Say “hello” to my Honey Glazed Salmon Bowls – the ultimate restaurant-style dinner that comes together in under 30 minutes. It starts with a bed of fluffy rice, loaded with tender chunks of salmon, a crisp and refreshing cucumber and avocado salad, and finally, is finished off with a sweet and spicy honey glazes sauce that ties it all together. Plus, this recipe is the perfect high-protein recipe that the whole family will love!
Friends, if there’s one protein that I love unlike any else, it’s salmon. In fact, in my household, we probably make salmon more than we even make chicken. Salmon is a light and refreshing protein that is so easy to prepare, especially when you follow my easy broiled method. Plus, my boys are BIG seafood lovers, especially when it comes to salmon, which means that if I make salmon, there’s a guaranteed chance that they will eat it. As they’re getting older and their tastes get more refined, they’re getting pickier about what they like and don’t like. Keeping up with their unique tastes can be hard, but luckily, salmon, in any form, is one that always fits the bill.
These Honey Glazed Salmon Bowls are truly the perfect crowd-pleasing dish. It comes together with a bed of your favorite rice, a crisp and refreshing cucumber salad, tender chunks of broiled salmon, and is finished off with a sweet and spicy sauce that also happens to be high in protein. The result? A bright and flavorful dish that is packed with different flavors, colors, and textures. I love hearty bowls like this one that are filled with different “things.” Not only is it easier to prepare than creating several different dishes (preparing a main dish, a side dish, and a salad is a lot of work!) But also, it ensures that everything tastes perfect together. No more wasting time trying to plan a menu – dishes like this are a one-stop shop.
Plus, if you want to have a high-protein dinner on the table in under 30 minutes, this is the recipe for that. This dish is so simple and easy to prepare, and it comes together faster than you can order takeout. What could be better than that?
What You Need to Make This Salmon, Rice, & Salad
- Salmon: Tender salmon is delicious, refreshing, and one of my favorite fishes! You can use either fresh or frozen salmon – just be sure to remove the skin first and cut it into chunks.
- Avocado Oil: I like using a better-for-you oil in this recipe, such as avocado oil. However, any oil works just as well.
- Honey: Honey adds just the right amount of sweetness to both the sauce and the salmon. Don’t skip it!
- Sriracha: Sriracha is a little sweet, a little spicy, and adds the perfect flavor to every element of this recipe.
- Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
- Rice: Prepare your favorite rice and use it in this recipe! I like using Jasmine rice or Japanese sticky rice, but any variety of rice works well.
- Persian Cucumbers: It wouldn’t be a cucumber avocado salad without the cucumbers. I like using Persian cucumbers because they’re small, crunchy, and absolutely delicious.
- Avocado: Avocado is smooth, creamy, and full of healthy fats, making it the perfect addition to the cucumber salad.
- Cilantro: Fresh cilantro is bright and refreshing, adding the perfect taste and pop of color to this recipe!
- Lime: A squeeze of fresh lime juice adds the perfect flavor to both the salad and the spicy sauce. I recommend using freshly-squeezed lime juice for the best flavor!
- Cottage Cheese: Cottage cheese gives the spicy sauce a rich and creamy base. Plus, it’s packed with protein, which will help you stay fuller, longer.
- Seasonings: To season the spicy sauce, you’ll need a combination of cumin, onion powder, and smoked paprika. Yum!
How to Make These Loaded Honey Glazed Salmon Bowls
To make this salmon, start by preheating your oven to 400 F. Next, prepare the salmon. Remove the skin from the salmon filet and chop it into cubes – you can also ask your local butcher to do this, to remove a step! Add the salmon chunks to a bowl alongside the avocado oil, honey, sriracha, and soy sauce, and toss to fully combine.
Line a baking sheet with parchment paper and transfer the salmon to it. Transfer the baking sheet into the oven and allow the salmon to cook for 10-11 minutes. Then, turn on the broiler at the end for another 1-2 minutes, so that the salmon gets crunchy on the top. While the salmon is cooking, prepare the rice according to the package instructions. Then, set it aside.
Prepare the spicy sauce by adding all of the sauce ingredients (the cottage cheese, lime juice, sriracha, cumin, onion powder, smoked paprika, and honey) to a blender. Blend until smooth and creamy. Finally, prepare the cucumber avocado salad by washing and chopping the Persian cucumbers and adding them to a bowl alongside the avocado, cilantro, lime juice, and honey. Toss well, until the cucumber and avocado are fully coated in the juice and honey.
Once the salmon is done, remove it from the oven. Lastly, prepare the salmon bowls. Add the rice first, followed by the salmon pieces, then the cucumber avocado salad. Drizzle the spicy sauce on top, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet this is perfect for cooking the salmon
Ingredients
For the Salmon Bites:
- 1 ½ Pounds Salmon, skin removed and cut into bite-sized pieces
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Honey
- 3 Tablespoons Sriracha
- ¼ Cup Low Sodium Soy Sauce, or substitute coconut aminos or tamari
- 2 Cups Rice, cooked
For the Cucumber Avocado Salad:
- 2 Persian Cucumbers, finely diced
- 1 Avocado, finely diced
- ¼ Cup Cilantro
- 1 Lime, juiced
- 1 Tablespoon Honey
For the Spicy Sauce:
- 1 Cup Cottage Cheese
- 1 Lime, juiced
- ¼ Cup Sriracha
- 2 Teaspoons Cumin
- ½ Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Honey
Instructions
- To make this salmon, start by preheating your oven to 400 F.
- Next, prepare the salmon. Remove the skin from the salmon filet and chop it into cubes – you can also ask your local butcher to do this, to remove a step!
- Add the salmon chunks to a bowl alongside the avocado oil, honey, sriracha, and soy sauce, and toss to fully combine.
- Line a baking sheet with parchment paper and transfer the salmon to it.
- Transfer the baking sheet into the oven and allow the salmon to cook for 10-11 minutes. Then, turn on the broiler at the end for another 1-2 minutes, so that the salmon gets crunchy on the top.
- While the salmon is cooking, prepare the rice according to the package instructions. Then, set it aside.
- Prepare the spicy sauce by adding all of the sauce ingredients (the cottage cheese, lime juice, sriracha, cumin, onion powder, smoked paprika, and honey) to a blender. Blend until smooth and creamy.
- Finally, prepare the cucumber avocado salad by washing and chopping the Persian cucumbers and adding them to a bowl alongside the avocado, cilantro, lime juice, and honey. Toss well, until the cucumber and avocado are fully coated in the juice and honey.
- Once the salmon is done, remove it from the oven.
- Lastly, prepare the salmon bowls. Add the rice first, followed by the salmon pieces, then the cucumber avocado salad. Drizzle the spicy sauce on top, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This was amazing!!! My daughter and I made this when I visited their farm last week. Her man doesn’t do spicy so we cut the sriracha quantities in half. We loved it. So much so that I’m making it again tonight for a ladies night in. Just wondering if it’s ok to let the salmon marinate in the juices before cooking. Thanks so much for all your wonderful recipes. Especially love the egg salad too!!
I am so happy that you and your daughter enjoyed it, Paula! Thank you so much for making this recipe and for your review!
I am so happy to hear that, Paula! Yes, you can definitely let the salmon marinate for longer, if you prefer ☻
My husband made this recipe for us, as a new mum returning to work post maternity leave, I am so lucky to send him meals and he makes them! This was so delicious 10/10, think it will certainly make it into our weekly rotation ❤️
This worked exactly as written! I cannot describe how amazing it was!
Any suggestions to make the sauce dairy free? Could I sub mayo for cottage cheese?
Hi Kerrigan, you can try substituting mayo, however it may alter the texture of the sauce.
My family loved this!
Yum! We loved the flavors of this recipe. Will be on repeat in our kitchen.
This was delicious and not too time consuming.
This honey glazed salmon bowl is SO delicious! My husband & I loved it. It is on repeat at my house. 🤤🤤🤤
This worked exactly as written, thanks! My family loved it and so did I! So tasty!
Thank you so much for your review, Catherine!
This was amazing!!!!
I was blown away, new favorite salmon recipe.
You could cut the sauce recipe in half, easily – otherwise you’ve got way too much leftover.
I am so glad you enjoyed it Amanda! Thank you for the review 🙂
My family loved this!
I love to hear it, thanks Lisa!
I LOVED this dish SO much! The salmon melted in your mouth and the flavors were amazing. The cuke-avocado salad was light and refreshing (I made double what the recipe called for). Easy and minimal cleanup.
Thanks so much for the review!