned to deal with at this point.
What’s Needed for This Salmon and Rice Recipe?
For this salmon rice bowl recipe, you’ll need the following basic ingredients:
- Salmon fillets
- Lemon
- Olive oil
- Reduced sodium soy sauce
- Chili garlic sauce
- Sesame oil
- Garlic
- Fresh broccoli florets
- Jasmine rice
- Water
How to Make Salmon and Rice Bowls
Heat a skillet to medium heat and pour about a tablespoon of olive oil. Then add lemon slices to your skillet. This is your nice little citrus buffer that prevents the salmon from sticking. Lay the salmon skin side down right on top of the lemon slices and let it cook for about 5 minutes.
Flip the salmon and using tongs, carefully peel the skin off (if desired). Throw it away as soon as you can. Let the other side cook for 5 more minutes. At this point, I usually carefully remove the lemon slices with tongs because I like the outside of the fish to get a little crisp (you don’t have to remove the lemons, it is totally up to you)
So now you have some lovely, half cooked, unseasoned salmon fillets in your pan. 🙂 Time to add the sauce! Pour the chili garlic sauce right over the top and add the broccoli. Cover and let cook for 3 minutes.
Can You Eat Salmon Skin?
Yes, but I hate it so I always throw it out! But I know people who like eating it; they say it’s flavorful, especially when it’s crispy.
Tips for Making Salmon Bowls
- If you’re following a gluten-free diet, make sure your soy sauce is gluten-free. I use the La Choy brand.
- I served this over jasmine rice and I found the best way to do it is to lay the salmon right on tip of the rice, add some broccoli and then pour the additional sauce from the pan over your fish so you can control exactly how flavorful you want it to be. I wanted mine super saucy, but Mr. Maebell liked his without extra sauce.
- For a spicier sauce, add red pepper flakes or add extra chili garlic sauce.
There you have it! An easy, healthy, quick meal that doesn’t require a boatload of ingredients or leaves you with a kitchen full of dishes. Don’t you wish all recipes were that easy?
More Easy Salmon Dinners:
- Salmon with Jalapeño Lime Butter
- Keto Garlic Butter Salmon and Broccoli
- Grilled Salmon Kabobs
- Crispy Keto Salmon Patties
- Blackened Salmon and Zucchini Skewers
Chili Garlic Salmon and Rice Bowls
These Chili Garlic Salmon and Rice Bowls are packed with tangy Asian flavor, fresh broccoli and perfectly tender salmon! This is an easy and healthy weeknight dinner ready in under 20 minutes!
Ingredients
- 2 salmon fillets
- 1 lemon, sliced
- 1 tablespoon olive oil
- 1/4 cup reduced sodium soy sauce (La choy is gluten free)
- 1 1/2 tablespoon chili garlic sauce
- 2 tablespoons sesame seed oil
- 1/2 teaspoon minced garlic
- 2 cups broccoli florets
- 1 cup jasmine rice
- 2 cups water
Instructions
- In a small sauce pan with a lid, bring the 2 cups of water to a boil.
- Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
- Heat a large skillet to medium heat.
- Heat 1 tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for 5 minutes.
- Remove lid and carefully flip salmon, cover and let cook another 5 minutes.
- Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl. Set aside.
- At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes.
- To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 831Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 143mgSodium: 1572mgCarbohydrates: 43gFiber: 8gSugar: 4gProtein: 61g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
You May Also Like:
Salmon with Jalapeño Lime Butter (keto + low carb)- Zucchini Tortillas (low carb + keto)
- Easy Chopped Thai Chicken Salad (keto + low carb)
- Low Carb Cranberry Sauce (small batch + large batch and three flavors!)
- Keto Sesame Chicken Stir Fry (one pan + low carb)
- Grilled Salmon Kabobs with Greek Marinade (keto + low carb)
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