Salmon Power Bowl

Name: Salmon Power Bowl
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 pound salmon, cut into large chunks; 1 teaspoon Dijon mustard; Salt, pepper; 1 teaspoon garlic powder; 1 teaspoon Aleppo pepper or chili flakes of choice; 1 teaspoon chile lime seasoning; ¼ teaspoon cayenne pepper; 1 tablespoon avocado oil; 8 oz. Kaizen rice; Chopped lettuce; ½ diced cucumber; ½ diced jalapeño; ½ sliced avocado; 2 tablespoons mayo or Greek yogurt; ½ lime, juiced; 2 teaspoons rice vinegar; 1-½ to 2 tablespoons sriracha; Pinch of salt and pepper

Main Dish

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This Salmon Power Bowl is 550 calories, packed with a whopping 66 grams of protein, and has only 10 net carbs. It has all the elements that make for a delicious, crave-worthy bowl: tender salmon, fresh veggies, creamy avocado, and tasty sriracha mayo over a bed of my Kaizen high-protein, low-carb rice.

With flavors and textures as satisfying as this, it’s almost hard to believe it comes together in under 20 minutes!

A serving of salmon power bowl recipe over a tan tile surface with sauce and toppings.

Flippin’ Good Salmon Power Bowls

When I say “flippin’ good,” I’m not kidding. These salmon bowls are assembled in reverse and literally flipped upside down. This not only creates a beautiful presentation but also ensures that every bite is perfectly layered in all its glory.

It’s my new favorite way to eat a power bowl. I often do the same thing with my Spicy Chicken Rice Bowls, Homemade Gyro Bowls, and Halal Cart Chicken and Rice Bowls, and I think you’ll love it too.

Nothing is quite like crispy salmon bites alongside fluffy rice, fresh vegetables, and a homemade spicy mayo sauce. I love making these for meal prep when I’m feeling too busy or lazy to cook during the week. They reheat like a charm and make me feel good about my lunch or dinner choice.

With my Kaizen low-carb rice, these salmon rice bowls get bonus points for protein. It’s an excellent alternative to regular rice and tastes great alongside the salmon.

Salmon power bowl on a gray plate with sauce and toppings.

Why You’ll Love This Recipe

Conveniently ready to eat in under 20 minutes.
Perfect for meal prep or as a quick lunch or dinner.
Protein-packed and low-carb with the addition of Kaizen rice.
Versatile — swap out veggies and flavors for endless combinations!

Main Ingredients You’ll Need

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

Salmon: I used salmon fillets and removed the skin before cooking. The higher the quality of salmon, the better! I always opt for wild salmon but use what you enjoy and what’s available.
Dijon mustard: Dijon and salmon is such an epic combo. It also helps the spices adhere to the salmon.
Spices: Garlic powder, Aleppo pepper, chile lime seasoning, and cayenne pepper make the flavors of this salmon pop.
Kaizen rice: With 20 grams of protein, 15 grams of fiber, and only 6 grams of net carbs, my Kaizen rice takes this power bowl to the highest level of nutrition.
Veggies: I used lettuce, cucumber, and jalapeño to give this bowl some crunch and heat.
Avocado: Adds a creamy and delicious texture to the bowl. I just can’t do a power bowl without the addition of avocado!
Mayonnaise: This is the base for the sriracha mayo sauce, which adds a punch of flavor to the bowl.
Lime juice: Brightens up the flavors to perfection.
Rice vinegar: Adds a bit of tang and sweetness to take the spicy mayo to the next level.
Sriracha: My hot sauce of choice! You can use whatever hot sauce you like.

Simple Substitutions & Additions

With power bowl recipes, there really aren’t any rules. Here’s your invitation to experiment with different ingredients and use whatever you’ve got on hand! Below are a few ideas:

Aleppo pepper: If you don’t have Aleppo pepper, any kind of chili flakes would taste great.

Kaizen rice: Swap my Kaizen rice with a low-carb option like cauliflower rice. If you’re not low-carb, white rice, brown rice, or quinoa would all work well.

Vegetables: You can use any kind of vegetables you prefer. Try bell peppers, zucchini, red onion, or shredded carrots.

Mayo: For a lighter option, you can use Greek yogurt instead of mayo in the spicy sriracha mayo sauce.

Go veg: For a vegetarian option, try using tofu instead of salmon. The prep and cooking time may vary.

How to Make the Best Salmon Power Bowl

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Ingredients for salmon power bowl recipe.

STEP 1 – PREP SALMON

To start, cut the salmon into chunks and place them into a mixing bowl. Then add the Dijon mustard and season with a pinch of salt and black pepper, then the garlic powder, Aleppo pepper (or chili flakes), Chile lime seasoning, and cayenne pepper.

STEP 2 – COOK SALMON

Bring a pan to medium heat. Add the avocado oil and cook the salmon for 1½-2 minutes on both sides (this is quick since the salmon is cut small). Set aside.

Salmon cooking in gray pan for salmon power bowl recipe.

STEP 3 – COOK RICE

Prepare your base of choice. I boiled one bag of my Kaizen low-carb, high-protein rice, but you can use regular, brown, or even quinoa. Just cook according to the packaging instructions.

STEP 4 – PREP VEGGIES

While the rice cooks, chop the lettuce and slice the jalapeño, cucumber, and avocado. Set aside.

STEP 5 – MAKE SAUCE

For the sauce, mix the mayo (or yogurt), lime juice, rice vinegar, sriracha, and a pinch of salt and pepper. Give it a good mix and taste, then adjust.

Sriracha mayo sauce in a jar for salmon power bowl recipe.

STEP 6 – ASSEMBLE, FLIP, & SERVE

Assemble your bowls. I made this into 4 servings and placed 4 ounces of cooked salmon at the base of a bowl. Then I added a large handful of lettuce, ½ a diced cucumber, ½ diced jalapeño, and 2/3 cup cooked Kaizen low-carb rice.

Add a plate on top of the bowl, flip, and top with ½ sliced avocado and with as much sauce as you want (I went with about 3 tablespoons of sauce).

Salmon and cucumber in a gray bowl for Salmon power bowl recipe.

Salmon power bowl on a gray plate with Kaizen rice.

Pro Tips for Easy Cooking

To prevent the salmon from sticking to the pan, I recommend using a non-stick skillet. If you don’t have non-stick, make sure the oil is hot in the pan and your salmon is at room temperature before cooking.
If you’re making this for meal prep, you can easily double or triple the recipe and store it in individual containers for easy grab-and-go meals throughout the week. Just make sure to keep the sauce separate until ready to eat.

Storage

To keep things fresher and longer, store your power bowl components separately in the fridge. This will help keep the veggies and rice fresh and prevent them from getting soggy.

The salmon will keep well in an airtight container for up to 3 days. The rice and veggies can be stored for up to 5 days, and the sauce will keep in the fridge for up to 1 week.

Salmon power bowl in a gray bowl over a tan tile surface.

More Recipes You’ll Love

Yield: 4 servings

Salmon Power Bowl

This salmon power bowl features tender salmon bites alongside healthy lupini rice, fresh vegetables, and a homemade spicy mayo sauce. It's ridiculously easy to make and great for meal prep or a quick meal during the week.

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Ingredients

1 pound salmon, cut into large chunks
1 teaspoon Dijon mustard
Salt, pepper
1 teaspoon garlic powder
1 teaspoon Aleppo pepper or chili flakes of choice
1 teaspoon chile lime seasoning
¼ teaspoon cayenne pepper
1 tablespoon avocado oil
8 oz. Kaizen rice

For Serving

Chopped lettuce
½ diced cucumber
½ diced jalapeño
½ sliced avocado

Sauce

2 tablespoons mayo or Greek yogurt
½ lime, juiced
2 teaspoons rice vinegar
1-½ to 2 tablespoons sriracha
Pinch of salt and pepper

Instructions

Cut salmon into bite-sized pieces and place them in a mixing bowl. Add the Dijon mustard and season with a pinch of salt, pepper, garlic powder, Aleppo pepper or chili flakes of choice, Chile lime seasoning, and cayenne pepper.
Bring a pan to medium heat. Add the avocado oil and cook the salmon for 1½-2 minutes on both sides (this is quick since the salmon is cut small). Set aside.
Prepare your base of choice. I boiled one bag of my Kaizen low-carb, high-protein rice, but you can use regular, brown, or even quinoa. Just cook according to the packaging instructions.
While the rice cooks, chop the lettuce and slice the jalapeño, cucumber, and avocado. Set aside.
For the sauce, mix the mayo (or yogurt), lime juice, rice vinegar, sriracha, and a pinch of salt and pepper. Give it a good mix and taste, then adjust.
Assemble your bowls. I made this into 4 servings and placed 4 ounces of cooked salmon at the base of a bowl. Then I added a large handful of lettuce, ½ a diced cucumber, ½ diced jalapeño, and 2/3 cup cooked Kaizen low-carb rice.
Add a plate on top of the bowl, flip, and top with ½ sliced avocado and with as much sauce as you want (I went with about 3 tablespoons of sauce).

Notes

To keep things fresher longer, store your power bowl components separately in the fridge. This will help keep the veggies and rice fresh and prevent them from getting soggy.
The salmon will keep well in an airtight container for up to 3 days. The rice and veggies can be stored for up to 5 days, and the sauce will keep in the fridge for up to 1 week.

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