Spicy Salmon Bowls with Coconut Rice

Looking for an easy weeknight dinner that’s big on flavor and totally unforgettable? These Spicy Salmon Bowls with Coconut Rice are absolutely dreamy—think flakey salmon glazed with chili-garlic goodness, nestled over creamy, fragrant coconut rice, and topped with crisp veggies and a zippy chili-lime drizzle.

The combination of silky salmon, sweet-tangy rice, and crunchy toppings is pure perfection in every bite. You’ll love how the velvety coconut infuses the fluffy rice, while the quick homemade sauce brings just the right amount of heat.

This dish is a must-try for anyone who craves healthy bowls that taste like they came from a trendy café, but can be whipped up at home in under an hour. It’s a regular in my weeknight rotation—perfect for family dinners, meal prep, or impressing friends with minimal effort!

Why You'll Love This Recipe

• Bold, craveable flavors in every bite—spicy, tangy, creamy, and fresh all at once.
• Super easy prep with under an hour from kitchen to table (perfect for busy weeknights).
• Customizable toppings let you use your favorite veggies and grains.
• Nutritious and satisfying—loaded with protein, omega-3s, and colorful produce.

Key Ingredients for Spicy Salmon Bowls with Coconut Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the shining star of this bowl, bringing a rich, buttery texture and loads of omega-3s. I recommend using center-cut, skinless fillets for even cooking and easy serving. Look for bright, firm fillets (fresh or frozen both work well). If you prefer, steelhead trout is a great substitute with a similar taste and texture.

Coconut Milk

This ingredient transforms standard rice into luxuriously creamy coconut rice. Use canned, full-fat coconut milk for the most flavor and silkiness. Light coconut milk will work for a lighter version, or swap in coconut cream for extra richness. Be sure to stir the can before pouring, as the cream can separate.

Chili-Garlic Sauce

This spicy condiment brings the heat and makes the salmon absolutely addictive. Use store-bought chili-garlic sauce for convenience (like Huy Fong or Sambal Oelek), or make your own with fresh chiles and garlic. If you prefer a sweeter kick, sriracha is a good swap.

Jasmine Rice

Jasmine rice is aromatic and perfect as the base for creamy coconut rice. It cooks up tender and slightly sticky, absorbing the coconut goodness. Basmati or short grain rice will also work—just adjust water levels as needed. For a lower-carb option, try cauliflower rice.

Crunchy Veggies

Fresh cucumber, shredded carrots, and thinly sliced red cabbage add essential crunch and color. Feel free to mix in snap peas, radishes, edamame, or avocado for even more texture and nutrients. These veggies work raw for quick assembly, but roasted or pickled options are also delicious.

Instructions for Spicy Salmon Bowls with Coconut Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Coconut Rice

Start by rinsing the jasmine rice under cold water until the water runs clear—this removes excess starch for perfectly fluffy rice. In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat, stir, then reduce heat to low. Cover and simmer for 15-17 minutes, until the liquid is absorbed and the rice is tender. Let stand, covered, for another 5 minutes, then fluff with a fork.

Prep the Salmon and Marinade

While the rice cooks, pat the salmon fillets dry. In a small bowl, whisk together the chili-garlic sauce, soy sauce, honey, lime juice, ginger, and minced garlic. Spoon about two-thirds of this marinade over the salmon, letting it sit for at least 10 minutes (up to 30 minutes if you have time). Reserve the remaining marinade for drizzling.

Cook the Salmon

Heat olive oil in a large nonstick skillet over medium-high heat. Add the salmon fillets, presentation side down. Sear for 3-4 minutes until deeply browned, then carefully flip. Spoon any leftover marinade from the plate on top. Continue cooking another 3-4 minutes, or until the salmon flakes easily with a fork. Remove from heat and set aside.

Prep the Veggies and Toppings

While the salmon cooks, prep your veggies. Shred the cabbage and carrots (or use store-bought mixes), slice cucumber and scallions, and chop cilantro. Arrange toppings in bowls for easy assembly.

Assemble the Bowls

Scoop coconut rice into each bowl as the base. Nestle in a salmon fillet, then pile on cabbage, carrots, cucumber, and scallions. Drizzle with reserved chili-lime sauce, sprinkle with sesame seeds and cilantro, and serve with lime wedges. Dive in and enjoy every beautiful bite!

Recipe Variations

Make It Gluten-Free

Swap out the soy sauce for gluten-free tamari or coconut aminos. Double-check your chili-garlic sauce for wheat ingredients just to be safe, and you’ve got a totally gluten-free bowl!

Try a Different Protein

Not in a salmon mood? These bowls are just as delicious with shrimp, grilled chicken breast, or even crispy tofu for a vegetarian twist. Use the same spicy marinade for any of these swaps.

Switch Up the Grains

No jasmine rice? No problem! Coconut milk works beautifully with brown rice, quinoa, or even cauliflower rice if you’re looking to go grain-free or lower carb.

Add More Veggies

Feel free to change up the toppings based on what you have. Try roasted broccoli, edamame, blanched snap peas, or creamy avocado for extra nutrition and crunch.

Make It Extra Spicy

Love the heat? Stir a little extra chili-garlic sauce or thinly sliced fresh jalapeño into the marinade, or top with sriracha right before serving.

Serving Suggestions

To make these bowls a complete meal, serve alongside a crisp Asian slaw or a simple miso soup. Garnish each bowl with extra fresh herbs, lime wedges, and a sprinkle of sesame seeds for a pop of freshness and crunch. A cold sparkling water or green tea pairs perfectly to balance the spice!

Storage and Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Store the components (rice, salmon, toppings) separately if you plan to meal prep. Reheat coconut rice and salmon gently in the microwave or on the stove with a splash of water or coconut milk to keep things moist. The assembled bowls are best enjoyed fresh, but the cooked salmon also freezes well for up to 1 month—thaw overnight before reheating.

Frequently Asked Questions About Spicy Salmon Bowls with Coconut Rice (FAQ)

Q: Can I bake the salmon instead of pan-searing?
A: Absolutely! Place the marinated salmon on a parchment-lined baking sheet and roast at 400°F for 10-12 minutes, or until just opaque and flaky.

Q: What kind of rice works best for coconut rice?
A: Jasmine rice is classic for its aroma and fluffiness, but basmati or even short grain rice work too—just adjust liquid amounts as needed.

Q: How spicy is this recipe?
A: The heat is moderate, thanks to the chili-garlic sauce, but you can easily adjust up or down by adding more or less sauce to suit your taste.

If you’re craving a bowl that’s healthy, bold, and so easy to customize, these Spicy Salmon Bowls with Coconut Rice will seriously deliver. I can’t wait for you to try this showstopping meal! Be sure to leave a comment or a star rating if you make it—I’d love to know what extra toppings you used!