Spicy Smashed Salmon Broccoli Rice Bowl is a quick, 30-minute, protein-packed dinner made with roasted salmon, broccoli, rice, and a creamy spicy sauce.
Salmon Broccoli Rice Bowl
My photographer shared this Salmon Broccoli Rice Bowl, a dinner she’s been making for her family, and I loved its simplicity, so I turned it into an easy sheet pan meal. The salmon and broccoli bake together, then the salmon is smashed over the rice and topped with spicy mayo. Minced garlic and lemon is added to the spicy mayo for a brighter, more flavorful twist. If you love easy salmon dinners, check out my salmon recipes and sheet pan dinner recipes for more weeknight meal ideas.
Why This Sheet Pan Salmon Recipe Works
Smashing the salmon helps the sriracha mayo evenly coat the rice and fish, making each bite flavor-packed. It’s similar to my Spicy Canned Salmon Rice Bowl minus the smashing.
- Minimal prep: Use pre-cut broccoli and leftover rice to save time.
- Easy sheet pan dinner: The salmon and broccoli cook together on one pan for minimal prep and cleanup.
- Packed with nutrition: Each bowl is rich in protein, fiber, and heart-healthy omega-3 fatty acids.
- Fast: It only takes 15 minutes to cook the salmon and broccoli, making it the perfect meal on a busy night.
- Great for meal prep: The components can be made ahead and assembled for easy lunches and dinners throughout the week.
- Customizable: Swap the rice, adjust the heat level, or add extra vegetables to make it your own.
Ingredients You’ll Need
Here are all the ingredients for this easy spicy smashed salmon broccoli bowl recipe. See the recipe card below for the exact measurements.
- Salmon fillets: I prefer to buy fresh, wild-caught salmon from my local fishmonger. If you don’t live near the coast, buy frozen salmon and thaw it in the fridge the day before cooking. If the fillets still have skin, remove it with a sharp knife.
- Garlic oil: Extra virgin olive oil, kosher salt, black pepper, and minced garlic coat the fish and broccoli.
- Garlic-sriracha mayo: Light mayo, sriracha, garlic, lemon juice
- Lemon: Sliced lemons infuse the fish with flavor as it bakes.
- Broccoli: Buy a bag of broccoli florets to save time.
- Jasmine rice: Cook jasmine rice in the Instant Pot or on the stove, or buy frozen rice if you don’t have time to cook it.
- Black and white sesame seeds for garnish
How to Make Salmon Broccoli Rice Bowls
If you’re reheating leftover rice, put an ice cube on top before microwaving. They’ll steam the rice, making it soft and fluffy. Check the recipe card at the bottom for printable instructions.
- Garlic oil: Mix the olive oil, garlic, salt, and pepper in a small bowl.
- Sriracha mayo: Combine the mayonnaise, sriracha, minced garlic, and lemon juice.
- Bake the salmon and broccoli: Place the fish and broccoli on separate sides of a parchment-lined sheet pan, and drizzle the garlic oil over the broccoli. Brush it onto the fillets and top each with a lemon round. Bake at 400°F for 15 minutes.
- Assemble the salmon rice bowls: Put rice in each bowl, then add salmon and broccoli. Mash the salmon into the rice with the back of a fork. Top with sriracha mayo and sesame seeds.
Variations
- Fish swaps: Replace salmon with a thick, flaky white fish like cod or flounder.
- Broccoli: Use cauliflower instead.
- Rice options: Swap jasmine for brown rice or quinoa.
- Keep it low-carb by serving the fish over cauliflower rice.
- Add extra veggies, such as edamame, cucumber, or avocado, as toppings.
- Garnish: Substitute sesame seeds with furikake or nori, or top with green onions.
Storage
- Refrigerate everything for up to 3 days. You can store it all separately or portion it into individual containers of salmon, broccoli, and rice for meal prep. Keep the sriracha mayo in separate small containers.
- Reheat: Microwave the bowls for about a minute, then top with spicy mayo. If you prefer not to microwave fish, air fry the filets for 3 to 5 minutes at 350°F or heat them in the oven or on the stove until warm.
More Sheet Pan Salmon Recipes You’ll Love
Looking for more one-pan recipes with salmon? Try one of these recipes:
Yield: servings
Serving Size: 1 bowl
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Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large sheet pan with parchment paper.
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In a small bowl combine the oil with garlic, salt and pepper and stir to mix. Combine sriracha mayo ingredients with remaining ½ teaspoon lemon juice.
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Add salmon filets to one side of the sheet pan, and the broccoli on the other side. Toss 1 tablespoon of the garlic oil with the broccoli, and brush the remaining on the salmon. Top each filet off with a lemon round.
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Bake at 400° for 15 minutes until the salmon is cooked through and the broccoli is crisp, tender.
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Add ½ cup cooked rice to each bowl. Top off with a filet of salmon and a heaping ¾ cup steamed broccoli florets. Using the back of a fork, smash/flake the salmon into the rice.
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Drizzle the sriracha mayo over the bowls and garnish with black and white sesame seeds.
Last Step:
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Serving: 1 bowl, Calories: 448.5 kcal, Carbohydrates: 32 g, Protein: 33 g, Fat: 19.5 g, Saturated Fat: 3 g, Cholesterol: 81 mg, Sodium: 534 mg, Fiber: 4 g, Sugar: 3 g
