Salmon Buddha Bowl Recipe is a delicious healthy superfood recipe loaded with umami flavors, spicy sriracha, sweet mango, rich salmon, and fresh vegetables. This recipe packs a plentiful amount of nutrition into this quick and easy buddha bowl.
❤️ You'll Love This Buddha Bowl Recipe
"This delicious salmon buddha bowl blends salmon with quinoa to create a tasty meal along with nutrient packed fresh vegetables and fruits - with NO shortage of flavor." 🙂
Besides preparing the quinoa and searing a piece of fresh salmon, adding already prepared ingredients to this dish makes assembling this entree an effortless task. You are welcome to substitute other fresh fruits for the mango, such as strawberries or raspberries.
A lot of unique and tasty flavors are packed into these buddha bowls. From the rich umami flavor of the tamari, avocado oil mayonnaise, and seaweed snacks to the spiciness of the sriracha and the sweetness of the fruits and vegetables - your palate is in for an amazing ride.
Because you can customize this so many ways, Buddha bowls are perfect if you've got picky eaters, hearty eaters, or individuals in your home following different diets. Any healthy eater looking for a quick and easy meal idea to make at home will love this.
See our Variations section below for ideas on how to customize!
This quinoa bowl has many health benefits already, being that it is predominantly a superfood bowl. Superfoods are rich in nutrients and are considered beneficial for one's health and well-being.
- This dish is already gluten free, but can easily be keto friendly too with a few modifications mentioned in the variations and ingredients sections below.
- The recipe uses mostly superfoods and other ingredients that are beneficial to ones health and everyday living.
- Use coconut aminos in place of the tamari to reduce the salt content in the recipe. Tamari is already gluten free, but is much higher in sodium. You can use reduced sodium tamari sauce as well.
🥗 How To Serve
This Salmon Buddha Bowl Recipe packs a lot of flavor, which is what you'd expect from an Asian-style dish. There are a variety of ways you could serve this dish:
- Change up the toppings/sides: we garnished this recipe with our homemade yum yum sauce, seasweed snacks, and black sesame seeds. Some other favorites are cashews, toasted almonds, toasted sesame, toasted panko bread crumbs, wasabi sauce, cilantro, sweet potatoes, asparagus tips, shredded carrot, thinly sliced cucumber or radishes, etc...
- The best sauces to serve with this dish are soy sauce, gluten free soy substitutes such as tamari or coconut aminos, or teriyaki sauce, or yum yum sauce.
- Serving with kimchi, a small pickled ginger and cucumber salad, or even pickled red cabbage would be a nice addition as both a palate cleanser or compliment to the dish.
- For those of you who feel gluten is neccessary I would suggest wonton chips along with the seaweed to help drive the crunch factor and flavor with this dish.
Here are the ingredients you will need to make this Salmon Buddha Bowl:
See the recipe card for quantities.
- Quinoa - White quinoa is the easiest to find and black quinoa is the hardest. Red quinoa is my favorite in terms of flavor, but whatever you can find on the shelves will work just as great!
- Table salt
- Ground Black Pepper
- Salmon - Comes in many sizes, shapes, and grades. Fresh salmon is my favorite and you should be able to find it from 8 ounce cuts up to a pound. Frozen works just a well, but make sure to thaw it for 2 days in the refrigerator before you cook it.
- Tamari Soy (Gluten Free, Low Carb, and Keto) - Use regular soy sauce or Coconut Aminos (a gluten free low carb keto soy sauce substitute)
- Sriracha - Is a spicy chili sauce found at most, if not all grocery stores. This sauce is what heats things up!
- Avocado Oil Mayonniase - Gives the recipe an added creaminess. We made this recipe using avocado oil mayonnaise, but use any favorite mayonnaise (regular, low fat, keto, fat free) that you like. Vegans use a vegan mayonniase. Another popular mayo is Kewpie mayonnaise which is an asian style mayonnaise, that it uses all egg yolks instead of whole eggs. It also contains rice wine vinegar and sugar.
- Sugar Snap Peas - Gives this dish some sweetness and a very nice crunch. Clip the ends off, and if they seem to big, cut them in half. Snow peas can be substituted as well.
- Avocado - Add a nice creamy texture. When selecting, make sure they're not too soft, but not too firm. Using a knife carefully, make a slit down the middle of the avocado all the way around lengthwise following the pit. Twist both halves until they pull apart and pop out the pit using a small pasta spoon. with that same spoon, scoop out the avocado and slices lengthwise into thin slices (1/8 inch thick).
- Mango - Brings the sweet! When selecting, make sure they are not too soft, but not too firm. Skin the mango using a pairing knife like you would with a potato and then cut lengthwise 4 times around the pit. Dice into bite-size pieces. Feel free to substitute fresh berries.
- Scallions - An overall staple in Asian cuisine and brings both savory notes, yet a crunch as a simple garnish. Make sure to pull out any bad pieces and chop into 1/4 inch pieces.
- Seaweed Snack Squares - Are what make this dish as close to a sushi roll as you can get. Any dried roasted seaweed will work, but remember you will need to cut the sheets into squares.
Equipment and tools needed to make this recipe:
- Cutting Board
- Chef Knife
- 12" Ovenproof Skillet - if you don'ot have an oven proof skillet you can transfer the salmon to a preheated baking sheet. (Preheat in your oven 3 to 5 minutes before transferring the salmon to the sheet.
- 2 Quart Sauce Pot - to cook your quinoa.
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- Serving Bowls
Here are a few ways you can vary or make changes to your Salmon Buddha Bowl:
- To make this keto friendly: use cooked riced cauliflower as a substitution for the quinoa, use snow peas (lower in sugar) or green beans in place of sugar snap peas, use a modified amount of berries in place of the mango.
- How to make it vegetarian or vegan: If you're vegan why not replace the salmon with other vegetables like asaparagus or fresh cucumbers? As you know, regular mayo won't work for you, but a bottle of vegan friendly mayonnaise at your local grocery store.
- Make it low fat: use a fat free or low fat mayonnaise to lower the fat in this recipe. You can also reduce or eliminate the amount of avocado used and you could use a smaller portion of salmon.
- Any type of rice could be substituted for the quinoa in this dish. Sushi, rice, jasmine, basmati, and brown rice are my favorites, but regular long grain works too. Brown Rice is the healthiest option of the four.
- Do you like it spicier or less spicy? You can adjust the amount of sriracha you use in the recipe the level of spicy you prefer. Add more sriracha if you prefer.
- Give a Mexican-style twist. Use Spanish rice as your starch and even replace the seaweed with street corn tortillas to turn into tacos! From there, play around with the other ingredients and use tomatoes, shredded lettuce, sliced olives. Maybe substitute sour cream for mayonnaise. Use salsa in place of the sriracha sauce. There are no rules! 🙂
- Sourcing is tough these days, but if you can find fresh sushi grade salmon or ahi tuna, raw sushi-style seafood would be a delicious substitute for the cooked flaked salmon in this recipe.
Here's how to make the Salmon Buddha Bowl:
For complete instructions, please see the printable recipe card below.
Cook quinoa according to the package instructions. You will need about 1 cup dry quinoa and 2 cups of water to make 2 cups of cooked quinoa.
Let the quinoa cool after cooking, then place in a medium-sized mixing bowl.
Sear the Salmon
In a 12" skillet, start heating the olive oil.
Season salmon with salt and pepper.
Place salmon flesh side down in the skillet. If there isn't any skin on your salmon fillet, the flesh side of your salmon is the top side or the presentational side. Sear until you have achieved a nice golden color for about 3 to 4 minutes.
Flip salmon and cook until it flakes about 3 to 4 more minutes.
Remove the salmon from the pan and let it cool.
Make Salmon and Quinoa Mixture
Break apart salmon into flakes.
Add the flaked salmon, tamari sauce, mayonnaise, and sriracha to the medium-sized bowl with quinoa. Mix until thoroughly blended using the large serving spoon—season with salt and pepper to taste.
Plate and Serve
Serve the quinoa and salmon mixture in a bowl or plate of your choosing. Top with diced mango, scallions, avocado slices, and sugar snap peas. Place six bite-size pieces of seaweed next to the quinoa.
If you need a little more sriracha or soy on the side to enhance the experience, don't hesitate. Everybody is different, but I love mixing all the ingredients together in my bowl, so I get a little bit of everything into one bite - it reminds me of a sushi roll. 🙂
💭 Top Tips
- Remember to start cooking your quinoa first as it will take the most time to prepare.
- For quickness and ease, prep all ingredients before you start. Avocado will turn brown so only cut it when you are ready to serve.
- According to the USDA salmon should be cooked to an internal temperature of 145 degrees.
What is the best sauce for buddha bowls?
This is all personal preference, of course, but the best and most common sauces used in buddha bowls are soy sauce, yum yum sauce, teriyaki sauce, ginger dressing, tahini sauce, etc.
Can this meal be prepared ahead of time?
Yes, you can meal prep this recipe up to 2 days ahead of time. For easy assembly, the quinoa and the salmon can be made a day ahead of time and stored separately in air-tight containers. The vegetables and fruit in this recipe can be prepared a couple of days ahead of time. However, do not cut the avocado until ready to use, as it will turn brown.
How long will this recipe keep?
This recipe will keep up to 3 days. Cooked seafood can be stored for 3 or 4 days.
Are there ways to make this more kid friendly?
Most certainly! Make their bowls with a side of their favorite ingredients. It's easy to substitute any of the ingredients. Some kid favorites are steamed broccoli, edamame, diced cucumbers, carrots, berries, etc. Most kids don't like anything too spicy (at least mine don't), so I'd recommend removing the sriracha altogether.
✔️ More Salmon Recipes
If you are looking for more salmon recipes, check these out:
- Teriyaki Salmon Bowl - another recipe similar to this buddha bowl recipe!
- Pistachio Crusted Salmon - delicious
- Baked Salmon with Mayo and Parmesan Herb Crust - a blog favorite!
- Air Fryer Salmon Patties (Keto Low Carb) - super easy
- Keto Low Carb Smoked Salmon Frittata Recipe - makes an amazing breakfast, lunch, or dinner!
⭐ Let's Connect
If you have tried this Salmon Buddha Bowl, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!
Salmon Buddha Bowl
- 2 cups cooked quinoa cooled
- 2 tablespoons olive oil
- 1 pound salmon fillets approx 1" thick, boneless
- Course-grain salt to taste
- Freshly ground pepper to taste
- 1 mango skinned and diced
- 1/2 cup scallions chopped
- 4 to 6 ounces sugar snap peas
- 2 tablespoons tamari sauce (or, soy sauce, or coconut aminos)
- 1/2 cup avocado oil mayonnaise
- 1/8 cup sriracha sauce
- 2 avocados, sliced
- 2 3.5 ounce sesame seaweed snack pack squares (or sushi seaweed sheets)
- Cook quinoa according to package instructions. Allow it to cool completely.
- Season the salmon with salt and pepper.
- In a 12" oven-proof skillet, pre-heat olive oil over medium-high heat until very hot.
- Place the salmon fillets into the skillet flesh side down, and sear 4 minutes per side or until done. The fish should just start to easily flake in the center.
- Let the salmon cool completely, remove any skin, then break into flakes.
- In a medium-sized bowl, add quinoa, salmon, tamari sauce, mayonnaise, and sriracha sauce. Mix until blended. Adjust seasoning with salt and pepper, and additional sriracha, if needed.
- Serve the quinoa mixture in a bowl and surround it with mango, scallions, avocado slices, sugar snap peas, and seaweed squares.
- SUBSTITUTIONS: Feel free to swap any favorite vegetables in this dish and remove the ones you don't like. There are many items you could add or substitute for other ingredients. Some include toasted sesame seeds, strawberries, raspberries, shredded carrots, cucumbers, or cashews. To make this keto: use riced cauliflower, substitute snow peas or green beans for the sugar snaps, use a modified amount of berries in place of the mango.
- TOP TIPS: Do not overcook the salmon. Cook only until it just begins to flake.
© 2022 Seeking Good Eats™
Salmon Buddha Bowl is a delicious healthy dinner or lunch idea! Seared and flaked salmon blended with quinoa, sriracha sauce, and avocado oil mayo served with sugar snap peas, mango, scallions, and avocado slices. Garnish with our sugar free yum yum sauce and sesame seeds. So delicious! Low carb keto followers can use riced cauliflower and substitute any keto friendly ingredient such as green beans for the sugar snaps, berries instead of mango, and so on! Enjoy!