Honey Glazed Salmon Bowl with Cilantro Lime Veggie Mix Recipe
Introduction
This Honey Glazed Salmon Bowl is a vibrant and satisfying dish that combines tender, sweet-spicy salmon with fresh avocado and cucumber over wholesome brown rice. It’s perfect for a quick weeknight dinner that feels special yet comes together easily.
Ingredients
- 4 skinless salmon filets, cut into cubes
- 2 tablespoons avocado oil
- 3 tablespoons honey
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sriracha
- 2 cups cooked brown rice
- 1 medium avocado, cubed
- 1 cup cucumber, diced
- 1 tablespoon olive oil
- 1/2 cup cilantro, finely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1/3 cup light mayonnaise
- 1 tablespoon lime juice (for sauce)
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon honey (for sauce)
Instructions
- Step 1: Preheat your oven to 425°F (218°C).
- Step 2: In a bowl, combine the salmon cubes with avocado oil, honey, soy sauce or tamari, and sriracha. Mix until the salmon is well coated.
- Step 3: Arrange the salmon in a single layer on a baking sheet and roast in the oven for 10 minutes.
- Step 4: Switch the oven to broil and cook the salmon for an additional 2–3 minutes to crisp the edges.
- Step 5: While the salmon cooks, whisk together mayonnaise, lime juice, paprika, ground cumin, and honey in a small bowl to create the sauce. Set aside.
- Step 6: In another bowl, gently mix the avocado cubes, diced cucumber, olive oil, lime juice, honey, and chopped cilantro.
- Step 7: To assemble the bowls, start with a layer of cooked brown rice, top with the avocado and cucumber mixture, then add the roasted salmon. Drizzle with the prepared sauce before serving.
Tips & Variations
- Use wild-caught salmon for better flavor and sustainability.
- Add a handful of toasted sesame seeds or sliced green onions for extra texture.
- Swap brown rice for quinoa or cauliflower rice for a different grain base.
- If you prefer less heat, reduce the sriracha or omit it entirely.
- For a dairy-free option, substitute mayonnaise with a plant-based mayo.
Storage
Store any leftover salmon bowl components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. The avocado and cucumber mix is best eaten fresh but can be kept chilled for a day. Prepare the sauce fresh or store it refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, just be sure to fully thaw and pat dry the salmon cubes before marinating to ensure even cooking and good texture.
Is this recipe suitable for meal prep?
Absolutely! Keep the ingredients in separate containers and assemble bowls when ready to eat to maintain freshness and texture.
PrintHoney Glazed Salmon Bowl with Cilantro Lime Veggie Mix Recipe
This Honey Glazed Salmon Bowl features tender, roasted salmon cubes glazed with a sweet and spicy honey sauce, served atop a bed of nutritious brown rice and a fresh avocado-cucumber salad. Finished with a creamy, tangy lime-mayo sauce, this dish balances flavors and textures for a wholesome and satisfying meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Salmon and Marinade
- 4 skinless salmon filets, cut into cubes
- 2 tablespoons avocado oil
- 3 tablespoons honey
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sriracha
Salad
- 1 medium avocado, cubed
- 1 cup cucumber, diced
- 1 tablespoon olive oil
- 1/2 cup cilantro, finely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
Sauce
- 1/3 cup light mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon honey
Base
- 2 cups cooked brown rice
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the salmon.
- Prepare Salmon Marinade: In a mixing bowl, combine the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha. Stir well to ensure all pieces are evenly coated with the marinade.
- Roast Salmon: Arrange the marinated salmon cubes in a single layer on a baking sheet. Place in the preheated oven and roast for 10 minutes until the salmon is cooked through but still moist.
- Broil for Crispiness: Switch the oven setting to broil and cook the salmon for an additional 2 to 3 minutes. This step crisps the edges of the salmon, adding texture and enhancing flavor.
- Make the Sauce: In a small bowl, whisk together light mayonnaise, lime juice, paprika, ground cumin, and honey until smooth. Set this tangy, creamy sauce aside to be drizzled over the final dish.
- Prepare Salad: In another bowl, gently mix the cubed avocado, diced cucumber, olive oil, lime juice, honey, and chopped cilantro. This fresh salad provides a cool, flavorful contrast to the warm salmon.
- Assemble the Bowl: Start by placing a layer of cooked brown rice in your serving bowls. Top with the avocado-cucumber salad, followed by the roasted honey-glazed salmon cubes. Finish by drizzling the lime-mayo sauce over the entire bowl for extra flavor and creaminess.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a different base.
- Adjust the sriracha amount to control the spiciness according to your taste.
- For a gluten-free option, be sure to use tamari instead of soy sauce.
- Leftover salmon can be refrigerated and used within 2 days for another meal.
- To save time, brown rice can be cooked in advance and stored in the fridge.
Keywords: Honey glazed salmon, salmon bowl, honey sriracha salmon, roasted salmon recipe, healthy salmon bowl, avocado cucumber salad, brown rice bowl
