Crispy Rice Salmon Bowl (Print version)

Pan-seared salmon over golden crispy rice with Mediterranean vegetables and zesty lemon-yogurt drizzle

# What you’ll need:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold or leftover
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 1/2 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 1/2 cup plain Greek yogurt
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Salt and black pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Steps:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper. Cover and refrigerate until ready to serve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion, cooking for 4-5 minutes until softened. Add cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for another 2-3 minutes. Remove from skillet and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook undisturbed for 6-8 minutes until the bottom turns golden and crispy. Season with salt. Flip or stir to crisp additional sides if desired. Divide among serving bowls.
04 - Pat salmon fillets dry and season with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3-4 minutes per side until golden and just cooked through.
05 - Top crispy rice with sautéed vegetables. Place a salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Cooking tips:

01 -
  • The crispy rice base stays crunchy even under the sauce, giving you texture in every bite.
  • Everything comes together in under 45 minutes without feeling rushed or compromised.
  • It looks restaurant-quality but tastes like home, which somehow makes it taste better.
02 -
  • Cold rice is non-negotiable for crisping—room temperature or warm rice will steam and stick instead of developing that golden, crunchy base.
  • Don't move the rice while it crisps; the hands-off approach is what creates those beautiful golden edges.
03 -
  • Mise en place is your friend here—prep all vegetables and make the sauce before you heat any pans, so cooking becomes rhythm instead of scrambling.
  • If your rice doesn't crisp as much as you'd like, it's usually because the pan wasn't hot enough or you added too much oil; adjust and try again without frustration.
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