Honey Glazed Salmon Bowl (Print)

Tender honey-glazed salmon with fresh vegetables and fluffy rice for a quick, healthy meal

# What You Need:

→ Salmon

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

09 - 2 cups cooked jasmine or brown rice (about 5.5 oz uncooked)

→ Vegetables & 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 (optional)
17 - Lime wedges, for serving

# How To Make It:

01 - In a small bowl, whisk together honey, soy sauce, olive oil, lime juice, garlic, and ginger until smooth and fully combined.
02 - Pat the salmon fillets completely dry with paper towels. 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 sauce. Let marinate for 10 minutes for enhanced flavor penetration.
04 - Heat a nonstick skillet over medium-high heat. Add salmon fillets skin side up. Cook for 3-4 minutes until golden, then flip and brush with reserved marinade. Cook another 3-4 minutes until fish is cooked through and glazed.
05 - Divide cooked rice evenly among four serving bowls, creating a bed for the toppings.
06 - Arrange cucumber, carrot, edamame, and avocado sections neatly over the rice in each bowl.
07 - Place a glazed salmon fillet on each bowl. Drizzle any remaining pan sauce over the top. Garnish with green onions, sesame seeds, and fresh herbs. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Its ready in 30 minutes but looks and tastes like something from a fancy poke bowl restaurant
  • The honey-soy glaze creates this sticky caramelized coating that youll want to put on everything
  • You can prep most of the veggies ahead and just sear the salmon when youre ready to eat
02 -
  • Let the pan get properly hot before adding the salmon or youll end up with stuck fish and no caramelization
  • Dont move the salmon around in the pan. Let it develop a crust before flipping or it will fall apart
  • The glaze will burn quickly if your heat is too high, so keep an eye on it and lower if needed
03 -
  • Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before cooking
  • If your glaze gets too thick in the pan, add a teaspoon of water to loosen it up
  • Buy a whole salmon and portion it yourself to save money and control portion sizes

Go Back