Honey Glazed Salmon Bowl (Print View)
Sweet honey-glazed salmon with fresh vegetables and fluffy rice for a quick, healthy meal.
# What You'll 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
# Method:
01 - Whisk together honey, soy sauce, olive oil, lime juice, garlic, and ginger in a small bowl until well combined.
02 - Pat salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
03 - Place salmon in a shallow dish or zip-top bag. Pour half the marinade over the fillets, reserving the remainder. Let sit for 10 minutes for enhanced flavor.
04 - Heat a nonstick skillet over medium-high heat. Add salmon fillets, skin side up. Cook for 3-4 minutes until golden. Flip and brush with reserved marinade. Cook another 3-4 minutes until fish is cooked through and nicely glazed.
05 - Divide cooked rice among four bowls. Arrange cucumber, carrot, edamame, and avocado sections around the edge of each bowl.
06 - Place a glazed salmon fillet in the center of each bowl. Drizzle any remaining pan sauce over the fish and vegetables.
07 - Sprinkle with sliced green onions, sesame seeds, and fresh herbs. Serve immediately with lime wedges on the side.
# Insider Tips:
01 -
- Everything cooks in one pan while the rice stays warm in the cooker
- The honey-soy glaze creates that sticky, glossy finish you usually only get at restaurants
- You can prep all the vegetables while the salmon marinades
02 -
- Do not marinate salmon longer than 15 minutes or the acid will start to cook the fish
- Watch the honey glaze closely during the last minute since it burns quickly
- Let the salmon rest for 2 minutes after cooking so the juices redistribute
03 -
- Room temperature salmon cooks more evenly than cold straight from the fridge
- Acast iron skillet gives the best caramelization but nonstick works perfectly fine