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Top down shot of a bowl with blackened salmon bites, dill sauce and grilled corn salad over rice.

Blackened Salmon Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


Blackened Salmon Bowl + Grilled Corn Salad – the perfect summer salmon bowl with cool, creamy dill sauce, bright corn salad and blackened salmon bites!



Blackened Salmon Bites: 

  • 23 tablespoons blackened seasoning*
  • 16oz fresh salmon, cut into 1 inch cubes**
  • 2 tablespoon extra virgin olive oil, divided

Creamy Dill Sauce:

  • 1/2 cup sour cream (regular or dairy-free)
  • 1/4 cup mayo (regular or paleo)
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Grilled Corn Salad:

  • 2 tablespoons extra virgin olive oil
  • 23 teaspoons garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 cups grilled corn, cut off the cob*** 
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 2 cups English cucumber, sliced and quartered

Buttery Rice:


  1. Prep Salmon: Place salmon chunks in a bowl. Sprinkle generously with blackened seasoning. Drizzle with 1 tablespoon olive oil and toss again. Set aside.
  2. Prep Dill Sauce: Combine Dill Sauce ingredients in a small bowl. Stir to combine. Store in refrigerator until serving.
  3. Make Corn Salad Dressing: in a small bowl combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Taste and add any additional salt, as desired. 
  4. Combine Corn Salad: Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside. 
  5. Make Rice: Add rice, water, salt and butter to a medium saucepan. Bring to boil then reduce to simmer and cover for 20 minutes. Remove from heat and let sit for 5 minutes (don’t uncover). Then fluff with fork. 
  6. Cook Salmon: While the rice is simmering, cook your salmon. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil. Swirl to coat the pan. In 2 batches, add seasoned salmon chunks to the pan and sear on all sides. Reduce heat a bit and continue cooking until fully cooked (internal temp of 130-135 degrees F.). Remove and set on plate.
  7. Build Salmon Bowls: Divide rice, grilled corn salad and salmon bites between bowls. Top with dill sauce. Feel free to garnish with some fresh cracked black pepper and some freshly chopped parsley. 


  • *Blackened Seasoning: we love our homemade blackened seasoning, but feel free to use a store-bought version if you prefer and it makes life easier.
  • **Amount of Salmon: feel free to use more salmon if you want – we assumed a 4oz portion was one serving so if you want more salmon in your bowl, add more as desired.
  • ***Grilled Corn: you can definitely just use thawed frozen corn if you prefer, but for best results (and flavor) use grilled corn.
  • Air Fryer Salmon Bites: feel free to cook the salmon bites in the air fryer


  • Serving Size: 6oz
  • Calories: 253
  • Sugar: 4.3 g
  • Sodium: 470.9 mg
  • Fat: 12.7 g
  • Carbohydrates: 19.2 g
  • Protein: 16.3 g
  • Cholesterol: 40.9 mg