Gluten-Free Smoked Salmon and Cucumber Bowl

This vibrant bowl features flaky smoked salmon and crisp cucumber, layered over fluffy rice or quinoa for a satisfying and refreshing meal. A light, zesty dressing ties together the delicate flavors and textures for a perfect gluten-free lunch.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

At a glance: This medium lunch recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 10 ingredients — including cooked rice or quinoa, smoked salmon, cucumber — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Smoked Salmon and Cucumber Bowl: When preparing this lunch recipe, smoked salmon and tamari or coconut aminos should be labeled gluten-free. Use plain cooked rice or quinoa rather than a seasoned packaged mix.

Gluten-Free Notes for Gluten-Free Smoked Salmon and Cucumber Bowl: This recipe is naturally gluten-free, relying on whole foods and gluten-free pantry staples. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Prepare the base by cooking 1.5 cups of rice or quinoa according to package directions, aiming for about 15-20 minutes until tender and fluffy. Once cooked, fluff with a fork and divide evenly among four serving bowls.
2 While the rice or quinoa cooks, prepare the fresh ingredients. Thinly slice or dice one large cucumber, halve one cup of cherry tomatoes, and dice half an avocado. Chop 1/4 cup of fresh dill for garnish.
3 In a small bowl, whisk together 2 tablespoons of gluten-free tamari or coconut aminos, 1 tablespoon of fresh lemon juice, and 1 teaspoon of extra virgin olive oil. Season with 1/4 teaspoon of black pepper and taste, adjusting as needed for a bright, balanced dressing.
4 Assemble the bowls by artfully arranging the flaked 8 ounces of smoked salmon, sliced cucumber, halved cherry tomatoes, and diced avocado over the cooked rice or quinoa. Ensure a visually appealing distribution of ingredients.
5 Drizzle the prepared dressing evenly over each bowl, ensuring all components are lightly coated. Garnish generously with the chopped fresh dill just before serving to add a burst of herbaceous aroma and flavor.

Nutrition (per serving)

320

Calories

20g

Protein

42g

Carbs

16g

Fat

Fiber

430mg

Sodium

Tips & Notes

Smoked salmon and tamari are both salty. Taste the dressing before adding any extra salt.
Let the rice or quinoa cool to warm before topping so the smoked salmon and avocado stay fresh.
Seed the cucumber if it is very watery so the bowl doesn't turn soggy.

Common questions

What cross-contamination risk is specific to Gluten-Free Smoked Salmon and Cucumber Bowl?

Check cooked rice or quinoa, smoked salmon, flaked, cucumber, thinly sliced or diced before they go into Gluten-Free Smoked Salmon and Cucumber Bowl. Smoked salmon and tamari or coconut aminos should be labeled gluten-free. Use plain cooked rice or quinoa rather than a seasoned packaged mix.

Which gluten-free swaps does Gluten-Free Smoked Salmon and Cucumber Bowl use?

Gluten-Free Smoked Salmon and Cucumber Bowl relies on 2 tbsp gluten-free tamari or coconut aminos. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

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