Honey Glazed Salmon Bowl (Printable)

Tender honey-glazed salmon with colorful vegetables, fluffy rice, and fresh toppings ready 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 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

# How To Make:

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 both sides lightly with salt and black pepper.
03 - Place salmon in a shallow dish or zip-top bag and pour half of the marinade over the fillets. Reserve remaining marinade for later. 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, then flip and brush with reserved marinade. Cook for another 3-4 minutes until salmon is cooked through and glazed.
05 - Divide cooked rice among four serving bowls. Arrange cucumber, carrot, edamame, and avocado sections on top of the rice.
06 - Place a cooked salmon fillet on each bowl. Drizzle any remaining pan sauce over the salmon and vegetables.
07 - Sprinkle bowls with sliced green onions, sesame seeds, and fresh herbs. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like something from a restaurant
  • The honey soy glaze creates this incredible caramelized coating that makes salmon feel luxurious
  • You can prep most vegetables ahead and just sear the salmon when you are ready to eat
02 -
  • Don't marinate the salmon longer than 15 minutes or the acid will start to break down the texture
  • Let the skillet get properly hot before adding the salmon so you get that restaurant quality sear
  • The glaze will bubble and darken quickly in the last minute of cooking, so watch closely to avoid burning
03 -
  • Use a fish spatula to flip the salmon so it does not break apart
  • Room temperature salmon cooks more evenly than cold from the fridge

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