Pin One rainy Tuesday, I stared at leftover rice in my fridge and a beautiful salmon fillet I'd impulse-bought at the market. I wasn't in the mood for anything fussy, just something bright and filling. I tossed the rice into a hot pan, let it sizzle until the edges turned golden, then built a bowl around it with whatever looked good, peppers, feta, a handful of cilantro. That bowl became my weekly reset meal, the one I crave when I need color and comfort in equal measure.
I made this for a friend who was convinced she didn't like salmon. She took one bite of the crispy-skinned fillet with a forkful of that golden rice and stopped mid-sentence. By the end of the bowl, she'd asked me to text her the recipe. Sometimes all it takes is the right combination to change someone's mind about an ingredient they thought they knew.
Ingredients
- Salmon fillets, skin-on: The skin crisps beautifully if you let it sit undisturbed in the pan, becoming almost bacon-like in texture.
- Olive oil: Use a good one for the salmon, it carries flavor and helps the skin release cleanly from the skillet.
- Cooked rice, preferably chilled: Day-old rice is drier and crisps faster without turning mushy, a trick I learned from fried rice masters.
- Baby bell peppers: They're sweeter and more colorful than regular bell peppers, and they soften quickly without losing their shape.
- Sun-dried tomatoes in oil: These add a punch of umami and slight chewiness that balances the soft fish perfectly.
- Feta cheese: Crumbled feta brings creaminess and salt, I like the block kind that you crumble yourself for better texture.
- Fresh cilantro: A handful of roughly chopped leaves adds freshness and a slight herbal bite that ties everything together.
- Lemon wedges: A squeeze of lemon at the end brightens the whole bowl and cuts through the richness of the salmon.
Instructions
- Season the salmon:
- Pat the fillets completely dry with paper towels, any moisture will prevent that crispy skin you want. Season both sides generously with salt and pepper, don't be shy.
- Sear the salmon:
- Heat olive oil in a nonstick skillet over medium-high until it shimmers, then lay the salmon skin-side down and resist the urge to move it. Let it cook undisturbed for 4 to 5 minutes until the skin releases easily and turns golden, then flip gently and cook another 2 to 3 minutes until just opaque in the center.
- Crisp the rice:
- In the same skillet, add more olive oil and spread the chilled rice in an even layer, pressing it down lightly with a spatula. Let it sit without stirring for 3 to 5 minutes until the bottom turns crispy and golden, the sound will change from sizzling to a quieter crackle.
- Sauté the peppers:
- While the rice crisps, quickly cook the sliced baby bell peppers in a separate pan over medium heat for 2 to 3 minutes. They should soften just slightly but still have a little snap.
- Build the bowls:
- Divide the crispy rice among four bowls and top each with a salmon fillet. Arrange the peppers, sun-dried tomatoes, crumbled feta, and cilantro around the fish, letting the colors show.
- Finish and serve:
- Add optional olives and cucumber if you like, then serve immediately with lemon wedges on the side. Encourage everyone to squeeze lemon over the whole bowl, it makes everything sing.
Pin The first time I served this to my family, my mom kept going back for seconds of the crispy rice. She'd never thought of treating rice like a crispy base before, and now she makes it for herself on nights when she wants something simple but special. It's funny how one little technique can turn into someone else's comfort food.
Swaps and Substitutions
If salmon isn't your thing, this works beautifully with seared tuna, grilled chicken thighs, or even crispy tofu. I've swapped the feta for goat cheese when that's what I had, and it added a tangier creaminess. Brown rice or quinoa can replace white rice, just make sure it's cold and dry before you crisp it. For a dairy-free version, skip the feta entirely or use a cashew-based cheese, the bowl is flavorful enough to stand on its own.
Serving Suggestions
I love this bowl as-is, but sometimes I drizzle tahini thinned with lemon juice over the top for extra richness. A dollop of tzatziki or garlicky Greek yogurt sauce also works wonders if you want something cool and creamy. Pair it with a crisp Sauvignon Blanc or a sparkling water with a twist of lime. If you're feeding a crowd, set out all the toppings in small bowls and let everyone build their own, it turns dinner into an easy, interactive meal.
Storage and Reheating
Store the components separately if you have leftovers, the rice loses its crispiness once it sits with the toppings. The salmon keeps well in the fridge for up to two days and reheats gently in a low oven or eaten cold over greens. The crispy rice can be re-crisped in a hot skillet with a little oil, though it's never quite as perfect as the first time. The toppings, peppers, tomatoes, feta, stay fresh in airtight containers for up to three days.
- Reheat salmon at 275°F for about 10 minutes to keep it moist.
- Re-crisp rice in a skillet over medium-high heat with a drizzle of oil.
- Keep feta and cilantro separate until serving to maintain freshness.
Pin This bowl has become my answer to the question of what to make when I want something nourishing but not heavy, colorful but not complicated. I hope it becomes one of those recipes you return to on busy weeks and quiet evenings alike.
Recipe Q&A
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat thoroughly dry with paper towels to ensure proper crisping of the skin. Frozen salmon can release more moisture during cooking, so you may need an extra minute to achieve crispy skin.
- → What makes the rice crispy?
Using chilled rice (preferably leftover from the previous day) and pressing it firmly into the hot skillet creates the crispy texture. Cooking undisturbed for 3-5 minutes allows a golden crust to form. Don't stir too frequently—let the rice make contact with the hot surface.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta cheese or substitute with a dairy-free alternative. The bowl remains delicious and satisfying without it. You could add diced avocado for creaminess, or sprinkle with nutritional yeast for a savory, cheesy flavor without dairy.
- → How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should turn opaque and slightly pink. Start checking after the recommended cooking time—overcooking will make the salmon dry and tough.
- → Can I prepare components ahead?
You can cook the rice up to 2 days in advance and store it chilled. The vegetables can be sliced and stored in airtight containers. However, for the best results, cook the salmon and crisp the rice just before serving to maintain optimal texture and flavor.
- → What other toppings work well?
Kalamata olives and diced cucumber are excellent optional additions. You could also add thinly sliced red onion, roasted chickpeas for crunch, or a dollop of hummus. A drizzle of tahini sauce or Greek yogurt elevates the creamy elements.