Name: Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (about 6 oz each); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 cup quinoa (uncooked); 2 cups water or broth; 1 large cucumber (thinly sliced); 1/4 cup chopped fresh dill; 1/4 cup red onion (thinly sliced); 1 tablespoon lemon juice; 1 tablespoon olive oil (for salad); Salt and pepper to taste; Lemon wedges (for serving)

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If you’re searching for a vibrant, nourishing meal that looks as beautiful as it tastes, the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad should be at the very top of your list. This stunning bowl brings together perfectly spiced, tender salmon, fluffy quinoa, and a refreshing cucumber-dill salad, all in a symphony of bold flavors and colors. It’s a dish that feels special enough for a dinner party but is completely doable on a weeknight. With wholesome ingredients and Mediterranean inspiration, this bowl is a go-to recipe you’ll want to make again and again.

Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is how each ingredient plays a starring role. From smoky spices to crisp veggies and herby brightness, every element brings something special, and together, they create a bowl that’s bursting with freshness and satisfying flavor.

Salmon fillets: Choose firm, fresh fillets; wild-caught if possible, for the best flavor and texture.
Ground cumin: This adds an earthy warmth to the salmon, forming the backbone of the spice blend.
Smoked paprika: Gives the salmon its signature deep color and a subtle, woodsy smokiness.
Garlic powder: Enhances the salmon with a mellow, aromatic base note.
Cayenne pepper: Offers just the right amount of kick without overwhelming your senses.
Salt: Brightens all the flavors and brings everything together.
Black pepper: Adds gentle biting warmth and complexity.
Olive oil: Keeps your salmon juicy and is used again for dressing the salad.
Quinoa: This protein-packed grain serves as a hearty and fluffy base for your bowl.
Water or broth: Cooking quinoa in broth adds subtle depth, but water works just as well for a lighter taste.
Cucumber: For a cooling crunch and refreshing bite in the salad.
Fresh dill: The hero herb, giving the salad its aromatic, grassy punch.
Red onion: Thinly sliced for bite and a hit of vibrant color.
Lemon juice: Lifts up the salad with zesty acidity and makes everything taste bright.
Olive oil (for salad): Lends richness and helps meld the flavors in the salad.
Salt and pepper (to taste): Essential for balancing the salad and bringing out flavors.
Lemon wedges (for serving): Perfect for squeezing over the finished bowl for one last pop of freshness.

How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad

Step 1: Cook the Quinoa

Start by giving your quinoa a quick rinse under cool water, which helps remove its natural bitterness. Add the quinoa and your choice of water or broth to a saucepan. Bring it to a boil, then reduce the heat, cover, and let it gently simmer. In just 15 minutes, you’ll have light and fluffy quinoa; let it sit covered off the heat for an extra five minutes for the perfect texture. A quick fluff with a fork and you’re done!

Step 2: Mix the Spice Blend

While the quinoa cooks, take a small bowl and stir together the cumin, smoked paprika, garlic powder, cayenne, salt, and black pepper. This aromatic blend is what sets the salmon apart, giving it a deep color and unforgettable flavor in every bite.

Step 3: Prepare and Season the Salmon

Pat your salmon fillets dry with paper towels—this ensures the spice rub sticks and helps achieve an appetizing sear. Drizzle or brush the fillets with olive oil, then coat them all over with the spice mixture. Don’t be shy! The more evenly you cover, the more flavor you’ll enjoy.

Step 4: Sear the Salmon

Set a skillet over medium-high heat and let it get hot. Place the salmon skin-side down and cook until the skin is crisp and the flesh is about two-thirds cooked. Flip them carefully to finish the other side; you’re aiming for flaky, juicy fillets with a mouthwatering crust. In less than 10 minutes, your kitchen will smell incredible.

Step 5: Make the Cucumber-Dill Salad

While the salmon works its magic, assemble the salad: toss cucumber slices, fresh dill, thin red onion, lemon juice, olive oil, and a sprinkle of salt and pepper in a bowl. Mix until everything glistens and the dill is flecked evenly throughout. This quick salad is your secret weapon for lightness and tang.

Step 6: Assemble the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad

To serve, spoon fluffy quinoa into each bowl, nestle in a salmon fillet, then add a generous scoop of the cucumber-dill salad on the side. For the finishing touch, tuck in a lemon wedge or two—it’s time for the crowning squeeze of freshness. Dig in!

How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad

Garnishes

Garnishes make all the difference with a Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad. A generous squeeze of fresh lemon brightens the flavors instantly. For extra color and richness, try a few slices of ripe avocado or a dollop of thick Greek yogurt. Fresh dill sprigs never go amiss for that inviting green pop.

Side Dishes

This bowl shines as a complete meal, but if you want to build out the menu, try pairing it with warm pita bread, a light tabbouleh, or roasted vegetables like carrots or asparagus. A crisp white wine or sparkling water with lemon rounds out the Mediterranean vibe beautifully.

Creative Ways to Present

The Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad looks gorgeous in a large serving bowl if you’re hosting, allowing everyone to help themselves. For meal prep or picnics, pack individual bowls in glass containers. To impress at brunch, flake the salmon and scatter it over the quinoa and salad for a shareable platter with rustic charm.

Make Ahead and Storage

Storing Leftovers

Store any leftover components separately in airtight containers in the refrigerator. The quinoa and salad keep especially well (up to 3 days), while the salmon is best enjoyed within 2 days for optimal taste and moisture.

Freezing

If you want to freeze, stick to the salmon and quinoa only—pack them individually in airtight containers or freezer bags. The cucumber-dill salad won’t freeze well due to its high moisture, but you can always make a fresh batch just before serving. Thaw overnight in the fridge when ready to use.

Reheating

To revive the salmon, gently reheat it in a skillet over low heat or in the oven at 300°F until warmed through. Quinoa can be fluffed up in the microwave or on the stovetop with a splash of water or broth. Remember, the salad is best enjoyed cold and fresh, so add it just before serving your Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad.

FAQs

Can I use a different fish for this bowl?

Absolutely! While salmon is a classic for its rich flavor and healthy fats, you can substitute with trout, arctic char, or even a firm white fish like cod or halibut. Just keep an eye on cook times, as thinner fillets may need less time in the skillet.

Is it possible to make this dish vegetarian?

Yes, it’s easy to adapt the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad for vegetarians. Simply swap the salmon for roasted chickpeas or seasoned grilled tofu, and the rest of the recipe stays hearty and satisfying.

Can I use a different grain instead of quinoa?

Definitely. While quinoa is a nutritious, gluten-free option, brown rice, farro, or even couscous make great substitutes. Adjust cooking times according to the grain you choose and enjoy the new texture and flavor twist!

How can I adjust the spice level?

If you’re sensitive to heat, feel free to reduce or skip the cayenne pepper in the spice blend. For those who love extra warmth, sprinkle a touch more, or finish the dish with red pepper flakes at the table.

What’s the secret to perfectly cooked salmon?

Pat the salmon dry and let your pan get hot before adding the fillets. Start skin-side down and don’t move the fish until it naturally releases and a browned crust forms. Always watch closely and avoid overcooking; the flesh should be just opaque and flaky.

Final Thoughts

The Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad isn’t just eye-catching and craveable—it’s nourishing, simple to prepare, and endlessly customizable to suit your mood or what’s in your pantry. Give it a try, and you might just discover your new dinnertime favorite!

Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with this flavorful Spiced Salmon Bowl featuring perfectly cooked salmon fillets coated in aromatic spices, served atop fluffy quinoa and a refreshing cucumber-dill salad.

Ingredients

Scale

For the Salmon:

4 salmon fillets (about 6 oz each)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Quinoa:

1 cup quinoa (uncooked)
2 cups water or broth

For the Cucumber-Dill Salad:

1 large cucumber (thinly sliced)
1/4 cup chopped fresh dill
1/4 cup red onion (thinly sliced)
1 tablespoon lemon juice
1 tablespoon olive oil (for salad)
Salt and pepper to taste
Lemon wedges (for serving)

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Instructions

Rinse and drain the quinoa. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Prepare the salmon. In a small bowl, mix cumin, paprika, garlic powder, cayenne, salt, and black pepper. Pat salmon fillets dry and rub with olive oil, then coat evenly with the spice mix.
Cook the salmon. Heat a skillet over medium-high heat. Cook the salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until cooked through and flaky.
Make the salad. Combine cucumber, dill, red onion, lemon juice, and olive oil in a bowl. Toss well and season with salt and pepper.
Assemble the bowls. Divide quinoa among bowls, top with a salmon fillet, and add a portion of cucumber-dill salad. Garnish with lemon wedges.