Mediterranean Salmon Bowl (Print Version)

Pan-seared salmon meets crispy rice, fresh peppers, sun-dried tomatoes, and creamy feta in this vibrant Mediterranean-inspired bowl.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin-on, pin bones removed
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Rice

04 - 2 cups cooked white or brown rice, preferably chilled
05 - 2 tablespoons olive oil

→ Vegetables and Toppings

06 - 1 cup baby bell peppers, sliced into rings
07 - 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup fresh cilantro leaves, roughly chopped
10 - 1/2 lemon, cut into wedges

→ Optional

11 - 1/4 cup kalamata olives, pitted and halved
12 - 1 small cucumber, diced

# How to Make It:

01 - Pat salmon fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and cook for another 2 to 3 minutes until cooked through. Transfer to a plate.
03 - Add 2 tablespoons olive oil to the same skillet. Add cooked rice, pressing gently with a spatula to form a single layer. Cook undisturbed for 3 to 5 minutes until the bottom is golden and crispy. Stir and continue crisping if desired.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2 to 3 minutes until just tender.
05 - Divide crispy rice among four bowls. Top each portion with one salmon fillet. Arrange baby bell peppers, sun-dried tomatoes, feta cheese, and fresh cilantro around the salmon. Add olives and cucumber if using.
06 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The salmon skin gets impossibly crispy while the flesh stays buttery, and that textural contrast is honestly addictive.
  • Everything comes together in under 40 minutes, yet it feels restaurant-quality enough to impress without the stress.
  • It's naturally gluten-free and pescatarian, so it works for almost any dietary preference your table might have.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of crispy skin, and once I learned this, my salmon game changed entirely.
  • Using chilled leftover rice is genuinely better than fresh rice for achieving that golden, crispy layer, so plan ahead or chill your rice for even 30 minutes.
03 -
  • Always buy salmon from a fishmonger you trust and ask them to remove the pin bones; it's a small thing that makes eating infinitely more pleasant.
  • Keep your components separate until the moment you serve—this keeps everything tasting fresh and prevents the bowl from becoming a soggy mess by the time you eat it.
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