Salmon Bake w/ Crispy Shallots – the perfect healthy weeknight dish in under 20 minutes!!
Where are my salmon lovers at? This dish is made for you! It is incredibly simple, pretty darn healthy, and according to me, very, very delicious.
It starts out with minimal prep—remove the skin from the salmon and cut it into cubes. From there, you just add seasonings, cook the rice and salmon, and add some crispy shallots and other toppings! After a little time in the oven, you are ready to go, and all of the sides are already in the bake!
Easy as 1, 2, 3!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Salmon – Not all salmon is created equal. Within that same logic, I wouldn’t feel comfortable cooking certain salmon for just 7 minutes under a broiler. Quality is definitely worth it for this dish, which is why we went with King Salmon!
- Crispy Shallots – This is quite honestly the piece of the dish that makes the flavors pop. I could eat these things all by themselves (and yes, I have). You can absolutely buy pre-made crispy onions, but having these freshly made from scratch brings them to the next level!
When cooking, you want to find the right balance of too much and too little butter. It helps when you cook them in 2 batches to ensure they hold their crunch! - Mayo – You know I had to add something spicy. For me, I am a firm believer that this dish is meant to have a spicy mayo drizzled on top. For you, do as you please!
See below for full measurements and cooking instructions!
Ingredients
- For the salmon:
- 1 lb salmon
- ½ tsp. salt
- 3 Tbsp. teriyaki sauce
- 2 cups cooked rice
- ½ tsp. garlic powder
- 1 Tbsp. brown sugar
- For the crispy shallots:
- 2 shallots
- ⅓ cup flour
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. Lawry’s
- 2 Tbsp. butter
- Toppings:
- Avocado
- Spicy mayo 4 Tbsp Mayo + 1 tsp. Sriracha
- Sesame seeds
Instructions
- For the salmon:
- Remove the skin from your salmon and cut it into cubes.
- Add to a bowl with the salt and teriyaki sauce, stir, and set aside.
- Cook the rice
- Preheat the oven to low broil.
- In a baking dish, add the rice and smooth it into an even layer.
- Next, add in the salmon, and make sure they aren’t stacked on top of each other.
- Sprinkle on the garlic powder and brown sugar.
- Bake for 6-7 minutes and then remove.
- Top with avocado, crispy shallots (instructions below), spicy mayo, and sesame seeds!
- Enjoy!
- For the crispy shallots:
- Thinly slice your shallots and drizzle with a little oil.
- In a dish, mix the dry ingredients and then toss in the shallots and coat all sides.
- Heat the butter in a pan, add the flour-coated shallots, and cook through until crispy and golden brown.
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There are a few things to look out for on this one. First is the teriyaki sauce. If you are using store-bought, make sure you pick a brand that is actually gluten-free. I prefer San-J.
For the crispy shallots, just replace flour with your favorite gluten-free flour. We use King Arthur 1:1 flour.
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!
