Honey Glazed Salmon Bowls Recipe

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.

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Prep Time 10

Cook Time 20

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

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.
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.
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.
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.