Description
These Honey Glazed Salmon Rice Bowls feature tender, caramelized salmon cubes with a sweet-and-spicy honey glaze, served over fluffy brown rice with fresh avocado, cucumber, cilantro, and a smoky paprika-mayo drizzle. Quick, healthy, and full of balanced flavors, this easy weeknight dinner comes together in under 30 minutes and tastes restaurant-worthy. Perfect for meal prep and customizable with your favorite vegetables and toppings.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting/Baking
- Cuisine: Asian-Inspired