Honey Glazed Salmon Bowl (Printable)

Tender honey-glazed salmon on rice with crisp vegetables, avocado and a tangy sesame-lime finish.

# What You 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 grated fresh 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 and shelled edamame
15 - 1 avocado, sliced

→ Garnishes

16 - 2 tablespoons toasted sesame seeds
17 - 2 green onions, thinly sliced
18 - Lime wedges, for serving

# How-To:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels, season with salt and freshly ground black pepper, and arrange on the prepared baking sheet.
03 - In a small bowl, combine honey, soy sauce, rice vinegar, lime juice, minced garlic, grated ginger, and olive oil. Whisk until well blended.
04 - Brush each salmon fillet generously with the honey glaze, reserving about 2 tablespoons for finishing after baking.
05 - Place salmon in the oven and bake for 12 to 15 minutes, or until the fish is opaque and glaze is caramelized.
06 - Fluff the cooked rice and divide evenly into four serving bowls.
07 - Distribute julienned carrot, sliced cucumber, edamame, and avocado slices around the rice in each bowl.
08 - Top each bowl with a honey-glazed salmon fillet. Drizzle reserved glaze over the salmon and vegetables.
09 - Sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The honey glaze sneaks a glossy caramel finish onto salmon, making it irresistible even if you think you don't like fish.
  • It's endlessly customizable: use up whatever grains or veggies you have lying around and it still feels special.
02 -
  • I once skipped patting the salmon dry—big mistake, the glaze slid right off and stayed runny.
  • Warming the honey until it’s loose makes whisking everything so much smoother and coats the fish beautifully.
03 -
  • Bake a test piece of salmon if you're nervous—glaze and taste before committing the whole batch.
  • Saving extra glaze to drizzle raw onto the finished bowl is the move that transforms the whole dish.

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