Go Back

Honey Soy Glazed Salmon Bowls - A Simple, Flavor-Packed Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon and glaze: 4 salmon fillets (about 5–6 ounces each), skin on or off
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar (or lime juice)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry, optional for a thicker glaze)
  • 1 tablespoon neutral oil (avocado, canola) for searing
  • Salt and black pepper, to taste
  • For the bowls: 3 cups cooked rice (jasmine, brown, or sushi rice)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup steamed or sautéed broccoli or green beans
  • 1 small avocado, sliced
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds
  • Lime wedges, for serving

Method
 

  1. Make the glaze: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha (if using). Taste and adjust sweetness or salt. Set aside.
  2. Pat the salmon dry: Use paper towels to dry the fillets so they sear well. Season lightly with salt and pepper. Don’t over-salt; the soy sauce is already salty.
  3. Cook your base: Warm your cooked rice. If you’re making it fresh, start it first so it’s ready when the salmon is done.
  4. Prep the veggies: Slice cucumbers, shred carrots, steam or sauté broccoli, and slice green onions. Keep avocado for last to avoid browning.
  5. Sear the salmon: Heat neutral oil in a large skillet over medium-high heat. Place salmon skin-side up and sear 2–3 minutes until golden. Flip and cook another 2–3 minutes. Reduce heat to medium.
  6. Glaze in the pan: Pour the honey soy mixture around the salmon. Spoon glaze over the fillets as it simmers. If you prefer a thicker glaze, stir in the cornstarch slurry and cook 30–60 seconds more until glossy.
  7. Finish to your liking: Cook until salmon is just opaque and flakes easily, about 125–130°F in the thickest part for medium. Remove from heat so it doesn’t overcook.
  8. Assemble the bowls: Add rice to each bowl. Top with salmon, then arrange carrots, cucumber, and broccoli around it. Spoon extra glaze over everything.
  9. Garnish and serve: Add avocado slices, green onions, and sesame seeds. Finish with a squeeze of lime for brightness. Serve immediately.