Honey Glazed Salmon Rice Bowls

Why Make This Recipe

Honey Glazed Salmon Rice Bowls are a delicious and healthy meal option. They combine tender salmon with sweet honey, zesty lime, and fresh veggies. This recipe is not only easy to make but also packed with flavor and nutrition. It’s perfect for busy weeknights or meal prep for the week ahead.

How to Make Honey Glazed Salmon Rice Bowls

Ingredients

• 4 (4-6 ounce) skinless salmon filets (cut into cubes)
• 2 Tablespoons avocado oil
• 3 Tablespoons honey
• 1 Tablespoon soy sauce (or tamari)
• 1 Tablespoon sriracha
• 2 cups cooked brown rice
• 1 medium avocado (cubed)
• 1 cup diced cucumber
• 1 Tablespoon olive oil
• 1/2 cup finely chopped cilantro
• 1 Tablespoon fresh lime juice
• 2 teaspoons honey
• 1/3 cup light mayo
• 1 Tablespoon lime juice
• 1/2 teaspoon paprika (smoked or regular)
• 1/4 teaspoon cumin
• 1 teaspoon honey

Directions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
3. Spread the salmon in a single layer on a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
4. Meanwhile, whisk together all ingredients for the sauce and set it aside.
5. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine.
6. When the salmon is done, assemble your bowls with a base of rice. Layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce. Enjoy!

How to Serve Honey Glazed Salmon Rice Bowls

Serve the Honey Glazed Salmon Rice Bowls warm. You can add extra lime wedges on the side for those who like a zesty kick. These bowls can be eaten for lunch or dinner and make a great meal on their own.

How to Store Honey Glazed Salmon Rice Bowls

To store the leftovers, place the salmon and rice in an airtight container. Keep it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop. It’s best to keep the cucumber salad separate until you’re ready to eat for maximum freshness.

Tips to Make Honey Glazed Salmon Rice Bowls

• Make sure to cut the salmon into uniform cubes for even cooking.
• For extra flavor, marinate the salmon for 30 minutes before cooking.
• Adjust the level of sriracha according to your spice preference.
• If you can’t find avocado oil, you can use olive oil instead.

Variation

You can add more veggies to your bowls, such as bell peppers or shredded carrots. You can also replace salmon with chicken or tofu for a different twist.

FAQs

1. Can I use frozen salmon?

Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

2. What if I don’t have brown rice?

You can substitute brown rice with white rice, quinoa, or even cauliflower rice for a low-carb option.

3. Can I make this recipe ahead of time?

Yes, you can prepare the components ahead of time. Store them separately in the fridge and assemble when you’re ready to eat.

Honey Glazed Salmon Rice Bowls

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A delicious and healthy meal option combining tender salmon with sweet honey, zesty lime, and fresh veggies, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 (4-6 ounce) skinless salmon filets, cut into cubes
• 2 Tablespoons avocado oil
• 3 Tablespoons honey
• 1 Tablespoon soy sauce (or tamari)
• 1 Tablespoon sriracha
• 2 cups cooked brown rice
• 1 medium avocado, cubed
• 1 cup diced cucumber
• 1 Tablespoon olive oil
• 1/2 cup finely chopped cilantro
• 1 Tablespoon fresh lime juice
• 2 teaspoons honey
• 1/3 cup light mayo
• 1 Tablespoon lime juice
• 1/2 teaspoon paprika (smoked or regular)
• 1/4 teaspoon cumin
• 1 teaspoon honey

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed salmon with avocado oil, honey, soy sauce, and sriracha.
3. Spread the salmon in a single layer on a baking sheet and roast for 10 minutes. Then switch the oven to broil for 2-3 minutes to crisp it up.
4. Meanwhile, whisk together all ingredients for the sauce and set aside.
5. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey, and toss to combine.
6. Assemble your bowls with a base of rice, layered with salmon, cucumber salad, and drizzle with the paprika mayo sauce. Enjoy!

Notes

For extra flavor, marinate the salmon for 30 minutes before cooking. Adjust the level of sriracha according to your spice preference.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Pescatarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 60mg