Honey Glazed Salmon Bowl (Printable)
Tender honey-glazed salmon with crisp vegetables and fluffy rice for a wholesome 30-minute dinner.
# What You Need:
→ Salmon and Marinade
01 - 4 salmon fillets (about 5 oz each), skinless
02 - 2 tbsp honey
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp olive oil
05 - 1 tbsp fresh lime juice
06 - 1 garlic clove, minced
07 - 1 tsp grated fresh ginger
08 - Salt and black pepper, to taste
→ Rice Base
09 - 2 cups cooked jasmine or brown rice (about 5 oz uncooked)
→ Vegetables and Toppings
10 - 1 small cucumber, thinly sliced
11 - 1 large carrot, julienned
12 - 1 cup edamame, shelled and cooked
13 - 1 avocado, sliced
14 - 2 green onions, finely sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or mint, for garnish
17 - Lime wedges, for serving
# How To Make It:
01 - Whisk together honey, soy sauce, olive oil, lime juice, garlic, and ginger in a small bowl until well combined.
02 - Pat the salmon fillets dry with paper towels and season both sides lightly with salt and black pepper.
03 - Place salmon in a shallow dish or zip-top bag. Pour half the marinade over the fillets, reserving the remaining mixture. Let marinate for 10 minutes for enhanced flavor.
04 - Heat a nonstick skillet over medium-high heat. Place salmon fillets skin side up (if using skin-on) and cook for 3 to 4 minutes until golden. Flip carefully and brush with reserved marinade. Cook another 3 to 4 minutes until salmon is cooked through and caramelized.
05 - Divide cooked rice evenly among four serving bowls. Arrange cucumber, carrot, edamame, and avocado in sections over the rice.
06 - Place a glazed salmon fillet on top of each bowl. Drizzle any remaining pan sauce from the skillet over the salmon and vegetables.
07 - Sprinkle generously with sliced green onions, sesame seeds, and fresh herbs. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- This comes together in under 30 minutes but looks like something from a restaurant
- The honey-soy glaze creates that perfect balance of sweet and savory that makes everyone reach for seconds
02 -
- Don't marinate the salmon longer than 15 minutes or the acid will start to break down the texture
- Keep the reserved glaze separate after marinating raw fish for food safety
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before cooking
- Don't move the salmon around in the pan, let it develop a golden crust before flipping