Crispy Salmon Bowl With Crunchy Peanut Sauce & Caramelized Pineapple
7+ colorSTHE WHY BEHIND THIS RECIPE
This bowl started with a technique I picked up from Molly Baz: cooking salmon skin-side down in a cold pan is the key to getting crispy skin. Sounds counterintuitive, but it’s truly the best way to get crispy skin without overcooking the fish. You don’t need a fancy nonstick either—I do this in my cast iron and it works fabulous!
This recipe is what I always want in a bowl: acid, fat, heat, and a little sweet, but not too sweet. Not in a textbook way—just in a “this tastes complete” kind of way. You get acid from the quick-pickled cucumber and/or radish, fat from the salmon and coco-nutty cauliflower rice, heat from the spicy peanut sauce, and sweetness from caramelized pineapple. Of course, there is salt in here too if you read that and thought “salt, fat, acid heat. ”
I used Seatopia salmon, which I keep stocked in my freezer at all times. It’s the cleanest, most delicious regeneratively farmed salmon I’ve found—rich in omega-3s, mercury-safe, no microplastics, and SO flavorful (code: COOKINGINCOLOR).
I’ll be honest the hardest part of this recipe is that it takes three pans. One for the salmon, one for the rice, one for the pineapple + then the sauce. But everything cooks quickly, and the layering of textures and flavors makes it feel way more impressive and complicated than it really is!
Yields: 4 servings
Total time: 30 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Protein
4 skin-on salmon fillets (5–6 oz each)
1½ tsp kosher salt
Produce
1 english cucumber, thinly sliced or mandolined
2 radishes, thinly sliced or mandolined
Optional quick pickle:
2 tbsp rice vinegar or apple cider vinegar
1 tbsp filtered water
½ tsp honey
Pinch of salt
½ fresh pineapple (or however much you want), cut into bite-sized pieces
Base
4 cups cauliflower rice (fresh or frozen)
Ghee, butter, tallow, or avocado oil, for sautéing
½ cup full fat coconut milk
Salt, to taste
Crunchy Peanut Sauce
¼ cup olive oil
¾ cup peanuts, chopped or crushed
3 tbsp sesame seeds (+ more for topping)
2 garlic cloves, finely grated
1 inch piece of ginger, finely grated
½ cup full-fat coconut milk
2 tbsp peanut butter
2 tsp ground turmeric
1 ½ tsp red pepper flakes (do 1 tsp if you are spice sensitive)
1 tsp honey
1 lime or 2 tbsp lime juice
Salt, to taste
HOW TO DO IT
1.Quick Pickle the Cucumber + Radishes (Optional but I recommend if you can!)
In a small bowl, toss sliced cucumber and radishes with 2 tbsp vinegar, 1 tbsp water, ½ tsp honey, and a pinch of salt. Let sit for 15–20 minutes while you prepare everything else.
2.Caramelize the Pineapple
In a small skillet over medium heat, add a touch of ghee or oil. Add pineapple chunks in a single layer and cook undisturbed for 3–4 minutes per side, until caramelized and golden. Set aside.
3.Make the Crunchy Peanut Sauce
In a small skillet over medium heat (same pan as you used for the pineapple!), toast 3/4 cup chopped peanuts, 3 tbsp sesame seeds, and 1/4 cup olive oil for 6–8 minutes, stirring frequently, until golden and fragrant. Be careful here because they go from browned to burned really quick!
Transfer to a heatproof bowl. While the oil is still hot, stir in: 2 minced garlic cloves, 1 inch minced ginger, 1 1/2 tsp turmeric, 1 1/2 tsp red pepper flakes, 2 tbsp peanut butter, 1/2 cup full-fat coconut milk, 1 tsp honey, juice from 1 lime. Season with ½ to 1 tsp kosher salt, to taste. Set aside.
4.Cook the Salmon + Cauliflower Rice (Same Time)
Salmon: Pat dry and season 2–3 salmon fillets with 1½ tsp salt. Place skin-side down in a cold (yes, cold!) skillet. I use my cast-iron. Set to medium heat. Press gently for even contact. Cook undisturbed for 7–9 minutes until the skin is crisp and golden. Flip and cook 1–2 minutes longer to finish! That’s it!
Cauliflower Rice: In a second skillet, heat 1–2 tsp ghee or oil over medium. Add 4 cups cauliflower rice and 1/2 cup more coconut milk, season with salt, and sauté for 6–8 minutes until tender and slightly browned.
5.Assemble the Bowls:
Add a scoop of cauliflower rice to each bowl. Top with crispy salmon, pickled cucumber + radishes, and caramelized pineapple. Drizzle generously with crunchy peanut sauce. Finish with extra sesame seeds and serve! Optional to squeeze a lime wedge over the bowl before serving as well!
SWAPS, TIPS & TRICKS
SWAPS:Protein Swaps:
Instead of salmon: Use steelhead trout, sablefish/black cod, or skin-on chicken thighs.
No skin-on? You can still pan-sear skinless salmon—just cook 3–4 minutes per side in a hot pan.
No-cook version: Use high-quality smoked salmon, canned wild salmon, or sashimi for an easy shortcut.
Base Swaps:
No cauliflower rice? Sub with:
White or brown rice
Broccoli rice or shredded cabbage sautéed with coconut milk
No coconut milk? Use heavy cream, cashew milk, or just sauté with ghee and garlic for flavor.
Pickle & Produce Swaps:
No mandolin? Use a sharp knife or vegetable peeler.
No cucumber or radish? Sub in:
Thinly sliced carrot, fennel, or red onion
Quick-pickled jalapeños for a little more heat and acid
No pineapple? Try mango, peach, or nectarine chunks
Sauce Swaps:
Nut-free? Use sunflower seeds and sunbutter.
No peanuts? Try cashews here! I’ve never done it but it sounds great!
Spice sensitive? Use ½ tsp red pepper flakes or less.
Make ahead: Keeps in the fridge 3–4 days; great on noodles or chicken too.
TIPS:Cooking Tips
Use cast iron: Just let the salmon cook undisturbed so the skin naturally releases.
Too many pans? You could do this in one pan! Just use one pan for pineapple then salmon. Cook the cauliflower rice first on that pan also and then set aside in a bowl
Shortcuts
Frozen cauliflower rice: No chopping needed.
Pre-cut or frozen pineapple: Defrost and sear for caramelization.
Make the sauce ahead: Saves time and lasts for several days. Great on noodles or chicken too.
Nutritional Info
Per serving, yields 4 servings
Calories: 808
Carbohydrates: 30g
Fiber: 9g
Net carbs: 21g
Protein: 49g
Fat: 68g
Sodium: 1400mg
Sugar: 11g
