Honey Glazed Salmon Rice Bowls

Honey glazed salmon rice bowls are the perfect weeknight dinner when you want something fresh, flavorful, and comforting. With tender, bite sized salmon pieces coated in a sticky sweet honey glaze with just a hint of heat, nestled over fluffy brown rice, topped with cool cucumber, creamy avocado, and a drizzle of smoky paprika mayo sauce.

Love More Dinner Recipes? Try My Lemon Garlic Salmon or this Honey Garlic Glazed Salmon next.

Why You’ll Love This Recipe

• Quick and easy — Ready in under 30 minutes from start to finish, perfect for busy weeknights when time is tight.
• Perfectly balanced flavors — The sweet honey glaze, savory soy sauce, spicy sriracha, cool cucumber, and creamy avocado create layers of taste in every bite.
• Healthy and satisfying — Packed with protein, healthy fats, and whole grains, this bowl keeps you full and energized.
• Customizable for the whole family — Adjust the spice level, swap vegetables, or add your favorite toppings to make it your own.
• Looks restaurant-worthy — Beautiful presentation makes it feel like a treat, even though it’s so simple to make.

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Ingredients You’ll Need

For the Honey Glazed Salmon:

• 4 salmon fillets, skinless and cut into cubes (Bite-sized pieces cook faster and get those crispy, caramelized edges!)
• 2 tablespoons avocado oil (Use olive oil if that’s what you have)
• 3 tablespoons honey
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sriracha (Adjust up or down based on your heat preference)

For the Fresh Bowl Components:

• 2 cups cooked brown rice (White rice, jasmine rice, or cauliflower rice all work too)
• 1 medium avocado, cubed
• 1 cup cucumber, diced (English cucumbers stay crispest)
• 1 tablespoon olive oil
• ½ cup chopped fresh cilantro (Or use parsley if cilantro isn’t your thing)
• 1 tablespoon fresh lime juice
• 2 teaspoons honey

For the Paprika-Mayo Drizzle:

• ⅓ cup light mayonnaise (Regular mayo works just as well)
• 1 tablespoon lime juice
• ½ teaspoon paprika, smoked or regular (Smoked adds a wonderful depth)
• ¼ teaspoon ground cumin
• 1 teaspoon honey

Why These Ingredients Work

The salmon cubes are the star here, and cutting them into bite-sized pieces ensures they cook quickly and evenly while developing those irresistible caramelized edges. The honey creates a beautiful glaze that balances the salty soy sauce and brings just enough sweetness to make each bite feel indulgent. Sriracha adds a gentle kick of heat that wakes up your taste buds without overwhelming the dish.

Brown rice provides a nutty, wholesome base that soaks up all the delicious flavors, while the avocado adds creamy richness that melts in your mouth. Fresh cucumber brings a cool, crisp contrast to the warm salmon, and cilantro adds that bright, herbaceous note that makes everything feel fresh and light.

The lime juice throughout the bowl adds a zesty brightness that ties all the flavors together. The paprika-mayo sauce is the secret weapon that brings everything home. It’s creamy, slightly smoky, with a hint of cumin warmth and lime tang. Drizzled over the top, it creates a luscious coating that turns this simple bowl into something truly special.

Essential Tools and Equipment

• Baking sheet — For roasting the salmon to perfection
• Parchment paper or foil — Makes cleanup a breeze
• Mixing bowls (2-3 medium bowls) — One for the salmon marinade, one for the fresh salad mix, one for the sauce
• Whisk or fork — For mixing the paprika-mayo sauce until smooth
• Sharp knife and cutting board — For cubing salmon and chopping vegetables
• Measuring spoons and cups — For accuracy with the glaze and sauce

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 425°F (220°C) and let it heat while you prepare the salmon. A hot oven is key to getting that beautiful caramelization on the honey glaze.

Step 2: Prepare the Honey Glazed Salmon

In a medium bowl, toss the cubed salmon with avocado oil, honey, soy sauce, and sriracha until every piece is evenly coated in that gorgeous glaze.

Spread the salmon in a single layer on a baking sheet lined with parchment paper, making sure the pieces aren’t touching. This helps them roast rather than steam.

Step 3: Roast the Salmon

Bake the salmon for 10 minutes until it’s nearly cooked through. Then switch your oven to broil and cook for an additional 2–3 minutes.

Keep a close eye during this step, the broiler works fast and you want crispy, caramelized edges, not burnt salmon. The honey will bubble and create a sticky glaze that’s absolutely irresistible.

Step 4: Make the Fresh Bowl Salad Mix

While the salmon is cooking, combine the cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and 2 teaspoons of honey in a bowl. Toss gently to coat everything evenly.

Step 5: Prepare the Paprika-Mayo Sauce

In a small bowl, whisk together the light mayonnaise, lime juice, paprika, cumin, and 1 teaspoon of honey until smooth and creamy. The sauce should be pourable but not too thin.

Step 6: Assemble Your Bowls

Divide the cooked brown rice among 4 bowls, creating a nice bed for all the toppings. Over each bowl, arrange the honey-glazed salmon pieces while they’re still warm.

Then add a generous scoop of the avocado-cucumber-cilantro mix right on top.

Step 7: Finish and Serve

Drizzle that beautiful paprika-mayo sauce over everything in a back-and-forth motion. Serve immediately while the salmon is warm and the vegetables are crisp.

You Must Know

The key to perfect honey glazed salmon is not overcrowding the baking sheet. When the salmon pieces touch each other, they steam instead of roast, and you lose those crispy, caramelized edges that make this dish so special. Give each piece a little breathing room.

Also, resist the urge to skip the broiling step—those final 2–3 minutes under high heat transform the glaze from sticky to beautifully caramelized with crispy edges. Just watch it closely because the line between caramelized and burned is thin!

My Personal Secret: I always prep my paprika-mayo sauce while the salmon is in the oven. The salmon tastes best when it’s still warm and the vegetables are cold and crisp, creating that wonderful temperature contrast in every bite.

Pro Tips & Cooking Hacks

• Use room-temperature salmon — Taking the salmon out of the fridge 10-15 minutes before cooking helps it cook more evenly and prevents a cold center.
• Double the sauce — Seriously, this paprika-mayo is so good you’ll want extra for drizzling, dipping, or even spreading on sandwiches later.
• Batch cook your rice — Cook a big pot of brown rice on Sunday and store it in the fridge. It makes weeknight assembly even faster.
• Don’t skip the broiler — Those final 2–3 minutes under the broiler create the crispy, caramelized edges that make this salmon irresistible. Just watch it closely!
• Taste and adjust — If you want more heat, add extra sriracha. If you prefer it sweeter, drizzle a little more honey. This recipe is forgiving and flexible.
• Line your baking sheet — Use parchment paper or foil to save yourself from scrubbing sticky honey glaze later.

Flavor Variations & Suggestions

If you want to switch things up, try adding some Asian-inspired flair with a sprinkle of sesame seeds and thinly sliced green onions on top. For extra crunch, throw in some snap peas or edamame alongside the cucumber. If you love a bit more heat, add sliced jalapeños or a drizzle of extra sriracha over the finished bowls.

You can also swap the brown rice for white jasmine rice, quinoa, or even cauliflower rice if you’re looking for a lower-carb option. For a tropical twist, add some diced mango or pineapple to your fresh salad mix—the sweetness pairs beautifully with the honey glaze.

If cilantro isn’t your favorite, fresh basil or parsley work wonderfully too. Want to make it heartier? Add some steamed broccoli, roasted sweet potatoes, or shredded purple cabbage for more vegetables and color. You can also swap the salmon for chicken breast or tofu if you prefer, using the same honey glaze for equally delicious results.

Make-Ahead Options

This recipe is perfect for meal prep with a few smart strategies. You can cook the brown rice up to 4 days ahead and store it in an airtight container in the refrigerator. The paprika-mayo sauce also keeps beautifully for up to 5 days in the fridge, so whisk it together on Sunday and you’re halfway done with dinner all week.

The salmon is best cooked fresh, but you can cube the raw salmon and prepare the honey-sriracha marinade the night before. Store them separately in the fridge, then toss together and roast when you’re ready to eat.

The cucumber and avocado salad should be made fresh to keep everything crisp and prevent the avocado from browning, but you can dice the cucumber ahead of time and store it in an airtight container for 2-3 days. If you want to meal prep complete bowls, assemble everything except the avocado and sauce. Add those just before serving to keep everything fresh and prevent sogginess. The bowls will keep in the fridge for 2-3 days, though the salmon is best enjoyed within the first day or two for optimal texture.

What to Serve With Honey Glazed Salmon Rice Bowls

These bowls are hearty enough to stand alone as a complete meal, but if you want to round things out, consider starting with a light miso soup or a simple cucumber salad with rice vinegar. A crisp Asian-style slaw with sesame dressing makes a wonderful side that adds even more crunch and freshness.

For drinks, try serving with iced green tea, a crisp white wine like Sauvignon Blanc, or even a cold Japanese beer if you’re in the mood. If you’re feeding kids, they’ll love it with some fruit on the side—fresh pineapple chunks or mandarin oranges complement the honey glaze beautifully.

If you want dessert afterward, keep it light and simple. Fresh fruit, mango sticky rice, or even just a few squares of dark chocolate are perfect endings that won’t weigh you down after this satisfying bowl.

Allergy Information

This recipe contains several common allergens, but there are easy substitutions available. The salmon is the main protein, so if you have a fish allergy, swap it for chicken breast, shrimp, or firm tofu using the same honey glaze. For soy allergies, use coconut aminos instead of soy sauce or tamari—it has a similar savory-sweet flavor.

The paprika-mayo sauce contains eggs (from the mayonnaise), but you can easily use vegan mayo or a cashew-based sauce instead. For sesame allergies, skip any sesame seed garnish and sesame oil if you choose to add it.

The recipe is naturally nut-free as written, but check your mayonnaise label if you have severe allergies since some brands are processed in facilities with nuts. For gluten-free needs, simply use tamari instead of regular soy sauce and ensure your mayonnaise is certified gluten-free. The rest of the ingredients are naturally gluten-free. If you’re dairy-free, good news—this recipe doesn’t contain any dairy products!

Storage & Reheating

Store leftover components separately for best results. The cooked salmon keeps in an airtight container in the refrigerator for up to 3 days, though it’s most delicious within the first day or two. The rice lasts up to 5 days when stored properly in the fridge.

The fresh cucumber-avocado salad is best eaten the same day, but if you must store it, keep it in an airtight container for 1 day maximum and give it a gentle toss before serving. To reheat the salmon, use the oven at 350°F for about 5-7 minutes until warmed through, or use the microwave in 30-second intervals.

The rice reheats beautifully in the microwave with a splash of water to restore moisture—just cover it and heat for 1-2 minutes. For best results, assemble your bowl with warm rice and salmon, then top with fresh, cold cucumber-avocado mix and drizzle with the sauce.

Kitchen Tip: I’ve found that these bowls actually make fantastic cold lunches too! If you’re packing them for work, keep the components separate and assemble just before eating. The salmon is surprisingly delicious cold or at room temperature, especially with that creamy paprika-mayo sauce.

Questions I Get Asked A Lot

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely in the refrigerator overnight before using. Pat it very dry with paper towels before cubing and marinating, as excess moisture can prevent that beautiful caramelization we’re after.

My honey glaze isn’t getting sticky and caramelized—what am I doing wrong?

This usually happens when the oven isn’t hot enough or you skipped the broiling step. Make sure your oven is fully preheated to 425°F, and don’t skip those final 2–3 minutes under the broiler. That high heat is what transforms the honey into a gorgeous, sticky glaze with crispy edges.

Can I make this without the spicy sriracha?

Of course! If you don’t like heat, simply leave out the sriracha or replace it with a teaspoon of rice vinegar for tang without spice. You can also use sweet chili sauce for a milder option that still adds flavor.

What if I don’t have brown rice?

No problem at all! White rice, jasmine rice, basmati rice, quinoa, or even cauliflower rice all work beautifully. The key is having a base that soaks up the delicious juices and sauce. Use whatever you have on hand or prefer.

Can I grill the salmon instead of roasting it?

Yes! Thread the marinated salmon cubes onto skewers and grill over medium-high heat for about 3-4 minutes per side, brushing with extra honey glaze as it cooks. You’ll get those lovely grill marks and a slightly smoky flavor that’s delicious.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your honey glazed salmon rice bowls turned out. Did you add any special toppings or variations?