These Healthy Honey Garlic Salmon Bowls are a colorful, satisfying dinner made with tender salmon, a quick honey-garlic glaze, brown rice, and fresh vegetables. Using already-cooked rice makes this balanced weeknight meal easy to put together in about 30 minutes.
Why You'll Love These Honey Garlic Salmon Bowls
- Ready in about 30 minutes when you use cooked rice.
- Combines salmon, grains, and fresh vegetables in one bowl.
- The sweet-savory honey garlic glaze uses simple pantry ingredients.
- Easy to customize with the vegetables you have on hand.
Healthy Honey Garlic Salmon Bowls
Tender salmon with a simple honey garlic glaze served over brown rice with crisp vegetables, avocado, and sesame seeds.
Ingredients
- 1 1/4 lb (570 g) skinless salmon fillets, cut into 4 portions
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 3 cups cooked brown rice, warmed
- 1 cup cucumber, thinly sliced
- 1 cup shredded or matchstick carrots
- 1 avocado, sliced
- 1 cup shelled edamame, cooked
- 1 teaspoon sesame seeds, for serving
- 2 tablespoons sliced green onions, for serving
Instructions
- Make the glaze: In a small bowl, whisk together the soy sauce, honey, garlic, ginger, lemon juice, and black pepper.
- Prepare the salmon: Pat the salmon dry with paper towels. Brush or spoon the honey garlic mixture over each portion.
- Cook the salmon: Heat the olive oil in a nonstick skillet over medium heat. Add the salmon and cook for about 4–5 minutes per side, depending on thickness, spooning the glaze over the fish as it cooks. Cook until the salmon reaches a safe internal temperature of 145°F (63°C).
- Warm the bowl ingredients: Warm the cooked brown rice and edamame. Slice the cucumber, carrots, and avocado while the salmon finishes cooking.
- Build the bowls: Divide the warm rice among four bowls. Add cucumber, carrots, edamame, and avocado alongside each serving.
- Finish and serve: Add a salmon portion to each bowl. Spoon over any cooked glaze from the pan and finish with sesame seeds and sliced green onions.
Tips for the Best Honey Garlic Salmon Bowls
- Use cooked or quick-cooking rice to keep the total time close to 30 minutes.
- Pat the salmon dry before cooking to help it brown.
- Do not let the honey glaze burn; reduce the heat if it starts darkening too quickly.
- Cut the vegetables just before serving for the freshest crunch.
Easy Variations
- Use another grain: Try quinoa or white rice instead of brown rice.
- Swap the vegetables: Use steamed broccoli, shredded cabbage, or bell pepper strips.
- Add a little heat: Add a pinch of red pepper flakes to the glaze.
- Make it gluten-free: Use certified gluten-free tamari instead of regular soy sauce.
Storage and Meal Prep
Refrigerate cooked salmon and rice in separate airtight containers for up to 3 days. Keep fresh vegetables and avocado separate. Reheat the salmon and rice gently until hot, and add the fresh toppings just before serving.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw the salmon completely in the refrigerator and pat it dry before adding the glaze and cooking.
Can I make these salmon bowls ahead of time?
Yes. Cook the salmon and rice ahead, then refrigerate them separately. For the best texture, add the fresh vegetables and avocado when ready to serve.
What can I use instead of brown rice?
Quinoa, white rice, or cauliflower rice are all options. The total cooking time assumes the grain is already cooked.
How do I know when salmon is cooked?
Use a food thermometer at the thickest part; the recommended safe internal temperature for fish is 145°F (63°C).