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Honey Glazed Salmon Rice Bowls: A Quick and Healthy Weeknight Winner

A delicious Honey Glazed Salmon Rice Bowl with avocado and cucumber.
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Sweet and savory honey glazed salmon served over hearty brown rice with fresh avocado, crisp cucumber, and a creamy zesty sauce—ready in just 30 minutes for a vibrant, satisfying meal.

Ingredients

Scale
  • 4 (4–6 oz) skinless salmon fillets, 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 diced cucumber
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • 1/3 cup light mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon paprika (smoked or regular)
  • 1/4 teaspoon cumin
  • 1 teaspoon honey

Instructions

1. Preheat the oven to 425°F.

2. In a mixing bowl, combine cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.

3. Spread the salmon on a baking sheet and roast for 10 minutes, then broil for 2–3 minutes until slightly crisp.

4. In a bowl, whisk together olive oil, cilantro, lime juice, honey, mayonnaise, paprika, cumin, and additional honey until smooth.

5. In another bowl, combine avocado, cucumber, olive oil, cilantro, lime juice, and honey to create a fresh salad.

6. Assemble bowls with brown rice as the base, top with roasted salmon and cucumber salad, then drizzle with sauce.

Notes

Swap brown rice with white rice, quinoa, or cauliflower rice if preferred.

Use tamari instead of soy sauce for a gluten-free option.

Adjust sriracha to control spice level.

Best served fresh but leftovers can be stored in the fridge for up to 2 days.

Find it online: https://cookingwithramsay.com/honey-glazed-salmon-rice-bowl/