Honey Glazed Salmon Rice Bowls Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the salmon.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/honey-glazed-salmon-rice-bowls-recipe/
