This Grilled Salmon Bowl recipe is simply irresistible! The grilled fish is perfectly complemented by the honey-sweetened sauce. Inside the bowl, you’ll find a blend of pine nuts, cranberry couscous, creamy avocado slices, roasted yams, and sweet potatoes. The fresh microgreens and a drizzle of naturally sweet reduced balsamic vinegar complete the dish perfectly. You’ll definitely want to go back for seconds!
Instead of including a teriyaki salmon recipe, this herb-infused honey hoisin sauce elevates the grilled salmon to a whole new level. This will sure to become a family-favorite salmon recipe.
We’re big fans of loading up a bowl with various ingredients and enjoying the wonderful blend of flavors. Our first introduction to this bowl craze was during a trip to Hawaii, where we had in their delicious poke bowls. If you’re a seafood lover who enjoys the vibrant tastes of Hawaii, trying a poke bowl while visiting the islands is an absolute must-do!
Now that you know the backstory behind my grilled salmon bowl recipe, I’m thinking of adding a tropical twist with ingredients like mangoes, pickled ginger, and a sprinkle of seaweed furikake! Stay tuned for my next bowl recipe, coming soon!
Delicious Grilled Salmon Bowl Recipe
Whenever I cook up this grilled salmon, there are never any leftovers; it’s always a battle for the last piece! What’s great about this dish is that the salmon remains incredibly flavorful even the next day. My husband and I usually shy away from leftover fish, but the seasonings in this recipe keep it tasting delicious for days to come.
What is a Bowl?
When it comes to cooking, a bowl is ready to be filled with a mix of your favorite ingredients, and seeing them blend together perfectly!
It’s pretty much like your own personal dish for piling in all sorts of yummy ingredients. You can fill it with salads, grain mixes, hearty stews, or noodle creations – whatever you feel like! Bowls are all about convenience and a satisfying taste with every bite.
Top Ingredients for Grilled Salmon Bowls
- Couscous: Light and fluffy grain that adds a delightful texture and absorbs flavors well, enhancing the overall taste of your bowl.
- Grilled Salmon: Salmon provides a rich source of protein and omega-3 fatty acids, adding a delicious seafood element to your bowl.
- Avocado: Creamy and nutrient-rich, adding a delicious element of richness and healthy fats.
- Mixed Greens: Fresh and vibrant, offering a variety of vitamins and minerals to your bowl.
- Roasted Vegetables: Colorful and flavorful, providing a hearty and savory component to your bowl.
How to Make a Salmon Bowl
Preparing this bowl involves several tasks, none of which are overly time-consuming individually. However, considering the combination of these tasks, it’s crucial to manage your time efficiently and plan ahead accordingly.
I’ll lay out everything in the order that makes the most sense to create this delicious salmon bowl!
Step 1 – Roasted Vegetables
Peel and cube your yams or sweet potatoes. Place them on a baking tray and add light olive oil and kosher salt. Mix thoroughly with a spoon or your hands.
Roast them in a 325° oven for 40-45 minutes. Make sure to flip halfway through the baking.
Step 2 – Make Couscous
Make the couscous and cover and set aside.
Step 3 – Prep Salmon
Use a sharp knife to gently remove the salmon skin. Simply pull back the skin and slide your knife underneath.
Once the skin is removed, cut into bite-sized cubes.
Step 4 – Make Reduced Balsamic Vinegar Sauce
Place vinegar in a small pot and bring to a gentle boil. Reduce the heat to low and simmer the vinegar, stirring occasionally, until it thickens and becomes syrupy, typically for about 10-15 minutes.
Once the desired consistency (not too thick but not too runny) is reached and the sauce coats the back of a spoon, remove it from the heat and let it cool before using it
Step 5 – Make Sauce for Salmon
Add the olive oil, herbs, brown sugar, herbs, honey, hoisin sauce, garlic, red pepper flakes, salt, and lemon juice in a medium-sized bowl.
Pour sauce over salmon and mix thoroughly.
Grill salmon on a stainless steel grill basket. Heat up your BBQ with the grilling tray on medium heat (about 350-400 degrees). Cover the tray with avocado oil once the tray and BBQ are hot. Place salmon on the tray and cook for 3 minutes and flip and cook another 3 minutes.
Step 6 – Slice Avocados
Cut the avocado in half. Remove the pit. Slice the avocado and then remove the skin.
Step 7 – Shred the Red Cabbage
I almost forgot to mention that we always top our bowls with shredded cabbage! It adds a delightful crunch and packs a nutritious punch!
Step 8 – Make Your Bowl
Place your couscous on the bottom of your bowl and off to the side. Next to the couscous, place your roasted yams. Place your salmon on top over off to the other side. Place sliced avocados on top. Next, drizzle and top your bowl with the reduced balsamic vinegar and microgreens.
Grilled Salmon Bowl
Ingredients
Roasted Yams
- 3 lbs yams or sweet potatoes Peel and cube yams.
- ¼ cup light olive oil
- kosher salt
Couscous
- 2 tbsp butter
- ½ cup pinenuts
- ½ cup onion Finely chopped
- 1½ cup Pearled Couscous This is the large couscous
- 1 dry bay leaf
- 1¾ cup vegetable broth Can use chicken broth
- ½ tsp salt
- ¼ cup fresh basil Roughly chopped
- 1 tbsp lemon juice
- ½ cup dried cranberries Chopped
- 1 stick cinnamon
- black pepper To taste
Salmon
- 2 lbs salmon fillets Remove skin and cut into 2-inch cubes.
- 6 tbsp light olive oil Light olive oil can tolerate high heat without burning.
- 2 tbsp brown sugar
- 4 tsp ground cumin
- 4 tsp dried thyme
- 4 tsp dried oregano
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tsp red chili flakes optional
- 6 cloves garlic minced
- 2 tbsp lemon juice
- ½ tsp salt
- avocado oil Use this oil for grilling
Reduced Balsamic Sauce
- 1 cup balsamic vinegar
Instructions
Yams
- Peel and cube your yams or sweet potatoes. Place them on a baking tray and add light olive oil and kosher salt. Mix thoroughly with a spoon or your hands.
- Roast them in a 325° oven for 40-45 minutes. Make sure to flip halfway through the baking.
Pearled Couscous
- Melt butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown. When pine nuts are toasted, use a slotted spoon to transfer them to a bowl.
- Keep the melted butter in the pan and saute onions until golden and slightly caramelized. Add couscous, cinnamon stick, bay leaf, and stir often until couscous browns slightly. If the pan is too dry, add another tablespoon of butter.
- Add broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender. Cook couscous for about 5-10 minutes. Remove from heat and stir in pine nuts, dried cranberries, and lemon juice. Once couscous cools, add fresh basil.Salt and pepper to taste.
Reduced Balsamic Vinegar Sauce
- Place vinegar in a small pot and bring to a gentle boil. Reduce the heat to low and simmer the vinegar, stirring occasionally, until it thickens and becomes syrupy, typically for about 10-15 minutes.Once the desired consistency (not too thick but not too runny) is reached and the sauce coats the back of a spoon, remove it from the heat and let it cool before using it.
Salmon
- Remove the Salmon SkinPrep salmon by removing the skin. Use a sharp knife to remove the salmon skin gently. Simply pull back the skin and slide your knife underneath.
- Once the skin is removed, wash and dry with a paper towel. Then, cut into bite-sized cubes.
- Make the Sauce for the Salmon. Add the olive oil, herbs, brown sugar, herbs, honey, hoisin sauce, garlic, red pepper flakes, salt, and lemon juice in a medium-sized bowl.Pour sauce over salmon and mix thoroughly.
- Grill the SalmonGrill salmon on a stainless steel grill basket. Heat your BBQ with the grilling tray on medium heat (about 350-400 degrees). Cover the tray with avocado oil once the tray and BBQ are hot. Place salmon on the tray and cook for 3 minutes, then flip and cook another 3 minutes.
Slice Avocado and Red Cabbage
- Slice AvocadosCut the avocado in half. Remove the pit. Slice the avocado and then remove the skin.Shred the Red CabbageI almost forgot that we always top our bowls with shredded cabbage! It adds a delightful crunch and packs a nutritious punch!Shred cabbage thinly and place in the salmon bowl.
Nutritious Benefits of Grilled Salmon Bowls
- Salmon: Rich in omega-3 fatty acids, beneficial for heart health and reducing inflammation.
- Purple Potatoes: High in antioxidants called anthocyanins, which may help reduce the risk of chronic diseases and support a healthy immune system.
- Yams: Packed with vitamins, minerals, and fiber, providing sustained energy and supporting digestive health.
- Arugula Microgreens: Rich in vitamins A, C, and K, as well as antioxidants, supporting overall health and immune function.
- Avocados: Loaded with healthy monounsaturated fats, fiber, and vitamins C, E, and K, promoting heart health and aiding in nutrient absorption.
- Couscous with Pinenuts and Dried Cranberries: Offers a balance of carbohydrates, protein, and fiber, with the Pinenuts providing healthy fats and the Cranberries contributing antioxidants and natural sweetness.
- Reduced Balsamic Vinegar: Contains antioxidants and acetic acid, which may help regulate blood sugar levels, improve digestion, and support weight management.
- Red Cabbage: Red cabbage adds a burst of color and is packed with antioxidants, fiber, and vitamin C, supporting immune function and promoting overall health.
Bowl Toppings and Dressings
Topping:
- Sliced Green Onions
- Toasted Sesame Seeds
- Crispy Fried Shallots
- Diced Fresh Tomatoes
- Pickled Ginger
Dressings:
- Soy-Sesame Dressing
- Creamy Avocado Lime Dressing
- Spicy Sriracha Mayo
- Lemon Herb Vinaigrette
- Tangy Miso-Ginger Dressing
Variations on Bowl Ingredients
- Edamame Beans
- Roasted Red Bell Peppers
- Shredded Purple Cabbage (I always add this, but forgot to put it in our bowl)
- Snow Peas
- Sugar Peas
- Sliced Almonds
- Toasted Almonds
- Toasted Coconut
- Sweet and Hot Jalapeno Pickles
- Seaweed Topping – Furikake
- Cooked Wheat Berries
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More Salmon Recipes:
Preparing this grilled salmon bowl requires some time, but it’s worth it. Consider doubling the recipe to enjoy ample leftovers. Personally, I relish leftovers as they spare me from cooking the next day.
If you get the chance to make this scrumptious dinner, I know it’ll quickly become a favorite with your family!
Cheers,
Photo Credits: MyPhotography.com
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Melaine Thompson
My mouth is watering! Yum! Pinned so I can make this later!