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Honey Garlic Salmon Rice Bowls - A Bright, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.25 pounds skin-on salmon fillets, cut into 2-inch pieces
  • Rice: 2 cups cooked jasmine or short-grain rice (about 1 cup dry)
  • Garlic: 3–4 cloves, minced
  • Ginger: 1-inch piece, grated (optional but great)
  • Honey: 3 tablespoons
  • Soy sauce or tamari: 3 tablespoons
  • Rice vinegar: 1–2 tablespoons
  • Toasted sesame oil: 1 teaspoon
  • Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
  • Cornstarch: 1 teaspoon (optional, for a thicker glaze)
  • Veggies for the bowl: 1 cucumber (thinly sliced), 1–2 carrots (shredded or ribboned), 1 cup edamame or snap peas (blanched), and/or thinly sliced red cabbage
  • Green onions: 2–3, finely sliced
  • Fresh herbs: Cilantro or mint (optional)
  • Lime or lemon: 1, cut into wedges
  • Sesame seeds or furikake: For topping
  • Salt and black pepper: To season

Method
 

  1. Cook the rice: Rinse 1 cup rice until the water runs mostly clear. Cook according to package directions. Fluff and keep warm.
  2. Prep the salmon: Pat salmon dry and cut into 2-inch pieces. Season lightly with salt and pepper. Dry fish browns better and helps the glaze stick.
  3. Mix the sauce: In a small bowl, combine honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. For a thicker glaze, whisk in cornstarch until smooth.
  4. Sear the salmon: Heat a large nonstick or well-seasoned skillet over medium-high. Add neutral oil. Place salmon pieces in the pan, skin-side down if the skin is on. Cook 2–3 minutes until the skin crisps and the flesh turns opaque around the edges.
  5. Flip and glaze: Gently flip salmon. Lower heat to medium. Pour the sauce around and over the fish. Spoon sauce onto the salmon as it bubbles, 1–3 minutes, until the glaze is glossy and the salmon is just cooked through. Remove from heat.
  6. Prep the veggies: While the salmon cooks, slice cucumbers, shred carrots, and warm edamame. Keep everything bite-size for easy bowls.
  7. Assemble: Spoon rice into bowls. Add veggies in small piles. Top with salmon and any extra glaze from the pan. Finish with green onions, sesame seeds or furikake, herbs, and a squeeze of lime.
  8. Taste and adjust: If you want more brightness, add another splash of rice vinegar or a bit more lime. If you prefer it sweeter, drizzle an extra teaspoon of honey over the bowl.