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+ servings
gluten-free/Nut Free/Refined Sugar Free

Honey Glazed Salmon Bowls

5 from 7 votes
Nicole Modic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 33 minutes
SERVES 4 Servings
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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!

Equipment

  • Baking Sheet this is perfect for cooking the salmon
  • Blender this is perfect for making the spicy sauce

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!
Calories: 567kcal | Carbohydrates: 38g | Protein: 44g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 1477mg | Potassium: 1358mg | Fiber: 5g | Sugar: 20g | Vitamin A: 628IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 3mg

Did you make this recipe?

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in your posts and I’ll re-share!

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