When if comes to quick recipes, it doesn’t get much better than this canned salmon over rice. With a few simple ingredients, it puts your boring can of salmon (or leftover salmon) and day-old rice to good use as the perfect meal when you don’t have much time! An incredibly flexible recipe, I’m sure you’ll be able to make one of these delicious variations no matter what you have on hand.
Jump to:
- The Ingredients
- The Method
- Leftovers and Storage
- Variations
- Serving Ideas
- And if you liked this recipe…
- Canned Salmon Over Rice (5 Ways!)
- Comments
Meet my favorite quick not-really-a-recipe recipe!
Fluffy rice, canned salmon and whatever vegetables you have on hand, it is my go-to clean-out-the-fridge quick lunch on days when I haven’t done meal prep.
And the best part is that it never gets boring. With 5 variations in my rotation, I could eat this healthy meal several times a week and never tire of it.
See more : Baked Lemon Garlic Red Snapper Fish
So if you have canned salmon, are in need of a simple meal, and are looking for a way to make it a little bit more exciting, I hope you will find that you love these versions as much as I do!
The Ingredients
- Canned Salmon- You could also use leftover cooked salmon instead of canned salmon.
- Cooked Rice- Anything works for this simple meal- white rice, brown rice, cauliflower rice or even another grain such as quinoa.
- Sauces and/or Seasonings
- Vegetables and Toppings
The Method
1. Mix Salmon. Drain the can of salmon and place it in a bowl. Mix together with the sauces/seasonings of your desired flavor.
2. Prepare Rice. Cook rice or reheat leftover rice in the microwave (TIP: If you microwave rice, place an ice cube on top to prevent it from drying out).
3. Assemble. Place the cooked rice and salmon mixture in a bowl. Top with vegetables, seeds and additional sauce as desired. See below for different variations and ideas for what to include!
4. Serve.
Leftovers and Storage
Make Ahead: The “salmon salad” portion can be mixed a day or two ahead and stored in an airtight container in the refrigerator. When ready to eat, heat rice, mix with the salmon and top with vegetables.
See more : How to Bake Tilapia
To Store: This meal is best served fresh. If you don’t anticipate eating it all, keep the different elements separate stored in the refrigerator for up to two days and then assemble leftovers for a fresh bowl at a later time for best results.
Variations
I make these 5 flavor variation ideas of this salmon rice bowl recipe on repeat. But feel free to get creative and make your own! You could also try using canned tuna to make it into a tuna salad rice bowl instead.
Spicy Sriracha
- Seasonings: Mix salmon with 1 tablespoon of mayonnaise or Greek yogurt and 2 teaspoons Sriracha
- Vegetable and Toppings Suggestions: Avocado, cucumber, green onion, sesame seeds, seaweed snacks
Curried
- Seasonings: Mix salmon with 1 tablespoon of lemon juice, 1 teaspoon of curry powder and ¼ teaspoon of fine sea salt
- Vegetable and Toppings Suggestions: Carrots, peas, celery, radishes, red bell pepper, green onion, lemon zest, sunflower seeds
Maple Dijon
- Seasonings: Mix salmon with 1 teaspoon of Dijon mustard and 1 teaspoon of maple syrup
- Vegetable and Toppings Suggestions: Asparagus, arugula, carrots, leftover roasted vegetables, alfalfa sprouts, Crispy Roasted Chickpeas
Creamy Sweet Chili
- Seasonings: Mix salmon with 1 tablespoon of Greek yogurt or mayonnaise and 1 tablespoon of Thai Sweet Chili Sauce (I love using this wholesome and delicious recipe!)
- Vegetable and Toppings Suggestions: Red bell pepper, cabbage, carrots, cucumber
Sesame Soy Ginger
- Seasonings: Mix salmon with 1 tablespoon of coconut aminos (or soy sauce), 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar and ½ teaspoon of ground ginger
- Vegetable and Toppings Suggestions: Green beans, edamame, broccoli, carrots, green onions, sesame seeds
Serving Ideas
You can definitely change up the vegetables or add as many more as your would like on top- I often just use whatever is in the fridge. Here are some great options:
- Bell Peppers
- Celery
- Cucumber
- Carrots
- Peas
- Green beans
- Avocado
- Spinach
- Kale
- Lettuce
- Arugula
- Alfalfa Sprouts
- Leftover Roasted or Sautéed Vegetables (such as Roasted Asparagus and Carrots or Sautéed Frozen Green Beans)
Add texture (I highly recommend roasting nuts for best flavor!):
- Sesame seeds
- Sunflower seeds
- Almonds
- Cashews
- Seaweed sheets
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
And if you liked this recipe…
…you might also like:
- Baked Cajun Honey Butter Salmon
- Lemon Herb Shrimp Rice Skillet
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
