These salmon quinoa bowls are full of flavor and come together in no time. Soy-glazed salmon, fluffy quinoa, and crisp veggies with a creamy soy-yogurt dressing for a high-protein meal that works just as well for lunch as it does for dinner.
If you’re looking for more healthy dinner ideas, try my Tuna miso rice bowl, Green goddess salmon salad bowls or this Shoarma chicken orzo next.
Soy-glazed salmon quinoa bowls
The salmon gets a quick marinade before hitting the pan, where it turns tender with lightly crisp edges. Serve it with warm quinoa, fresh vegetables and a creamy dressing that ties everything together.
It’s one of those bowls you end up making again and again. Light but satisfying, easy to mix and match, and perfect for whatever you have in the fridge.
Why you’ll love this recipe
- It’s filling and well balanced – Salmon, quinoa, and toppings like edamame, cucumber and avocado create a meal that feels light but keeps you going the entire day.
- Easy to customize – Set out your toppings and build your own bowl. Perfect for different tastes at the table.
- Super quick and easy to prepare.
Watch the recipe video
Follow along with my step-by-step video or cook with me on YouTube!
Ingredients
- Quinoa – Cooked until fluffy. White, red, or mixed quinoa all work well.
- Salmon – Use a center-cut fillet. Marinate briefly in low-sodium soy sauce, garlic, and mirin.
- Avocado oil – For searing the salmon.
- Toppings – Cucumber, avocado, and edamame. Swap in your favorites.
Pro tip
Cook the quinoa in chicken broth instead of water for extra flavor.
Dressing – A creamy mix of skyr yogurt, a little mayonnaise, soy sauce, mirin, sesame oil, and garlic.
Serving tips
- Swap quinoa for rice, couscous, or cauliflower rice.
- Add vegetables like broccoli, green beans, or asparagus.
- For extra crunch, add shredded cabbage or carrots with a splash of rice vinegar.
- Fresh herbs like cilantro work beautifully.
- Swap the protein for shrimp or chicken.
- Add heat with sriracha or chili flakes.
Storage (meal prep)
Store the quinoa, salmon, and toppings separately for up to 2 days.
If using avocado, add it fresh just before serving.
Salmon Quinoa Bowls
Ingredients
- 1 tbsp avocado oil
- 1.1 pounds salmon fillets - skinless
- 1 tbsp mirin
- 2 tbsp low sodium soy sauce
- 1 tsp garlic powder
- 1 cup quinoa - + 2 cups chicken broth
- ½ cup edamame - shelled
- 1 cucumber - sliced
- 2 avocado - peeled and sliced
- 3 scallions - chopped
- sesame seeds - for topping
Soy yogurt dressing
- 3 tbsp skyr yogurt - or Greek yogurt
- 1 tbsp mayonnaise - optional
- 2 tbsp low sodium soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 garlic clove - pressed
Instructions
- Cut the salmon into 4 equal pieces. Place in a shallow dish and coat with soy sauce, mirin, and garlic powder. Set aside to marinate.
- Meanwhile, add quinoa and chicken broth (or salted water) to a pot. Bring to a boil, cover, and reduce the heat to low. Simmer for 10 minutes. Turn off the heat and let it steam for 5 minutes, then fluff with a fork.
- Prep the toppings. Chop the cucumber and scallions. Slice the avocado.
- For the dressing, combine yogurt, soy sauce, mirin, sesame oil, and pressed garlic. Stir until smooth.
- Heat the avocado oil over medium-high in a skillet. Add the salmon and sear for 3 minutes per side, until cooked through.
- Assemble the bowls. Divide the quinoa between bowls. Top with salmon, avocado, cucumber, and edamame. Drizzle with dressing and finish with sesame seeds and scallions. Enjoy!
Video
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