Dinner tonight is on me!
These are mustard butter salmon rice bowls: flaky, buttery salmon glazed with a tangy Dijon-butter spread, piled on nutty brown jasmine rice and finished with bright, fresh toppings. It’s one of those recipes that’s ridiculously flavorful yet simple enough for a weeknight.
They’re outstanding. Seriously — so good.
This bowl has quickly become a favorite for both dinner and lunch. It works beautifully warm or cold, and I honestly can’t decide which I prefer.
The salmon is baked with a simple mustard-butter mixture: softened unsalted butter mixed with Dijon, a touch of garlic powder, salt and pepper. It creates a golden, flavorful crust while keeping the fish tender and flaky.
I serve the salmon over brown jasmine rice and add sliced avocado, scallions, thinly sliced radish and a sprinkle of furikake seasoning for an umami pop. A little low-sodium soy sauce and toasted sesame oil finish the bowls perfectly.
I also make a quick pickled ginger to serve alongside. Pickling mellows and brightens raw ginger, turning it into a tangy, slightly sweet condiment that complements the rich fish. I often toss the radish into the same pickling brine — it adds color and a nice crunchy contrast.
If you love pickled flavors, these little ginger pickles are game changing. They add a fresh, sharp note that elevates each bite.
This meal is satisfying and filling but still simple to prepare. Most components can be prepped ahead of time, aside from slicing avocado at the last minute. If you use quick-cooking rice, the whole dish can be ready in about 30 minutes — an impressive and delicious dinner in no time.
There’s something about serving salmon in a bowl that just feels more exciting. Maybe it’s the layers of textures and flavors, or the easy way it comes together into a complete meal.
Raise your hand if you’re in for this Monday night dinner!
Dijon Butter Salmon Rice Bowls
Pin Recipe
Leave a Review »
Ingredients
Quick Pickled Ginger
- 2 ounces freshly grated ginger
- 4 radishes thinly sliced (optional)
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon sugar
- 1/2 teaspoon salt
Salmon Bowls
- 1 2-pound salmon filet
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups cooked brown jasmine rice
- 4 green onions sliced
- 1 avocado thinly sliced
- 1/2 tablespoon furikake seasoning
- 1 teaspoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
Instructions
Quick Pickled Ginger
-
Place the grated ginger and radish slices in a jar. In a bowl, whisk together the rice vinegar, water, sugar and salt. Pour the mixture over the ginger and radishes and let sit at least 30 minutes. Store in the refrigerator for a few days.
Salmon Bowls
-
Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil. In a small bowl, stir together the butter, Dijon mustard, garlic powder, salt and pepper.
-
Place the salmon filet on the sheet pan and rub the top with the butter mixture, covering evenly.
-
Roast for about 15 minutes, until the salmon flakes easily with a fork and the top is lightly golden. Remove and slice into portions.
-
To assemble bowls, divide 1/2 to 1 cup cooked rice among bowls. Top with sliced salmon, green onions and avocado. Drizzle with soy sauce and sesame oil, sprinkle with furikake, and finish with pickled ginger and radish.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on Facebook.
I appreciate you so much!
Nutritious, satisfying, and full of flavor — and yes, there’s still room for cookies afterward.