If you’re looking for a delicious, easy meal to make this week. I got you!
This Garlic Butter Salmon and Cauliflower Rice Bowl is the answer!
It’s one dish I enjoyed a lot during my weight loss journey and is one I recommend for anyone wanting to eat low-carb.
This meal is packed with protein and lots of flavor, so it is a great option for a quick dinner recipe or meal prep.
Reasons To Make This Salmon and Cauliflower Rice Bowl
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy days.
- Healthy & Nourishing: Loaded with protein and omega-3s, and, might I add–cauliflower rice, which is low carb.
- Flavor-Packed: Buttery, garlicky salmon with seasoned cauliflower rice makes for a delicious meal.
- Customizable: Add your favorite veggies or swap the cauliflower rice for quinoa or brown rice.
Ingredients for Salmon and Cauliflower Rice Bowl
Salmon Fillets: Fresh or frozen, skin-on or skinless salmon works great in this recipe.
Cauliflower Rice: I like to use frozen cauliflower rice. However, feel free to use fresh cauliflower rice.
Garlic Butter Sauce: A mix of butter, fresh garlic, and a touch of lemon juice for extra flavor.
Olive Oil: Helps get a nice golden sear on the salmon.
Seasonings: Salt, black pepper, smoked paprika, and a pinch of red pepper flakes for a little heat.
Lemon Juice: Adds acidity and enhances the flavor of the salmon.
Honey: For sweetness. You can substitute the honey with maple syrup
Fresh Herbs: Chopped parsley or cilantro for garnish.
Optional Toppings: Avocado slices, cherry tomatoes, onions, or a drizzle of my sweet tahini dressing for extra taste.
How To Make Cauliflower Rice with Salmon
This salmon and cauliflower rice bowl comes together in roughly 20 minutes.
Follow these step-by-step instructions to ensure you achieve a great-tasting meal.
Step 1: Prepare the Cauliflower Rice
If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains.
If using frozen cauliflower rice, heat a skillet over medium heat with a little olive oil.
Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the frozen cauliflower rice and Sauté for 3-4 minutes until tender. Season with salt and black pepper.
Once cooked, mix in some chopped parsley or cilantro and set aside.
Step 2: Cook the Garlic Butter Salmon
Pat the salmon fillets dry with a paper towel. Cut the salmon into cubes.
Season with salt, black pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat.
Add the salmon cubes to the pan and cook on each side for 3-4 minutes until crispy
Reduce heat to medium-low and add butter and minced garlic to the pan.
Spoon the garlic butter over the salmon for extra flavor.
Finish with a squeeze of lemon juice and honey, and give the salmon a final toss to coat evenly.
Step 3: Assemble the Bowl
Divide the cauliflower rice into bowls. Place the cooked salmon on top.
Garnish with fresh herbs and any optional toppings like avocado slices, cherry tomatoes, or a drizzle of tahini dressing.
Enjoy immediately while the salmon is warm. This dish pairs well with a side of roasted vegetables or a light salad.
Recipe Tips and FAQs
- Get Crispy Skin: If using skin-on salmon (not cut into cubes), ensure the skin is dry before cooking and press down slightly when placing it in the pan for a crispy finish.
- Swap the Base: Not a fan of cauliflower rice? Try quinoa, brown rice, or a fresh green base.
- Meal Prep Friendly: Store salmon and cauliflower rice separately in airtight containers for up to 3 days. Reheat in a skillet for the best texture.
Can I use frozen salmon?
Yes! Just thaw it completely and pat it dry before cooking to ensure even searing.
What if I don’t have fresh garlic?
You can substitute with garlic powder, but fresh garlic adds the best flavor.
Can I bake the salmon instead?
Absolutely! Bake at 400°F (200°C) for 12-15 minutes, then broil for 2 minutes for a crispy finish.
This is honestly the best Salmon and Cauliflower Rice Bowl.
It is a simple meal that you’ll want to make over and over again.
Let me know how you enjoy it in the comments below!
Salmon and Cauliflower Rice Bowl
Ingredients
For the Salmon
- 2 salmon fillets - (about 6 oz each), skin removed and cubed
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves - minced
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes - optional, for heat
- 1 tbsp lemon juice
- 1 tsp honey
For the Cauliflower Rice
- 2 cups cauliflower rice
- 1 tbsp olive oil
- 1 garlic clove - minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp cilantro - or parsley, chopped
- 1 tbsp lemon juice - optional
Toppings
- ½ avocado - sliced
- 1 tbsp sesame seeds
- ¼ cup cherry tomatoes - halved
- tahini dressing - optional
Instructions
- Heat 1 tbsp olive oil in a pan over medium-high heat. Add cubed salmon and season with paprika, salt, black pepper, and red pepper flakes. Sear for about 2 minutes per side until golden brown. Add butter and minced garlic to the pan, letting it melt and coat the salmon. Drizzle in lemon juice and honey (if using). Toss gently for another minute, then remove from heat.
- Heat 1 tbsp olive oil in a separate pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add cauliflower rice and season with salt and black pepper. Cook for 3–4 minutes, stirring frequently, until the rice is tender but not mushy. Remove from heat and mix in chopped parsley or cilantro and lemon juice.
- Add cauliflower rice as the base. Top with the cooked salmon cubes. Garnish with avocado slices, cherry tomatoes, and sesame seeds. Drizzle with tahini dressing and serve your salmon cauliflower rice bowl.
