Honey Glazed Salmon Rice Bowls Recipe

Introduction

Honey Glazed Salmon Rice Bowls are a delicious and nutritious meal, perfect for busy weeknights. The sweet and spicy glaze complements tender salmon cubes served over wholesome brown rice with fresh vegetables and a creamy paprika mayo sauce.

Ingredients

• 4 salmon filets (4-6 ounces each, skinless, 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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Toss the cubed salmon with avocado oil, 3 tablespoons honey, soy sauce, and sriracha until evenly coated.
3. Step 3: Spread the salmon cubes in a single layer on a baking sheet and roast for 10 minutes.
4. Step 4: Switch the oven to broil and broil the salmon for 2 to 3 minutes to crisp up the edges—watch carefully to avoid burning.
5. Step 5: While the salmon cooks, whisk together the light mayo, lime juice, paprika, cumin, and 1 teaspoon honey to make the creamy sauce. Set aside.
6. Step 6: In a bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, 1 tablespoon lime juice, and 2 teaspoons honey. Toss gently to combine.
7. Step 7: To assemble the bowls, start with a base of cooked brown rice. Layer the roasted salmon on top, then add the avocado-cucumber salad. Drizzle with the paprika mayo sauce before serving.

Tips & Variations

• For extra flavor, marinate the salmon cubes in the honey glaze for 15 minutes before roasting.
• Feel free to substitute brown rice with quinoa or cauliflower rice for a different texture or lower-carb option.
• Add thinly sliced red onion or radishes to the salad for a crunchy bite.
• Adjust the sriracha amount to control the heat level to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon and rice gently in a skillet or microwave to avoid drying out the fish. Add fresh salad and sauce after reheating for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon cubes, but be sure to thaw them fully and pat dry before tossing with the sauce to ensure even cooking and proper glazing.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce, as tamari is typically gluten-free. Also, check your other ingredients to be sure.

Honey Glazed Salmon Rice Bowls Recipe

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★★★★★

4.7 from 85 reviews

A flavorful and healthy meal featuring honey-glazed roasted salmon cubes served over a bed of brown rice, topped with a fresh avocado cucumber salad and drizzled with a creamy paprika lime mayo sauce. Perfect for a quick weeknight dinner with a balance of sweet, spicy, and tangy flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon and Glaze

• 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

Base

• 2 cups cooked brown rice

Avocado Cucumber Salad

• 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

Paprika Lime Mayo Sauce

• 1/3 cup light mayonnaise
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon paprika (smoked or regular)
• 1/4 teaspoon cumin
• 1 teaspoon honey

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the salmon.
2. Toss Salmon with Sauce Ingredients: In a bowl, combine the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha, ensuring the salmon is evenly coated with the glaze.
3. Roast Then Broil Salmon: Spread the salmon cubes in a single layer on a baking sheet. Roast in the preheated oven for 10 minutes. Then, switch your oven to broil and cook the salmon for an additional 2-3 minutes to crisp up the edges.
4. Whisk Paprika Lime Mayo Sauce: While the salmon is cooking, whisk together light mayonnaise, lime juice, paprika, cumin, and honey in a small bowl. Set aside.
5. Prepare Avocado Cucumber Salad: In another bowl, combine the cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and honey. Toss gently to mix the salad flavors.
6. Assemble Bowls: Once the salmon is cooked, assemble your bowls starting with a base of cooked brown rice. Layer the roasted salmon cubes on top, add a generous helping of the avocado cucumber salad, and drizzle the paprika lime mayo sauce over the entire bowl. Serve immediately and enjoy!

Notes

• Use skinless salmon for easier cubing and faster cooking.
• Adjust sriracha amount to control the spiciness of the glaze.
• For a gluten-free option, use tamari instead of soy sauce.
• The broiling step crisps the salmon nicely, so don’t skip it if you want texture contrast.
• Leftovers can be refrigerated and enjoyed within 2 days.
• Brown rice can be substituted with quinoa or white rice based on preference.

Keywords: Honey glazed salmon, salmon rice bowls, healthy dinner, baked salmon, avocado cucumber salad, paprika mayo sauce