Cook the base: Make your rice, quinoa, or preferred grain according to package directions. Fluff and keep warm. If using cauliflower rice, sauté in a pan with a bit of oil and salt until tender.

Prep the veggies: Steam or sauté your vegetables with a pinch of salt until just tender and bright. Set aside. Slice any fresh toppings like cucumber, avocado, or green onions.

Season the salmon: Pat salmon dry with paper towels. Season both sides with salt and black pepper. For extra flavor, rub on a little lemon zest.

Sear the salmon: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Place salmon skin-side down and cook 4–5 minutes, pressing lightly to keep the skin flat. Flip and cook 2–3 minutes more, until just opaque and flakes easily. Transfer to a plate and tent loosely with foil.

Make the garlic butter: Reduce heat to medium-low. Add remaining 3 tablespoons butter to the skillet. Stir in minced garlic and cook 30–60 seconds until fragrant but not browned.

Brighten the sauce: Add lemon juice and a small splash of broth or water to loosen. Season with salt, black pepper, and red pepper flakes. If using soy sauce or tamari, add 1–2 teaspoons for depth. Stir in chopped parsley or dill.

Glaze the salmon: Return salmon to the skillet and spoon garlic butter over the fillets for 30–60 seconds to coat. Remove from heat.

Assemble the bowls: Add a scoop of rice or grain to each bowl. Top with vegetables, a salmon fillet, and fresh toppings. Spoon extra garlic butter from the pan over everything.

Finish and serve: Sprinkle with sesame seeds or chopped nuts if you like. Taste and add a final squeeze of lemon or pinch of salt. Serve warm.