Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely and pat it very dry before seasoning. Excess moisture is the enemy of a good sear, so take your time with this step.

What if I don't have day-old rice?

Fresh rice works too, but spread it on a baking sheet for 10-15 minutes to let some moisture evaporate. This helps achieve that crispy texture we're after.

Can I make this dairy-free?

Yes! Skip the yogurt in the rice mixture and use extra ghee or olive oil instead. You'll still get crispy rice, just with a slightly different flavor profile.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork but still look slightly translucent in the very center. It will continue cooking from residual heat even after you remove it from the pan.

What's the best substitute for Aleppo pepper?

A pinch of paprika mixed with red pepper flakes gives you similar warmth and color. Start with less - you can always add more!

Crispy Salmon Rice Bowl Recipe

Name: Crispy Salmon Rice Bowl Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 pound salmon fillet, (center cut preferred, skin removed, cut into 1-inch cubes); 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon Aleppo pepper or red pepper flakes; Zest and juice of 1 lemon; Extra virgin olive oil; Kosher salt; 2 to 3 cups already cooked basmati rice; 3 to 4 tablespoons Greek yogurt; 1 tablespoon Ghee; Extra virgin olive oil; Kosher salt; 3 baby bell peppers, (cut into rings); 3 green onions, (trimmed, whites and greens chopped); 1 cup chopped fresh cilantro or parsley; ¼ cup chopped sun-dried tomatoes; Feta cheese, (crumbled, optional)

Description

A flavorful and satisfying crispy salmon rice bowl with golden basmati rice, fresh herbs, and Mediterranean-inspired toppings.

Ingredients

Scale

1 pound salmon fillet, (center cut preferred, skin removed, cut into 1-inch cubes)
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon Aleppo pepper or red pepper flakes
Zest and juice of 1 lemon
Extra virgin olive oil
Kosher salt
2 to 3 cups already cooked basmati rice
3 to 4 tablespoons Greek yogurt
1 tablespoon Ghee
Extra virgin olive oil
Kosher salt
3 baby bell peppers, (cut into rings)
3 green onions, (trimmed, whites and greens chopped)
1 cup chopped fresh cilantro or parsley
¼ cup chopped sun-dried tomatoes
Feta cheese, (crumbled, optional)

Cook Mode Prevent your screen from going dark

Instructions

In a medium mixing bowl, toss the salmon cubes with the spices, a large pinch of kosher salt, lemon zest, and a drizzle of extra virgin olive oil. Refrigerate or set aside.
In another bowl, combine cooked rice, yogurt, and ghee. Mix well until coated.
Heat 2 tablespoons olive oil in a large non-stick pan. Spread the rice in a single layer and cook 3 minutes undisturbed. Stir if golden and crisp. Continue cooking, stirring occasionally, until most rice is crispy (10–15 minutes total).
In another non-stick pan, heat 1 tablespoon olive oil. Add bell peppers and onions, season with salt, and cook over high heat for 3–5 minutes until crispy. Set aside.
In the same pan, heat a bit more olive oil over medium-high heat. Add salmon cubes in a single layer, reduce heat to medium, and cook 4–5 minutes until bottoms are crispy. Flip and cook 1–2 more minutes until flaky.
Divide crispy rice and salmon among 4 bowls. Top with vegetables, herbs, feta, and sun-dried tomatoes. Optionally drizzle with tahini green goddess sauce, tzatziki, or ladolemono.

Notes

Use fresh salmon for best flavor. Adjust spice level by increasing or reducing Aleppo pepper.

Nutrition

Serving Size: 1 bowl
Calories: 341.5 kcal
Sugar: 4.3 g
Sodium: 81.7 mg
Fat: 11.7 g
Carbohydrates: 30.9 g
Fiber: 3 g
Protein: 27.9 g