Sweet & Smoky Salmon Quinoa Bowls

A white bowl of sweet and smoky salmon and quinoa bowls with a napkin and fork.

Sweet & Smoky Salmon Quinoa Bowls

Smoky, sweet, crunchy, and satisfying, Sweet & Smoky Salmon Quinoa Bowls are a flavorful dinner recipe you won't be able to get enough of! Perfectly cooked salmon and cucumber mango salad top steamed quinoa and shredded cabbage for a complete and easy-to-make meal.

Course Main Course

Cuisine American

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Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 657kcal

Ingredients

Quinoa

1 ½ cups quinoa rinsed and drained

Sweet & Smoky Salmon

1 tablespoon neutral cooking oil avocado oil, canola oil, grapeseed oil
1 lb salmon fillet (preferably skin-on)
2 tablespoons sweet and smoky seasoning I used Grill Mates

Cucumber Mango Salad

2 baby cucumbers chopped, or 1 heaping cup of chopped cucumbers
¼ cup red onion chopped
¼ cup cilantro chopped
1 large mango pitted, peeled, and chopped
2 small avocados pitted and chopped
¼ cup crumbled feta cheese
2 teaspoons sweet and smoky seasoning I used Grill Mates
½ lime, juiced or 1 tablespoon lime juice
1 serrano pepper sliced

To Serve

2 cups shredded cabbage
sriracha mayonnaise for serving (optional)

Instructions

Cook the rinsed quinoa according to the package directions.
While the quinoa cooks, grill the salmon. Preheat the grill to 450-500℉ for 10 minutes or heat a grill pan over medium-high heat until water sputters when flicked on it. Brush the skin side of the salmon with the oil. Cut the salmon into large chunks and season with the sweet and smoky seasoning.
Add the salmon to the grill or grill pan, skin side down, and cook covered for 5-6 minutes, or until the salmon is cooked through and flakes easily. Flip the salmon to flesh side down and grill long enough for grill marks to form. Remove the salmon from the grill and let rest for 2-3 minutes.
In a large mixing bowl, gently stir the cucumbers, red onion, cilantro, mango, avocados, feta cheese, sweet and smoky seasoning, and lime juice together until combined.
Assemble the quinoa salmon bowls: divide the quinoa between 4 large bowls. Top with equal amounts of cucumber mango salad, shredded cabbage, and sriracha mayo (if desired). Serve hot!

Notes

Storage: Leftovers keep covered in the refrigerator for 2-3 days. They do not freeze well.
Sriracha Mayonnaise: To make sriracha mayo, stir together the following in a small bowl and season to taste with additional sriracha and salt:
- ½ cup mayonnaise
- 2-4 teaspoons sriracha
- ½ teaspoon lemon juice

Nutrition