Description
These Honey Glazed Salmon Rice Bowls combine sweet and savory flavors with a hint of spice, featuring tender roasted salmon glazed in honey and sriracha, served over nutritious brown rice with creamy avocado and crisp cucumber tossed in a refreshing cilantro honey lime dressing. Finished with a smoky paprika mayo drizzle, this quick and healthy dinner recipe comes together in just 30 minutes for a satisfying and colorful meal.
Ingredients
Honey Glazed Salmon
- 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
Salmon Bowls
- 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
Paprika Mayo Sauce
- 1/3 cup light mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon ground cumin
- 1 teaspoon honey
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the salmon, ensuring it cooks evenly and develops a nice glaze.
- Prepare the Salmon: In a bowl, toss the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha until well coated, allowing the flavors to meld and coat the fish evenly.
- Roast the Salmon: Arrange the salmon cubes in a single layer on a baking sheet. Roast in the preheated oven for 10 minutes until cooked through and tender.
- Broil for Crispness: Switch the oven to broil and cook the salmon under high heat for an additional 2-3 minutes to achieve a slightly crisp and caramelized exterior.
- Make the Paprika Mayo Sauce: While the salmon cooks, whisk together the light mayo, lime juice, paprika, cumin, and honey in a small bowl until smooth. Set aside for drizzling.
- Prepare the Cucumber Salad: In another bowl, combine the cubed avocado, diced cucumber, olive oil, chopped cilantro, fresh lime juice, and honey. Toss gently to combine all flavors.
- Assemble the Bowls: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with roasted honey glazed salmon, then add a portion of the cucumber avocado salad.
- Finish with Sauce: Drizzle the prepared paprika mayo sauce over the assembled bowls to add a smoky, creamy finish. Serve immediately and enjoy your balanced, flavorful dinner!
Notes
- For a spicier bowl, increase the amount of sriracha according to your taste preference.
- Use tamari instead of soy sauce to keep the dish gluten free.
- Brown rice can be substituted with quinoa or white rice if preferred.
- Make sure to broil briefly and watch closely to prevent burning the salmon glaze.
- Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Asian
