Sunny's Easy Salmon Bowl

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 2 servings
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Two 4- to 6-ounce salmon fillets, skin on and at room temperature

Olive oil, for brushing 

2 teaspoons everything bagel seasoning 

1 teaspoon hot honey 


1/4 cup mayonnaise

2 teaspoons fresh lime or lemon juice 

1 teaspoon hot honey 

1 teaspoon prepared wasabi 


2 handfuls spring mix lettuce blend

1 cup cooked wild rice, at room temperature 

3 lemon wedges

3 lime wedges  

1 avocado, thinly sliced or chopped 

2 scallions, thinly sliced on the bias (both white and green parts) 

1/4 cup fresh cilantro leaves 

1/2 cup chopped fresh mango 

4 to 6 paper-thin slices red onion 


Special equipment:
nonstick aluminum foil
  1. For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  2. Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
  3. For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
  4. For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.