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Honey glazed salmon bowls with crispy caramelized salmon, brown rice, cucumber avocado salad, and paprika mayo drizzle

Honey Glazed Salmon Rice Bowls

Perfectly crispy honey glazed salmon with fresh cucumber and avocado salad, brown rice, and smoky paprika mayo sauce. A quick and healthy weeknight dinner ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 skinless salmon filets 4-6 ounces each, cut into cubes
  • 2 tablespoons avocado oil
  • 3 tablespoons honey for salmon glaze
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 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 for salad
  • 2 teaspoons honey for salad
  • 1/3 cup light mayo avocado oil-based preferred
  • 1 tablespoon lime juice for sauce
  • 1/2 teaspoon paprika smoked or regular
  • 1/4 teaspoon cumin
  • 1 teaspoon honey for sauce

Equipment

  • Baking sheet
  • Parchment paper
  • Medium mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a medium bowl, toss the cubed salmon with avocado oil, honey, soy sauce, and sriracha until every piece is well coated.
  2. Arrange the salmon cubes in a single layer on your prepared baking sheet, leaving about half an inch between each piece. Roast for 10 minutes until the salmon is nearly cooked through.
  3. Switch your oven to broil and move the rack to the upper third position. Broil the salmon for 2-3 minutes until you see golden brown caramelization and slight charring on the glaze. The salmon should flake easily with a fork and reach an internal temperature of 145°F.
  4. While the salmon cooks, whisk together all paprika mayo ingredients in a small bowl until smooth and creamy. Set aside.
  5. In another bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, lime juice, and honey. Toss gently to avoid mashing the avocado.
  6. Assemble your bowls by starting with about 1/2 cup of brown rice as the base. Add 4-5 pieces of honey glazed salmon, a generous scoop of the cucumber-avocado salad, and finish with a drizzle of paprika mayo sauce. Serve immediately while the salmon is still warm.

Notes

For best results, use wild-caught skinless salmon filets and cut into even-sized cubes for consistent cooking. Store components separately in airtight containers for up to 3-4 days. Reheat salmon slowly at 275°F for about 15 minutes. Great for meal prep when components are kept separate.