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Delicious honey glazed salmon rice bowl with colorful vegetables

Honey Glazed Salmon Rice Bowls

A delicious and nutritious dish featuring honey glazed salmon served over a bed of brown rice, topped with fresh veggies and a creamy paprika mayo sauce.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Honey Glazed Salmon
  • 4 filets 4 (4-6 ounce) skinless salmon filets, cut into cubes Use fresh salmon for best flavor.
  • 2 Tablespoons 2 Tablespoons avocado oil
  • 3 Tablespoons 3 Tablespoons honey
  • 1 Tablespoon 1 Tablespoon soy sauce or tamari Ensure it's gluten-free if needed.
  • 1 Tablespoon 1 Tablespoon sriracha Adjust for spice preference.
For the Salmon Bowls
  • 2 cups 2 cups cooked brown rice Use pre-cooked or freshly cooked rice.
  • 1 medium 1 medium avocado, cubed
  • 1 cup 1 cup diced cucumber
  • 1 Tablespoon 1 Tablespoon olive oil
  • 1/2 cup 1/2 cup finely chopped cilantro
  • 1 Tablespoon 1 Tablespoon fresh lime juice
  • 2 teaspoons 2 teaspoons honey
For the Paprika Mayo Sauce
  • 1/3 cup 1/3 cup light mayo
  • 1 Tablespoon 1 Tablespoon lime juice
  • 1/2 teaspoon 1/2 teaspoon smoked or regular paprika
  • 1/4 teaspoon 1/4 teaspoon cumin
  • 1 teaspoon 1 teaspoon honey

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha until well coated.
  3. Spread the salmon in a single layer on a baking sheet and roast for 10 minutes.
  4. Switch the oven to broil and broil for an additional 2-3 minutes to crisp it up.
  5. In a separate bowl, whisk together all the ingredients for the paprika mayo sauce and set it aside.
  6. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey in another bowl. Toss well to combine.
Assembly
  1. When the salmon is done, assemble your bowls by starting with a base of rice.
  2. Layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce.
  3. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep components separate if possible, especially the sauce, to maintain freshness. Reheat gently in the microwave before serving. Feel free to add extra toppings like sesame seeds or crushed peanuts for added flavor and texture.