Hey there! Let me introduce you to your new favorite weeknight dinner: the Salmon Asparagus Bowl. It’s fresh, flavorful, and packed with nutrients—everything you want in a meal. Plus, it’s super easy to make. Imagine tender, perfectly grilled salmon paired with crisp, lemony asparagus and a refreshing cucumber-tomato salad, all served over a bed of fluffy rice. Sounds good, right? Let’s dive in!

Ingredients:

Salmon fillet
Brown sugar
Kosher salt
Paprika
Garlic powder
Onion powder
Ground black pepper
Cayenne pepper
Olive oil
Asparagus
Fresh lemon
Cherry tomatoes (halved)
Cucumber (diced)
Prepared rice (white or brown)

Instructions:

Dry Brine the Salmon:
In a small bowl, mix together the brown sugar, kosher salt, paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper. Rub this mixture all over the salmon fillet. Cover with plastic wrap and refrigerate for 1 hour to let the salmon dry brine. (For more details on dry brining, check out the guide above.)
Prep the Salmon for Grilling:
After brining, gently rinse the salmon under cold water and pat it dry with paper towels. Rub the fillet with olive oil on both sides to prevent it from sticking to the grill.
Prepare the Asparagus:
Take the asparagus and bend each stalk until it snaps at the natural breaking point. Toss the tender pieces in olive oil. Place them in a grill-safe pan to keep them from falling through the grates.
Grill Time:
Preheat your grill to 400°F (medium-high heat). Grill the asparagus for about 5 minutes. Then, place the salmon skin-side down directly on the grill grates. Close the lid and cook for 5-6 minutes, or until the salmon’s internal temperature reaches 135°F.
Add the Finishing Touches:
Slice a lemon in half and squeeze the juice over the grilled salmon and asparagus just before removing them from the grill.
Assemble the Bowl:
Serve the grilled salmon and asparagus with cherry tomatoes, diced cucumber, and your choice of prepared rice. Enjoy!

How To Dry Brine Salmon

First up, let’s talk dry-brining. If you’ve never dry-brined your salmon before, trust me, you’re missing out! It adds tons of flavor and keeps the fish moist while grilling.

Here’s what you do:

Pat dry your salmon fillets with paper towels to get rid of excess moisture.
Mix up your brine—combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne for a little heat.
Coat the salmon with the brine, making sure all sides are covered.
Pop the salmon in the fridge, uncovered, and let it work its magic for 1 to 24 hours. The longer it brines, the more flavor you get.
After brining, rinse off the extra salt, pat it dry, and you’re ready to grill!

Dry-brining locks in moisture, making sure your salmon stays juicy and flavorful.nces flavor but also helps the salmon stay juicy and tender, preventing it from drying out during cooking.

Grilling the Perfect Salmon

Now it’s time to grill! Heat your grill to 375-400°F (or 225°F if you’re smoking). Place the salmon skin-side down (this prevents sticking) and cook for about 7-10 minutes until the internal temp hits 135°F. The result? Flaky, tender, melt-in-your-mouth salmon every time.

Georgie’s Tips for Brining and Grilling Salmon

Brining your salmon enhances flavor, locks in moisture, and ensures even cooking.
Grill your salmon skin-side down to protect the delicate meat and make flipping easier.
Use an instant-read thermometer to check for doneness, and aim for an internal temp of 135°F for the juiciest results.
For smoky flavor, try grilling with the skin on and finishing it off with a squeeze of lemon juice for brightness.

Flavor Variations to Keep Things Interesting

Feeling adventurous? Try these flavor twists:

Asian-Inspired: Swap some of the brine ingredients for soy sauce, ginger, and a dash of sesame oil.
Mediterranean Twist: Add rosemary or oregano to your brine and toss the asparagus in olive oil, garlic, and balsamic vinegar.
Spicy Kick: Turn up the heat with extra cayenne and a dash of chili powder.

Assembling Your Salmon Asparagus Bowl

Here’s the fun part—putting it all together! Start with your base of rice (white or brown), then layer on the grilled salmon and asparagus. Add your cucumber and cherry tomato salad for crunch and freshness. Want to take it up a notch? Drizzle with a bit of teriyaki, tahini, or a lemony yogurt sauce.

And there you have it—a simple yet satisfying Salmon Asparagus Bowl that’s packed with flavor, texture, and wholesome goodness. Perfect for busy nights or when you’re craving something fresh and light. Enjoy!

Frequently Asked Questions

Medium-Rare: Salmon cooked to medium-rare is still slightly translucent in the center and has a moist and tender texture. The internal temperature of medium-rare salmon is around 125°F to 130°F (52°C to 54°C). At this stage, the salmon is cooked through on the exterior but remains slightly rare in the middle, offering a delicate texture and rich flavor.
Medium: Medium-cooked salmon has a firm but still moist texture with a slightly opaque center. The internal temperature of medium salmon ranges from 130°F to 140°F (54°C to 60°C). It’s cooked through evenly but retains some juiciness, making it a popular choice for those who prefer a balance between tenderness and firmness. I prefer this level of doneness slightly on the lower end at 135°F.
Medium-Well/Well-Done: Salmon cooked to medium-well or well-done has a fully opaque center and is firm throughout. The internal temperature for medium-well to well-done salmon is above 140°F (60°C). While well-done salmon can still be flavorful, it may be slightly drier compared to salmon cooked to lower levels of doneness.

Dill: Fresh or dried dill pairs beautifully with salmon, imparting a fresh, herbaceous flavor that complements its richness.
Lemon: Lemon zest or freshly squeezed lemon juice adds a bright, citrusy flavor that cuts through the richness of the salmon.
Garlic: Minced or powdered garlic adds depth and savory flavor to salmon, especially when combined with other herbs and spices.
Black Pepper: Freshly ground black pepper adds a subtle heat and earthy flavor that complements the natural richness of salmon.
Paprika: Smoked or sweet paprika adds a hint of sweetness and smokiness to salmon, enhancing its flavor without overpowering it.
Cayenne Pepper: For a spicy kick, cayenne pepper can be added to the seasoning mix to add heat and depth of flavor.
Rosemary: Fresh or dried rosemary adds a fragrant, piney flavor to salmon, which pairs well with its natural richness.
Thyme: Fresh or dried thyme adds a subtle, earthy flavor that complements the delicate taste of salmon.
Soy Sauce: A mixture of soy sauce, garlic, ginger, and a touch of brown sugar creates a flavorful marinade or glaze for salmon, adding a savory-sweet umami taste.
Honey: Honey can be used to add sweetness and caramelization to salmon, especially when paired with ingredients like soy sauce or mustard for a sweet and tangy glaze.
Maple Syrup: Maple syrup adds a sweet, caramelized flavor to salmon, creating a deliciously rich and slightly sweet glaze.
Sesame Seeds: Toasted sesame seeds add a nutty flavor and crunchy texture to salmon, especially when used in combination with soy sauce, ginger, and garlic.

To elevate your Salmon Asparagus Bowl, consider adding some easy and flavorful side dishes. A tangy avocado salsa with fresh lime juice, cilantro, and diced red onion would bring a creamy, refreshing contrast to the dish. For a heartier meal, try serving roasted sweet potatoes, seasoned with smoked paprika and garlic, to complement the grilled salmon’s smoky flavor. You could also toss together a light, citrusy vinaigrette for the cherry tomato and cucumber salad, adding a zesty brightness. These sides not only enhance the flavors but also add nutritional balance with healthy fats and vibrant veggies.

When you’re picking out salmon, you’ll find a variety of options, each with its own unique flavor and texture. Atlantic salmon, commonly farmed, has a mild, buttery flavor, making it a versatile option for grilling or roasting. Pacific varieties, like Chinook and Sockeye, offer richer, more robust flavors. Wild-caught salmon, such as Coho or King, tends to have more complex flavors due to its natural diet and lifestyle, compared to the milder farmed varieties. If you’re aiming for sustainability, wild-caught salmon is generally considered the more eco-friendly choice.

Pat the fillets dry with paper towels to remove any moisture, helping the seasoning stick.
Mix your brine by combining kosher salt (or sea salt) with spices like garlic powder, smoked paprika, black pepper, and a touch of brown sugar for sweetness.
Coat the salmon evenly with the brine, making sure all sides are seasoned without over-salting.
Refrigerate uncovered on a lined baking sheet, allowing the salmon to dry brine for 1-24 hours. The longer you brine, the more flavorful the fish.
After brining, rinse the salmon under cold water to remove excess salt, then pat it dry before grilling.

More Bowls

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Salmon Asparagus Bowl

Name: Salmon Asparagus Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Ingredients: 2 lbs Salmon Fillet; ¼ cup Light Brown Sugar; ¼ cup Kosher salt; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Ground black pepper; ½ tsp Cayenne pepper; 2 tsp extra-virgin olive oil; 1 Bunch Asparagus; 1 tsp extra-virgin olive oil; 1 Fresh Lemon; 2 cups Cherry Tomatoes (cut in half); 1 Large Cucumber (diced); 2 cup Prepared Rice (white or brown)

Enjoy a Salmon Asparagus Bowl with perfectly cooked salmon, lemon-drizzled asparagus, a fresh tomato-cucumber salad, and a bed of rice for a balanced, delicious meal.

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Pin Recipe

Prep Time 15

Cook Time 10

Brining Time 1

Total Time 1 25

Course Main Course

Cuisine American

Servings servings

Calories

Ingredients

2 lbs Salmon Fillet
¼ cup Light Brown Sugar
¼ cup Kosher salt
1 tbsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Ground black pepper
½ tsp Cayenne pepper
2 tsp extra-virgin olive oil
1 Bunch Asparagus
1 tsp extra-virgin olive oil
1 Fresh Lemon
2 cups Cherry Tomatoes (cut in half)
1 Large Cucumber (diced)
2 cup Prepared Rice (white or brown)

Instructions

In a small bowl, combine ¼ cup Light Brown Sugar, ¼ cup Kosher salt, 1 tbsp Paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Ground black pepper and ½ tsp Cayenne pepper. Rub mixture over 2 lbs Salmon Fillet. Cover with plastic wrap and dry brine the salmon in the fridge for 1 hour. For more information about dry brining refer to my guide above. Gently rinse salmon and then pat dry with paper towels, then rub with 2 tsp extra-virgin olive oil on the front and the back to prevent sticking.
Preheat grill to 400℉ (Around medium-high heat).
Prepare 1 Bunch Asparagus by gently bending the asparagus in an arc until it breaks at its natural breaking point. This ensures you are preparing the most tender part of the asparagus. Add asparagus to a grill safe pan so it doesn't fall through the grates of the grill. Drizzle and coat with 1 tsp extra-virgin olive oil. Grill for 5 minutes and then add the salmon.
Place salmon directly on the grill grate, skin side down, close the lid and cook for 5-6 minutes or until the salmon reaches 135℉ read with an instant digital thermometer.
Slice 1 Fresh Lemon in half and squeeze over salmon and asparagus before removing from grill.
Serve salmon and asparagus with tomatoes, rice and cucumber.

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