A spicy salmon bowl served over cauliflower rice. The salmon is rubbed with olive oil, garlic powder, smoked paprika and cayenne, baked until it flakes, then broken into large pieces over the cauliflower rice with avocado, cucumber and green onions. A sauce of soy sauce or coconut aminos, sesame oil and lime juice goes over the top, with sesame seeds to finish. It makes 4 bowls in 25 minutes, 10 of prep and 15 of cooking.
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Cauliflower rice stands in for rice, so a bowl has about 6 grams of carbohydrates. The salmon bakes while the cauliflower rice cooks, which is why the whole thing is quick.
What Goes in the Bowl
Amounts are in the recipe card.
- Salmon (1 pound of fillets): rubbed with the spice mixture and baked.
- Spice rub: 2 tablespoons olive oil, 1 teaspoon each of garlic powder, smoked paprika and cayenne, and salt and pepper. Smoked paprika adds a smoky warmth, and the cayenne is the one to adjust for heat.
- Cauliflower rice (2 cups, fresh or frozen): the base of the bowl. If it is frozen, take it out to thaw while you prep.
- Avocado (1, sliced), cucumber (1 cup, diced) and green onions (1/4 cup, chopped): creamy, crunchy and mild, set on top.
- Sauce: 2 tablespoons soy sauce or coconut aminos, 1 tablespoon sesame oil and 1 tablespoon lime juice, whisked together. The lime adds acidity and the sesame oil a nutty richness.
- Sesame seeds: sprinkled over the finished bowls for crunch and a visual finish.
Baking the Salmon
Heat the oven to 400°F (200°C). Mix the olive oil and spices in a small bowl and rub the mixture over the fillets so they are well coated. Set them on a parchment-lined baking sheet and bake 12 to 15 minutes, until the salmon flakes easily with a fork. Ovens vary, so check at the 12-minute mark. The center should look slightly opaque. A thermometer should read 145°F (63°C). If you have no parchment, aluminum foil works.
Cauliflower Rice and Assembly
While the salmon bakes, cook the cauliflower rice according to the package, or sauté it in a pan over medium heat for 5 to 7 minutes until tender. Whisk the sauce ingredients together.
When the salmon is done, flake it into large pieces. Divide the cauliflower rice among four bowls and top each with salmon, avocado, cucumber and green onions. Drizzle the sauce over the bowls and add the sesame seeds.
Adjusting the Heat
For a milder bowl, use less cayenne or leave it out. For more heat, add more cayenne or a dash of hot sauce.
Variations
- More vegetables: chopped radishes or shredded cabbage for crunch, or sautéed bell peppers or steamed broccoli.
- Other proteins: grilled chicken or shrimp in place of the salmon, or tofu for a plant-based bowl.
- Other sauces: sriracha mayo, tahini dressing or chimichurri.
- Other bases: shredded zucchini, broccoli rice or riced turnips instead of cauliflower rice.
What to Serve With It
A side salad of mixed greens and cherry tomatoes with olive oil, or lightly steamed broccoli or asparagus. Sparkling water with lime or lemon is a simple drink.
Meal Prep and Storage
Bake a larger batch of salmon and cook extra cauliflower rice, then store them separately in airtight containers in the refrigerator for up to three days. Reheat in the microwave or on the stovetop and assemble the bowls with fresh toppings.
Nutrition per Bowl
One bowl has about 400 calories, 28 grams of fat (4 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 30 grams of protein and 500 milligrams of sodium.
FAQ
Can I use frozen salmon?
Yes. Thaw it completely before seasoning and baking, in the refrigerator overnight or on the microwave’s defrost setting.
How long do leftovers keep?
In airtight containers in the refrigerator for up to three days. Add fresh toppings just before serving.
What can replace cauliflower rice?
Shredded zucchini, broccoli rice or riced turnips. Each has its own flavor and texture and keeps the dish low in carbs.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Spicy Salmon Rice Bowl: A Delicious Low-Carb Treat!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Rub this mixture over the salmon fillets.
Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, prepare the cauliflower rice according to package instructions or sauté in a pan over medium heat for about 5-7 minutes until tender.
In a small bowl, whisk together soy sauce or coconut aminos, sesame oil, and lime juice.
Once the salmon is done, flake it into large pieces.
To assemble the bowls, divide the cauliflower rice among four bowls. Top each with flaked salmon, avocado slices, diced cucumber, and chopped green onions.
Drizzle the sauce over each bowl and sprinkle with sesame seeds.
Notes
For added crunch, consider adding some chopped radishes or shredded cabbage.
Substitute the salmon with grilled chicken or shrimp for a different protein option.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 400 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 28g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 24g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 70mg |