why make this recipe

This bowl is fast, fresh, and full of flavor. It gives you protein, healthy fats, and whole grains in one easy meal. The honey and sriracha give sweet heat, and the avocado salad adds cream and crunch.

introduction

This recipe is simple and fits a busy week. You can roast salmon and make the sides while the rice stays warm. If you like quick sauces, try a similar simple sauce like the three-ingredient honey mustard for other meals or dressings.

how to make Honey Glazed Salmon Rice Bowls

Preheat the oven and roast the salmon with a honey-soy-sriracha mix. Make the creamy paprika mayo sauce and the avocado-cucumber salad while the fish cooks. When the salmon is done, put rice in bowls, add salmon and salad, and drizzle the sauce. For a different bowl idea, you can also serve it with a warm side like red beans and rice.

Ingredients :

4 4-6 ounce skinless salmon filets (cut into cubes), 2 Tablespoons avocado oil, 3 Tablespoons honey, 1 Tablespoon soy sauce (or tamari), 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, 1/3 cup light mayo, 1 Tablespoon lime juice, 1/2 teaspoon paprika (smoked or regular), 1/4 teaspoon cumin, 1 teaspoon honey

Directions :

Preheat the oven to 425 Fahrenheit.
Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
Meanwhile, whisk together all ingredients for the sauce and set aside.
Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine.
When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon, cucumber salad and drizzle with the paprika mayo sauce. Enjoy!

how to serve Honey Glazed Salmon Rice Bowls

Serve warm. Put rice in the bowl first, then add salmon pieces. Add the avocado-cucumber salad on the side. Drizzle the paprika mayo on top. Serve with lime wedges if you like extra brightness.

how to store Honey Glazed Salmon Rice Bowls

Cool the salmon and salad before storing. Put salmon in an airtight container and keep it in the fridge for up to 3 days. Store the salad and sauce separate to keep them fresh. Reheat salmon gently in the oven or microwave.

tips to make Honey Glazed Salmon Rice Bowls

Cut salmon into uniform cubes so they cook evenly.
Watch the broiler close so the fish does not burn.
Use cooked rice that is warm or room temp for best texture.
Keep the mayo sauce chilled until ready to serve.
Taste the salad and add more lime or salt if needed.

variation (if any)

Swap brown rice for white rice, quinoa, or cauliflower rice.
Use salmon fillets whole instead of cubed for a more classic look.
Make the bowl spicy by adding more sriracha or sliced chili.
Replace cilantro with parsley if you prefer milder herbs.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw it fully, pat dry, then cut and follow the recipe.

Q: Can I make this without mayo?
A: Yes. Use Greek yogurt or a simple lime oil dressing instead.

Q: Is there a stove-top option?
A: Yes. Sear the cubed salmon in a hot pan 2-3 minutes per side, then finish with the honey-soy glaze.

Q: Can I make the sauce ahead?
A: Yes. The paprika mayo keeps well in the fridge for 2-3 days.

Q: Is this safe for kids?
A: Yes. Reduce or remove sriracha to lower the heat for kids.

Conclusion

If you want another version of this idea, you can look at a tested recipe like a honey glazed salmon bowls recipe from Jar Of Lemons for more tips and photos. For one more take on the same bowl idea, see KaleJunkie’s honey glazed salmon bowls for extra serving ideas.