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This Salmon Zoodle Bowl is a nourishing and indulgent meal that comes together in under 30 minutes. It features crispy-skinned salmon over fresh zucchini noodles tossed in a bright lemon-garlic dressing. It’s a complete, balanced dinner that feels both special and effortless.

Why You’ll Love This Salmon Zoodle Bowl

Fresh & Light: Zucchini noodles and rich salmon create a clean, satisfying meal.
Dreamy Textures: Crispy salmon skin, tender zoodles, and creamy avocado delight the palate.
30-Minute Meal: Quick prep and straightforward cooking for a stress-free dinner.
Endlessly Customizable: Easily swap herbs or add heat to suit your taste.

Ingredients & Tools

2 (150 g each) salmon fillets, skin-on
4 medium zucchini (or about 600 g spiralized)
1 large avocado, sliced
200 g cherry tomatoes, halved
1 small red onion, thinly sliced
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp fresh dill, chopped
½ tsp sea salt, plus more for seasoning
¼ tsp black pepper
¼ tsp paprika (optional, for the salmon)

Tools: A spiralizer (or pre-spiralized zoodles), a large skillet, a small mixing bowl, a sharp knife, and a cutting board.

Notes: Using fresh, high-quality ingredients here really makes a difference—especially with the salmon and the olive oil.

Nutrition (per serving)

Calories:	485 kcal
Protein:	31 g
Fat:	34 g
Carbs:	18 g
Fiber:	8 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Get your salmon skin crispy. The key is a hot, preheated pan and patting the skin completely dry with a paper towel before it goes in. That initial sizzle is everything for achieving that perfect, crackling texture.
Don’t overcook your zoodles. Zucchini noodles have a high water content and can turn mushy if heated for too long. A quick 1-2 minute toss in the pan is all they need to warm through while staying pleasantly al dente.
Season as you go. A little salt on the salmon before cooking, a pinch in the dressing… layering your seasoning builds a much more complex and delicious flavor profile than just adding it all at the end.
Fresh herbs are non-negotiable. While dried dill can work in a pinch, the vibrant, almost grassy flavor of fresh dill really lifts the entire dish. If you can, grab a small bunch from the store—it’s worth it.

How to Make Salmon Zoodle Bowl

Step 1: First, let’s get our salmon ready. Pat the fillets completely dry with paper towels—this is the secret to crispy skin. Season the flesh side generously with salt, black pepper, and that optional paprika if you’re using it. A little seasoning now goes a long way in building flavor from the inside out.

Step 2: Now, heat a large skillet over medium-high heat. Add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully place the salmon fillets in the pan skin-side down. You should hear a confident sizzle. Let them cook undisturbed for about 5-6 minutes. You’ll notice the color change creeping up the sides of the fillet.

Step 3: While the salmon is working its magic, let’s make the simple dressing. In your small bowl, whisk together the remaining two tablespoons of olive oil, the fresh lemon juice, minced garlic, chopped dill, and ½ teaspoon of sea salt. Whisk it until it looks emulsified and lovely. Give it a taste and adjust if needed—maybe a touch more lemon?

Step 4: Check on your salmon. The skin should be deep golden and very crispy. Carefully flip the fillets and cook for another 2-3 minutes on the flesh side, until the salmon is cooked to your liking and flakes easily with a fork. Transfer the cooked salmon to a clean plate to rest.

Step 5: Don’t wipe out the skillet! Those little browned bits in the pan are flavor gold. Reduce the heat to medium and add your spiralized zucchini noodles. Toss them in the pan for just 1-2 minutes—you just want to warm them through and maybe pick up a little of that salmon flavor. Any longer and they’ll release too much water and get soggy.

Step 6: Time to assemble your bowls. Divide the warm zoodles between two bowls. Top with the halved cherry tomatoes, sliced red onion, and creamy avocado slices. Drizzle a good amount of that lemony dressing over everything.

Step 7: Finally, place the beautiful, crispy-skinned salmon fillet right on top of each zoodle nest. You can leave it whole or flake it slightly with a fork. Give it one last drizzle of dressing and a final crack of black pepper. And there you have it—a restaurant-worthy meal, made by you.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Not recommended due to zucchini’s high water content.
Reviving: Reheat salmon gently in a skillet; serve zoodles cold or briefly warmed.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula adds another layer of freshness that doesn’t compete with the main bowl.
Crusty, warm sourdough bread — Perfect for sopping up any extra lemony dressing and avocado left at the bottom of the bowl.
Garlic sautéed mushrooms — Their earthy, umami flavor pairs wonderfully with the richness of the salmon.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes are a classic pairing that will mirror and enhance the lemon in the dressing beautifully.
Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate between bites of the rich salmon.
A light, citrusy IPA — The hoppy bitterness can cut through the oiliness of the fish and stand up to the bold garlic and herb flavors.

Something Sweet

Lemon sorbet — It continues the citrus theme of the meal and provides a wonderfully light, palate-cleansing finish.
Dark chocolate-covered almonds — A little salty, a little sweet, and a satisfying crunch that feels like a perfect, simple ending.
Fresh berry salad with a hint of mint — The natural sweetness of the berries feels wholesome and complements the healthy vibe of the dinner.

Top Mistakes to Avoid

Mistake: Adding salt to the zoodles too early. Salt draws water out of zucchini, so if you salt them before or during cooking, you’ll end up with a watery, soupy bowl. Always season them at the very end, right before serving.
Mistake: Moving the salmon too soon. I’ve messed this up before too… the urge to peek is strong! But you must let the salmon sit undisturbed in the hot pan to form that perfect, crispy crust. If you move it too early, the skin will tear and stick.
Mistake: Overcooking the salmon. Salmon continues to cook a bit after you take it off the heat (carryover cooking). It’s better to pull it off when it’s still a touch translucent in the very center—it will be perfectly flaky and moist by the time you serve it.
Mistake: Boiling the zoodles instead of sautéing. If your pan is too crowded or the heat is too low, the zoodles will steam and become mushy. A quick, high-heat toss is all they need.

Expert Tips

Tip: Let the salmon come to room temperature. Taking the chill off your salmon fillets for 15 minutes before cooking helps them cook more evenly, preventing an overcooked outside and a cold, undercooked center.
Tip: Squeeze your zoodles. If you have time, place your raw spiralized zucchini in a clean kitchen towel and give it a gentle squeeze to wring out some of the excess moisture. This is a pro-move for preventing a watery sauce.
Tip: Make the dressing directly in the bottom of your serving bowl. Less cleanup! Just whisk your dressing ingredients right in the bowl, then pile the zoodles and toppings on top and toss it all together at the table for a bit of drama.
Tip: Use the back of your knife to crush the garlic. Instead of mincing, try crushing the garlic clove with the flat side of your knife and a bit of salt. This releases more oils and creates a paste that incorporates into the dressing more smoothly and powerfully.

FAQs

Can I make this with a different type of fish?
Absolutely! This bowl is very versatile. Firm white fish like cod or halibut would work wonderfully—just adjust the cooking time as they may cook faster than salmon. Even shrimp or scallops would be a fantastic, quick-cooking alternative. The key is to pair it with the light, fresh zoodles and that zesty dressing.

My zoodles turned out watery. What happened?
This is the most common zoodle hurdle. It’s almost always due to overcooking. Zucchini is over 90% water, and heat makes it release that liquid. The trick is a very brief, high-heat sauté—just enough to warm them through. Also, avoid salting them until you’re ready to serve, as salt is hygroscopic and will pull moisture out.

Can I prepare any parts of this ahead of time?
You can definitely get a head start! The dressing can be made up to two days in advance and stored in the fridge. You can also spiralize your zucchini a day ahead; just store it in an airtight container with a paper towel to absorb moisture. I’d cook the salmon fresh, though, to keep that skin perfectly crisp.

I don’t have a spiralizer. What can I use instead?
No spiralizer, no problem! You can use a vegetable peeler to create wide, ribbon-like “zoodles.” A julienne peeler will give you thinner, more noodle-like strands. Or, you can simply slice the zucchini into very thin half-moons. The texture will be a bit different, but it will still be delicious.

Is the salmon skin edible?
It is not only edible, it’s the best part—if cooked properly! A well-cooked salmon skin is crispy, flavorful, and packed with healthy fats and nutrients. If you’re not a fan of the texture, you can certainly remove it after cooking, but I highly recommend giving the crispy version a try.

Salmon Zoodle Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Californian, fusion

Servings 2

Total Time 27 minutes

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Make a delicious Salmon Zoodle Bowl in under 30 minutes! Featuring crispy salmon & fresh zoodles. A healthy, balanced meal. Get the easy recipe now!

Ingredients

For the Bowl

2 salmon fillets (150 g each, skin-on)
4 zucchini (medium, or about 600 g spiralized)
1 avocado (large, sliced)
200 g cherry tomatoes (halved)
1 red onion (small, thinly sliced)

For the Dressing

3 tbsp extra virgin olive oil (divided)
2 tbsp fresh lemon juice
1 garlic clove (minced)
2 tbsp fresh dill (chopped)
½ tsp sea salt (plus more for seasoning)
¼ tsp black pepper
¼ tsp paprika (optional, for the salmon)

Instructions

01
First, let’s get our salmon ready. Pat the fillets completely dry with paper towels—this is the secret to crispy skin. Season the flesh side generously with salt, black pepper, and that optional paprika if you’re using it. A little seasoning now goes a long way in building flavor from the inside out.
02
Now, heat a large skillet over medium-high heat. Add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully place the salmon fillets in the pan skin-side down. You should hear a confident sizzle. Let them cook undisturbed for about 5-6 minutes. You’ll notice the color change creeping up the sides of the fillet.
03
While the salmon is working its magic, let’s make the simple dressing. In your small bowl, whisk together the remaining two tablespoons of olive oil, the fresh lemon juice, minced garlic, chopped dill, and ½ teaspoon of sea salt. Whisk it until it looks emulsified and lovely. Give it a taste and adjust if needed—maybe a touch more lemon?
04
Check on your salmon. The skin should be deep golden and very crispy. Carefully flip the fillets and cook for another 2-3 minutes on the flesh side, until the salmon is cooked to your liking and flakes easily with a fork. Transfer the cooked salmon to a clean plate to rest.
05
Don’t wipe out the skillet! Those little browned bits in the pan are flavor gold. Reduce the heat to medium and add your spiralized zucchini noodles. Toss them in the pan for just 1-2 minutes—you just want to warm them through and maybe pick up a little of that salmon flavor. Any longer and they’ll release too much water and get soggy.
06
Time to assemble your bowls. Divide the warm zoodles between two bowls. Top with the halved cherry tomatoes, sliced red onion, and creamy avocado slices. Drizzle a good amount of that lemony dressing over everything.
07
Finally, place the beautiful, crispy-skinned salmon fillet right on top of each zoodle nest. You can leave it whole or flake it slightly with a fork. Give it one last drizzle of dressing and a final crack of black pepper. And there you have it—a restaurant-worthy meal, made by you.