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5.0 from 18 votes

Honey Glazed Salmon Bowls

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 669 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 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

Instructions

    Cup of Yum
  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.

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 Information

Calories 669kcal (33%) Carbohydrates 73g (24%) Protein 43.8g (88%) Fat 24.2g (37%) Saturated Fat 3.7g (19%) Polyunsaturated Fat 4.8g Monounsaturated Fat 12.2g Cholesterol 86.7mg (29%) Sodium 1085.2mg (45%) Fiber 3.8g (15%) Sugar 24.9g (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 669

% 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.