If you are craving a vibrant, flavorful, and wholesome meal that excites every bite, then this Spicy Salmon Bowls with Coconut Rice Recipe is exactly what you need. Imagine tender, flaky salmon roasted to perfection, nestled on a bed of creamy coconut-infused rice, topped with bright, fresh mango, creamy avocado, and crunchy cucumbers—all brought together with a luscious, tangy, and spicy coconut milk dressing. This dish is a perfect balance of heat, sweetness, and freshness that feels like a warm hug on your plate. Whether it’s a weeknight dinner or a weekend treat, these bowls promise deliciousness with every forkful.
Ingredients You’ll Need
This Spicy Salmon Bowls with Coconut Rice Recipe relies on simple ingredients that pack a punch in flavor, texture, and color. Each one plays a vital role, from the creamy coconut milk that lends richness to the rice and dressing, to the spicy Sriracha that gives a lively kick, and the fresh fruits and veggies that add brightness and crunch.
- Full-fat coconut milk: Provides creaminess and a subtle tropical flavor that makes the rice irresistibly tender.
- Fish sauce: Adds savory depth and umami that balances the sweetness in the dish.
- Brown sugar: Just a touch to enhance the coconut’s natural sweetness and complement the spice.
- Soy sauce: Adds a salty, earthy note to the dressing and marinade.
- Lime zest and fresh lime juice: Bring a bright, citrusy freshness that really elevates the flavors.
- Sriracha: Delivers the perfect amount of heat, adjustable to your spice preference.
- Salmon fillet: The star protein, rich and tender, roasted to perfection.
- Kosher salt: Essential for seasoning to enhance all flavors.
- Coconut rice: The fluffy base cooked with coconut milk for extra creaminess.
- Mango: Adds juicy sweetness and vibrant color.
- Persian cucumbers: Provide a crisp, cooling crunch.
- Avocado: Creamy texture that balances the spice.
- Edamame: Adds protein and a bright green pop.
- Minced fresh cilantro: For a fresh herbal note and garnish.
- Toasted coconut: Adds crunch and extra coconut flavor.
- Sesame seeds (optional): For an additional nutty crunch.
- Fresno pepper (optional): Thinly sliced for a fresh, mild spicy garnish.
How to Make Spicy Salmon Bowls with Coconut Rice Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Place a rack in the center of the oven for even cooking and line a rimmed sheet pan with aluminum foil or parchment paper—this will help with easy cleanup and make sure your salmon doesn’t stick.
Step 2: Make the Coconut Milk Dressing
In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice, and Sriracha until smooth. This dressing is the magic behind your Spicy Salmon Bowls with Coconut Rice Recipe, combining tangy, sweet, and spicy notes into one gorgeous sauce. Reserve half a cup separately for brushing over the salmon later—this keeps the fish moist and infuses it with flavor as it roasts.
Step 3: Prepare the Salmon
Place your salmon fillet on the prepared sheet pan and generously brush it with the reserved coconut milk dressing. Roast in the preheated oven for about 15 minutes, or until the salmon flakes easily with a fork. This gentle roasting method ensures your salmon stays tender and juicy with a wonderful glaze from the dressing.
Step 4: Assemble the Bowls
Divide the warm coconut rice among four bowls, creating a cozy base. Top each bowl with roasted salmon, followed by the mango slices, cucumber slices, avocado, and cooked edamame. Each ingredient lends a distinct texture and flavor—creamy, juicy, crunchy—that keeps every bite interesting.
Step 5: Garnish and Serve
Finish your bowls with a sprinkle of minced fresh cilantro and toasted coconut. Add sesame seeds if you like a nutty crunch, and for those who want an extra kick, thinly sliced Fresno peppers are a colorful and spicy option. Drizzle the remaining coconut milk dressing over each bowl to tie all the vibrant flavors together.
How to Serve Spicy Salmon Bowls with Coconut Rice Recipe
Garnishes
The garnish is not just decorative—it adds final layers of flavor and texture that elevate the whole experience. Fresh cilantro brings brightness, toasted coconut adds a delightful crunch and extra coconut aroma, while sesame seeds offer a subtle nutty flavor. If you love a bit more spice, a few slices of Fresno pepper do the trick beautifully.
Side Dishes
This recipe is a meal on its own, but if you want to serve sides, think light and fresh to compliment the richness. Fresh spring rolls, a crisp Asian-style slaw, or even a simple cucumber salad with rice vinegar dressing work wonderfully. A chilled glass of white wine or iced green tea pairs perfectly with the tropical notes.
Creative Ways to Present
Take your presentation up a notch by layering ingredients in clear glass jars for a visually appealing meal prep option. Or serve in coconut shell bowls for an island vibe that matches the tropical flavors. Adding edible flowers or microgreens on top can amp up the wow factor when entertaining guests.
Make Ahead and Storage
Storing Leftovers
You can store leftover Spicy Salmon Bowls with Coconut Rice Recipe in airtight containers in the refrigerator for up to 3 days. Keep the salmon and rice separate from fresh toppings like avocado and mango if possible to preserve their texture and prevent browning.
Freezing
While the salmon and coconut rice freeze well individually, it’s best not to freeze assembled bowls because the fresh toppings lose their texture. Freeze portions of cooked salmon and coconut rice separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat salmon and rice gently in the microwave or covered in a skillet over low heat to avoid drying them out. Add fresh toppings and dressing after reheating to enjoy the full flavor and freshness of the Spicy Salmon Bowls with Coconut Rice Recipe.
FAQs
Can I use salmon substitutes in this recipe?
Absolutely! While salmon is fantastic for its flavor and richness, you can swap in other firm fish like mahi-mahi or cod. Just adjust the cooking time slightly depending on thickness.
Is the coconut rice difficult to make from scratch?
Not at all. Cooking rice in full-fat coconut milk is just like making regular rice, but it infuses all the creamy, tropical flavor. It’s an easy step that makes a big difference.
How can I adjust the spice level?
The recipe uses Sriracha to add heat, but you can easily control it by adding less or more according to your taste. You can also omit the Fresno pepper garnish if you prefer it milder.
Can this recipe be made gluten-free?
Yes! Use gluten-free soy sauce or tamari, and double-check that your fish sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
What’s the best way to prep this dish for meal prepping?
Cook the coconut rice and salmon in advance and store separately. Slice fresh toppings just before serving to keep them crisp and vibrant. Assemble bowls fresh daily for the best texture and flavor.
Final Thoughts
This Spicy Salmon Bowls with Coconut Rice Recipe is such a joyful, flavorful, and balanced dish that you’ll want to make it again and again. It’s a beautiful blend of sweet, spicy, tangy, and creamy that feels comforting, yet fresh and light. I hope you enjoy crafting these bowls as much as I do eating them—happy cooking and even happier tasting!
Print
Spicy Salmon Bowls with Coconut Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion/Asian-inspired
- Diet: Gluten Free
Description
These Spicy Salmon Bowls with Coconut Rice combine tender, oven-roasted salmon glazed with a flavorful coconut milk dressing, served over fragrant coconut rice and topped with fresh mango, cucumber, avocado, edamame, and vibrant garnishes. This balanced and colorful dish delivers a perfect blend of sweet, spicy, tangy, and savory flavors in every bite.
Ingredients
Sauce and Dressing
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 1 lime)
- 1–2 teaspoons Sriracha, plus more for serving
Salmon
- 1 (1-pound) salmon fillet
- ½ teaspoon kosher salt
Other Bowl Ingredients
- 4 cups coconut rice (cooked)
- 1 mango, peeled, pitted, and sliced
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup edamame, cooked
Garnishes
- ¼ cup minced fresh cilantro
- ½ cup toasted coconut
- Sesame seeds (optional)
- 1 small Fresno pepper, thinly sliced (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a rimmed sheet pan with aluminum foil or parchment paper to prepare for roasting the salmon.
- Make the Coconut Milk Dressing: In a small bowl, whisk together the full can of coconut milk, fish sauce, brown sugar, soy sauce, lime zest, fresh lime juice, and 1 to 2 teaspoons of Sriracha. Reserve ½ cup of this dressing in a separate small bowl for brushing the salmon.
- Prepare the Salmon: Place the salmon fillet on the prepared sheet pan and season with ½ teaspoon kosher salt. Brush the salmon evenly with the reserved ½ cup of the coconut milk dressing to coat it well.
- Roast the Salmon: Roast the salmon in the preheated oven for 15 minutes, or until it easily flakes apart with a fork, indicating it is cooked through and tender.
- Assemble the Bowls: Divide the cooked coconut rice evenly among 4 serving bowls. Top each bowl with a portion of the roasted salmon, followed by mango slices, cucumber slices, avocado slices, and cooked edamame.
- Garnish and Serve: Garnish each bowl with minced fresh cilantro, toasted coconut, and optional sesame seeds. Add thinly sliced Fresno pepper for extra heat if desired. Drizzle the remaining coconut milk dressing over the top before serving for extra flavor.
Notes
- You can substitute coconut rice with jasmine or basmati rice cooked with a little coconut milk for flavor.
- Adjust the Sriracha amount to control the spiciness of the dressing according to your preference.
- For a dairy-free and gluten-free meal, ensure the soy sauce used is gluten-free tamari if needed.
- The salmon can be cooked a minute or two longer if you prefer it more well-done.
- To save time, use pre-cooked or frozen edamame and thaw before assembling bowls.
