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These salmon bowls with mango salsa are a colorful and delicious mix of tender pieces of salmon, a sweet fresh mango salsa and crunchy cucumber and carrots. All of these delicious ingredients are piled on top of warm rice, making this a filling and healthy dinner or lunch option.

This super flavorful and healthy meal is perfect for anyone who loves lots of colors, flavors and textures in their meal. It is gluten free, dairy free and anti-inflammatory, making it accessible to all!

Make these salmon bowls and the mango salsa at the beginning of the week and prepare easy to grab lunches for the whole week!

If you are looking for more dinner recipes, try my: Slow Cooker Pot Roast, Honeynut Squash and Apple Soup, or Peachy White Balsamic Chicken.

Why You’ll Love This Recipe?

It is easy. This salmon bowl recipe is very easy to make and can be done in just minutes. This is perfect for meal prepping to help keep you on track all week!
It is delicious! The buttery salmon is pan seared before adding a delicious sauce made with coconut aminos, rice vinegar, garlic and sesame oil. It gives the salmon great flavor and compliments the other ingredients so well. The juicy mango salsa recipe is made with fresh mango, basil and cilantro, giving the salmon bowl such beautiful color and yummy fresh flavors!
It is healthy. It really doesn’t get much healthier than a bowl filled with protein packed healthy salmon combined with fresh fruit and vegetables. This bowl has it all!

Ingredients

Here are notes about the ingredients needed to make this salmon recipe. All of these ingredients can be found at your local grocery store or an online retailer.

Avocado oil
Salmon: Use wild Alaskan salmon filet.
Coconut aminos
Rice vinegar
Garlic
Sesame oil: Toasted sesame oil will provide the best flavor.
Sea salt
Mango: You will need one large mango.
Herbs: Use fresh basil and cilantro.
Orange juice: Fresh squeezed orange juice will be best.
Rice: Use your favorite kind of rice.
Cucumbers: Thinly sliced.
Carrots: Julienne cut.
Scallions: Chopped.
Everything But the Bagel Seasoning

Step-By-Step Instructions

Here is how to make this healthy recipe.

Step 1: In a small bowl, combine the coconut aminos, rice vinegar, garlic, and sesame oil. Stir with a whisk to combine and set aside.

Step 2: Cut the salmon into chunks.

Step 3: Heat the avocado oil in a large skillet or wok over high heat. Allow the skillet to heat up for a couple of minutes before adding the salmon in an even layer.

Step 4: Cook the salmon, undisturbed for 2-4 minutes. Flip each piece and continue to cook for an additional 2-4 minutes.

Step 5: Pour the coconut aminos mixture into the skillet and swirl it around to cover all of the salmon pieces. Cover and cook for an additional 5-6 minutes, stirring occasionally.

Step 6: Combine all of the mango salsa ingredients, except for the sea salt and stir. Sprinkle it with sea salt and taste. Adjust seasoning, if needed.

Step 7: Assemble the salmon bowls by serving the salmon over warm rice and topping with cucumbers, carrots and scallions. Sprinkle with Everything But the Bagel Seasoning.

Expert Tips

Buy frozen mango chunks and thaw them out to use in the mango salsa. It is a quick and easy alternative to cutting fresh mango!
Prepare the mango salsa first and allow the flavors to combine while you work on the salmon. You could even prepare it ahead of time and store it in the refrigerator.
Have your butcher, or wherever you source your salmon from, remove the skin when you purchase it.
Once the salmon is cooked, taste it for flavor. Feel free to add more coconut aminos, rice vinegar, sea salt, or the juice from a lime, if needed.
Be sure to drizzle all of the sauce left in the pan from the salmon on top of the bowls!

Variations

Use olive oil in place of the avocado oil and soy sauce in place of the coconut aminos.
You can choose to leave the salmon skin on if you would like.
You can use store bought orange juice instead of fresh squeezed orange juice.
If you prefer a spicy mango salsa, add chopped jalapeno for a bit of heat.

Serving Suggestions

Serve this as a quick lunch or impressive dinner option. This is a complete meal and really doesn’t need much else with it besides a cold glass of water!

Frequently Asked Questions

Can I use brown rice?

Yes. You can use whatever rice you prefer. Brown rice, white rice and cauliflower rice are all great options.

Could I use frozen salmon?

Yes. Feel free to use frozen, thawed salmon. You can choose to use salmon with the skin on or remove the skin before cutting it into chunks.

What should I do with leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 3 days. You can eat it cold from the refrigerator or heat it up in the microwave.

More Delicious Recipes

Gluten Free and Vegan Double Chocolate Zucchini Muffins: These gluten free and vegan double chocolate zucchini muffins have shredded zucchini mixed in to make them extra moist and give them a bit of added nutrition.

Vegan Honey Balsamic Roasted Brussels Sprouts: These Honey Balsamic Roasted Brussels Sprouts are easy, delicious and need to be added to your holiday menu.

Gluten Free Sweet Potato Cake with Dairy Free Cream Cheese Frosting: This gluten free and dairy free sweet potato cake is such a great fall dessert.

If you make this recipe, don't forget to leave a comment in the box below!

Many Hugs,

Cathleen

salmon, salmon bowls, mango, mango salsa, dinner, gluten free, dairy free, anti-inflammatory

Entrees

Yield: 4

Author: Cathleen Crobons