Grilled Salmon Power Bowl

Why You’ll Love This Recipe

I love this power bowl because it’s simple to prepare, endlessly customizable, and perfect for lunch or dinner. The grilled salmon adds rich flavor with a slightly sweet soy-honey glaze, while the veggies bring color, crunch, and nutrition. It’s a great way for me to use up leftovers or meal prep ingredients, and it always leaves me feeling full and refreshed—not heavy. Plus, the textures and flavors work beautifully together in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bowl:
1 salmon fillet (grilled with soy sauce and honey)
½ cup cooked rice or quinoa
½ avocado, diced
¼ cup corn kernels
¼ cup edamame
¼ cup cherry tomatoes, halved
¼ cup shredded carrots
a few slices of radish
1 soft-boiled egg
kimchi (for a tangy kick)
seaweed flakes or sesame seeds, for garnish

For the dressing:
1 tbsp soy sauce
1 tsp rice vinegar
½ tsp sesame oil
(optional) pinch of chili flakes for spice

Directions

1. I start by grilling the salmon fillet. I brush it lightly with a mix of soy sauce and honey, then grill until it’s golden and slightly crispy on the edges. I let it rest while I prepare the bowl.

2. I cook the rice or quinoa according to the package directions and let it cool slightly.

3. I arrange the rice or quinoa as the base in my serving bowl.

4. I add the toppings around the bowl in colorful sections: diced avocado, corn, edamame, cherry tomatoes, shredded carrots, radish slices, and the soft-boiled egg (cut in half if I want a nice presentation).

5. I place the grilled salmon right on top of the bowl.

6. I mix the dressing ingredients in a small bowl and drizzle it over the top.

7. I finish by garnishing with seaweed flakes or sesame seeds—and sometimes both for extra crunch and umami.

Servings and timing

This recipe makes 1 serving (easily doubled or scaled).
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 550–650 kcal (depending on grain and portion sizes)

Variations

• I switch out the rice for cauliflower rice or soba noodles when I want a low-carb or different base.

• For more heat, I add sriracha or use spicy kimchi.

• I sometimes swap the salmon for grilled tofu or shrimp for a different protein option.

• A drizzle of wasabi mayo or a scoop of hummus can add another layer of flavor.

• If I want extra greens, I add spinach or shredded cabbage as a base along with the rice.

Storage/Reheating

I store components of the bowl separately in airtight containers in the fridge for up to 3 days. The salmon is best eaten fresh but can be reheated gently in a pan or microwave. I keep the dressing in a small jar and add it just before serving to keep everything fresh. Soft-boiled eggs can be made ahead and kept chilled until ready to slice and serve.

FAQs

Can I use canned salmon instead of fresh?

Yes, I’ve used canned salmon when I’m short on time. I just season it lightly and flake it over the bowl.

What can I use instead of soy sauce?

If I need a soy-free option, I use coconut aminos or tamari. They both work great and have a similar salty-sweet profile.

How do I make the perfect soft-boiled egg?

I boil the egg for 6 to 7 minutes, then transfer it to an ice bath for a few minutes before peeling. The yolk stays creamy and just set.

Is this bowl good for meal prep?

Absolutely. I prep the grains, veggies, and dressing ahead, and cook the salmon fresh or reheat it gently. I assemble just before eating for the best texture.

Can I make it vegetarian?

Yes, I replace the salmon with grilled tofu, tempeh, or even a boiled egg for a protein boost.

Conclusion

This Grilled Salmon Power Bowl is a nutrient-packed, colorful meal that comes together quickly and tastes amazing. It’s one of those recipes I turn to when I want something healthy but still crave something satisfying. With a perfect mix of flavor, texture, and freshness, it’s a bowl that keeps me coming back again and again.

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