Easy Salmon Quinoa Bowl

Salmon Quinoa Bowl nights are some of the most satisfying dinners we make in this house, and I say that as someone who has tested a lot of bowl recipes. We're talking tender, oven-baked salmon with a honey lemon paprika marinade, served over fluffy quinoa, piled with crisp cucumber, fresh arugula, and finished with the most incredible lemon herb tahini dressing that makes every single bite taste bright and alive. It's nutrient-dense, packed with protein, healthy fats, and fiber, and it genuinely comes together in about 30 minutes.

This Salmon Quinoa Bowl is a high protein, nutrient dense dinner made with honey lemon salmon, fluffy quinoa, and a creamy lemon herb tahini dressing ready in just 30 minutes.

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This salmon quinoa bowl has become our go-to for busy weeknights when I want something that feels nourishing and special without spending an hour in the kitchen. It's also one of those recipes that works just as beautifully for meal prep as it does for a sit-down dinner. Whether you're making it fresh or building bowls for the week ahead, this one never disappoints.

Jump to:

• Why You'll Love This Salmon Quinoa Bowl
• Ingredients for Salmon Quinoa Bowl
• How to Make Salmon Quinoa Bowl
• My Top Tips for Salmon Quinoa Bowl
• Little Moments in the Kitchen
• Substitutions for Salmon Quinoa Bowl
• Variations on Salmon Quinoa Bowl
• Equipment for Salmon Quinoa Bowl
• Storage Tips for Salmon Quinoa Bowl
• Olivia's Tip for Salmon Quinoa Bowl
• FAQ About Salmon Quinoa Bowl
• Conclusion
• Related
• Pairing
• 📖 Recipe

Why You'll Love This Salmon Quinoa Bowl

• It's loaded with nutrients in every single bite. Salmon brings omega-3 fatty acids, protein, and healthy fats. Quinoa adds complete protein and fiber. The vegetable toppings bring vitamins and crunch. This salmon quinoa bowl is genuinely one of the most nutritionally balanced meals you can put on the table in 30 minutes.
• The lemon herb tahini dressing is absolutely addictive. It's creamy, bright, garlicky, and a little nutty all at once. It ties every component of the bowl together and tastes like something you'd pay good money for at a restaurant. Once you make it, you'll want to put it on everything.
• It works for meal prep and weeknight dinners equally well. The quinoa base, roasted vegetables, and dressing all hold up beautifully in the fridge for several days. Just cook fresh salmon when you're ready to eat and assemble. Done.

Ingredients for Salmon Quinoa Bowl

Everything in this salmon quinoa bowl is simple, fresh, and easy to find. What I love most about this recipe is that the salmon quinoa bowl dressing uses basic pantry staples you likely already have, and it completely transforms the whole bowl from good to genuinely great. No complicated ingredients, no special trips to a specialty store.

What You'll Need

For the quinoa base:

• 1 cup tricolor quinoa, rinsed
• 2 cups low-sodium vegetable or chicken broth
• 1 tablespoon olive oil
• Juice of half a lemon
• ½ teaspoon salt

For the salmon:

• 2 salmon fillets (about 6 oz each), skin-on or skinless
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Zest and juice of half a lemon
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the toppings:

• ½ English cucumber, thinly sliced
• 1 cup fresh arugula
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• ¼ cup crumbled feta cheese (optional)
• 1 avocado, sliced
• Lemon wedges for serving

For the lemon herb tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2 to 3 tablespoons warm water (to thin)
• Salt and pepper to taste
• 1 tablespoon fresh dill or parsley, finely chopped

Why These Ingredients Matter

• Honey in the salmon marinade: The honey does two important things here. First it helps the salmon caramelize beautifully in the oven, creating that slightly sticky, golden exterior that makes this salmon quinoa bowl look as good as it tastes. Second it balances the acidity of the lemon and the smokiness of the paprika, giving the salmon a complex, layered flavor without any one note overpowering the others.
• Tahini in the dressing: Tahini is what gives this salmon quinoa bowl dressing its creamy, nutty body without using any dairy. It emulsifies beautifully with lemon juice and olive oil and creates a dressing that is rich enough to feel indulgent but light enough that it doesn't weigh the bowl down. It's the secret weapon of this whole recipe.
• Tricolor quinoa as the base: The combination of white, red, and black quinoa gives the bowl a beautiful visual contrast and a slightly nuttier, more complex flavor than plain white quinoa. It also holds its texture as a grain bowl base far better than white quinoa alone, which means your salmon quinoa bowl doesn't turn mushy even after sitting in the fridge for a couple of days.

How to Make Salmon Quinoa Bowl

Step-by-Step Directions

1. Preheat the oven. Set your oven to 400°F and line a baking sheet with parchment paper. Let it fully preheat while you prep everything else.
2. Cook the quinoa. Rinse the quinoa thoroughly under cold running water until the water runs clear. This step removes the natural saponin coating that makes quinoa taste bitter. Add the rinsed quinoa and broth to a medium saucepan over high heat. Bring to a boil, then reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes until all the liquid is absorbed and the grains look fluffy with tiny white tails. Remove from heat, fluff with a fork, drizzle with olive oil and lemon juice, and cover to keep warm.
3. Marinate the salmon. In a small bowl, whisk together the olive oil, honey, smoked paprika, garlic powder, lemon zest and juice, salt, and pepper. Place the salmon fillets on the prepared baking sheet and spoon the marinade evenly over the top of each fillet, coating them generously.
4. Bake the salmon. Slide the baking sheet into the preheated oven and bake for 12 to 15 minutes depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reads 145°F on a meat thermometer. The honey in the marinade will caramelize slightly and create a gorgeous glaze on top. Watch the last few minutes of baking closely since the honey can go from perfectly caramelized to burnt quickly if your oven runs hot.
5. Make the lemon herb tahini dressing. While the salmon bakes, whisk together the tahini, lemon juice, minced garlic, olive oil, honey, salt, and pepper in a small bowl. Add warm water one tablespoon at a time, whisking between additions, until the dressing is smooth and pourable. It will seize up initially before loosening into a creamy, glossy consistency. Stir in the fresh dill or parsley and set aside.
6. Prep the toppings. Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the avocado. Keep everything separate and ready to go so building the bowls takes less than two minutes.
7. Build the bowls. Add a generous scoop of the warm, seasoned quinoa to each bowl. Break the baked salmon into large, rustic chunks and place on top of the quinoa. Arrange the cucumber, arugula, cherry tomatoes, red onion, and avocado around the salmon. Scatter the fresh dill and feta over the top. Drizzle generously with the lemon herb tahini dressing and serve with a fresh lemon wedge on the side.

Hint: Break the salmon into chunks rather than slicing it cleanly. This gives each bowl a relaxed, generous feel and means every spoonful picks up both salmon and quinoa together. It also makes the bowl look more abundant and restaurant-worthy with almost no extra effort.

If you love building bowls with different proteins throughout the week, my Shrimp Quinoa Bowl uses a similar fresh and vibrant formula and is absolutely worth trying next.

Little Moments in the Kitchen

I made this salmon quinoa bowl on a Thursday evening when Olivia had a friend over for dinner. I was a little nervous because her friend is what Olivia calls "a picky eater," which in our house is a very serious designation. I put the bowls on the table and Olivia's friend stared at hers for a second, then looked at the salmon, then very cautiously took one bite of everything together with the dressing on top.

She was quiet for a moment and then said, "This is actually really good." Olivia immediately turned to me with the most smug expression and said, "I told you my mom's food is good." I have never felt more validated in my life. Both bowls were completely empty by the end of dinner, and Olivia's friend asked if she could take the leftover dressing home in a little container. That tahini dressing really does win people over every single time.

Substitutions for Salmon Quinoa Bowl

• Fresh salmon vs smoked salmon: Use cold smoked salmon sliced thin for a no-cook version. The smoky, silky texture of a smoked salmon quinoa bowl pairs beautifully with the tahini dressing and fresh toppings.
• Tahini dressing: Swap for a Dijon mayonnaise dressing (2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, salt and pepper) for something creamier and more familiar. A honey lime dressing works well for a sweeter, brighter finish.
• Arugula: Replace with baby spinach, mixed greens, or shredded cabbage. All three hold up well as the green layer in this salmon quinoa bowl.
• Feta cheese: Omit entirely for a dairy-free bowl. Sliced avocado fills the creamy, rich role that feta plays without it.
• Quinoa: Use brown rice, farro, or a rice and quinoa blend as a 1:1 swap. Any hearty grain works well as the base.
• Gluten-free: This salmon quinoa bowl is naturally gluten-free as written. Check your broth label to confirm no hidden gluten.

Variations on Salmon Quinoa Bowl

• Teriyaki Salmon Quinoa Bowl: Replace the honey lemon paprika marinade with a teriyaki glaze of soy sauce, honey, sesame oil, ginger, and garlic. Use a sesame ginger dressing in place of the tahini dressing. Top with shredded cabbage, edamame, sliced avocado, and sesame seeds for a complete teriyaki salmon quinoa bowl that is excellent for meal prep.
• Mediterranean Salmon Quinoa Bowl: Marinate the salmon in lemon, oregano, and olive oil. Top the bowl with Kalamata olives, roasted red peppers, artichoke hearts, and cucumber. Drizzle with a citrus dressing or tzatziki for a full mediterranean salmon quinoa bowl. Serve with warm pita on the side.
• Salmon Quinoa Bowl with Sweet Potato and Brussels Sprouts: Add roasted sweet potato cubes and halved brussels sprouts alongside the quinoa base. Toss both in olive oil, smoked paprika, and cumin and roast at 400°F for 25 minutes until caramelized and tender. The sweet potato adds natural sweetness while the roasted brussels sprouts bring a slightly nutty, crispy edge that makes this version especially hearty and satisfying for colder months.

Love bold, hearty chicken dinners alongside your bowl nights? My Texas Roadhouse Butter Chicken Skillet is a weeknight favorite that the whole family goes crazy for.

Equipment for Salmon Quinoa Bowl

• Rimmed baking sheet: A standard rimmed baking sheet lined with parchment paper is all you need for perfectly baked salmon. The parchment prevents sticking and makes cleanup effortless. Avoid crowding the salmon on the pan since space around each fillet helps it roast evenly rather than steam.
• Medium saucepan with tight-fitting lid: Essential for cooking fluffy quinoa. A proper lid traps steam and ensures every grain cooks through without drying out or sticking to the bottom.
• Meat thermometer: The best way to guarantee your salmon hits 145°F without guessing. Salmon goes from perfectly cooked to overdone very quickly, so a thermometer takes all the stress out of the timing.
• Fine mesh strainer: You need this for rinsing the quinoa before cooking. A regular colander has holes too large and the quinoa grains fall straight through.
• Small whisk: For the tahini dressing. Tahini tends to seize before it loosens, and a whisk gives you much better control over the consistency than a spoon as you add the water.

Storage Tips for Salmon Quinoa Bowl

• Food safety first: Never leave cooked salmon at room temperature for more than 2 hours. Bacteria multiply rapidly between 40°F and 140°F, which is known as the danger zone. If your kitchen is warm or it has been sitting out during a long dinner, refrigerate any leftover salmon sooner rather than later. When in doubt, throw it out.
• Fridge storage: Store the cooked salmon, quinoa, vegetable toppings, and tahini dressing in separate airtight containers. The quinoa keeps well for up to 4 days. The tahini dressing stays fresh in the fridge for up to 5 days and actually tastes better on day two. Cooked salmon should be refrigerated at 40°F or below and consumed within 2 days for the best flavor, texture, and food safety.
• Salmon storage note: Store cooked salmon in an airtight container at 40°F or below. The flavor and texture decline quickly after 2 days, and unlike chicken or beef, salmon does not improve with extended fridge time.
• Wet vs dry components: Keep the fresh toppings (cucumber, cherry tomatoes, arugula) stored separately from the quinoa until you are ready to assemble. The moisture from fresh vegetables will make the quinoa soggy if stored together for more than a few hours.
• Avocado storage: Store sliced avocado with a squeeze of lemon juice pressed directly against the cut surface and wrap tightly. Best eaten within 1 day for optimal color and texture.
• Freezer options: Cooked quinoa freezes beautifully in a labeled zip-lock bag for up to 2 months. Raw salmon can be frozen for up to 3 months in a sealed freezer bag. Cooked salmon can be frozen for up to 1 month, though the texture softens slightly after thawing. Always thaw frozen salmon overnight in the refrigerator at 40°F or below, never on the countertop.
• Dressing storage note: Do not freeze the tahini dressing. It separates and becomes grainy when thawed. Make a fresh batch when needed since it comes together in under two minutes.

FAQ About Salmon Quinoa Bowl

Conclusion

This salmon quinoa bowl is everything I want in a weeknight dinner. It's fast, it's nourishing, it's full of bright fresh flavor, and it comes together with ingredients that are simple and real. The honey lemon salmon, the fluffy seasoned quinoa, and that creamy lemon herb tahini dressing make this a bowl you will genuinely look forward to eating, not just feel good about making. If you love fresh bowl meals like this one, my Chicken Quinoa Bowl and Chicken Thighs with Cheesy Broccoli Orzo are two more recipes that belong in your regular weeknight lineup.

Give this salmon quinoa bowl a try this week and tell me how it goes in the comments below! I love hearing from you, and if you want even more salmon bowl inspiration, the Salmon Quinoa Bowl on Allrecipes is a great variation worth exploring. Happy cooking, friends!

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Pairing

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