Name: Korean Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 salmon fillets (about 6 oz each); 2 cups cooked rice or farro; 1 cup shredded cabbage; 2 carrots (julienned); 1 cucumber (sliced into matchsticks); 1 tablespoon sesame seed oil; ½ cup Korean BBQ sauce; 2 scallions (thinly sliced); 1 tablespoon sesame seeds; Pinch of salt

Jump to Recipe

Make weeknight dinner easier with these Korean Salmon Bowls. Fast, flavorful, and easy to customize with fresh veggies and your favorite grain.

An overhead shot of a bowl with a piece of glazed salmon topped with sesame seeds and green onions, served with white rice and a colorful cabbage, carrot, and cucumber slaw on a light wooden surface.

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This is one of those meals that looks impressive but takes almost no effort.

Korean Salmon Bowls come together fast, taste amazing, and feel like something you’d get at your favorite takeout spot. But you made it at home in under 30 minutes.

Why You’ll Love This Recipe

Just 10 minutes of hands-on prep
Uses real ingredients you probably already have on hand
Feels fresh and cozy without being fussy
Works with rice or farro — whatever’s already in your pantry
Leftovers make a great lunch the next day

What You’ll Need to Make Korean Salmon Bowls

4 salmon fillets (about 6 oz each)
2 cups cooked rice or farro
1 cup shredded cabbage
2 carrots, julienned
1 cucumber, sliced into matchsticks
1 tablespoon sesame seed oil
½ cup Korean BBQ sauce
2 scallions, thinly sliced
1 tablespoon sesame seeds
Pinch of salt

An overhead shot of a wooden board that holds bowls of white rice, colorful mixed salad of cucumbers, carrots and red cabbage, a platter of glazed salmon fillets, a small dish of chopped green onions, and a small bottle of sauce on a white marble surface.

How to Make Easy Korean Salmon Bowls

Step 1: Start the oven

Preheat your oven to 400°F. Line a sheet pan with parchment paper or foil for easier cleanup.

Step 2: Prep the salmon

Place the salmon fillets in the pan and brush them generously with Korean BBQ sauce. Pop them in the oven for 12–15 minutes, or until the salmon flakes easily with a fork.

Step 3: Get the grain ready

If your rice or farro isn’t already cooked, get that going now according to the package directions.

Step 4: Toss the veggies

In a medium bowl, combine the shredded cabbage, julienned carrots, and cucumber matchsticks. Drizzle with sesame oil and a pinch of salt. Toss gently to coat.

A plate with glazed salmon topped with green onions and sesame seeds, served with white rice and colorful slaw of red cabbage, carrots, and cucumbers, sits next to a fork, napkin, and a stemmed glass of water on a wooden table. There is a woven table runner in the background.

Step 5: Build your bowl

In a medium bowl, combine the shredded cabbage, julienned carrots, and cucumber matchsticks. Drizzle with sesame oil and a pinch of salt. Toss gently to coat.

Tips & Shortcuts

Use pre-shredded cabbage and matchstick carrots to save time.
Air fryer works great for the salmon — about 10 minutes at 400°F.
No Korean BBQ sauce? Mix soy sauce, brown sugar, garlic, and a splash of rice vinegar.
Try it cold the next day as a grain bowl lunch.
Keep frozen salmon fillets on hand so this can be a last-minute option.

A plate with glazed salmon topped with green onions and sesame seeds, served with white rice and a colorful slaw of red cabbage, carrots, and cucumber. A fork rests on a napkin beside the plate and a wine glass can be seen sitting on the gray wooden table above the plate.

Final Thoughts

This recipe checks all the right boxes. It’s fast, flavorful, easy to customize, and comes together with very little cleanup. If you’re looking for a go-to dinner that’s both cozy and practical, this one’s a keeper.

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A close-up of a plate with a piece of glazed salmon topped with sliced green onions and sesame seeds, served with white rice and a colorful side of shredded cabbage, carrots, and cucumber salad.

Korean Salmon Bowls

Print Recipe

Looking for a fast, flavorful dinner? These Korean Salmon Bowls come together in no time and are easy to customize with your favorite veggies and grain.

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

4 salmon fillets about 6 oz each
2 cups cooked rice or farro
1 cup shredded cabbage
2 carrots julienned
1 cucumber sliced into matchsticks
1 tablespoon sesame seed oil
½ cup Korean BBQ sauce
2 scallions thinly sliced
1 tablespoon sesame seeds
Pinch of salt

Instructions

Preheat the oven to 400°F.
Line a sheet pan with parchment paper or foil. Place the salmon fillets on the pan.
Brush the salmon generously with the Korean BBQ sauce.
Roast the salmon for 12–15 minutes, or until cooked through and it flakes easily with a fork.
While the salmon cooks, prepare the rice or farro according to package directions, if not already cooked.
In a medium bowl, combine the cabbage, carrots, and cucumber.
Drizzle the vegetables with the sesame seed oil and add a pinch of salt. Toss gently to evenly coat.
To assemble the bowls, divide the rice or farro among four bowls.
Top each bowl with the sesame-dressed vegetables and a piece of salmon.
Finish with sliced scallions and sesame seeds before serving.

Course: Seafood

Servings: 4

Quick + Easy Korean Salmon Bowls

Why You’ll Love This Recipe

What You’ll Need to Make Korean Salmon Bowls