Honey Glazed Salmon Bowls Recipe

Honey Glazed Salmon Bowls Recipe | Sweet & Savory Healthy Meal

I just made these honey glazed salmon bowls recipe for dinner, and wow—my kitchen smelled amazing the whole time. I’ve been making the salmon glaze for a while, but turning it into a bowl with rice, creamy avocado, and crisp cucumber really took it to the next level.

It’s such a satisfying weeknight meal: sweet, savory, a little spicy, and super‐balanced. I love how quick it comes together without feeling like I’m cutting corners. After a few bites, I knew I’d be making this again and again. You may also enjoy a lighter appetizer like Crab Cake Egg Rolls Recipe before diving into the bowls.

Ingredients

Here’s what I used to make Honey Glazed Salmon Bowls, and why each ingredient matters:

For the Honey Glazed Salmon

• 4 salmon filets (4–6 oz each, skinless) — Wild-caught, skinless salmon gives the best texture and flavor without extra fuss.
• 2 tablespoons avocado oil — A neutral, high-smoke-point oil helps the salmon roast nicely without burning. 
• 3 tablespoons honey — The sweetness helps caramelize the salmon and creates that glossy glaze. 
• 1 tablespoon soy sauce (or tamari for gluten-free) — Adds umami and salt to balance the honey. 
• 1 tablespoon sriracha — Gives a gentle kick; you can adjust for more or less heat. 

For the Salmon Bowls

• 2 cups cooked brown rice — A hearty, fiber-rich base that complements the rich salmon. 
• 1 medium avocado, cubed — Adds creaminess and healthy fats.
• 1 cup diced cucumber — Brings a cool, crunchy freshness to each bite. 
• 1 tablespoon olive oil — Used in the salad mix; a good-quality olive oil enhances flavor. 
• ½ cup finely chopped cilantro — Brightens the bowl with herbal freshness. 
• 1 tablespoon fresh lime juice — Adds a tangy lift to the cucumber-avocado mix. 
• 2 teaspoons honey — A little more sweetness in the salad ties it back to the glaze.

For the Paprika Mayo Sauce

• ⅓ cup light (avocado-oil based) mayo — Keeps the sauce creamy but not too heavy.
• 1 tablespoon lime juice — Gives the mayo a citrusy tang. 
• ½ teaspoon paprika (smoked or regular) — Adds color and a slightly smoky flavor. 
• ¼ teaspoon cumin — Deepens the flavor with a warm, earthy note.
• 1 teaspoon honey — Ties the sauce back into the sweet-savory theme.
• Optional: crushed red pepper — Add to taste if you want it spicier. 

Note: Serves 4 bowls. 

Variations

If you want to tweak the recipe, here are some great options:

• Dairy-Free: Use vegan mayo or a cashew-based sauce instead of the light mayo in the paprika sauce.
• Lower Sugar: Use a sugar-free sweetener (like a stevia blend) in place of some of the honey, or reduce the honey by half.
• Heat Variations: Swap sriracha for a milder chili sauce or add more crushed red pepper to the mayo for extra spice.
• Grain Swap: Use quinoa or cauliflower rice instead of brown rice for a lighter or grain-free bowl.
• Extra Veggies: You can toss in steamed broccoli, snap peas, or jalapeños for more crunch and color. You may also like a sweet treat afterward like Banana Bread Muffins Recipe.
• Herb Boost: Try swapping or adding in fresh mint or basil instead of cilantro for a different herbal note.

Cooking Time

Here’s roughly how long everything takes:

• Prep Time: ~10 minutes 
• Cooking Time: ~20 minutes (10 min roasting + 2–3 min broiling, plus sauce/salad prep) 
• Total Time: ~30 minutes 

Equipment You Need

Here’s what I used in my kitchen:

• Baking sheet — to roast the salmon cubes evenly.
• Mixing bowls — one for the salmon glaze, another for the salad mix, and a smaller one for the sauce.
• Whisk — to combine the mayo sauce smoothly.
• Knife and cutting board — to dice the salmon, avocado, cucumber, and chop cilantro.
• Oven (or broiler) — needed to roast and crisp the salmon.

How to Make Honey Glazed Salmon Bowls

Prepare the Salmon

First, I cut the skinless salmon into bite-sized cubes, then gently toss them with avocado oil, honey, soy sauce (or tamari), and sriracha. Once they’re well coated, I spread them out in a single layer on a baking sheet so they roast evenly. After roasting at 425 °F for 10 minutes, I switch the oven to broil and broil for 2–3 minutes to get those edges nice and crisp. 

Whisk the Sauce

While the salmon cooks, I whisk together the light mayo, lime juice, paprika, cumin, and honey in a bowl. If I want more heat, I’ll add some crushed red pepper. This paprika mayo brings a creamy, slightly smoky finish to the bowl.

Toss the Salad Mix

In another bowl, I combine cubed avocado, diced cucumber, chopped cilantro, lime juice, olive oil, and a little honey. The result is a refreshing, sweet-tangy salad that balances the rich, glazed salmon perfectly. 

Assemble the Bowls

To put it all together: I scoop cooked brown rice into the base of each bowl, layer on the roasted salmon cubes, then spoon over the avocado-cucumber salad. Finally, I drizzle the paprika mayo sauce on top. It all comes together in a beautiful, flavorful bowl. 

Additional Tips for Making This Recipe Better

From my experience making this dish, here are a few ways to elevate it:

• I make sure the salmon cubes are evenly sized — that way they cook uniformly and crisp up nicely during broiling.
• I don’t skip the broil step — that quick high heat is what gives a lovely golden, slightly charred edge.
• I taste the salad mix before assembling — sometimes I add an extra squeeze of lime or a touch more honey to balance.
• I chill the mayo sauce for a few minutes — it thickens slightly and is easier to drizzle.
• I save leftovers in separate containers (salmon, rice, salad) — that way, when I reheat, nothing gets soggy.

How to Serve Honey Glazed Salmon Bowls

Once your bowls are assembled, here’s how I like to serve them:

• Garnish with a sprinkle of sesame seeds or chopped green onions for extra texture and color. 
• Add a few lime wedges on the side so people can squeeze fresh lime juice if they like.
• Serve in shallow bowls to show off the vibrant colors—rice base, salmon cubes, green salad, and drizzled sauce all visible.
• For a more “Instagrammable” look, swirl the paprika mayo sauce back and forth with a spoon instead of just pouring.
• Pair with a light side like steamed broccoli, snap peas, or a side salad to round out the meal.

Nutritional Information

Here’s a quick summary of what’s in each bowl (approximate, based on the original):

• Calories: ~643 kcal 
• Protein: ~38 g
• Carbohydrates: ~48 g 
• Fat: ~34 g 

Make Ahead and Storage

Storage

I store any leftover salmon, rice, and salad separately in airtight containers in the fridge. The salmon stays good for about 3–4 days. 

Reheating

To reheat, I warm the salmon gently in the oven at 275 °F for about 15 minutes — slow and gentle helps keep it tender.
When I reassemble, I heat the rice, layer on the salmon, then add the cold avocado-cucumber salad and drizzle with fresh mayo sauce.

Freezing

I don’t usually freeze the avocado-cucumber salad (it loses its texture), but you can freeze the glazed salmon (without sauce) and some cooked rice. When ready to eat, defrost in the fridge, reheat gently, and then toss with fresh salad and sauce.

Why You’ll Love This Recipe

Here’s what makes these honey glazed salmon bowls so great:

• Quick and Easy: It comes together in just about 30 minutes — perfect for busy nights.
• Balanced Flavors: The sweet glaze, mildly spicy kick, creamy avocado, and citrusy salad all work in harmony.
• Customizable: You can adjust heat, swap grains, or even make it dairy-free easily.
• Healthy and Nutrient-Rich: High in protein, healthy fats, and whole grains — this is a nourishing but indulgent meal.
• Meal-Prep Friendly: The components store well separately, so you can batch-cook and assemble bowls later in the week.

Ben Carraoli

Honey Glazed Salmon Bowls Recipe

I just made these honey glazed salmon bowls for dinner, and wow—my kitchen smelled amazing the whole time. I’ve been making the salmon glaze for a while, but turning it into a bowl with rice, creamy avocado, and crisp cucumber really took it to the next level.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 salmon filets 4–6 oz each, skinless — Wild-caught, skinless salmon gives the best texture and flavor without extra fuss.
• 2 tablespoons avocado oil — A neutral high-smoke-point oil helps the salmon roast nicely without burning.
• 3 tablespoons honey — The sweetness helps caramelize the salmon and creates that glossy glaze.
• 1 tablespoon soy sauce or tamari for gluten-free — Adds umami and salt to balance the honey.
• 1 tablespoon sriracha — Gives a gentle kick; you can adjust for more or less heat.
• 2 cups cooked brown rice — A hearty fiber-rich base that complements the rich salmon.
• 1 medium avocado cubed — Adds creaminess and healthy fats.
• 1 cup diced cucumber — Brings a cool crunchy freshness to each bite.
• 1 tablespoon olive oil — Used in the salad mix; a good-quality olive oil enhances flavor.
• ½ cup finely chopped cilantro — Brightens the bowl with herbal freshness.
• 1 tablespoon fresh lime juice — Adds a tangy lift to the cucumber-avocado mix.
• 2 teaspoons honey — A little more sweetness in the salad ties it back to the glaze.
• ⅓ cup light avocado-oil based mayo — Keeps the sauce creamy but not too heavy.
• 1 tablespoon lime juice — Gives the mayo a citrusy tang.
• ½ teaspoon paprika smoked or regular — Adds color and a slightly smoky flavor.
• ¼ teaspoon cumin — Deepens the flavor with a warm earthy note.
• 1 teaspoon honey — Ties the sauce back into the sweet-savory theme.
• Optional: crushed red pepper — Add to taste if you want it spicier.

Method

 

1. First, I cut the skinless salmon into bite-sized cubes, then gently toss them with avocado oil, honey, soy sauce (or tamari), and sriracha. Once they’re well coated, I spread them out in a single layer on a baking sheet so they roast evenly. After roasting at 425 °F for 10 minutes, I switch the oven to broil and broil for 2–3 minutes to get those edges nice and crisp.
2. While the salmon cooks, I whisk together the light mayo, lime juice, paprika, cumin, and honey in a bowl. If I want more heat, I’ll add some crushed red pepper. This paprika mayo brings a creamy, slightly smoky finish to the bowl.
3. In another bowl, I combine cubed avocado, diced cucumber, chopped cilantro, lime juice, olive oil, and a little honey. The result is a refreshing, sweet-tangy salad that balances the rich, glazed salmon perfectly.
4. To put it all together: I scoop cooked brown rice into the base of each bowl, layer on the roasted salmon cubes, then spoon over the avocado-cucumber salad. Finally, I drizzle the paprika mayo sauce on top. It all comes together in a beautiful, flavorful bowl.

Notes

• I make sure the salmon cubes are evenly sized — that way they cook uniformly and crisp up nicely during broiling.
• I don’t skip the broil step — that quick high heat is what gives a lovely golden, slightly charred edge.
• I taste the salad mix before assembling — sometimes I add an extra squeeze of lime or a touch more honey to balance.
• I chill the mayo sauce for a few minutes — it thickens slightly and is easier to drizzle.
• I save leftovers in separate containers (salmon, rice, salad) — that way, when I reheat, nothing gets soggy.