Firecracker Salmon Bowls
Heck yes—this dish is incredible. These Firecracker Salmon Bowls are bold, spicy, and surprisingly simple. The entire meal uses high-quality ingredients and a sauce that truly takes 10 seconds to whisk together. It’s fast, flavorful, and ideal for busy days.
This recipe is especially perfect for summer. It brings the heat yet takes very little time to cook. Plus, it’s a healthy salmon bowl that’s naturally Paleo-friendly. The textures, colors, and flavor levels make every bite exciting. Honestly, this easy salmon dinner deserves a spot in your weekly rotation.
Key ingredients you will need.
A few quality ingredients make all the difference in this firecracker salmon. They elevate the dish while keeping things simple and fast.
Sesame oil
Coconut aminos
Gochugaru or Korean chili paste
Sriracha hot sauce
Jasmine rice or rice noodles
Shredded cabbage or slaw
These layers bring sweet heat, crunch, and richness—everything a great salmon rice bowl needs.
Make it your own. Change things up.
One of my favorite parts of this recipe is how customizable it is. Swap arugula for cilantro. Choose rice noodles instead of jasmine rice. Add extra chili paste if you love more heat. Keep it mild for family-friendly bowls. This flexibility makes it the perfect weeknight salmon meal.
Why You’ll Love It
Ready in minutes
High in protein and healthy fats
Gluten-free and Paleo-friendly
Easy to prep ahead
Loaded with flavor and texture
It’s the kind of recipe that feels comforting yet fresh—bold but not overpowering. Exactly what a great gluten free salmon recipe should be.
More BOWL recipes to love.
Pro Tip:
Brush extra sauce on the salmon during the last 2 minutes of cooking. It caramelizes the edges and intensifies the firecracker flavor.
Love fresh, flavorful meals like this? Follow along on Instagram @whitesparrowfoodco for more easy weeknight recipes, quick sauces, and kitchen inspiration.
Firecracker Salmon Bowls
- Total Time: 12 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
- 2 teaspoons sesame oil or cooking oil, divided
- 2 fresh salmon filets, patted dry and cut into 2 inch pieces
- 2 tablespoons coconut aminos
- 1 medium cucumber, sliced thinly
- 1 teaspoon olive oil
- 1/4 teaspoon or less, sea salt
- 1/2 teaspoon toasted sesame seeds
- 1 bag frozen cauliflower rice
- 1 heaping tablespoon avocado mayo (or mayo of your choice)
- 1/2 – 1 teaspoon Gochugaru or Korean Chili Paste
- 1/2 teaspoon hot water
- 1 medium carrot, grated
- small bunch cilantro, roughly torn
Instructions
- Heat a skillet up over medium high heat. Swirl in 1 teaspoon sesame oil to coat the pan.
- Drizzle the salmon with the coconut aminos. Flip the pieces over to coat all sides.
- When the pan is hot, add in the salmon meat side down. Cook for 3 minutes.
- Carefully flip over and turn the heat to medium low and cover the pan for 3 more minutes.
- While the salmon cooks, mix together the sliced cucumbers, olive oil, salt and sesame seeds. Set aside until ready to serve.
- Remove the salmon from the heat and remove the lid.
- Heat up another skillet to high heat with the remaining 1 teaspoon sesame oil. When the pan is hot, add in the cauliflower rice. Toss around to coat and cook for 3-4 minutes or until the rice is warmed through and begins to slightly brown.
- In a small bowl, mix together the mayo, Gochugaru and hot water. Add more or less Gochugaru depending on your spice level. You can always add a small amount of honey to sweeten it.
- To assemble the bowls. Place the cauliflower rice in a shallow bowl. Top with the salmon and cucumbers on the side with the grated carrots. Top with the Gochugaru sauce and cilantro.
Notes
I made this for 2 people. We each enjoyed a whole salmon filet that I asked the fishmonger to slice.
Add more or less Gochugaru, depending on your spice level. You can always add a small amount of honey to sweetened it up, if it’s too spicy for you.
- Prep Time: 2
- Cook Time: 10
- Category: seafood
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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