Save to Pinterest There's something about building a bowl that makes you feel like you're creating edible art. One Wednesday evening, I was staring at leftover rice and a beautiful salmon fillet, and instead of the usual plate arrangement, I thought: why not layer it? That spontaneous decision turned into this Mediterranean salmon bowl—a dish that's become my answer whenever I need something that feels both nourishing and celebratory.
I made this for my sister who'd just moved back to the city, and watching her take that first bite while sitting on my kitchen counter—the way her eyes lit up before she'd even finished chewing—that's when I knew this wasn't just a random bowl. It became the meal I'd make when I wanted someone to know I'd actually thought about feeding them well.
Ingredients
- Salmon fillets (4, about 150g each), skin-on, pin bones removed: The skin is your secret weapon here—it crisps up in a way that feels like a small miracle, and removing pin bones beforehand saves you from the awkward mid-chew discovery.
- Olive oil (3 tablespoons total): Use something you actually like the taste of, since it's doing serious flavor work here.
- Salt and freshly ground black pepper: Season generously; the salmon can handle it.
- Cooked white or brown rice (2 cups, preferably chilled): Cold rice crisps up better than warm rice, so if you're planning ahead, that's the move.
- Baby bell peppers (1 cup, sliced into rings): Their sweetness balances the salmon's richness, and the rings look intentional without any fussing.
- Sun-dried tomatoes (1/3 cup, thinly sliced, drained from oil): These bring umami and chewiness that fresh tomatoes just can't match.
- Feta cheese (1/2 cup, crumbled): Don't skip the feta—those salty, tangy pockets are essential to the whole thing.
- Fresh cilantro (1/4 cup, roughly chopped): A handful right at the end makes it feel alive and bright.
- Lemon (1/2, cut into wedges): The acid ties everything together in a way nothing else can.
- Kalamata olives (1/4 cup, pitted and halved, optional): Add these if you want extra briny depth.
- Cucumber (1 small, diced, optional): Keeps things fresh and cool against the warm elements.
Instructions
- Get your salmon ready:
- Pat those fillets completely dry with paper towels—moisture is the enemy of crispy skin. Season both sides generously with salt and pepper, then let them sit for a minute while you get your skillet heating.
- Sear the salmon skin-side down:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until it shimmers, then place salmon skin-side down without moving it. You'll hear it sizzle; that's good. Cook for 4 to 5 minutes without touching it—resist the urge—until the skin is golden and makes a satisfying crackle sound. Flip and cook the other side for 2 to 3 minutes until just cooked through, then transfer to a plate.
- Crisp up the rice:
- In the same skillet, add 2 tablespoons olive oil and let it get hot. Add your cooked rice and press it gently with a spatula into a single, even layer. Let it sit undisturbed for 3 to 5 minutes—you want the bottom to turn golden and crispy, almost like a shallow fried rice cake. Stir and cook a bit longer if you're feeling generous with the crunch.
- Sauté the peppers (optional but worthwhile):
- If you want warm peppers, use a separate pan over medium heat and cook those sliced bell pepper rings for 2 to 3 minutes just until they lose their raw edge but still have some snap.
- Assemble your bowls:
- Divide the crispy rice among four bowls, then crown each portion with a salmon fillet. Arrange the peppers, sun-dried tomatoes, feta, and cilantro around the salmon like you're setting the scene.
- Finish and serve:
- Add olives and cucumber if you're using them, then serve immediately with lemon wedges on the side so everyone can squeeze as much or as little as they want.
Save to Pinterest The first time I served this to guests, someone asked why I'd never made it before, and I realized that sometimes the best meals are the ones that come from paying attention to what you already have and what your hands want to create. This bowl has that quality.
Why the Bowl Format Works
There's something psychologically satisfying about a bowl—everything is visible, nothing is competing for space, and you can eat in any order you want. You might get rice and feta on one spoonful, salmon and pepper on the next. It feels personalized without requiring any real customization from you.
Variations That Actually Taste Good
Brown rice adds nuttiness and extra fiber if you want to lean that direction, and quinoa works beautifully too. For dairy-free versions, skip the feta or swap in a good-quality vegan alternative (though I'll be honest, there's something about real feta that's hard to replicate). A drizzle of tahini sauce or Greek yogurt mixed with lemon and garlic transforms it into something even more substantial.
What Comes Together in Your Kitchen
There's a rhythm to this dish that makes it meditative. The salmon sizzles, the rice crisps, the knife moves through fresh cilantro—it's all happening at a manageable pace that doesn't leave you stressed. By the time everything hits the bowl, you're genuinely excited to eat it.
- If you're cooking for a crowd, you can sear all the salmon at once in a larger skillet, working in batches if needed.
- Make the rice crispy in two batches if your skillet isn't huge; overcrowding kills the crispness.
- Prep all your toppings before you start cooking so assembly is just a quick arrangement.
Save to Pinterest This is the kind of meal that feels good to make and even better to eat, whether you're cooking for yourself on a quiet Tuesday or feeding people you care about. That's the whole point.
Recipe FAQs
- → What makes the rice crispy in this bowl?
The rice develops its crispy texture by being cooked in olive oil in a hot skillet, pressed into a single layer and left undisturbed for 3-5 minutes until the bottom becomes golden and crunchy.
- → Can I use leftover rice for this dish?
Yes, leftover cooked rice works perfectly and is actually preferred. Chilled rice from the previous day crisps up better in the skillet than freshly cooked warm rice.
- → How do I know when the salmon is perfectly cooked?
Cook the salmon skin-side down first for 4-5 minutes until crispy, then flip and cook for just 2-3 minutes more. The flesh should be opaque and flake easily with a fork.
- → What can I substitute for feta cheese?
For a dairy-free option, use plant-based feta alternatives or simply omit the cheese. The bowl remains flavorful with the sun-dried tomatoes and fresh vegetables.
- → Can I prepare components ahead of time?
Cook the rice in advance and store it refrigerated. Slice vegetables and prepare toppings ahead, but cook the salmon and crisp the rice just before serving for the best texture and flavor.