How do I keep the salmon from overcooking?

The key to juicy salmon is roasting it for 10 minutes at 425°F, followed by 2–3 minutes under the broiler. Avoid overcooking by removing it from the oven as soon as the edges crisp up and the glaze starts bubbling. Use evenly sized cubes for consistent cooking.

Can I make this bowl ahead of time?

Absolutely! You can prepare all components in advance. Store the glazed salmon, rice, and veggie mix separately in airtight containers. Reheat the salmon in a low oven (275°F) for 10–15 minutes. Assemble when ready to eat and drizzle the sauce just before serving.

Is this salmon bowl healthy?

Yes! This Honey Glazed Salmon Bowl is packed with lean protein, omega-3 fatty acids, fiber-rich brown rice, and healthy fats from avocado. The light mayo sauce and fresh veggies make it a balanced, nourishing meal that supports both flavor and wellness goals.

Honey Glazed Salmon Bowl – Easy Dinner

Name: Honey Glazed Salmon Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 (4–6 oz) skinless salmon filets, cut into cubes; 2 tablespoons avocado oil; 3 tablespoons honey; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon sriracha; 2 cups cooked brown rice; 1 medium avocado, cubed; 1 cup diced cucumber; 1 tablespoon olive oil; 1/2 cup finely chopped cilantro; 1 tablespoon fresh lime juice; 2 teaspoons honey (for salad mix); 1/3 cup light mayonnaise; 1 tablespoon lime juice (for sauce); 1/2 teaspoon paprika (smoked or regular); 1/4 teaspoon ground cumin; 1 teaspoon honey (for sauce)

Description

This Honey Glazed Salmon Bowl is a vibrant, flavorful, and balanced meal made with crispy honey-glazed salmon, brown rice, creamy avocado, fresh cucumber, and a tangy paprika mayo drizzle. Ready in just 30 minutes, it’s perfect for a quick, healthy, and satisfying dinner or lunch.

Ingredients

Scale

4 (4–6 oz) skinless salmon filets, cut into cubes
2 tablespoons avocado oil
3 tablespoons honey
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sriracha
2 cups cooked brown rice
1 medium avocado, cubed
1 cup diced cucumber
1 tablespoon olive oil
1/2 cup finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons honey (for salad mix)
1/3 cup light mayonnaise
1 tablespoon lime juice (for sauce)
1/2 teaspoon paprika (smoked or regular)
1/4 teaspoon ground cumin
1 teaspoon honey (for sauce)

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Instructions

Preheat the oven to 425°F (220°C).
In a mixing bowl, toss cubed salmon with avocado oil, honey, soy sauce, and sriracha until evenly coated.
Spread the salmon on a baking sheet in a single layer and roast for 10 minutes.
Switch the oven to broil and cook for an additional 2–3 minutes until the salmon is crispy and caramelized.
In a small bowl, whisk together the mayonnaise, lime juice, paprika, cumin, and honey to make the paprika mayo sauce. Set aside.
In another bowl, combine diced avocado, cucumber, chopped cilantro, olive oil, lime juice, and honey. Mix gently.
To assemble the bowl, start with a base of brown rice. Add the cucumber-avocado mixture, top with honey glazed salmon, and drizzle with the prepared sauce.
Serve immediately and enjoy!

Notes

Use tamari instead of soy sauce for a gluten-free version.
For a milder flavor, reduce the amount of sriracha.
Store leftovers separately and reheat salmon in the oven for best texture.
Feel free to add toppings like sesame seeds, green onions, or jalapeños for extra flavor and crunch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Roasting
Cuisine: American, Asian

Nutrition

Serving Size: 1 bowl
Calories: 643 kcal
Sugar: 19 g
Sodium: 574 mg
Fat: 34 g
Saturated Fat: 5 g
Unsaturated Fat: 26 g
Trans Fat: 0.01 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 96 mg