Honey Glazed Salmon Bowl Recipe

Introduction

This Honey Glazed Salmon Bowl is a flavorful and balanced meal combining tender roasted salmon with a sweet and spicy glaze. Paired with fresh avocado cucumber salad and a tangy paprika mayo, it’s perfect for a nutritious weeknight dinner.

Ingredients

• 4 skinless salmon filets (4–6 oz each), cut into cubes
• 2 tablespoons avocado oil
• 3 tablespoons honey
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 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 (for salad)
• 1/3 cup light mayo
• 1 tablespoon lime juice (for sauce)
• 1/2 teaspoon paprika (smoked or regular)
• 1/4 teaspoon cumin
• 1 teaspoon honey (for sauce)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a bowl, toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha until well coated.
3. Step 3: Spread the salmon evenly 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 an additional 2-3 minutes to crisp up the edges.
5. Step 5: While the salmon cooks, whisk together light mayo, lime juice, paprika, cumin, and honey to make the paprika mayo sauce. Set aside.
6. Step 6: In a separate bowl, combine avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss gently to combine the salad.
7. Step 7: To assemble, layer cooked brown rice in bowls, top with the honey glazed salmon, add the cucumber avocado salad, and drizzle with the paprika mayo sauce.
8. Step 8: Serve immediately and enjoy your flavorful salmon bowl!

Tips & Variations

• For extra heat, increase the sriracha in the glaze or add crushed red pepper flakes to the salad or sauce.
• Use tamari instead of soy sauce for a gluten-free version.
• Pre-cooked brown rice packets can speed up preparation without sacrificing flavor.
• Leftover salmon works great in salads or wraps the next day.

Storage

Store any leftover glazed salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven to preserve texture. The salad is best enjoyed fresh but can be kept refrigerated for a day without dressing to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of frozen?

Yes, fresh salmon can be used and will work just as well. Just ensure it is cut into cubes and evenly coated before roasting.

What can I substitute if I don’t have light mayo?

You can use regular mayonnaise or Greek yogurt for a lighter alternative in the paprika sauce. Adjust honey and lime juice to taste for balance.

Honey Glazed Salmon Bowl Recipe

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This Honey Glazed Salmon Bowl is a vibrant and nutritious meal featuring tender baked salmon cubes glazed with a sweet and spicy honey mixture, served over a bed of hearty brown rice, topped with a refreshing avocado cucumber salad and drizzled with a zesty paprika mayo sauce. Perfect for a wholesome and flavorful dinner with a delightful balance of sweet, spicy, and tangy flavors.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes roasting + 3 minutes broiling, total 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American, Asian

Ingredients

Scale 1x2x3x

Salmon Glaze and Salmon

• 4 skinless salmon filets (4–6 oz each), cut into cubes
• 2 tablespoons avocado oil
• 3 tablespoons honey
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1 tablespoon sriracha

Bowl Base and Salad

• 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

Paprika Mayo Sauce

• 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. Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the salmon cubes effectively, ensuring a crispy exterior while remaining tender inside.
2. Prepare Salmon Glaze: In a bowl, toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha. This mixture will create a sweet and spicy glaze that infuses the salmon with flavor.
3. Roast Salmon: Spread the glazed salmon evenly in a single layer on a baking sheet. Roast in the preheated oven for 10 minutes until cooked through.
4. Broil for Crispiness: Switch the oven to broil and broil the salmon for an additional 2-3 minutes to crisp up the edges, enhancing texture and flavor.
5. Prepare Paprika Mayo Sauce: While the salmon cooks, whisk together light mayo, lime juice, paprika, cumin, and honey in a bowl. Set the sauce aside for drizzling later.
6. Make Avocado Cucumber Salad: In a separate bowl, combine cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and honey. Toss gently to mix all the fresh flavors evenly.
7. Assemble the Bowl: Place cooked brown rice as the base in each serving bowl. Top with the honey-glazed salmon cubes, then add the avocado cucumber salad.
8. Finish and Serve: Drizzle the paprika mayo sauce over the assembled bowls. Serve immediately to enjoy the combination of warm salmon, fresh salad, and creamy sauce.

Notes

• To increase the heat, add more sriracha to the salmon glaze or sprinkle crushed red pepper flakes into the salad or sauce.
• Use tamari instead of soy sauce to make this recipe gluten-free.
• Store leftover cooked salmon in an airtight container in the refrigerator for up to 3-4 days and reheat gently in the oven for best results.
• For a quicker preparation, opt for pre-cooked brown rice packets.

Keywords: Honey glazed salmon, salmon bowl, baked salmon recipe, healthy salmon dinner, avocado cucumber salad, paprika mayo sauce, Asian inspired salmon bowl