These Honey Glazed Salmon bowls are fresh, easy, and so delicious. I love a good bowl for an easy way to eat a healthy, complete meal. These salmon bowls take yummy, Honey Glazed Salmon, served on a bed of rice (or you can use your favorite grain), and is topped with fresh mango salsa and cucumber.

❤️ Why You’ll Love Honey Glazed Salmon

• Easy: A bowl recipe should be easy and this recipe is just that! Make it in under 35-minutes and you have an easy, wholesome meal for a quick dinner or simple lunch.
• Healthy: This Honey Glazed Salmon recipe is loaded with nutrients to fuel you through the day.
• Versatile: This recipe can be made your own. You can get creative with the toppings and the base. Use your preferred grain, and top with whatever kind of sauce or veggie you like.

🍲 Ingredients

Salmon – Salmon is so good for you and is packed with omega-3 fatty acids that help support both heart and brain health. Salmon is also high in protein and rich in vitamins and minerals. It’s a great protein to add into your diet to reap the rewards of this nutrition-packed fish. If you love this bowl try my Air Fryer Salmon Bowls.

Mango – I love pairing salmon with a fresh mango salsa. It adds the perfect combination of sweetness to a savory dish. Mangos are also a delicious source of vitamins A and C, boosting immunity and promoting healthy skin. If you aren’t a fan of the mango salsa, you can also swap it for a typical salsa or even guacamole.

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👩‍🍳 How to Make Honey Glazed Salmon

1. Cook the rice according to package instructions and set aside.
2. Make the salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.
3. Prepare the sauce: In a small bowl whisk together the soy sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sesame oil, grated ginger, pressed garlic and honey until combined.
4. To a medium bowl add the cubed salmon and season with salt, pepper, garlic powder and 1 tbsp olive oil. Set aside.
5. In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Add the sauce to the pan and cook, spooning the sauce over the salmon, for about 3-4 minutes total until the sauce is just slightly thickened.  Turn off the heat.
6. Assemble the bowls: Divide the cooked rice, cooked salmon, salsa and cucumber between 4 bowls and enjoy.

🗒 Tips and Tricks

• Grains: If you desire, try cooked quinoa instead of rice or even cauliflower rice.
• Meal Prep: These bowls are great to make for meal prep too! Keep the fresh cucumber and mango salsa on the side and assemble once you re-heat the salmon and rice.
• Cooking Salmon: Salmon cooks quickly and can become dry if overcooked. Keep your eye on it and remove it as soon as it has a flaky texture and is a lighter pink.
• Toppings: Add things like edamame, pickled onions, pickled gingers, fresh avocado, or whatever your heart desires.

🗒 Variations

If you are looking for ways to incorporate salmon into your diet, here are some great, easy recipes you can try:

• Sheet Pan Salmon
• Greek Salmon
• Stuffed Salmon
• Salmon Salad

🗒 Best served with

• How to Make Homemade Guacamole
• Grilled Pineapple Salsa
• How to Pickle Onions

👝 How to Store Leftovers

Store leftovers in the fridge for up to 3 days. It’s best to store the salmon and rice together, then the fresh toppings separately. When ready to eat, assemble.

🤔 Common Questions

Honey Glazed Salmon Bowls

5 from 5 votes

These Honey Glazed Salmon bowls are the perfect easy bowls to make for a quick lunch or dinner. Topped with mango salsa and fresh cucumber.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine Asian-Inspired

Servings 4

Calories 669 kcal

Ingredients

  

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• 1 cup Jasmine or other white rice, cooked 

For the salsa

• 1 mango, peeled, pitt removed and diced
• 1 avocado, peeled, pitted and diced
• 1 jalapeno, finely diced
• 1/4 cup chopped fresh cilantro
• 1 garlic clove, pressed
• 4 tbsp lime juice (about 2-3 limes)
• 1/4 cup diced red onion
• 1/2 tsp kosher salt

For the sauce

• 3 tbsp soy sauce or tamari
• 1 tbsp rice wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1 tbsp sesame oil
• 1 inch fresh ginger, grated
• 3 garlic cloves, pressed
• 1/4 cup liquid honey

For the salmon

• 1 1/2 lbs (650-680) salmon filet, skin removed, cut into 1 inch cubes
• 1 tsp kosher salt 
• 1/2 tsp ground pepper
• 3/4 tsp garlic powder 
• 2 tbsp extra virgin olive oil, divided

For serving

• 1/2 english cucumber, sliced thin

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Instructions

 

• Cook the rice according to package instructions and set aside.
• Make the salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.
• Prepare the sauce: In a small bowl whisk together the soy sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sesame oil, grated ginger, pressed garlic and honey until combined.
• To a medium bowl add the cubed salmon and season with salt, pepper, garlic powder and 1 tbsp olive oil. Set aside.
• In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Add the sauce to the pan and cook, spooning the sauce over the salmon, for about 3-4 minutes total until the sauce is just slightly thickened.  Turn off the heat.
• Assemble the bowls: Divide the cooked rice, cooked salmon, salsa and cucumber between 4 bowls and enjoy.

Video

Notes

• Grains: If you desire, try cooked quinoa instead of rice or even cauliflower rice.
• These bowls are great to make for meal prep too!

Nutrition

Calories: 669kcal | Carbohydrates: 73g | Protein: 43.8g | Fat: 24.2g | Saturated Fat: 3.7g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 12.2g | Cholesterol: 86.7mg | Sodium: 1085.2mg | Fiber: 3.8g | Sugar: 24.9g

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