If you’re looking for a dish that’s just as nourishing as it is vibrant, this Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad should be at the very top of your must-try list. Imagine tender salmon with a smoky, aromatic crust, paired with fluffy quinoa and a crisp, cooling cucumber-dill salad—all coming together in a colorful bowl that sings with fresh flavor. It’s a quick weeknight meal that’s elegant enough for a dinner party, and every element brings a different texture and taste to your fork. Whether you’re a longtime seafood lover or just discovering the joys of bowl-based meals, this combo will win you over bite after bite.
Ingredients You’ll Need
The ingredient list for this Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad couldn’t be more approachable, yet every item plays a huge role in flavor and texture. These are the building blocks for a showstopping meal—there’s a little crunch, a hit of heat, all rounded off with herbaceous freshness and a creamy finish.
- Salmon fillets (4, about 5 oz each): The heart of the bowl—a rich protein that stands up beautifully to spices.
- Ground cumin (1 teaspoon): Adds earthy, toasty warmth that gives the salmon its signature depth.
- Smoked paprika (1 teaspoon): Infuses a subtle smokiness and gorgeous color.
- Garlic powder (1/2 teaspoon): Delivers that mellow, savory kick without overpowering the dish.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together and seasoning the fish and salad.
- Black pepper (1/4 teaspoon): Adds just enough zing to wake up the spice blend.
- Olive oil (1 tablespoon + 1 tablespoon for salad): Keeps the salmon juicy while lending richness, and brings silkiness to the salad.
- Uncooked quinoa (1 cup): The perfect nutty and fluffy base for soaking up all the juices and toppings.
- Water or vegetable broth (2 cups): Either one is great for cooking the quinoa, though broth gives a bonus boost of flavor.
- Cucumber (1, diced): Its cool crunch is the star of the salad, keeping things fresh and light.
- Fresh dill (1/4 cup, chopped): Dill’s unique fragrance and brightness make the salad pop.
- Plain Greek yogurt (1/4 cup): Brings in creamy tang, holding the cucumber-dill salad together.
- Lemon juice (1 tablespoon): A citrusy punch that ties everything together, from salad to garnish.
- Salt and pepper (to taste): Final seasoning to dial in your favorite flavor balance.
- Lemon wedges and extra fresh dill (optional): For a zesty and aromatic flourish on top.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad
Step 1: Cook the Quinoa
Start by giving the quinoa a good rinse under cold water to wash away any bitterness. Combine it with water or vegetable broth in a saucepan—a two-to-one liquid-to-quinoa ratio guarantees fluffiness. Bring it to a boil, then immediately drop down to a simmer, cover, and let it cook undisturbed for 15 minutes. No peeking! Once the grains pop open and absorb all the liquid, fluff with a fork and set aside. This nutty base will catch every saucy, spiced, and creamy bite.
Step 2: Spice and Prep the Salmon
In a small bowl, stir together the cumin, smoked paprika, garlic powder, salt, and black pepper. Pat your salmon nice and dry with paper towels for a crust that really sticks. Then, rub that magical spice blend over both sides of the salmon fillets. Not only does this promise big flavor, but it also gives your salmon that irresistible golden hue.
Step 3: Cook the Salmon to Perfection
Heat a slick of olive oil in a skillet over medium-high heat. When it’s shimmering but not smoking, gently lay in each salmon fillet. Cook skin-side down first if your fillets have skin—it helps them hold together and crisps up beautifully. Give them about 4 to 5 minutes per side until the outside is caramelized and the inside just barely flakes apart. Don’t overcook—juicy salmon is the goal here!
Step 4: Toss the Cucumber-Dill Salad
In a mixing bowl, combine your diced cucumber, chopped dill, luscious Greek yogurt, lemon juice, and that second tablespoon of olive oil. Stir it all together until creamy and well-mixed, and season with salt and pepper to your liking. This ultra-refreshing salad is the perfect counterpoint to the spiced salmon and nutty quinoa.
Step 5: Build Your Bowls
To assemble, scoop a pillow of quinoa into each bowl, top with a glistening spiced salmon fillet, and nestle a heap of cucumber-dill salad at the side. For a finishing touch, add a shower of extra fresh dill and a lemon wedge or two—now you have a Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad that’s totally ready for the spotlight (and your fork)!
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad
Garnishes
For maximum flavor and that upscale visual flair, I love to scatter freshly chopped dill over the finished bowl, add a few sprigs for drama, and tuck some lemon wedges around the edges. A final drizzle of olive oil right before serving can make everything glisten and taste even more luxurious. Those little details really elevate the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad from a weeknight meal to a dinner you’ll want to show off.
Side Dishes
This bowl is honestly a complete meal on its own, but if you’re feeding a crowd or want something extra, warm pita bread or a side of roasted vegetables pairs beautifully. A handful of mixed greens or a simple arugula salad tossed in lemon vinaigrette complements the flavors and keeps things light. For gatherings, a chilled white wine or sparkling water with cucumber slices adds a lovely finishing touch.
Creative Ways to Present
Try building mini versions in small cups or jars for an elegant appetizer or picnic treat. For a family-style spread, arrange everything separately on a platter and let guests assemble their own Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad creations. You can even play with color—add thinly sliced radishes, pickled onions, or avocado for extra vibrancy and a fresh twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad components, keep them separate in airtight containers in the refrigerator. The salmon and quinoa will stay delicious for up to 2 days. The cucumber-dill salad may release some extra liquid as it sits, so give it a quick stir before serving, or drain off a little if needed.
Freezing
The cooked salmon freezes surprisingly well! Let it cool completely, then wrap tightly in foil or freezer-safe bags. It’ll keep for up to a month. Quinoa can also be frozen in individual portions—just let it cool and seal in freezer bags. Avoid freezing the cucumber-dill salad, since the texture won’t hold up well after thawing.
Reheating
To reheat salmon, gently warm it in the oven at a low temperature (around 300°F), covered with foil to prevent drying out. The quinoa can be reheated in the microwave with a splash of water to revive its fluffiness. Assemble the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad just before serving so it tastes freshly made every time.
FAQs
Can I use another fish instead of salmon?
Absolutely! This spice blend works beautifully on trout, arctic char, or even mild white fish like cod. Just adjust the cooking time since thinner fillets may cook more quickly.
What’s the best way to make this dish dairy-free?
Switch out the Greek yogurt in the cucumber-dill salad for a thick, unsweetened plant-based yogurt. Coconut or cashew yogurt both work well and maintain that creamy tanginess.
How can I add even more vegetables?
Load up your bowl with shredded carrots, sliced radishes, baby spinach, or even blistered cherry tomatoes. The customizable nature of the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is perfect for adding whatever extra veggies you love.
Is this recipe kid-friendly?
Yes! Kids often enjoy the colorful presentation and the gentle flavors of the cucumber-dill salad. Tone down the spices on the salmon if your little ones are sensitive, or offer plain fillets alongside the seasoned ones.
Can I cook the salmon in the oven instead?
Definitely. Just place the spice-rubbed salmon on a baking sheet lined with parchment, bake at 400°F for 10–12 minutes (depending on thickness), and you’re set. This method is especially handy if you’re making several servings at once!
Final Thoughts
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is one of those meals you’ll return to again and again—simple, satisfying, and packed with flavor. Whether you’re treating yourself to a nourishing solo lunch or hosting friends for dinner, it’s guaranteed to impress. Give it a try, and let the bright, bold tastes inspire you in your kitchen!
Print
Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and nutritious meal with this Spiced Salmon Bowl featuring quinoa and a refreshing cucumber-dill salad. It’s a perfect blend of protein, whole grains, and fresh ingredients, making it a satisfying and healthy choice for any day of the week.
Ingredients
For the Salmon:
- 4 salmon fillets (about 5 oz each)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
For the Cucumber-Dill Salad:
- 1 cucumber, diced
- 1/4 cup chopped fresh dill
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for salad)
- Salt and pepper to taste
- Lemon wedges and fresh dill for garnish (optional)
Instructions
- Prepare Quinoa: Rinse quinoa, cook with water/broth until fluffy.
- Season Salmon: Mix spices, rub on salmon, and cook in olive oil.
- Make Salad: Combine cucumber, dill, yogurt, lemon juice, and olive oil.
- Assemble: Divide quinoa, top with salmon, and spoon salad over. Garnish and serve.
Notes
- For a dairy-free version, use plant-based yogurt.
- Add avocado or shredded carrots for extra flavor.
- Salmon can be grilled or baked as an alternative cooking method.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 75mg
