Mediterranean Salmon Bowl

Last summer, a friend showed up at my place with a bag of beautiful salmon and insisted we build something bright and unfussy for lunch. We rifled through the fridge, grabbed whatever colorful vegetables were around, crisped up some leftover rice, and ended up with this bowl that tasted like we'd spent hours planning it. The magic wasn't in complexity—it was in how each element brought its own texture and flavor to the table, no fancy techniques required.

I made this for my partner on a Tuesday evening after they'd had a rough day, and watching their face when they bit into that crispy-skinned salmon over golden rice made the whole thing worthwhile. They asked for it the next week, then the week after that—now it's become our go-to when we want something that tastes special but doesn't demand we spend all evening cooking.

Ingredients

• Salmon fillets (4, about 150 g each, skin-on): Pat them completely dry before seasoning so the skin actually crisps up—moisture is the enemy of that golden, crispy texture you're after.
• Olive oil: Use a good-quality one for drizzling at the end, but regular olive oil works fine for cooking.
• Salt and freshly ground black pepper: Season generously on both sides of the salmon just before it hits the pan.
• Cooked rice (2 cups, preferably chilled): Cold rice crisps better than warm rice, so cook it ahead or grab some leftovers from the fridge.
• Baby bell peppers (1 cup, sliced into rings): They stay slightly tender when barely cooked, which is exactly the texture that works here.
• Sun-dried tomatoes (1/3 cup, thinly sliced): Drain them well if they're packed in oil to keep the bowl from getting overly slick.
• Feta cheese (1/2 cup, crumbled): The creamy saltiness balances the bright acidity of the tomatoes and lemon.
• Fresh cilantro (1/4 cup, roughly chopped): Add it right before serving so it stays vibrant and aromatic.
• Lemon wedges (from 1/2 lemon): Squeeze these over everything at the table for brightness.
• Kalamata olives (1/4 cup, optional): They add a salty punch that feels Mediterranean.
• Cucumber (1 small, diced, optional): A cool, refreshing counterpoint to the warm salmon and rice.

Instructions

Dry and season your salmon:

Pat those fillets down with paper towels until they're genuinely dry, then sprinkle both sides with salt and pepper. This step determines whether your skin gets crispy or stays pale and rubbery.

Get the salmon skin golden:

Heat olive oil in your skillet over medium-high heat until it shimmers, then place the salmon skin-side down. Let it sit undisturbed for 4 to 5 minutes—resist the urge to move it around. You'll hear it gently sizzle the whole time, and the skin will turn bronze and crispy. Flip and cook the other side for 2 to 3 minutes until it's just cooked through, then transfer to a plate.

Crisp up the rice:

In the same skillet, add the 2 tablespoons of olive oil and spread your cooked rice in an even layer. Press it down gently with a spatula and let it sit for 3 to 5 minutes without stirring—you want the bottom to turn golden and crispy. Give it a stir and cook for another minute or two if you want even more crispy bits.

Warm the peppers (if cooking them):

While the rice is crisping, quickly sauté your sliced bell peppers in a separate pan over medium heat for about 2 to 3 minutes. They should still have a little firmness, not collapse into softness.

Build your bowls:

Divide the crispy rice among four bowls, place a salmon fillet on top of each, then arrange the peppers, sun-dried tomatoes, feta, and cilantro around it. Add olives and cucumber if you're using them, tuck lemon wedges on the side, and serve immediately.

Save

There's something about handing someone a bowl that looks this vibrant and watching them dig in without any hesitation. It stopped being just dinner and became something I wanted to make regularly, a small ritual that felt nourishing in a way that went beyond nutrition.

Why the Order of Assembly Matters

I used to throw everything together whenever and wondered why the rice got soggy and the cilantro wilted before anyone even picked up their bowl. Then I realized that putting the hot salmon on top of the hot rice right before serving keeps everything warm and maintains those distinct textures—the crispy rice, the tender fish, the fresh herbs all announcing themselves with each bite. It's a small thing, but timing the assembly so everything goes in the bowl at once changes the entire eating experience.

Making This Bowl Your Own

The beauty of this dish is that you're not locked into the exact vegetables or toppings listed. I've made it with roasted zucchini instead of peppers, used quinoa when rice wasn't on hand, and swapped feta for goat cheese with great results. The framework stays solid—seared salmon, crispy grain base, raw or lightly cooked vegetables, something creamy, and plenty of acid to tie it all together. Once you understand those elements, you can improvise with confidence.

Wine and Serving Ideas

A crisp white wine like Sauvignon Blanc cuts right through the richness of the salmon and feta, making the whole meal feel bright rather than heavy. Alternatively, I've served this with sparkling water and fresh mint on warm evenings, or alongside a simple green salad if I wanted something even more substantial.

• Chill your bowls for 5 minutes before serving if you want the room-temperature vegetables to stay cool while the salmon is still warm.
• Tahini or Greek yogurt drizzled over the top adds another layer of creaminess and ties all the flavors together beautifully.
• Make the rice crispy component ahead of time and reheat it gently in the skillet just before serving.

Save

This bowl has become my answer to the question of what to cook when you want something that feels abundant without being complicated. It's one of those recipes that tastes like you really know what you're doing in the kitchen, even though it's genuinely straightforward.

Questions & Answers for Recipes

→ How do I achieve crispy rice for the bowl?

Cook the rice in olive oil over medium heat without stirring until the bottom forms a golden, crispy layer. Then gently stir if desired for an extra crunch.

→ Can I substitute salmon with other fish?

Yes, firm, skin-on fish fillets like trout or sea bass work well when pan-seared for this dish.

→ What is the best way to keep the bell peppers tender?

Sauté the sliced baby bell peppers briefly over medium heat until just tender, about 2-3 minutes, to retain their vibrant color and slight crunch.

→ How can I make this dish dairy-free?

Simply omit the feta cheese or substitute it with a plant-based alternative to suit dairy-free diets.

→ What side or drink pairs well with this meal?

A crisp white wine like Sauvignon Blanc complements the flavors, or serve alongside a fresh green salad for a complete meal.