Easy grilled salmon and rice bowls
Easy grilled salmon and rice bowls is a easy American Fusion recipe that serves 4. 550 calories per serving. Recipe by Grillin With Dad on YouTube.
Prep: 15 min | Cook: 23 min | Total: 48 min
Cost: $43.37 total, $10.84 per serving
Ingredients
- 4 fillets Salmon Fillet (6‑oz each, skin‑on, fresh)
- 2 tablespoons Olive Oil (For greasing salmon and griddle)
- 1 tablespoon Hardcore Carnivore Cajun Seasoning (Seasoning for salmon)
- 2 cups Cooked Rice (White or jasmine rice, warm)
- 2 tablespoons Bachan's Japanese Barbecue Sauce (Drizzled over rice)
- 0.5 large Cucumber (Thinly sliced)
- 1 cup Carrot (Shredded)
- 1 whole Avocado (Diced)
- 2 tablespoons Sriracha Mayo (Mix 1 tbsp mayo with 1 tsp sriracha)
- 1 teaspoon Everything but the Bagel Seasoning (Garnish)
Instructions
Pat Dry and Season Salmon
Remove salmon fillets from packaging, pat the flesh side dry with paper towels, brush lightly with olive oil, then sprinkle Hardcore Carnivore Cajun seasoning evenly on the flesh side.
Time: PT5M
Preheat Griddle
Heat the Weber griddle over medium heat (about 350°F). Add a thin layer of olive oil and let it shimmer.
Time: PT5M
Temperature: 350°F
Cook Salmon Skin‑Side Down
Place the salmon fillets skin‑side up (flesh side down) on the hot griddle. Cook for 3‑4 minutes without moving until a golden crust forms.
Time: PT4M
Temperature: Medium heat
Flip and Finish Cooking
Flip the fillets, cover the griddle with a dome or lid, and cook another 3‑4 minutes until the salmon is opaque and flakes easily.
Time: PT4M
Temperature: Medium heat
Rest Salmon
Remove salmon from the griddle and let rest for 2 minutes before flaking.
Time: PT2M
Cook Rice
If rice isn’t pre‑cooked, rinse 1 cup of rice, combine with 2 cups water in a pot, bring to a boil, then simmer covered for 12‑15 minutes until tender.
Time: PT15M
Temperature: Boiling
Prepare Toppings
Slice cucumber thinly, shred carrots, and dice avocado.
Time: PT5M
Make Sriracha Mayo
In a small bowl, combine 1 tablespoon mayo with 1 teaspoon sriracha; stir until smooth.
Time: PT2M
Assemble Bowls
Divide cooked rice among four bowls, drizzle each with Bachan's Japanese Barbecue Sauce, top with a flaked salmon fillet, then add cucumber, shredded carrots, and avocado. Drizzle sriracha mayo over the top and finish with a sprinkle of Everything but the Bagel seasoning.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Pescatarian, Gluten‑Free (if sauce is gluten‑free), Dairy‑Free
Allergens: Fish, Eggs (mayonnaise), Soy (Japanese barbecue sauce)
Ingredient Substitutions
- Instead of Salmon Fillet: Cod fillet, Trout fillet
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Hardcore Carnivore Cajun Seasoning: Generic Cajun seasoning
- Instead of Cooked Rice: Brown rice, Quinoa
- Instead of Bachan's Japanese Barbecue Sauce: Teriyaki sauce, Yakiniku sauce
- Instead of Cucumber: Zucchini
- Instead of Carrot: Pre‑shredded carrots
- Instead of Avocado: Guacamole
- Instead of Sriracha Mayo: Hot sauce mayo
- Instead of Everything but the Bagel Seasoning: Sesame seed mix
Equipment Needed
- Weber Griddle
- Mixing Bowl
- Small Bowl (optional)
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Rice Cooker or Pot (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Pat Dry and Season Salmon
- Cook Salmon Skin‑Side Down
- Flip and Finish Cooking
Chef Tips from the Video
- Leave the skin on the salmon; it protects the flesh and adds flavor.
- Cover the griddle with a dome to finish cooking the salmon evenly without drying it out.
- For extra smoky flavor, add a few wood chips to the grill while cooking.
Troubleshooting
Salmon skin does not become crispy.
Make sure the skin side is completely dry before oiling and use medium‑high heat; avoid moving the fish until the crust releases naturally.
Rice is mushy or clumped.
Rinse rice before cooking to remove excess starch and use the correct water‑to‑rice ratio; fluff with a fork after cooking.
Sriracha mayo is too thick.
Add a tiny splash of water or extra mayo to reach desired consistency.
Storage
Refrigerator: Store cooked salmon and rice separately in airtight containers for up to 2 days.
Freezer: Salmon fillets can be frozen raw (wrapped tightly) for up to 3 months; thaw before cooking.
Room temperature: Assembled bowls should be eaten within 2 hours of preparation.
Make-Ahead Tips
- Cook salmon a day ahead; store in the fridge and reheat gently on the griddle or microwave.
- Prepare rice in bulk and refrigerate; reheat with a splash of water.
- Pre‑slice cucumber and shred carrots; keep avocado diced until serving.
Frequently Asked Questions
What is the cultural significance and history of grilled salmon rice bowls in American grill cuisine?
Grilled salmon rice bowls blend classic American outdoor grilling with Asian-inspired flavors, reflecting the modern fusion trend where backyard barbecues incorporate sauces like Japanese barbecue and toppings such as avocado and sriracha mayo.
What are traditional regional variations of salmon rice bowls in the United States?
In the Pacific Northwest, salmon bowls often feature cedar‑plank grilling and maple glaze, while West Coast versions incorporate Asian sauces like teriyaki or miso. The version from Grillin With Dad adds Cajun seasoning and Japanese barbecue sauce for a unique twist.
How is grilled salmon traditionally served in American barbecue culture?
American barbecue traditionally serves salmon either on a cedar plank or directly on the grill, often with a simple rub or glaze, accompanied by sides like corn, potatoes, or a fresh salad. The bowl format is a newer, health‑focused presentation.
What occasions or celebrations is grilled salmon rice bowl commonly associated with in American cuisine?
Grilled salmon rice bowls are popular for casual family dinners, weekend cookouts, and even post‑workout meals because they provide protein, carbs, and healthy fats in a quick, balanced package.
What authentic ingredients are essential for Grillin With Dad’s grilled salmon rice bowl versus acceptable substitutes?
The authentic recipe calls for skin‑on salmon, Hardcore Carnivore Cajun seasoning, and Bachan's Japanese Barbecue Sauce. Substitutes can include any Cajun spice blend, teriyaki sauce, or a different high‑quality salmon fillet.
What other American grill dishes pair well with grilled salmon rice bowls?
Grilled corn on the cob, smoky grilled vegetables, or a side of coleslaw complement the salmon bowl nicely, offering contrasting textures and flavors while staying within a grill‑centric menu.
What are the most common mistakes to avoid when making grilled salmon rice bowls from Grillin With Dad?
Common errors include not drying the salmon flesh, flipping the fish too early, and overcrowding the griddle which prevents a proper crust. Also, overcooking the rice can make the bowl soggy.
Why does this grilled salmon rice bowl recipe use a dome to finish cooking the salmon instead of lower heat alone?
Covering the griddle traps heat, allowing the interior of the salmon to finish cooking gently while preserving the crisp skin, which would be harder to achieve with low heat alone.
Can I make Grillin With Dad’s grilled salmon rice bowl ahead of time and how should I store it?
Yes. Cook the salmon and rice up to 2 days in advance, store each in airtight containers in the refrigerator, and assemble the bowls just before serving. Keep the avocado and sriracha mayo separate to prevent browning.
What texture and appearance should I look for when the salmon is perfectly cooked in this recipe?
The salmon should have a golden‑brown crust on the flesh side, a crisp skin, and the flesh should be opaque, flaky, and slightly moist in the center. It should easily separate from the skin when lifted.
What does the YouTube channel Grillin With Dad specialize in?
The YouTube channel Grillin With Dad specializes in family‑friendly outdoor grilling tutorials, focusing on simple, flavorful recipes that can be made on a backyard grill or griddle with minimal equipment.
How does the YouTube channel Grillin With Dad's approach to American grill cooking differ from other grilling channels?
Grillin With Dad emphasizes quick, everyday meals using everyday pantry ingredients and a relaxed, dad‑style teaching tone, whereas many other channels focus on competition‑level techniques or exotic, hard‑to‑find ingredients.
Last updated: August 31, 2026
