Crispy Salmon Rice Bowls

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 5/13/2025
1 hour 13 minutes Prep: 20 minutes Cook: 53 minutes
Serves: 8 Save

Ingredients (10)

  • 2 pounds baby potatoes, each cut in half
  • ½ cup olive oil, divided
  • 2 pounds salmon
  • salt and ground black pepper
  • 2 bunches broccolini, chopped into individual pieces
  • cooking spray
  • 8 eggs
  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce, or more to taste
  • 4 cups cooked rice

Directions

  1. Preheat oven to 400 Fahrenheit. Line 3 baking sheets with parchment paper.
  2. Combine potatoes and 1 tablespoon olive oil in a large bowl and mix until coated.
  3. Place salmon in the middle of first prepared baking sheet and surround with potato halves, cut-side down. Drizzle ⅓ cup olive oil over salmon until coated and season with salt and black pepper.
  4. Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes. Remove salmon meat from the skin and put skin plus potatoes back in the oven and bake until potatoes are tender and skin is crispy, about 10 minutes.
  5. Toss broccolini in remaining olive oil in a bowl and place in a single layer on the second baking sheet; season with salt.
  6. Roast broccolini until slightly charred, about 15 minutes.
  7. Spray cooking spray on the third prepared baking sheet and crack eggs right onto the parchment paper keeping about 2 inches between each egg.
  8. Bake eggs until whites are cooked through, about 8 minutes.
  9. Mix mayo and sriracha in a bowl to make sriracha mayo.
  10. Assemble bowls by spooning rice into each bowl; top with salmon and crispy salmon skin, potatoes, broccolini, egg, and some sriracha mayo. Add extra sriracha for more kick.