Spicy Salmon Rice Bowls

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Spicy Salmon Rice Bowls

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Prep Time 10 minutes
Cook Time 29 minutes
Course Main Course
Servings 4


  • 1 pound salmon, skin removed cubed
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1 cup Greek yogurt
  • 1/2 lemon juiced
  • Sriracha to taste
  • 4 cups cooked rice
  • 1 cup sliced cucumber
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • Fresh cilantro for serving


  • Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
  • Place salmon in a large bowl. Add smoked paprika, brown sugar, Dijon and salt. Toss well to coat.
  • Transfer salmon onto the prepared sheet pan and bake until golden, about 15 minutes. Remove from oven and set aside to cool.
  • To make the sauce, whisk yogurt, lemon juice and Sriracha until smooth. Add 1 to 2 tablespoons of water if needed to reach desired consistency.
  • Serve salmon in bowls over rice, topped with cucumbers, carrots and edamame. Drizzle with sauce and sprinkle with chopped cilantro.
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