Honey Glazed Salmon Bowl (Printable)
Honey-glazed salmon on jasmine rice with carrot, cucumber, edamame and avocado, finished with sesame, scallions and lime.
# What You’ll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5 ounces each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Honey Glaze
04 - 3 tablespoons honey
05 - 2 tablespoons low-sodium soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon fresh lime juice
08 - 2 garlic cloves, minced
09 - 1 teaspoon freshly grated ginger
10 - 1 tablespoon olive oil
→ Bowl Base
11 - 2 cups cooked jasmine or brown rice
12 - 1 large carrot, julienned
13 - 1 cup cucumber, thinly sliced
14 - 1 cup cooked, shelled edamame
15 - 1 avocado, sliced
→ Garnishes
16 - 2 tablespoons toasted sesame seeds
17 - 2 green onions, thinly sliced
18 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Season salmon fillets on both sides with salt and black pepper, then arrange evenly on the prepared baking sheet.
03 - In a small mixing bowl, whisk together honey, soy sauce, rice vinegar, lime juice, minced garlic, grated ginger, and olive oil until well blended.
04 - Brush the glaze generously over each salmon fillet, reserving approximately 2 tablespoons for serving.
05 - Bake salmon for 12 to 15 minutes, or until just cooked through and caramelized at the edges.
06 - Divide the cooked rice among four serving bowls, fluffing gently with a fork.
07 - Neatly arrange julienned carrot, sliced cucumber, cooked edamame, and avocado around the rice in each bowl.
08 - Top each bowl with a honey-glazed salmon fillet and lightly drizzle with the reserved glaze.
09 - Sprinkle with toasted sesame seeds and green onions, and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- This bowl tastes far fancier than the effort it takes to pull together—trust me, it’s perfect for when you want restaurant flavor but minimal cleanup.
- The contrast between crispy vegetables and silky glazed salmon keeps every bite interesting and lively.
02 -
- If you peek too early or overbake the salmon, it dries fast—set a timer and trust your nose.
- Reserving some glaze for post-bake drizzle takes the flavors from good to restaurant-worthy.
03 -
- Check the salmon for doneness by gently pressing—it should flake, not crumble.
- Mix leftover glaze with a spoonful of yogurt or mayo for a next-day drizzle you'll want on everything.