Lemon Dill Salmon Bowls are a bright and fresh meal that brings together tender, flaky salmon with zesty lemon and fragrant dill. The salmon is usually roasted or pan-seared until perfectly cooked, and it sits on a bed of wholesome ingredients like rice or quinoa, fresh veggies, and a light, tangy dressing.
I love making these bowls anytime I want something that’s both healthy and full of flavor. The lemon and dill give the dish a lovely lift that’s not too heavy, so it feels like a fresh breeze on your plate. One of my favorite tricks is to add a little extra dill on top just before serving—it makes the flavors pop even more!
Personally, I like to serve these salmon bowls with a side of crunchy cucumber or a simple green salad, making it a refreshing and balanced meal. It’s a great lunch or dinner when you want something easy but still impressive. Plus, it’s fun to mix everything together and enjoy the bright flavors in each bite.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for a tender and flaky texture. If unavailable, you can use frozen salmon, just thaw thoroughly. For a different flavor, try trout or cod.
Quinoa: It’s a great base that’s light and fluffy. You can swap quinoa for couscous, rice, or cauliflower rice for lower carbs.
Smoked Paprika & Garlic Powder: These add a mild smoky and savory flavor. If you prefer less spice, just use a pinch less, or replace smoked paprika with regular paprika.
Lemon & Dill: Fresh lemon juice and dill brighten the dish. Fresh dill is preferred, but dried dill can work; just use half the amount since it’s more potent.
Greek Yogurt: It makes the lemon dill sauce creamy and tangy. If you want a dairy-free option, try a plain plant-based yogurt or sour cream substitute.
How Do I Cook Salmon So It’s Perfectly Tender and Flaky?
Cooking salmon just right is key for this recipe. Here’s what helps me get it perfectly done:
- Pat the salmon dry to help seasoning stick better and to get a nice crust.
- Use medium-high heat to get a good sear without burning.
- Cook skin-side down first if skin-on, about 3-4 minutes, then flip gently.
- Salmon cooks quickly – about 3-4 minutes per side, depending on thickness. It’s ready when it flakes easily with a fork but still looks moist inside.
- Remove from heat and let it rest for a minute before serving to lock in juices.
This method gives you salmon that’s crispy outside and tender inside every time!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking salmon evenly without sticking or breaking apart.
- Medium saucepan – ideal for cooking quinoa with enough space to fluff it easily.
- Mixing bowl – handy for preparing the lemon dill sauce smoothly.
- Sharp knife – essential for dicing cucumbers, tomatoes, and mango neatly.
- Measuring spoons – help you add the right amount of spices and lemon juice.
Flavor Variations & Add-Ins
- Swap salmon with grilled chicken for a different protein that still pairs well with lemon and dill.
- Add avocado slices for creaminess and healthy fats that complement the fresh veggies.
- Use fresh herbs like parsley or chives if you want a slightly different herbal note than dill.
- Mix in roasted sweet potatoes instead of mango for a warm, sweet contrast to the tangy sauce.
How to Make Lemon Dill Salmon Bowls
Ingredients You’ll Need:
For the Bowls:
- 2 salmon fillets (about 6 oz each)
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup diced cucumber
- ½ cup diced tomatoes
- ½ cup diced mango (optional)
- Fresh dill, roughly chopped (about 2 tablespoons)
- 1 lemon, sliced (for garnish)
For the Lemon Dill Sauce:
- ½ cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend 15 minutes cooking the quinoa and about 10 minutes preparing and cooking the salmon while making the lemon dill sauce and prepping the veggies.
Step-by-Step Instructions:
1. Cook the Quinoa:
Rinse the quinoa under cold water. In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff it with a fork and set it aside.
2. Season and Cook the Salmon:
Pat your salmon fillets dry with paper towels. Mix the smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this seasoning mixture evenly over both sides of the salmon. Heat a non-stick skillet over medium-high heat with a little olive oil if you like. Cook the salmon for 3-4 minutes on each side until it’s nicely browned and cooked through. Remove from heat.
3. Prepare the Lemon Dill Sauce:
In a small bowl, mix together Greek yogurt, fresh dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until everything is combined smoothly. Taste and adjust seasoning if you want.
4. Assemble the Bowls:
Divide the cooked quinoa between two bowls. Place the cooked salmon fillets on top. Add the diced cucumber, tomatoes, and mango (if using) around the salmon. Drizzle the lemon dill sauce generously over everything. Garnish with fresh dill sprigs and lemon slices. Serve right away and enjoy your fresh, tasty Lemon Dill Salmon Bowls!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or quickly in cold water before cooking. Pat it dry well to get a good sear on the salmon.
What Can I Substitute for Quinoa?
If you don’t have quinoa, try couscous, rice, or even cauliflower rice for a low-carb option. Just adjust the cooking time according to the grain or veggie you choose.
How Long Will Leftovers Stay Fresh?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying out the salmon.
Can I Make the Lemon Dill Sauce Ahead of Time?
Absolutely! The sauce can be made a day ahead and kept in the fridge. Give it a good stir before serving to refresh the flavors.
