Skip to Content

Coconut Rice Salmon Bowl

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 597
coconut salmon rice bowl with edamame, avocado, cucumbers, mangos, cilantro in a bowl

Tender salmon paired perfectly with coconut rice, creamy avocado, mango, cucumber, and a zippy sauce that pulls the whole bowl together.

Salmon Bowls For Dinner: A Meal That Makes the Whole Family Happy

Creamy coconut rice and sweet, refreshing mango slices give this healthy, simple salmon bowl recipe a lovely tropical vibe that is always welcome on our dinner tables. It’s become the norm in our home that we often serve “deconstructed meals”. For example, if we serve a salad, instead of eating the salad as a whole, we give the kids all the components separately on the plate. With picky eaters and allergies, serving meals this way means we have found a way to make everyone pretty happy at mealtime—the cook included! For this salmon bowl recipe, the adults get the whole salmon bowl and the kids get to pick and choose what elements they want. Let’s just say, THIS Salmon bowl WORKS FOR US!

Salmon marinaded in coconut milk, lime juice, lime zest, fish sauce

Our Favorite Salmon Rice Bowl Toppers

The best part of making these salmon rice bowls for dinner is the ability to use what you have on hand. This recipe calls for A LOT of ingredients, some of which you might already have on hand. However, if there is an ingredient that you don’t have or don’t love, no worries! Feel free to skip that one! Swap in something else you love, or just leave it out. No biggie. The point of dinners like this is that they’re go-with-the-flow. Here are the goodies we piled on this salmon bowl:

  • Mango
  • Spinach
  • Cucumbers, preferably Persian or English (because yay for no peeling!)
  • Avocado
  • Red pepper
  • Edamame
  • Green onion
  • Cilantro
  • Toasted coconut
  • Sesame seeds
coconut rice salmon bowl with bell peppers, avocado, edamame, mango, cucumbers and cilantro

How To Make This Coconut Rice Bowl Recipe

Making rice bowls for dinner is all about the prep. You’ll make the salmon. You’ll make the rice. You’ll chop a bunch of stuff. Then, assemble when ready! The rice bowl tastes just as good hot as it does at cool or at room temp, so you can work ahead a little bit (or even a day ahead) and assemble the bowls when it’s convenient. Here’s how we approach this recipe:

  1. Rice first! Making the coconut rice takes the longest, so tackle that first! Allow about 30 minutes start to finish. You could make the coconut rice a few days ahead of time, if need be, and store it in the fridge.
  2. Salmon second! Make the salmon. It’ll need about 15 minutes in the oven. You could also make this ahead—not more than a day ahead, though.
  3. Dressing third! Make the creamy coconut dressing! You could easily mix this dressing a few days ahead of time, or just do it while the salmon bakes and the rice simmers.
  4. Chopping fourth! Slice, dice, chop the cucumber, mango, avocado, red pepper and scallions.
  5. Assemble! Lay out all of the disparate ingredients, and then let everyone assemble as they please!
coconut rice salmon bowl with bell peppers, avocado, edamame, mango, cucumbers and cilantro
coconut rice salmon bowl with bell peppers, avocado, edamame, mango, cucumbers and cilantro

Tools You will Need

More Grain Bowl Recipes To Try

coconut rice salmon bowl with mango, avocado, cilantro and coconut rice

The Best Salmon Bowl Recipe Ever!

Are you as obsessed as we are? Be sure to snap a photo of your coconut salmon bowl when you make it. Tag @themodernproper and #themodernproper on Instagram if you do!

Coconut Rice Salmon Bowl

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 597

Ingredients

  • 1 (16 oz) Salmon fillet
  • 1 Mango, sliced
  • 3 Persian cucumbers, sliced
  • 1 Avocado, sliced
  • 1 cup Edamame, cooked
  • 1 Green onion, thinly sliced
  • 1 small bunch Cilantro
  • 1/2 cup Toasted coconut
  • Sesame seeds, optional
  • 4 cups Coconut rice, prepared

Marinade/Dressing

  • 1 (14 oz) can Coconut milk
  • 2 tbsp Fish sauce
  • 1/4 cup Brown sugar
  • 1 tbsp Soy sauce
  • 2 Lime, zest and juice
  • 2 tsp Sriracha

Method

  1. Heat oven to 325° F.
  2. In a small bowl, whisk the marinade/dressing ingredients together.
  3. Place the salmon on a large sheet of aluminum foil or parchment fitted on a rimmed baking sheet. Top the salmon with 1/2 cup of the marinade (reserve the rest for the dressing to drizzle on the bowl).
  4. Cook the salmon in the oven for 15 minutes until the flesh easily flakes apart with a fork.
  5. To serve, place one scoop of coconut rice in a bowl. Top with 1/4 of the salmon, mango, cucumber, avocado and edamame. Sprinkle with green onions, cilantro, toasted coconut and sesame seeds.
  6. Drizzle with the dressing and serve.