Description

This Honey Glazed Salmon Bowl features tender, oven-roasted salmon cubes glazed with a sweet and spicy honey sriracha sauce, served over a bed of nutritious brown rice and topped with a fresh avocado-cucumber salad. Finished with a creamy lime-spiced mayo sauce, this dish balances bold flavors and vibrant textures for a wholesome, satisfying meal.

Ingredients

Scale

Salmon and Glaze

4 skinless salmon filets, cut into cubes
2 tablespoons avocado oil
3 tablespoons honey
1 tablespoon soy sauce or tamari
1 tablespoon sriracha

Bowl Base

2 cups cooked brown rice

Avocado Cucumber Salad

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

Lime-Spiced Sauce

1/3 cup light mayonnaise
1 tablespoon lime juice
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 teaspoon honey

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the salmon.
Prepare Salmon Glaze: In a bowl, combine the salmon cubes with avocado oil, honey, soy sauce or tamari, and sriracha, stirring well to ensure all pieces are evenly coated with the glaze mixture.
Roast Salmon: Arrange the glazed salmon cubes in a single layer on a baking sheet. Place in the preheated oven and roast for 10 minutes until salmon is cooked through.
Broil for Crispiness: Switch the oven setting to broil and cook the salmon for an additional 2–3 minutes to crisp up the edges, giving the salmon a nice caramelized finish.
Make Lime-Spiced Sauce: In a small bowl, whisk together the light mayonnaise, lime juice, paprika, ground cumin, and honey until smooth. Set this sauce aside for drizzling later.
Prepare Avocado Cucumber Salad: In a separate bowl, gently combine the cubed avocado, diced cucumber, olive oil, fresh lime juice, honey, and finely chopped cilantro. Mix carefully to keep avocado intact and flavors well distributed.
Assemble the Bowls: Begin by layering cooked brown rice at the base of each bowl. Top with the avocado cucumber salad, then add the roasted honey-glazed salmon cubes. Finally, drizzle the creamy lime-spiced sauce over the top to finish.

Notes

Using skinless salmon helps achieve even cooking and prevents sticking during roasting.
Broiling at the end is key for adding a crispy texture to the salmon edges.
Light mayonnaise reduces the richness of the sauce while maintaining creaminess.
Soy sauce can be substituted with tamari for a gluten-free option.
Be gentle when mixing the avocado salad to avoid mashing the avocado.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: honey glazed salmon, salmon bowl, roasted salmon, healthy dinner, avocado cucumber salad, lime spiced sauce, brown rice bowl