Name: Honey Glazed Salmon Rice Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 (4-6 ounce) skinless salmon filets, cut into cubes; 2 tablespoons avocado oil; 3 tablespoons honey; 1 tablespoon soy sauce (or tamari for gluten free); 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 mayonnaise; 1 tablespoon lime juice; 1/2 teaspoon paprika (smoked or regular); 1/4 teaspoon ground cumin; 1 teaspoon honey

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If you’re craving a meal that perfectly marries sweet, tangy, and savory flavors in one colorful, wholesome bowl, then you absolutely need to try this Honey Glazed Salmon Rice Bowls Recipe. It’s one of those dishes that feels like a special treat but comes together effortlessly in just 30 minutes, blending tender honey-glazed salmon with hearty brown rice, creamy avocado, and a refreshing cucumber cilantro salad. Every bite offers a delightful mix of textures and a vibrant palette that’ll brighten up any dinner table, making this recipe a fast favorite you’ll want to keep in your rotation.

Ingredients You’ll Need

A white bowl filled with pieces of raw salmon cut into cubes, each piece bright orange with natural white lines showing the texture of the fish. The salmon is coated in a shiny reddish-brown sauce that makes the pieces look moist and glossy. A silver spoon is placed inside the bowl, resting against the side. The bowl sits on a white marbled surface, with light reflecting softly on the sauce and fish. Photo taken with an iphone --ar 4:5 --v 7

The magic behind the Honey Glazed Salmon Rice Bowls Recipe lies in its simple yet carefully chosen ingredients. Each one brings something unique to the table, from the sweet and spicy honey-sriracha glaze to the creamy avocado and crisp cucumber salad, creating a balance of flavors and textures that feels both satisfying and fresh.

4 skinless salmon filets (4-6 ounces each): Fresh salmon cubes provide tender, flaky protein and soak up the glaze beautifully.
2 tablespoons avocado oil: A neutral, heart-healthy oil perfect for roasting the salmon to a light, crispy finish.
3 tablespoons honey: Adds natural sweetness that caramelizes during cooking for that gorgeous glaze.
1 tablespoon soy sauce or tamari: Brings savory depth and umami to balance the honey’s sweetness.
1 tablespoon sriracha: Adds just the right amount of kick—you can tweak the heat level to your liking.
2 cups cooked brown rice: Earthy and nutty base that soaks up all the tasty juices of the salmon and salad.
1 medium avocado, cubed: Brings luxuriously creamy texture that cools down the spice.
1 cup diced cucumber: Offers refreshing crunch and lightness to the bowl.
1 tablespoon olive oil: Helps to lightly dress the cucumber salad, enhancing flavor and texture.
1/2 cup finely chopped cilantro: Brightens the salad with fresh, herbaceous notes.
1 tablespoon fresh lime juice: Adds zesty acidity for brightness and balance.
2 teaspoons honey: A little more sweetness ties the cucumber salad together beautifully.
1/3 cup light mayo: The base of the paprika mayo sauce to drizzle over the completed bowls.
1 tablespoon lime juice (for sauce): Imparts tanginess that cuts through the richness of the mayo.
1/2 teaspoon paprika (smoked or regular): Provides subtle warmth and smokiness.
1/4 teaspoon cumin: Adds an earthy undertone to the sauce.
1 teaspoon honey (for sauce): Enhances a subtle sweetness balancing the savory components.

How to Make Honey Glazed Salmon Rice Bowls Recipe

Step 1: Prepare and Roast the Salmon

Start by preheating your oven to 425 degrees Fahrenheit. In a mixing bowl, toss the salmon cubes with avocado oil, honey, soy sauce (or tamari for a gluten-free option), and sriracha. This combination creates that signature sweet and spicy glaze which beautifully coats the salmon as it roasts. Spread the salmon pieces out evenly in a single layer on a baking sheet to ensure they cook uniformly.

Place the baking sheet in the oven and roast the salmon for 10 minutes. Afterward, flip on the broiler and broil for an additional 2 to 3 minutes. This final step crisps up the edges just a bit, creating a delightful texture contrast to the tender interior. Keep a close eye on it while broiling to prevent burning, as it can go quickly from perfect to overdone.

Step 2: Whisk the Paprika Mayo Sauce

While your salmon is roasting, whisk together all ingredients for the paprika mayo sauce: light mayo, lime juice, paprika, cumin, and honey. This creamy sauce is the ultimate finishing touch that brings a smoky, tangy, and slightly sweet flavor note to the bowl. Set it aside so the flavors can marry while you prepare the salad.

Step 3: Make the Cucumber Cilantro Salad

In a medium bowl, gently toss together the cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and honey. This salad is like the perfect cool counterpoint to the warm, spicy salmon, adding freshness, crunch, and a hint of sweetness that keeps each bite light and bright. Be careful when mixing so you don’t mash the avocado.

Step 4: Assemble the Bowls

Now for the fun part! Start with a bed of warm brown rice as your base, layering over the beautifully glazed salmon cubes. Add a generous scoop of the cucumber cilantro salad alongside, then generously drizzle the paprika mayo sauce on top. The combination creates an irresistible bowl bursting with color, textures, and flavors. Serve immediately to enjoy the salmon at its best.

How to Serve Honey Glazed Salmon Rice Bowls Recipe

In a white bowl on a white marbled surface, there is a layered dish starting with a base of cooked brown rice, topped with chunks of grilled salmon that have dark char marks and are covered in a light orange creamy sauce. Mixed with the salmon are small pieces of green avocado and fresh cilantro leaves, sprinkled with white sesame seeds. On one side of the bowl, there is a wedge of lime. A gold spoon is placed inside the bowl, resting near the edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate the presentation and flavor of your Honey Glazed Salmon Rice Bowls Recipe to a whole new level. Sprinkle some toasted sesame seeds for a nutty crunch or add extra chopped cilantro or thinly sliced green onions for a fresh herbal boost. For a zingy twist, a few lime wedges on the side allow everyone to add a splash of brightness as they like.

Side Dishes

This dish is quite complete on its own but pairs wonderfully with light sides that complement the flavors without overwhelming them. Consider serving simple steamed or roasted vegetables like asparagus or snap peas, or even a crisp side salad with a citrus vinaigrette. If you’re in the mood for something heartier, a bowl of miso soup serves as a soothing, savory start.

Creative Ways to Present

Presentation is half the fun! Try serving the Honey Glazed Salmon Rice Bowls Recipe in vibrant ceramic bowls or on stylish wooden trays to highlight the colorful ingredients. For a casual setting, layer the rice, salmon, and salad in individual glass jars or mason jars—perfect for meal prep or picnics. Garnish each bowl just before serving to keep it looking fresh and inviting.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which won’t last long because this dish is delicious), store them separately in airtight containers. Keep the salmon and rice in one container and the cucumber avocado salad in another to prevent sogginess. The sauce can be stored in a small jar or container on its own. Properly stored, leftovers stay fresh in the fridge for up to 2 days.

Freezing

While you can freeze cooked salmon and rice, the cucumber avocado salad doesn’t freeze well because of its high water content and creamy texture. To freeze, portion the glazed salmon and rice into freezer-safe containers or bags and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat your leftovers, gently warm the salmon and rice in a covered skillet over medium-low heat or in the microwave to avoid overcooking. Avoid reheating the avocado cucumber salad; instead, serve it fresh for the best flavor and texture. Drizzle the paprika mayo sauce cold over the reheated components right before enjoying.

FAQs

Can I use other types of fish instead of salmon?

Absolutely! While salmon is ideal because of its flavor and texture, you can substitute with other firm fish like cod, mahi-mahi, or even tuna steaks. Adjust cooking times accordingly to prevent overcooking.

Is this Honey Glazed Salmon Rice Bowls Recipe gluten-free?

Yes, when you use tamari instead of soy sauce, this recipe is gluten-free. Just be sure to check all your ingredients for any hidden gluten.

How can I adjust the spice level in this recipe?

If you prefer milder flavors, reduce or omit the sriracha. For extra heat, add more or consider including a pinch of red pepper flakes either in the glaze or sprinkled on top before serving.

Can I prepare this recipe ahead of time?

You can prep most components ahead, such as cooking the brown rice and making the paprika mayo sauce. For the freshest results, roast the salmon and toss the salad just before serving to maintain the best texture and flavor.

What type of rice works best for this recipe?

Brown rice is recommended for its nutty flavor and chewy texture, which pairs beautifully with the glazed salmon and crunchy salad. However, you can also use white rice, jasmine rice, or even quinoa as a substitute based on your preference.

Final Thoughts

Making the Honey Glazed Salmon Rice Bowls Recipe is like pressing the fast-forward button on flavor and freshness without sacrificing any of the homemade goodness. It’s a meal that feels indulgent but is actually quite healthy, and its vibrant ingredients make both your taste buds and your eyes happy. Give this recipe a go—it’s sure to become that go-to dinner you can rely on when time is short but you still want something truly special on your plate.