Honey Garlic Salmon Rice Bowls Recipe

If you’re craving a bowl of pure comfort with a punch of flavor, look no further than these Honey Garlic Salmon Rice Bowls. They combine tender oven-roasted salmon glazed in sweet, garlicky sauce, nestled on fluffy jasmine rice, and topped with vibrant veggies and a zippy dressing. It’s a quick, nourishing, and ridiculously tasty meal that feels fancy but is totally fuss-free!

Ingredients You’ll Need

The beauty of Honey Garlic Salmon Rice Bowls is how a handful of easy-to-find ingredients come together for a vibrant, restaurant-worthy meal. Each element—whether it’s the glaze, the crisp-tender veggies, or aromatic rice—plays a starring role in making the bowls so crave-able.

• Salmon (8 ounces, cubed): Rich, flaky salmon soaks up the sweet-savory marinade and becomes irresistibly tender in the oven.
• Soy Sauce (for both marinade and dressing): Gives depth and umami, anchoring the sweet and tangy notes.
• Honey: The star sweetener, honey caramelizes on the salmon and offers a luscious glaze without overpowering.
• Garlic (minced): Three cloves add a punchy, aromatic warmth to both the salmon and the finishing sauce.
• Toasted Sesame Oil: Nutty, fragrant, and toasty, it brings the whole bowl together (don’t skip this one!).
• Lime Juice: A splash of citrus brightens everything and lifts the overall flavor profile.
• Broccoli (optional): Roasts up perfectly crisp-tender and soaks up that delicious reserved marinade.
• Jasmine Rice (cooked): Delightfully floral and fluffy, it’s the perfect neutral base for soaking up flavor. Swap for brown rice if you like!
• Cucumber (sliced): Offers a cooling crunch to balance the savory-sweet salmon.
• Avocado (sliced): Creamy richness adds luxurious mouthfeel and healthy fats.
• Edamame: Protein-packed and subtly sweet, these little green gems add color and texture.
• Green Onion & Cilantro (for garnish): Fresh brightness and a pop of herbal flavor.
• Sesame Seeds, Spicy Mayo, Seaweed (optional): For extra crunch, a little heat, or a sushi-inspired twist.

Variations

Part of the fun with Honey Garlic Salmon Rice Bowls is making them your own! Whether you’re accommodating allergies, embracing different flavors, or just using up what’s in the fridge, there are endless ways to riff on this recipe and keep it exciting.

• Switch Up the Protein: Try this with shrimp, tofu, or cooked chicken for a totally different—but equally delicious—twist.
• Grain Swap: Swap jasmine rice for brown rice, quinoa, cauliflower rice, or even sushi rice for various textures and flavors.
• Pack in More Veggies: Add colorful peppers, shredded carrots, snap peas, or roasted sweet potato for extra nutrition and crunch.
• Mild or Spicy: Drizzle with sriracha, spicy mayo, or add chili flakes to the marinade for those who love a little heat.
• Low-Sodium or Gluten-Free: Use tamari or coconut aminos in place of regular soy sauce for a gluten-free option or to lower sodium.

How to Make Honey Garlic Salmon Rice Bowls

Step 1: Marinate the Salmon

Start by removing the skin from your salmon and cutting it into bite-sized chunks (about 2 inches works perfectly). In a large bowl, whisk together the soy sauce, sesame oil, honey, garlic, and lime juice—this combo is the secret to that irresistible flavor. Set aside about a tablespoon of the marinade for the broccoli, then add your salmon chunks, cover, and let them marinate in the fridge for at least 15–30 minutes. The longer, the better for infusing every bit of salmon with sweet and savory goodness.

Step 2: Prepare the Broccoli

While the salmon is soaking up flavor, toss your broccoli florets with the reserved tablespoon of marinade in a small bowl. This way, your veggies get kissed with the same honey garlic glaze, so nothing goes to waste—and everything on your plate is harmoniously delicious.

Step 3: Roast Salmon & Broccoli

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up. Arrange the marinated salmon cubes and tossed broccoli on the sheet in a single layer, making sure there’s a bit of space between each piece. Roast for 10–15 minutes—the salmon should be just cooked through and the broccoli beautifully crisp-tender. Want a little extra color? Pop everything under the broiler for 1–3 minutes at the end to get those irresistible browned edges.

Step 4: Make the Dressing

While the salmon is cooling slightly, quickly whisk up the vibrant dressing. Combine soy sauce, honey, rice vinegar, garlic, sesame oil, lime juice, cilantro, and green onions in a small bowl. This simple sauce is bright, savory, and the perfect finishing touch for the bowls.

Step 5: Assemble the Bowls

Spoon steaming jasmine rice into bowls, then pile on the roasted salmon and broccoli. Top with sliced cucumber, creamy avocado, and edamame. Drizzle with dressing and shower with green onions, cilantro, and a sprinkle of sesame seeds. If you’re feeling extra (and I recommend it!), add a drizzle of spicy mayo and a few sheets of seaweed on the side. Welcome to your new favorite weeknight dinner!

How to Serve Honey Garlic Salmon Rice Bowls

Garnishes

Elevate your Honey Garlic Salmon Rice Bowls with a shower of fresh green onions and cilantro—these add color and a lively herbaceous note. A sprinkle of toasted sesame seeds adds crunch, and a zigzag of spicy mayo gives luscious heat. Don’t forget nori (seaweed) sheets for a little sushi-bowl flair!

Side Dishes

These bowls are hearty on their own, but if you want to make it a true feast, serve alongside a miso soup, Asian cucumber salad, or some crisp, quick-pickled vegetables. Steamed edamame sprinkled with flaky salt also makes a simple, tasty addition.

Creative Ways to Present

Try serving the bowls family-style so everyone can build their own masterpiece. Or, pack the components into a bento box for an enviable desk lunch. For parties, create a “bowl bar” with different sauces and toppings—everyone will love customizing their Honey Garlic Salmon Rice Bowls.

Make Ahead and Storage

Storing Leftovers

To keep textures at their best, store each component—salmon, rice, veggies, and dressing—in separate airtight containers in the fridge for up to three days. This way, you can quickly assemble a fresh-tasting bowl any time the craving hits, without things getting soggy.

Freezing

While the veggies and fresh garnishes are best enjoyed fresh, you can freeze the roasted salmon and cooked rice in individual portions. Let them cool completely, then store in airtight freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating for a not-so-average “freezer meal.”

Reheating

For best results, gently reheat the salmon and rice in the microwave in short bursts (about 1–2 minutes), or warm the salmon in a 300°F oven until just heated through. Add cold fresh veggies and dressing just before serving to revive crispness and flavor.

FAQs

Final Thoughts

I genuinely hope these Honey Garlic Salmon Rice Bowls add some excitement to your dinner routine—they’re that little burst of joy we all need after a long day. Give them a try, play with your favorite toppings, and savor every sweet-and-savory, cozy spoonful. You’re going to love making (and eating) this one!

Print