Mango Salsa Salmon Rice Bowls

This restaurant-inspired Salmon Rice Bowl brings big flavor to weeknights, with spice-rubbed fish, juicy mango salsa, and irresistible soy-butter rice.

Salmon with Mango Salsa

Ever since I first tasted the combination of mango salsa and savory meat or seafood, I’ve craved it consistently. Grilled fish tacos around here are almost always served with mango salsa, and marinated steak often is, too.

But my all-time favorite pairing for mango salsa is fresh salmon. Something about the combination of tender, flaky salmon with the sweet and tangy salsa pleases my taste buds so much. It’s a combination I add to my meal plan whenever I’m feeling in a rut.

There’s a few other great recipes out there that combine salmon with mango salsa, but ours is the best, thanks to three simple words: soy butter rice. It’s a side dish inspired by one of my favorite Korean restaurants that elevates any home meal.

Salmon Rice Bowl Ingredients

For the Salmon:

• salmon fillets – you can use either 1 large piece or a few smaller pieces, totaling 1-1/4 pounds.
• seasoning – you can keep it simple with salt and pepper, but I highly recommend using a liberal sprinkle of Salmon Rub.
• vegetable oil – for pan-searing the salmon.

For the Mango Salsa:

• mango – the juicy, sweet star of the salsa. Use the ripest one you can find!
• jalapeno – adds a moderate kick of spicy heat.
• cilantro – brightens up the salsa with a fresh, herbaceous note.
• lime juice – adds acidity to the salsa to balance the sweet and heat.
• salt – enhances the flavors of each ingredient.

For the Bowl (Soy-Butter Rice and Extras for Serving):

• sushi rice – the slightly sticky and supremely satisfying base of the salmon bowls. Basmati rice also works in a pinch, but isn’t quite as good here as sushi rice.
• butter – adds richness and a creamy texture to the rice.
• soy sauce – adds big umami flavor to the rice. Tamari works, too!
• lime – serving this salmon rice bowl with lots of lime wedges for squeezing over the top is the right thing to do.
• pickled onions – these add a tangy crunch and a pop of color. Use our recipe for Quick Pickled Red Onion to make them super fast. A sprinkle of green onions also works!
• avocado – an optional but highly encouraged addition because yum.

How to Make a Mango Salsa Salmon and Rice Bowl

1. MAKE SALSA. Stir the mango, jalapeno, cilantro, lime juice and salt until well combined. Pop it into the refrigerator until you’re ready to serve.

2. MAKE RICE. Prepare the rice according to package instructions, and then add the butter and soy sauce and stir until every rice grain is coated in sauce. Cover the pot and keep warm until ready to serve.

3. PREP SALMON. While the rice cooks, you can cook the salmon. Start by sprinkling the flesh side with the Salmon Rub.

4. COOK SALMON. Heat oil in a large nonstick skillet. Transfer the salmon, flesh side down to the skillet and cook until deep golden brown. Then, flip the salmon, transfer the skillet to the oven, and continue cooking until it reaches an internal temperature of 145 degrees F.

5. ASSEMBLE. Divide the rice between 4 shallow bowls and top each bowl with a quarter of the salmon.

6. FINISH. Divide the salsa over the bowls. Serve garnished with lime wedges, pickled red onions and avocado.

How to Make Salmon Rice Bowls Ahead

This salmon rice bowl recipe is a great option to use as a meal prep recipe! You can fully assemble each bowl in an airtight-container and store in the refrigerator up to 3 days. If you do it this way, you’ll need to microwave everything together, so all of the components, including the salsa and pickled onions, will end up warm (which still tastes just fine).

Or, you can make everything and keep each component – rice, salmon, salsa, pickled onions, lime wedges – separate until ready to assemble your meal. When doing it this way, you can microwave only the rice and salmon until warm, and then assemble your bowl topped with chilled salsa, pickled onions and lime wedges.

Either way you do it, be sure to cut the avocado fresh immediately before serving.

Salmon Rice Bowl Recipe Variations

• MAKE IT SPICIER – Drizzle some sriracha or other hot sauce, or sriracha mayo over your bowl for some added heat.
• SHRIMPY SUBSTITUTE – This bowl is also great with shrimp in place of salmon.
• VEGETARIAN OPTION – Swap out the salmon for tofu or tempeh for a vegetarian version of this bowl.

Storing a Salmon Rice Bowl

If you have leftovers of this mango salsa salmon, transfer the components to separate airtight containers and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.