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Honey Glazed Salmon Bowls

Honey glazed salmon bowls with a glossy honey-soy glaze and flaky caramelized fillets. Served over fluffy jasmine rice with crisp carrots, cucumber, avocado, and a lime-sesame finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 salmon fillets 5 oz each, skin removed
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
honey glaze
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 0.5 tsp red pepper flakes
bowls
  • 3 cup cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 avocado sliced
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 1 lime cut into wedges

Equipment

  • 1 large skillet

Method
 

Make honey-soy glaze
  1. In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes until smooth.
Sear salmon
  1. Season salmon fillets with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the salmon for 3–4 minutes per side until golden.
Glaze and assemble bowls
  1. Pour the honey glaze into the skillet and simmer for 2–3 minutes, spooning over the salmon, until glossy and slightly thickened.
  2. Divide cooked jasmine rice among bowls.
  3. Top each bowl with shredded carrots, thinly sliced cucumber, and sliced avocado.
  4. Place a glazed salmon fillet in each bowl and drizzle with any remaining glaze from the skillet.
  5. Garnish with sliced green onions, sesame seeds, and a lime wedge, then serve immediately.

Notes

Pro tip: simmer the glaze just until it turns glossy and lightly thick (it will cling to the salmon). Store leftover rice and salmon separately in the fridge up to 3 days; reheat gently so the salmon stays flaky. Freeze the glazed salmon for up to 2 months (rice texture may soften). For a dairy-free swap, keep it as-is; for a gluten-free option, use gluten-free soy sauce.