Dinner

Honey Glazed Salmon Bowl with Cilantro Lime Veggies Recipe

ByCharlotte Montgomery February 6, 2026February 6, 2026

Introduction

This Honey Glazed Salmon Bowl is a vibrant and flavorful meal that’s both healthy and satisfying. Tender salmon cubes roasted to perfection are paired with fresh avocado, cucumber, and a zesty honey-lime sauce, all served over wholesome brown rice. It’s a perfect dish for a quick weeknight dinner or a nutritious lunch.

The dish is served in a round white bowl on a white marbled texture surface, showing a layered arrangement. At the bottom, there is a bed of light brown rice. On one side of the bowl, there is dark green leafy kale. Next to the kale, a sliced avocado is neatly fanned out, showing its light green smooth texture and creamy appearance. In the center, multiple chunks of grilled salmon with a caramelized dark brown glaze and light orange flesh are stacked, sprinkled with white sesame seeds and small green chopped scallions. The dish looks fresh and colorful with contrasting textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless salmon filets, cut into cubes
2 tablespoons avocado oil
3 tablespoons honey
1 tablespoon soy sauce or tamari
1 tablespoon sriracha
2 cups cooked brown rice
1 medium avocado, cubed
1 cup cucumber, diced
1 tablespoon olive oil
1/2 cup cilantro, finely chopped
1 tablespoon fresh lime juice
2 teaspoons honey
1/3 cup light mayonnaise
1 tablespoon lime juice (for sauce)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 teaspoon honey (for sauce)

Instructions

Step 1: Preheat your oven to 425°F (218°C).
Step 2: In a bowl, mix the salmon cubes with avocado oil, 3 tablespoons honey, soy sauce or tamari, and sriracha until well-coated.
Step 3: Arrange the salmon in a single layer on a baking sheet and roast for 10 minutes.
Step 4: Switch the oven to broil and cook the salmon for an additional 2–3 minutes to crisp the edges.
Step 5: In a small bowl, whisk together light mayonnaise, 1 tablespoon lime juice, paprika, cumin, and 1 teaspoon honey to create the sauce. Set aside.
Step 6: In another bowl, combine the cubed avocado, diced cucumber, olive oil, 1 tablespoon lime juice, 2 teaspoons honey, and chopped cilantro. Gently mix to combine.
Step 7: To assemble the bowls, start with a layer of cooked brown rice, top with the avocado and cucumber mixture, followed by the roasted salmon, then drizzle with the prepared sauce.

Tips & Variations

For extra crunch, add toasted sesame seeds or chopped nuts on top.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.
If you prefer milder heat, reduce or omit the sriracha in the salmon marinade.
Fresh lime juice brightens the flavors—feel free to adjust the amount to your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salmon and avocado mixture separate to prevent sogginess. Reheat the salmon gently in the oven or microwave to avoid drying it out. Add fresh avocado and sauce just before serving to maintain their freshness.

How to Serve

In a white bowl, pieces of grilled salmon with a shiny, caramelized brown and orange surface are piled on top. Beneath the salmon chunks, there is a layer of white rice visible mostly at the edges, and under the rice, a dark green layer of seaweed or leafy greens can be seen faintly. The bowl rests on a white marbled surface, adding a clean and light background to the rich colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon cubes can be used. Just make sure to thaw them completely and pat dry before marinating to ensure the glaze adheres well during cooking.

Is there a substitute for mayonnaise in the sauce?

You can substitute Greek yogurt for mayonnaise to make the sauce lighter while still maintaining a creamy texture and tangy flavor.

Charlotte Montgomery