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Spicy Salmon Bowls with Coconut Rice

Spicy salmon bowls with coconut rice feature seared, flaky salmon seasoned with smoked paprika, cayenne, and salt over creamy jasmine rice simmered in coconut milk. This quick dinner builds bold heat and bright lime flavor in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Rice and coconut base
  • 1.5 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.5 tsp salt
Spiced salmon
  • 4 salmon fillets
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 0.75 tsp kosher salt
  • 2 tbsp olive oil
Toppings and serving
  • 1 avocado
  • 0.25 cup fresh cilantro, chopped
  • 1 lime
  • 2 tbsp sriracha mayo, for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the coconut rice
  1. Combine jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to maintain a gentle simmer, cover, and simmer for 18–20 minutes until tender.
Season and sear the salmon
  1. Season salmon fillets with smoked paprika, cayenne pepper, and kosher salt. Pat the spices evenly over the surface so they adhere for searing.
  2. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 4 minutes per side until golden and flaky.
Assemble the bowls
  1. Divide coconut rice among bowls. Spread it into a base so the toppings sit firmly on top.
  2. Top each bowl with seared salmon. Flake the salmon slightly with a fork if needed so it distributes across the rice.
  3. Add sliced avocado and chopped fresh cilantro to each bowl. Scatter evenly so every bite has fresh green flavor.
  4. Drizzle with sriracha mayo and serve with lime wedges. Finish with lime juice to brighten the coconut and spice.

Notes

For best texture, let the rice rest off-heat for 2–3 minutes after simmering so the coconut liquid absorbs fully. Store leftovers covered in the refrigerator for up to 3 days; reheat rice gently with a splash of water and warm salmon briefly. Freezing is not recommended for the avocado topping. For a dairy-free option, use a sriracha mayo made without dairy.