There is something incredibly satisfying about a bowl that balances vibrant flavors, wholesome textures, and fresh ingredients, and this Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe hits every note perfectly. Imagine flaky, warmly spiced salmon nestled atop fluffy quinoa, paired with a cool, crisp cucumber-dill salad that brightens every bite. It’s a dish that feels both nourishing and exciting, making it a go-to for weeknight dinners or impressing guests with minimal fuss. This recipe brings warmth, freshness, and a splash of color to your table, all in one bowl.
Ingredients You’ll Need
What makes this dish truly shine are the simple, quality ingredients that work harmoniously together. Each component adds its own contribution, from the aromatic spices on the salmon to the refreshing crunch of the cucumber-dill salad. These essentials create a perfectly balanced and colorful plate that’s as beautiful as it is delicious.
- Salmon fillets: Choose fresh, skin-on fillets about 4-6 oz each to get a tender, flaky texture.
- Olive oil: Adds richness and helps the spices adhere to the salmon while cooking.
- Paprika: Gives a smoky depth and brings a warm red hue to the salmon.
- Ground cumin: Adds earthy undertones that pair beautifully with the salmon’s richness.
- Ground coriander: Offers a light citrusy flavor to brighten the spices.
- Ground turmeric: Brings vibrant golden color and subtle warmth.
- Garlic powder: For a gentle garlicky note that enhances the savory profile.
- Salt and pepper: Essential for seasoning both salmon and quinoa perfectly.
- Lemon juice: Adds a zesty freshness to the salmon marinade and the salad dressing.
- Quinoa: Rinsed and cooked to fluffy perfection, a hearty base for the bowl.
- Water or vegetable broth: For cooking quinoa, broth adds an extra layer of flavor.
- Cucumber: Thinly sliced for a crisp, refreshing contrast in the salad.
- Red onion: Thinly sliced for a slight bite and vibrant color.
- Fresh dill: Chopped and key to making the salad aromatic and bright.
- White wine vinegar or lemon juice: To balance the salad with tanginess.
- Avocado: Sliced, creamy addition perfect for topping the bowl.
- Lemon wedges: To squeeze over everything for an extra fresh kick.
- Fresh herbs (optional): For garnishing and adding a fresh green pop to the final dish.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing the quinoa thoroughly to remove its natural bitterness. Then bring 2 cups of water or vegetable broth to a boil, add the quinoa, and a pinch of salt. Reduce the heat, cover, and simmer until the quinoa is fluffy and the liquid is absorbed, about 15 minutes. Fluff it with a fork and set aside so it stays warm and ready to serve.
Step 2: Season the Salmon
While the quinoa cooks, mix paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper in a small bowl. Rub this vibrant spice blend evenly over each salmon fillet. Drizzle a tablespoon of olive oil and the juice of half a lemon over the salmon, letting those flavors soak in as you prep the salad.
Step 3: Cook the Salmon
Heat a drizzle of olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes, allowing the skin to crisp up beautifully. Flip and cook another 3-4 minutes until the salmon is just cooked through and flakes easily with a fork but remains juicy inside.
Step 4: Make the Cucumber-Dill Salad
In a bowl, combine thinly sliced cucumber, red onion, and fresh dill. Whisk together olive oil and white wine vinegar or lemon juice, then season with salt and pepper. Toss everything gently to coat the vegetables in a light, tangy dressing that balances the rich salmon.
Step 5: Assemble Your Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Start with a bed of warm quinoa, place the spiced salmon fillet on top, and arrange a generous scoop of the cucumber-dill salad on the side. Add slices of creamy avocado and garnish with lemon wedges and any fresh herbs you like for an inviting finishing touch.
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Garnishes
A sprinkle of fresh herbs such as parsley or extra dill adds an aromatic green freshness that contrasts with the warm salmon. Lemon wedges serve a dual purpose—brightening the plate visually and letting your guests customize acidity to their liking. A few slices of creamy avocado lend a mellow coolness that completes each bite.
Side Dishes
This salmon bowl shines on its own, but if you want to pair it with something extra, crisp roasted vegetables or a light soup complement the textures well without overpowering the dish. A simple mixed greens salad with a light vinaigrette keeps the meal balanced and refreshing.
Creative Ways to Present
For a stylish presentation, serve the salmon bowl on wide, shallow dishes so all the components are visible in their colorful glory. You can also use mason jars layered with quinoa, salad, salmon, and avocado for a charming, grab-and-go option. Adding a drizzle of tahini or a dollop of yogurt on the side is another delicious way to elevate the plating.
Make Ahead and Storage
Storing Leftovers
Leftover salmon bowls keep beautifully in an airtight container in the refrigerator for up to 2 days. Store the quinoa and salad separately to maintain their distinct textures and flavors, then combine them again when ready to enjoy.
Freezing
While quinoa freezes well, cooked salmon tends to lose some texture after freezing, so it’s best to freeze components separately if needed. Freeze the quinoa in a sealed container for up to 3 months, but save fresh salmon to enjoy within a couple of days after cooking for optimal taste.
Reheating
To reheat, warm the quinoa gently in a microwave or on the stove with a splash of water to prevent drying out. Reheat salmon briefly in the oven or in a pan to avoid overcooking—just enough to take the chill off while maintaining its buttery texture. Add fresh salad and avocado at serving time for best results.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Bulgur, couscous, or brown rice can substitute quinoa nicely. Just adjust cooking times and liquid amounts as needed. Each alternative will add its own unique texture and flavor to the bowl.
How spicy is the spiced salmon?
The spice blend is warm and aromatic without being hot or overwhelming. If you want more heat, feel free to add a pinch of cayenne or chili flakes to the seasoning mix to amp up the kick.
Is it possible to make this recipe vegan?
You can easily swap the salmon with grilled roasted cauliflower or marinated tofu and keep the quinoa and cucumber-dill salad components. The flavors harmonize beautifully even without the fish.
What’s the best way to get the salmon skin crispy?
Pat the skin dry before cooking and make sure your pan and oil are hot before adding the salmon skin-side down. Avoid moving the salmon around too much; let it crisp up undisturbed for several minutes before flipping.
Can I prepare the cucumber-dill salad ahead of time?
Yes! The salad can be made a few hours ahead and refrigerated, which actually allows the flavors to deepen. Just give it a gentle toss before serving to refresh the dressing.
Final Thoughts
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is a true crowd-pleaser that effortlessly combines wholesome ingredients with vibrant flavor. It’s the kind of dish you’ll want to keep on your regular rotation, whether for a nourishing weeknight meal or an impressive dinner with friends. Give it a try and enjoy every delicious mouthful!
Print
Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A vibrant and healthy Spiced Salmon Bowl featuring perfectly seasoned salmon fillets served over fluffy quinoa, accompanied by a refreshing cucumber-dill salad. This recipe combines warm spices with fresh herbs for a flavorful, nourishing meal perfect for a quick weeknight dinner or a wholesome lunch.
Ingredients
For the Spiced Salmon
- 4 salmon fillets (about 4–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lemon
For the Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Salt to taste
For the Cucumber-Dill Salad
- 1 cucumber (sliced thinly)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or lemon juice)
- Salt and pepper to taste
To Serve
- 1/4 avocado (sliced)
- Lemon wedges
- Fresh herbs (optional for garnish)
Instructions
- Prepare the quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the salmon: In a small bowl, mix the paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper. Rub this spice mixture all over the salmon fillets. Drizzle the fillets with olive oil and lemon juice, ensuring they are evenly coated.
- Cook the salmon: Heat a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork.
- Make the cucumber-dill salad: In a bowl, combine the thinly sliced cucumber, red onion, and chopped dill. Drizzle with olive oil and white wine vinegar or lemon juice. Season with salt and pepper to taste. Toss everything gently to combine.
- Assemble the bowl: Divide the cooked quinoa among four bowls. Top each with a salmon fillet, a generous portion of cucumber-dill salad, and sliced avocado. Garnish with lemon wedges and fresh herbs if desired.
Notes
- For extra flavor, marinate the salmon for 15-20 minutes before cooking.
- Quinoa can be made ahead and stored in the refrigerator for up to 3 days.
- Use vegetable broth instead of water for a richer quinoa flavor.
- Adjust spices in the salmon rub to your preference for heat and aroma.
- This recipe is easily adaptable to gluten-free or low-fat diets.
