This 30 Minute Sweet & Spicy Salmon Bowl is a quick, easy dinner recipe. It’s gluten/dairy free and has the perfect balance of sweet and spice!
I don’t know about y’all, but I’ve been getting more creative in the kitchen during quarantine. I mean, I’ve always enjoyed creating new dishes, but there’s something about being stuck at home that gets my creative juices flowing. And, I absolutely love it!
Salmon is one of my all-time favorite foods. I love a tender, flakey salmon with crispy skin. Ugh, so good. I know, not everyone likes salmon skin. Trust me, I get it, but since venturing out and trying it a couple years ago, I can’t pass up the skin. But, it has to be really crispy!
Don’t knock it ’til you try it!
What You Need to Make Sweet & Spicy Salmon Bowl
This salmon bowl is packed with good-for-you foods, including these key ingredients:
You will need two 6-8 ounce salmon fillets, or more if serving more than two people. Always look for wild-caught salmon and seafood!
Brussel sprouts are an all-time personal favorite. I eat them at least once a week, but with a sweet and spicy seasoning is the best way to enjoy them!
You can use cubed sweet potatoes or sliced carrots for this recipe, but I personally love me some roasted sweet potato!
Coconut aminos gives this recipe a sweet, teriyaki-like flavor. It’s irreplaceable!
Chili flakes are the ying to the amino’s yang. It’s the spicy to the sweet. If you don’t like spice, feel free to leave the chili flakes out.
How to Make a Sweet & Spicy Salmon Bowl
To make this recipe, start by prepping your veggies: wash, dry, and cut.
Preheat your oven to 400F and line a baking sheet with parchment paper. Add all the veggies and season well. Bale for 30 minutes.
While the veggies are in the oven, start with you salmon. To achieve a crispy salmon skin, follow the directions below before cooking. Otherwise, add the cooking fat to a skillet over medium-high heat. Place the salmon fillets (skin-side down) in the skillet and cook for 6-7 minutes, flip, and cook for another 1-2 minutes. Flip back to skin-side down and set aside until the veggies are done. Be careful not to overcook. No one likes dry salmon!
Remove the veggies from the oven. Drizzle the coconut aminos on top and mix well.
To serve, scoop veggies into a bowl and top it off with a salmon fillet. Enjoy!
The Secret to Crispy Salmon Skin
If you’re like me, you love a good, crispy salmon skin- but only when it’s extra crispy! Here’s what you need to do to make the skin as crispy as can be:
- About 30 minutes before cooking, pat the salmon dry with paper towels. Place in a bowl in the fridge for 30 minutes, uncovered. After, pay dry with more paper towels.
- Let the cooking oil and pan get sizzling hot before adding the salmon, skin-side down. I recommend using a cast iron skillet, too.
- Sear the salmon, skin-side, on medium-high heat for 5-6 minutes.
30 Minute Sweet & Spicy Salmon Bowl
This 30 Minute Sweet & Spicy Salmon Bowl is a quick, easy dinner recipe. It's gluten/dairy free and has the perfect balance of sweet and spice!
- 12 ounces wild-caught salmon fillet
- 1 cup halved brussel sprouts
- 1 cup cubed sweet potato or sliced carrots
- 1 yellow onion, diced
- 2 tbs ghee or coconut oil, melted (divided)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp chili flakes
- 1/4 cup coconut aminos
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Add the brussel sprouts, onion, and sweet potatoes in a large bowl. Drizzle 1 tbs melted ghee on top and mix well. Pour the veggie mixture on the baking sheet, season with sea salt, chili flakes, and garlic powder. Bake for 30 minutes, flipping halfway through.
- When the veggies have about 10 minutes remaining, heat 1 tbs cooking fat in a cast iron skillet over high heat. Reduce heat to medium and carefully place the salmon fillets in the skillet, skin-side down. Season with additional sea salt, garlic powder, and chili flakes.
- Cook the salmon for 5-6 minutes (longer for very thick fillets). Turn off the heat, flip the fillets, and let cook for 1-2 minutes. Flip back to skin-side down and set aside. If you prefer to not eat the skin, remove it and discard.
- Remove the veggies from the oven. Drizzle coconut aminos over the veggies and mix well.
- Transfer the veggies to a bowl, top with salmon, and serve!