Honey Glazed Salmon Bowl Recipe

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4 people

Calories 250 kcal

4 salmon filets, skinless and cut into cubes, about 4-6 ounces each
Avocado oil for cooking, it’s light and can take higher heat real good
Honey for that sweet glaze that clings just right to your salmon pieces
Soy sauce or tamari, gotta have that salty umami punch packed in there
Sriracha, because you want a little kick in your honey glaze, not just sweetness
Brown rice, the hearty base that holds up well with the salmon and toppings
Avocado — you’re adding creamy bites, cubed up fresh just before serving
Cucumber, diced to add a fresh, cooling crunch alongside the warm salmon
Olive oil for drizzling at the end, adding an extra layer of richness
Cilantro, fresh and finely chopped, brings that herby brightness to balance the glaze

First, heat avocado oil in a large skillet over medium heat. This little step is all about giving your salmon a good sear and stopping it from sticking. You can also check out our chicken and rice casserole for more rice base ideas.
Next, toss in those salmon cubes. Cook them for 3-4 minutes on each side. You’re looking for slightly browned pieces, not burnt, just that nice tender pull.
While your salmon’s cooking, whisk up your glaze. Mix honey, soy sauce, and sriracha together. Stir it up quick so it’s ready when the salmon’s done.
Pour that glaze right over your salmon in the skillet. Cook for an extra 1-2 minutes stirring gently so every bite gets coated evenly.
Meanwhile, get your brown rice ready if you haven’t already. It’s good warm and waiting in bowls when your salmon’s finished.
Once glazed salmon’s done, divide the rice into bowls. Then top each one with your honey glazed salmon, avocado cubes, diced cucumber, and cilantro.
Drizzle olive oil over the whole bowl just before serving. This little touch brings everything together with a silky finish.