Honey Glazed Salmon Bowl (Printable)

Sweet and savory honey-glazed salmon with fresh vegetables over rice in 30 minutes.

# 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
17 - Lime wedges, for serving

# How-To Steps:

01 - In a small bowl, whisk together honey, soy sauce, olive oil, lime juice, garlic, and ginger until well combined.
02 - Pat the salmon fillets dry with paper towels and season lightly with salt and black pepper on both sides.
03 - Place the salmon in a shallow dish or zip-top bag. Pour half of the marinade over the fillets, reserving the remaining half for later. Let marinate for 10 minutes for enhanced flavor.
04 - Heat a nonstick skillet over medium-high heat. Add the salmon fillets, skin side up. Cook for 3–4 minutes until golden, then flip and brush with reserved marinade. Cook for another 3–4 minutes until the salmon is cooked through and glazed.
05 - Divide the cooked rice among four bowls. Arrange cucumber, carrot, edamame, and avocado on top of the rice in sections.
06 - Place a cooked salmon fillet on each bowl. Drizzle any remaining pan sauce from the skillet over the salmon and vegetables.
07 - Sprinkle with green onions, sesame seeds, and fresh herbs. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The honey soy glaze creates restaurant quality caramelization in under ten minutes
  • Everything cooks in one pan while the rice stays warm in the cooker
  • You can prep all the vegetables ahead and assemble bowls in minutes
02 -
  • Pat the salmon completely dry before adding to the hot pan or it will steam instead of sear
  • The glaze will bubble vigorously when you brush it on the second side which is exactly what you want
  • Let the salmon rest for just one minute after cooking so the juices redistribute
03 -
  • Use a very hot pan to get caramelization quickly without overcooking the salmon
  • Room temperature salmon cooks more evenly than cold from the refrigerator

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