Why This Sheet Pan Salmon Recipe Works
This Smashed Salmon Broccoli Rice Bowl is a quick, 30-minute, protein-packed dinner made with roasted salmon, broccoli, rice, and a creamy spicy sauce. The salmon and broccoli bake together on one sheet pan, then the salmon is smashed over the rice and topped with sriracha mayo. Minced garlic and lemon brighten the spicy mayo. It’s simple, fast, and full of flavor.
- Minimal prep: Use pre-cut broccoli and leftover rice to save time.
- Easy sheet pan dinner: Salmon and broccoli cook together on one pan.
- Packed with nutrition: Each bowl is rich in protein, fiber, and omega‑3 fatty acids.
- Fast: Only 15 minutes to cook salmon and broccoli.
- Great for meal prep: Components can be made ahead and assembled later.
- Customizable: Swap rice, adjust heat, or add extra vegetables.
Ingredients You’ll Need
Here are all the ingredients for this spicy smashed salmon broccoli bowl. See the recipe card below for exact measurements.
- 4 (5-ounce) salmon fillets, skinless
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ⅛ teaspoon fresh cracked black pepper
- 1 tablespoon minced garlic
- 1 large lemon, halved – slice one half into 4 rounds, use the other half for juice
- ⅓ cup light mayonnaise
- 1 tablespoon sriracha
- 1 garlic clove, minced
- 12 ounce bag broccoli florets
- 2 cups cooked jasmine rice
- Black and white sesame seeds for garnish
Garlic-Sriracha Mayo
Combine mayonnaise, sriracha, minced garlic, and lemon juice.
How to Make Salmon Broccoli Rice Bowls
If you’re reheating leftover rice, put an ice cube on top before microwaving to steam it soft and fluffy.
Garlic Oil
Mix olive oil, minced garlic, salt, and pepper in a small bowl.
Bake the Salmon and Broccoli
Preheat oven to 400°F. Line a large sheet pan with parchment paper. Place salmon fillets on one side and broccoli on the other. Toss 1 tablespoon of garlic oil with the broccoli, brush the remaining oil onto the salmon, and top each fillet with a lemon round. Bake at 400°F for 15 minutes until salmon is cooked through and broccoli is crisp-tender.
Assemble the Bowls
Add ½ cup cooked rice to each bowl. Top with one salmon fillet and a heaping ¾ cup steamed broccoli florets. Using the back of a fork, smash or flake the salmon into the rice. Drizzle with sriracha mayo and garnish with black and white sesame seeds.
Variations
- Fish swaps: Replace salmon with cod or flounder.
- Broccoli: Use cauliflower instead.
- Rice options: Swap jasmine for brown rice or white rice. Keep it low-carb with cauliflower rice.
- Add extra veggies: Edamame, cucumber, or avocado.
- Garnish: Substitute sesame seeds with everything bagel seasoning or nori, or top with green onions.
Storage and Reheating
Refrigerate everything for up to 3 days. Store separately or portion into individual containers. Keep sriracha mayo in separate small containers. Reheat: Microwave bowls for about 1 minute, then top with spicy mayo. Alternatively, air fry fillets for 3–5 minutes at 350°F, or heat in the oven or on the stove until warm.
Nutrition Information
Serving: 1 bowl, Calories: 448.5 kcal, Carbohydrates: 32 g, Protein: 33 g, Fat: 19.5 g, Saturated Fat: 3 g, Cholesterol: 81 mg, Sodium: 534 mg, Fiber: 4 g, Sugar: 3 g.
This recipe yields 4 servings. Total time: 30 minutes (15 minutes prep, 15 minutes cook).