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Honey Glazed Salmon Bowl

A close-up of a Honey Glazed Salmon Bowl featuring a glistening salmon fillet over rice, topped with sesame seeds and green onions.
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A recipe for a quick and flavorful salmon bowl featuring salmon coated in a sweet and savory honey glaze, served over rice with fresh vegetables.

Ingredients

Scale
  • 1.5 lb salmon fillets, skin on or off
  • 1 cup uncooked white rice or brown rice
  • 2 cups water or broth
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Glaze:
  • 1/4 cup honey
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • For Serving:
  • 1 cup steamed broccoli florets
  • 1 cup shredded carrots
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Cook the rice according to package directions using water or broth. Keep warm.
  2. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  3. Prepare the glaze: In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, garlic, and sesame oil until combined.
  4. Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. Place the salmon on the prepared baking sheet.
  5. Brush half of the honey glaze evenly over the tops of the salmon fillets.
  6. Bake the salmon for 12 to 15 minutes, depending on thickness, until cooked through and flaky.
  7. During the last 2 minutes of baking, brush the remaining glaze over the salmon. If you prefer a stickier glaze, switch the oven to broil for the last minute, watching closely to prevent burning.
  8. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked salmon fillet.
  9. Arrange steamed broccoli and shredded carrots around the salmon.
  10. Drizzle any remaining glaze from the baking sheet over the salmon and rice.
  11. Garnish each bowl with sliced green onions and sesame seeds before serving.

Notes

  • For pan-seared salmon, cook skin-side down in a hot, oiled skillet for 4-5 minutes, then flip, brush with glaze, and cook for another 3-4 minutes.
  • To make this a low-carb option, substitute rice with cauliflower rice.
  • You can prepare the glaze up to three days ahead and store it in the refrigerator.

Nutrition

Find it online: https://savorandpin.com/honey-glazed-salmon-bowl-recipe/