Honey Glazed Salmon Bowls

5 from 10 votes

Honey Glazed Salmon Bowls

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!

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Keyword gluten-free, Nut Free, Refined Sugar Free

Prep Time 20

Cook Time 10

Total Time 33

Servings Servings

Calories 567kcal

Author Nicole Modic

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!

Video

Nutrition