If you’ve been searching for a vibrant, flavorful, and nourishing meal that feels both fresh and comforting, then you’re in for a treat with this Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe. It’s a beautiful harmony of tender, smoky paprika-spiced salmon, fluffy quinoa that soaks up every flavorful bite, and a crisp, tangy cucumber dill salad that brightens each forkful. This bowl is not just a feast for your taste buds but also packs a powerhouse of nutrients, making it perfect for a wholesome weeknight dinner or stylish meal prep. I can’t wait for you to try this delicious combo and experience just how effortlessly it comes together.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and the thoughtful combination of ingredients that each bring their unique flair to the table—from warm spices and rich salmon to the refreshing crunch of cucumber salad.
- Salmon fillets (4, about 5–6 oz each): Choose fresh or thawed wild salmon for the best flavor and texture.
- Olive oil (2 tablespoons): Used for cooking the salmon and dressing the salad, it adds richness and helps meld flavors.
- Smoked paprika (1 teaspoon): Gives the salmon a subtle smokiness that elevates its taste wonderfully.
- Ground cumin (½ teaspoon): Adds an earthy warmth to the spice mix.
- Garlic powder (½ teaspoon): Provides a mellow garlic punch without overpowering.
- Salt (½ teaspoon for salmon, plus pinch for quinoa, to taste for salad): Essential to enhance and balance all flavors.
- Black pepper (¼ teaspoon): Adds a subtle kick of heat to the spice blend.
- Cayenne pepper (pinch, optional): A touch of heat for those who love a little extra spice.
- Quinoa (1 cup): This fluffy grain is the perfect gluten-free base, offering both texture and nutrition.
- Water or vegetable broth (2 cups): Cooking quinoa in broth adds depth of flavor.
- Cucumber (1 large, thinly sliced): Brings crispness and refreshing coolness to the salad.
- Red onion (¼ cup, thinly sliced): Adds a mild pungency and color contrast.
- Fresh dill (2 tablespoons, chopped): Its distinct herbal note lifts the cucumber salad beautifully.
- Lemon juice (1 tablespoon): Gives tang and brightness, balancing the richness of salmon.
- Optional toppings: Lemon wedges, plain Greek yogurt or tzatziki, avocado slices—perfect for adding creaminess and extra flavor layers.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa thoroughly under cold water to remove its natural bitterness. Then, in a saucepan, combine the quinoa with water or vegetable broth and a pinch of salt. Bring it to a boil, reduce the heat, and let it simmer covered for about 15 minutes until all the liquid is absorbed. Fluff the quinoa gently with a fork and set it aside to keep warm. This simple step lays the perfect, fluffy base for your bowl.
Step 2: Prepare the Cucumber Dill Salad
While the quinoa cooks, whisk together the thinly sliced cucumber and red onion in a bowl. Toss in the fresh chopped dill, olive oil, and lemon juice, then season with salt and pepper to your liking. This salad is what gives the entire dish its crunchy, zesty charm, so feel free to taste and adjust the lemon or dill to highlight your personal preference. Pop it into the fridge to chill and develop those bright flavors.
Step 3: Spice and Cook the Salmon
Pat your salmon fillets dry with paper towels—this helps the spices stick and ensures a nice crust when cooking. In a small bowl, blend smoked paprika, cumin, garlic powder, salt, black pepper, and a pinch of cayenne if you want a little heat. Rub the olive oil and spice mix evenly over all sides of the salmon. Heat a skillet over medium heat and place the salmon skin-side down if it has skin, cooking for 4 to 5 minutes until the skin is crisp and the fish releases easily from the pan. Flip and cook for another 2 to 3 minutes until the salmon is just cooked through and golden on the outside. Your kitchen will smell incredible.
Step 4: Assemble Your Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe
Divide the fluffy quinoa among four bowls as your nourishing foundation. Top each with a perfectly cooked salmon fillet and a generous scoop of your refreshing cucumber dill salad. For that extra oomph, add a dollop of Greek yogurt or tzatziki, some creamy avocado slices, or a wedge of lemon to squeeze over just before eating. Each bowl is a colorful, nutritious masterpiece ready to be enjoyed.
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe
Garnishes
Simple garnishes can elevate this dish beautifully. A squeeze of fresh lemon juice brightens the flavors instantly. Adding a spoonful of Greek yogurt or cooling tzatziki gives the bowl a luscious creaminess that contrasts perfectly with the spices and salad. And of course, avocado slices bring a buttery texture that complements the salmon’s richness.
Side Dishes
This bowl is quite filling on its own, but if you’re looking to serve it alongside something else, consider a light green salad or grilled asparagus for an extra veggie boost. Roasted sweet potatoes also pair wonderfully, adding natural sweetness that balances the smoky, savory elements.
Creative Ways to Present
For a crowd or meal prep, make these bowls in mason jars for a visually stunning presentation and easy grab-and-go meals. Layer the quinoa first, then the cucumber dill salad, and lay the salmon on top just before serving. Alternatively, arrange the ingredients artistically on a large platter for family-style dining, letting everyone build their own perfect bites.
Make Ahead and Storage
Storing Leftovers
You can store leftover salmon, quinoa, and cucumber dill salad separately in airtight containers in the fridge for up to 3 days. Keeping components apart preserves their textures, especially the salad, which stays crisp and fresh this way.
Freezing
While quinoa freezes well, the cucumber dill salad does not retain its crunch and should be made fresh. You can freeze cooked salmon, but it’s best to do so carefully to maintain moisture—wrap it tightly in foil and then foil again or use a vacuum-sealed bag. Thaw overnight in the fridge before reheating.
Reheating
Reheat salmon gently in a skillet or oven at low temperature to avoid drying it out. Quinoa can be warmed on the stovetop or microwave with a splash of water to maintain fluffiness. Serve the cucumber salad cold and fresh, adding it after reheating for the best experience.
FAQs
Can I use another type of fish instead of salmon?
Absolutely! This recipe works well with other firm, flavorful fish like cod, halibut, or trout. Just adjust cooking time based on thickness.
Is this recipe gluten-free?
Yes, this Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe is naturally gluten-free thanks to quinoa and fresh whole ingredients.
Can I make this recipe vegetarian?
Yes, swap the salmon for grilled tofu, tempeh, or roasted chickpeas for a vegetarian-friendly version that’s just as satisfying.
How long will the cucumber dill salad keep?
The cucumber dill salad is best enjoyed within 1 to 2 days while it’s crisp and fresh. The flavors develop, but the cucumber may soften over time.
Can I meal prep this for the week?
Definitely! This bowl holds up wonderfully for meal prep; just store components separately and combine when ready to eat for maximum freshness.
Final Thoughts
I’m so excited for you to try this Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe. It’s one of those dishes that feels like a special treat but comes together effortlessly, packing layers of flavor and texture that keep every bite interesting. Whether you’re cooking for yourself or entertaining friends, this bowl is sure to become an instant favorite. Enjoy every delicious forkful!
Print
Spiced Salmon Bowl with Quinoa and Cucumber Dill Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
A flavorful and healthy Spiced Salmon Bowl featuring perfectly seasoned salmon fillets served over fluffy quinoa with a refreshing cucumber dill salad. This Mediterranean-inspired dish is easy to prepare on the stovetop and makes a great meal prep option or a nutritious main course.
Ingredients
For the salmon:
- 4 salmon fillets (about 5–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne (optional)
For the quinoa:
- 1 cup quinoa
- 2 cups water or vegetable broth
- Pinch of salt
For the cucumber dill salad:
- 1 large cucumber (thinly sliced)
- ¼ cup red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional toppings:
- Lemon wedges
- Plain Greek yogurt or tzatziki
- Avocado slices
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Prepare the cucumber salad: In a mixing bowl, combine the thinly sliced cucumber and red onion with chopped fresh dill. Drizzle in olive oil and lemon juice, then season with salt and pepper to taste. Toss everything gently to combine, then refrigerate the salad to chill while you cook the salmon.
- Cook the salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, mix together smoked paprika, ground cumin, garlic powder, salt, black pepper, and cayenne (if using). Rub olive oil evenly over the salmon fillets, then coat both sides with the spice mixture. Heat a skillet over medium heat, then place the salmon fillets skin-side down. Cook for 4 to 5 minutes until the skin is crispy and the salmon is mostly cooked through. Flip the fillets and cook for another 2 to 3 minutes until the salmon is cooked through and golden on the outside.
- Assemble the bowls: Divide the cooked quinoa evenly among 4 bowls. Top each bowl with a salmon fillet and a generous scoop of the cucumber dill salad. Add any optional toppings such as lemon wedges, a dollop of plain Greek yogurt or tzatziki, and avocado slices. Serve immediately or enjoy chilled.
Notes
- This dish can be served warm or cold, making it ideal for meal prep and easy lunches or dinners throughout the week.
- To make a vegetarian version, substitute the salmon with grilled tofu or roasted chickpeas for protein.
- Use vegetable broth instead of water when cooking quinoa for extra flavor.
- Adjust cayenne pepper to control the spice level according to your preference.
