The Ultimate Crispy Salmon Bowl
This is the salmon bowl you've been searching for. By using a specific pan-searing technique, the salmon skin gets shatteringly crisp while the inside stays moist and tender. It's paired with fluffy quinoa and a host of fresh toppings, then finished with a drizzle of addicting spicy mayo for a meal that's healthy, satisfying, and incredibly delicious.
Ingredients
- 2 skin-on salmon fillets, 6-oz each
- 1/2 cup quinoa, rinsed
- 1 cup water or broth
- 1 avocado, sliced or diced
- 1 Persian cucumber, thinly sliced
- 1/2 cup shelled edamame, cooked or steamed
- 1/4 cup mayonnaise, preferably Kewpie
- 1 to 2 tbsp, to taste sriracha
- 2 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 1 tbsp vegetable oil
- 1 tsp, for garnish toasted sesame seeds
- 1, for garnish scallion, thinly sliced
- for serving pickled ginger
- for serving nori (seaweed) sheets, cut into thin strips
- to taste Kosher salt and freshly ground black pepper
Steps
- 1
Combine the rinsed quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- 2
While the quinoa cooks, prepare the toppings. In a small bowl, stir together the mayonnaise and sriracha until smooth. In a separate small bowl, whisk together the soy sauce and mirin for the glaze.
- 3
Thoroughly pat the salmon fillets dry with paper towels and season the skin with salt and pepper.
- 4
Heat the vegetable oil in a 10- or 12-inch non-stick or cast iron skillet over high heat until shimmering. Carefully place the salmon fillets skin-side down in the pan. Immediately press down firmly on the fillets with a flexible spatula for 30 seconds to ensure full skin contact.
- 5
Reduce the heat to medium-low and continue to cook, undisturbed, until the skin is golden brown and very crisp, about 4 to 5 minutes. You can see the salmon cooking through from the side.
- 6
Flip the salmon fillets. Pour the soy-mirin glaze into the pan around the fish and cook for 1 to 2 minutes, spooning the bubbling glaze over the fillets, until the salmon is cooked to medium-rare and the glaze has slightly thickened.
- 7
To assemble, divide the cooked quinoa between two bowls. Place a salmon fillet in each bowl. Arrange the sliced cucumber, avocado, and edamame alongside the salmon. Drizzle generously with spicy mayo and garnish with sesame seeds, scallions, pickled ginger, and nori strips.
Pro tips
- Sear Hot, Cook Low: For perfectly crisp skin and moist flesh, start searing the salmon in a hot pan, then immediately reduce the heat. This crisps the skin before the fish overcooks.
- Press for Crispness: Gently pressing the salmon fillets with a spatula for the first 30 seconds of cooking prevents the skin from buckling and ensures it makes full, even contact with the hot pan.
- Prep Ahead: To make assembly even faster for a weeknight meal, cook the quinoa and slice the raw vegetables ahead of time. Store them in airtight containers in the refrigerator.