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white bowl with blackened salmon, rice, and broccoli

Salmon Rice Bowl with Maple Mustard Sauce

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: Serves 2-3 1x


All the best words: quick, delicious, healthy, salmon dinner. Our favorite weeknight salmon situation!


  • 2 tablespoons heavy cream
  • 2 tablespoons maple syrup
  • 4 teaspoons dijon mustard
  • 10 ounces boneless salmon filet, cut into chunks
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried dill
  • 1 cup white rice, cooked to package directions
  • broccoli with lemon wedges, for serving


  1. Sauce: Combine the cream, maple syrup, and mustard with a pinch of salt in a small bowl. Whisk to combine, and taste for seasoning. Add another pinch of salt if you prefer, then set aside.
  2. Salmon Seasoning: Using your fingertips, mix together the salt, sugar, onion powder, garlic powder, paprika and dill. Sprinkle all over the salmon chunks.
  3. Cook: Get the rice simmering, preheat a large skillet for the salmon, and start cooking the green veg you are using. Set timers, and keep each component warm as it finishes.
  4. Salmon: While the rice and broccoli are cooking, add a drizzle of oil to the preheated skillet and add the salmon in an even layer. Sear the salmon for about 2-minutes on each side (all sides!) until golden and mostly cooked through.
  5. Assemble: Build salmon rice bowls with salmon, broccoli, and white rice. Drizzle with the maple mustard cream sauce and add a lemon wedge for brightness. Enjoy!


Leftovers can be kept in the fridge for up to 3 days.

Prep this meal by whisking together the sauce and measuring the salmon spices in advance to speed up the cooking even more.

Gluten free as written.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: salmon rice bowl, maple mustard sauce