Go Back

Dijon Butter Salmon Rice Bowls

4.91 from 21 votes
Leave a Review »


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┬áseasoning
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil


quick pickled ginger

  • Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

salmon bowls

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
  • Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.
  • Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.
  • To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!