Baked Salmon Poke Bowls (In 30 Minutes)

Two baked salmon poke bowls on a marble background with honey on the side.

5 from 2 votes

Baked Salmon Poke Bowls (In 30 Minutes)

This baked salmon poke bowl recipe has it all: juicy honey miso salmon, fluffy rice, crunchy vegetables, and a zingy sweet-sour dressing. Fresh, colorful, and family-friendly, it's an easy, better-than-takeout weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese

Keyword: poke bowls, salmon poke bowls

Servings: servings

Calories: 599kcal

Author: Kate Phillips

Ingredients

For the honey miso salmon marinade -

2 tablespoons honey
1 tablespoon white miso paste
1 tablespoon olive oil

For the poke bowls -

4 salmon fillets cut into cubes (approximately 1 lb or 500g)
1 cup long-grain rice or use microwave packet rice for a time-saving option
2 carrots peeled into strips
½ small red cabbage finely sliced
2 scallions spring onions, finely sliced
1 avocado flesh removed and chopped
2 tablespoons egg-free garlic aioli or use spicy gochujang aioli, instant Kewpie mayo, or Greek yogurt

For the sweet-sour dressing -

2 tablespoons honey
1 teaspoon light soy sauce use tamari for a gluten-free option
2 teaspoons fish sauce
1 tablespoon olive oil
1 teaspoon sweet chili jam
1 teaspoon rice vinegar
2 garlic cloves crushed
1- inch piece of ginger grated (or use 2 teaspoons of ginger paste)

Instructions

Cook the rice.
Add 1 cup of long-grain rice and 1 ⅔ cups of cold water to a small pot you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down.
Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you're ready to serve.
Prepare the salmon.
While the rice cooks, heat your oven to 450°F (230°C fan) and line a baking tray with parchment paper. In a small bowl, mix 2 tablespoons of honey, 1 tablespoon of white miso paste, and 1 tablespoon of olive oil.
Arrange the diced salmon on the prepared baking tray, then pour the marinade all over the salmon. Toss the salmon through the marinade.
Cook the salmon.
Transfer the salmon to the oven and bake for 10 minutes. You want the salmon to look paler in color, with some charring around the edges.

PRO TIP: If you want to be precise, use a probe thermometer - it should read 145°F or 63°C for cooked salmon.

Make the dressing.
In a small bowl or jar with a lid, combine 2 tablespoons of honey, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of olive oil, 1 teaspoon of sweet chili jam, 1 teaspoon of rice vinegar, 2 crushed garlic cloves, and the grated ginger.
Use a fork to mix very well to combine (or pop the lid on your jar and shake well).
Assemble the poke bowls.
Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped crunchy veggies on top of the rice, then divide the salmon pieces on top.
Finish with a good drizzle of the sweet-sour dressing and a big dollop of garlic aioli.

Notes

STORAGE INSTRUCTIONS: This is a wonderful recipe for meal prep because it keeps so well and can easily be made in advance. Every element will keep well for 4 days, stored in the fridge in covered containers. If I'm prepping them in advance, I tend to store the rice, salmon and veggies separately, then just assemble and pour the dressing over when I'm ready. You can enjoy them cold too which makes things even easier. If you're going to chop your avocado ahead of time, toss the chunks with a little lemon juice before storing, to help retain their bright green colour.

INGREDIENT NOTES: You can absolutely play around with your veggie toppings here, based on what you have to hand and what you like. Swap anything out, or add things like bean sprouts, sugar snap peas or broccolini. Chunks of pineapple or mango are also great. You could use short-grain rice or brown rice if you like, but make sure to follow the packet cooking instructions, as different types of rice have very different cooking times.

Nutrition