Skip to Content

Coconut Rice Salmon Bowl

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


coconut salmon rice bowl with edamame, avocado, cucumbers, mangos, cilantro in a bowl

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!

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

Coconut Rice Salmon Bowl

  • Serves: 4
  • Prep Time:  20 min
  • Cook Time:  15 min
  • Calories: 1125



  • 1 (14-ounce) can full fat coconut milk
  • 2 tablespoons fish sauce
  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • 2 limes, zest and juice
  • 2 teaspoons sriracha


  • 1 (1-pound) salmon fillet
  • 4 cups coconut rice, prepared
  • 1 mango, peeled, pitted, and sliced
  • 3 Persian cucumbers, sliced
  • 1 avocado, sliced
  • 1 cup edamame, cooked
  • 1 green onion, thinly sliced
  • ¼ cup minced cilantro
  • ½ cup toasted coconut
  • sesame seeds (optional)
  • 1 small Fresno pepper, thinly sliced (optional)


  1. Preheat the oven to 325°F with a rack in the center position. Line a large, rimmed sheet pan with aluminum foil or parchment paper.

  2. Make the marinade. In a small bowl, whisk the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha together.

  3. Place the salmon on the lined baking sheet. Brush salmon with ½ cup of the marinade (reserve the rest to drizzle on the bowl).

  4. Transfer to the oven and bake for 15 minutes, or until the salmon easily flakes apart with a fork.

  5. To serve, place 1 cup of coconut rice in a bowl. Top each bowl with one quarter of the salmon, mango, cucumber, avocado and edamame. Sprinkle with green onions, cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using.

  6. Drizzle with remaining dressing and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories1125
  • Protein38 g
  • Carbohydrates106 g
  • Total Fat56 g
  • Dietary Fiber27 g
  • Cholesterol28 mg
  • sodium1055 mg
  • Total Sugars30 g

Coconut Rice Salmon Bowl

Questions & Reviews

Join the discussion below.

  • Karina

    When you list the oven temperature- is it standard oven or convection (fan)?

    Thank you

    Standard. Hope you enjoy Karina.

  • Olivia

    What can I use in place of fish sauce?

    I would use coconut aminos. Enjoy!

  • Hailey

    This is a new combination and looks delicious. I've been waiting and waiting to make this and today is finally the day!

    Hope you love it.

  • Hailey

    We did love it! That coconut dressing was awesome. I'll be printing this one.

    Yay! I always print recipes that are keepers too!

  • pancake531

    I've made this many times now and it has been PERFECT every. single. time. A bite from this bowl immediately transports me back to my past vacation in Thailand! On top of that, this dish is so healthy and nutritious that there's no guilt whatsoever in keeping it in my regular dinner rotation. It's so straight-forward and quick but at the same time absolutely delicious! Thank you so much for this recipe! The people in my life are thankful too (even my super picky-eating brother and best friend!)

    Love this!!!! We’ll keep working one easy delicious recipes to keep your family and friends happy.;)