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Garlic Butter Salmon Rice Bowls

Garlic butter salmon rice bowls pair flaky oven-baked salmon with jasmine rice, crisp cucumber, creamy avocado, and scallions. A lemon-garlic butter topping brings the bowl together with a bright, savory finish.
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Prep Time 15 minutes
Cook Time 30 minutes
standing and resting 13 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Cook the rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
Bake the salmon
  • 1.5 lb salmon skinless, cut into 4 equal portions
  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
For the bowls
  • 1 English cucumber thinly sliced
  • 1 avocado sliced
  • 2 scallions thinly sliced

Equipment

  • 1 2-quart saucepan
  • 1 rimmed baking sheet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear, then drain.
  2. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange the salmon on the baking sheet.
  4. Stir together the melted butter, garlic, lemon juice, salt, and pepper, then spoon the mixture over the salmon.
  5. Bake for 12 to 15 minutes, until the thickest part of the salmon reaches 145°F and flakes easily.
  6. Let the salmon rest for 3 minutes.
Assemble the bowls
  1. Divide the rice among 4 bowls and top with the salmon, cucumber, avocado, and scallions.
  2. Spoon any garlic butter from the baking sheet over the salmon and rice.

Notes

For tender salmon, check that the thickest part reaches 145°F. Store the components separately in the refrigerator for up to 3 days; freezing the assembled bowls is not recommended because the cucumber and avocado lose their texture. For a dairy-free option, use plant-based butter.