If you need the most delicious way to eat salmon – this is it! These sweet Thai chili salmon bowls are savory, sweet, tangy, spicy (if you want). It’s literally the perfect combination of flavors! It starts with a base of coconut rice, topped with a panko and coconut fried salmon, and marinated cucumbers. 

I know this is probably wrong to say since I’m Alaskan, but I hardly ever actually want to eat salmon. However, I actually really WANT to eat it with this recipe. 

Ingredients for Salmon Bowls

Marinated cucumbers

• Cucumber –  I use english but any kind will work.
• Coconut aminos – Soy sauce works too, just start with less. 
• Rice vinegar – Regular or seasoned are both fine. 
• Toasted sesame oil 
• Honey – I use hot honey, but regular is fine too! 

Breading

• Panko bread crumbs 
• Shredded coconut – I use plain but sweetened will work too. 
• Coconut oil – You can use any oil to fry, coconut just matches this recipe well. 

Rice

• White rice – I haven’t tested this with any other kind of rice. 
• Coconut milk 
• Bone broth – You can substitute water, I just like the extra protein and benefits of using bone broth. I use this recipe or you can also use powdered bone broth as wel; (use code HAPPYHOME to save)
• White sugar – Any sugar will work or you can omit it altogether. 

Tools for this recipe

These tools aren’t a MUST but if you saw the video of me making it, here are the tools I used! 

• Instant pot – I LOVE having an instant pot. Any time I make rice, bone broth, yogurt, or soup it’s in here! 
• Chopper/Slicer – I’m a diva and like all my kitchen things to be stainless, black, or white so I searched for the best rated chopper that wasn’t lime green. 
• Cast iron skillet
• Baking sheet with rack 

Let’s make Thai chili salmon bowls

The cucumbers get made first so they can marinate while the rest of the dish comes together. Then the rice gets thrown in the instant pot and the salmon comes last!

Marinated Cucumbers

1. Thinly slice the cucumber and place in a medium bowl. This is the slicer I use. 
2. Add the coconut aminos, rice vinegar, and honey and stir until well combined. 

Coconut Rice

1. Rinse rice until the water runs clear. 
2. Add rice to Instant Pot. 
3. Add the coconut milk, bone broth, and sugar. 
4. Stir, cover, and press the ‘rice’ button.

Breading for the salmon

1. Mix the panko and shredded coconut together in a shallow dish.
2. Set aside.

Salmon

1. Preheat your cast iron skillet on medium heat while you prepare the fish. 
2. Remove the skin from the salmon and cut into individual portions 2-3” wide. The smaller the size, the better they will cook. If you do large portions, you may risk drying the fish out while cooking. 
3. Add 4 tablespoons of coconut oil to the pan. 
4. Press the salmon into the breading mixture. Flip and rotate the salmon so that all sides are evenly coated with the breading mixture. 
5. Add the salmon to the pan as you coat it. You don’t want to coat them all and let them sit because it will make the panko soggy. 
6. Cook the salmon for 2-3 minutes per side.
7. Remove the salmon from the pan when the fish is done to your liking and the breading is crispy. 
8. Use a sheet pan with a cookie/cooling rack on it so that your fish doesn’t get soggy before serving. 

Toppings for sweet Thai chili salmon bowls

• The most important topping for this bowl is the sweet thai chili sauce. I think it’s available at most grocery stores but the one I linked doesn’t have high fructose corn syrup. 
• Sliced green onions
• Sesame seeds
• Red pepper flakes

Reheating 

I typically reheat the salmon in the airfryer and the rice in a skillet on the stove. The salmon is a little dryer the second time around. I just use more chili sauce! 

This isn’t a recipe that would freeze well!

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