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salmon bulgur grain bowl with grilled vegetables in a white ceramic bowl on a light blue washed fabric and violet paper
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5 from 4 votes

crispy skin salmon grain bowl with grilled vegetables

This salmon grain bowl is perfect for the day after your 4th of July BBQ when you have some leftover grilled vegetables, though fresh grilled kohlrabi, baby bok choy, and cucumber are totally worth it. You're missing out if you haven't tried grilled cucumber yet! Paired with crispy skin pan-seared salmon over a bed of flavorful bulgur wheat and you have a complete meal.
prep time20 mins
cook time30 mins
total time40 mins
course: Main Course
cuisine: American, Seasonal
keyword: baby bok choy, bulgur, cucumber, grain bowl, grilled vegetables, kohlrabi, salmon
difficulty: moderate
servings: 4 people
author: cindy chou




  • 2 medium carrots, peeled and julienned
  • 3 cups ice water
  • 6 ounces baby bok choy, quartered lengthwise
  • 12 ounces kohlrabi, peeled and cut into ½ inch thick slices
  • 1 english cucumber, halved lengthwise (or 2 persian cucumbers)
  • ¼ teaspoon salt, kosher
  • ¼ lemon, juiced


  • 12 ounce salmon fillet, portioned into four 3 ounce servings and pat dry with paper towels (remove from refrigerator 20 minutes before cooking)
  • 1 teaspoon olive oil, extra virgin
  • teaspoon salt, kosher
  • 1 small pinch ground white pepper
  • ¼ teaspoon fresh lemon juice


cooking bulgur:

  • Heat a small pot on medium heat and add 1 teaspoon of olive oil. Toast 1 cup of bulgur in the heated pot for 10-15 seconds until fragrant, then add 2 cups of low sodium chicken stock.
  • Stir, allow to heat up to boil, and turn down to simmer for 12 minutes until bulgur is cooked and most of the liquid is absorbed.

carrot prep:

  • Place julienne carrots into 3 cups of ice water. This gives the carrot pieces a pretty curl and helps the cut carrots stay crunchy.

grilling vegetables:

  • Prepare vegetables while bulgur is simmering. Heat grill until smoking hot, then oil grill. 
  • Grill prepared bok choy, kohlrabi, and cucumber for 2-3 minutes on each side. Remove from grill, season salt and fresh lemon juice.

cooking salmon:

  • Season both sides of salmon fillets with ⅛ teaspoon kosher salt and 1 small pinch of ground white pepper right before cooking. 
  • Heat a 10 inch pan over medium-high heat. Add 1 teaspoon extra virgin olive oil when the pan is hot (starts to slightly smoke). It's important to add the salmon fillets after the pan is hot. This prevents the salmon from sticking and gives you crispy skin.
  • Sear salmon fillets skin-side down first, then lower heat to medium and allow 80% of the fish to cook. The color will become opaque from bottom to top as the fish cooks. Flip the fillets once the skin becomes golden brown and crispy (about 2 minutes depending on the thickness). Cook until the center of the thickest portion of the fillet is warm (60ºC/145ºF). Season with fresh lemon juice and remove from the pan.

bulgur grain bowl assembly:

  • Divide cooked bulgur evenly between 4 bowls. Top each bowl with cooked salmon, skin-side up, grilled vegetables, and julienned carrots.


Grilled vegetables and cooked bulgur can be seasoned to personal taste. Adding a splash of fresh lemon juice will brighten up the flavors without having to add more salt.
IF YOU DON'T HAVE A FOOD THERMOMETER: Use a cake tester or fork to test the thickest portion of the salmon fillets and then touch the tip of the tester on the skin right below your lower lip (it should be warm to touch).
tried this recipe?Mention @thesoundofcooking or tag #thesoundofcooking! I'd love to see what you made.