Honey Glazed Salmon Bowl (Printable)

Tender honey-glazed salmon with fresh vegetables and fluffy rice for a quick, healthy meal.

# What You Need:

→ Salmon and Marinade

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 Base

09 - 2 cups cooked jasmine or brown rice (about 5.5 oz uncooked)

→ Vegetables and 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

# Directions:

01 - Whisk together honey, soy sauce, olive oil, lime juice, garlic, and ginger in a small bowl until fully combined.
02 - Pat salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
03 - Place salmon in a shallow dish or zip-top bag and pour half the marinade over the fillets. Reserve remaining marinade. Let marinate 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, then flip and brush with reserved marinade. Cook another 3-4 minutes until salmon is cooked through and glazed.
05 - Divide cooked rice among four bowls. Arrange cucumber, carrot, edamame, and avocado on top of the rice.
06 - Place a salmon fillet on each bowl. Drizzle with any remaining pan sauce. Sprinkle with green onions, sesame seeds, and fresh herbs. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The honey-soy glaze creates restaurant-quality results with ingredients you probably already have in your pantry
  • Everything comes together in under 30 minutes but tastes like you spent way more effort on it
  • You can customize the toppings based on whatever vegetables are languishing in your crisper drawer
02 -
  • Don't marinate the salmon longer than 15 minutes or the acid will start breaking down the fish texture in an unpleasant way
  • Let your pan get properly hot before adding the salmon or you won't get that gorgeous caramelized crust
  • Resist the urge to move the salmon around once it's in the pan it needs uninterrupted contact to develop that golden sear
03 -
  • Heat your serving bowls in the oven for 5 minutes before plating so the rice stays warm while you eat
  • Mix a tablespoon of mayonnaise with a little sriracha for a creamy spicy drizzle that takes this to the next level

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