Honey Glazed Salmon Bowls
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
669 kcal
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Course
Main Course
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Cuisine
Asian
Honey Glazed Salmon Bowls
Description
This recipe features cubed salmon seasoned with salt, pepper, and garlic powder, then seared in olive oil until golden brown on multiple sides. The honey-based glaze is made by whisking together soy sauce, rice wine vinegar, garlic and onion powders, sesame oil, grated ginger, pressed garlic, and honey. The sauce is added to the pan near the end, cooking briefly to slightly thicken and coat the salmon cubes.
The accompanying mango salsa includes diced mango, avocado, red onion, cilantro, jalapeño, garlic, and fresh lime juice, creating a fresh, tangy, mildly spicy, and creamy topping to contrast the glazed salmon. Jasmine rice forms the base of the bowl, providing a neutral but fragrant starch to absorb the sauce. Thin cucumber slices add a cool, crisp texture to complement the soft fish and creamy salsa.
These bowls are suitable for meal prep, and the recipe notes suggest substituting quinoa or cauliflower rice for variety. The combination of sweet honey glaze, citrusy salsa, and tender salmon makes this dish a vibrant option for a wholesome meal.
Ingredients
- 1 cup jasmine rice or other white rice, cooked
For the salsa
- 1 Mango peeled, pit removed and diced
- 1 avocado peeled, pitted and diced
- 1 jalapeño finely diced
- 1/4 cup cilantro chopped, fresh
- 1 garlic clove, pressed
- 4 tbsp lime juice about 2-3 limes
- 1/4 cup red onion diced
- 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 black pepper ground
- 1 tbsp sesame oil
- 1 inch fresh ginger grated
- 3 garlic cloves, pressed
- 1/4 cup honey liquid
For the salmon
- 1 1/2 lbs salmon filet skin removed, cut into 1 inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 3/4 tsp garlic powder
- 2 tbsp olive oil extra virgin, divided
For serving
- 1/2 English cucumber sliced thin
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.
Notes
- Cooked jasmine rice is recommended, but quinoa or cauliflower rice can be used as alternatives for different textures.
- This recipe is suitable for meal prep and can be assembled ahead of time for convenient meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 43.8g | 88% |
| Fat | 24.2g | 37% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 12.2g | 61% |
| Cholesterol | 86.7mg | 29% |
| Sodium | 1085.2mg | 45% |
| Fiber | 3.8g | 15% |
| Sugar | 24.9g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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