Honey glazed salmon bowls make weeknight dinners feel special without the fuss. I’m talking crispy caramelized salmon with a sweet-spicy glaze, cool cucumber, buttery avocado, and a smoky paprika mayo that pulls everything together.
I started making these on particularly chaotic Tuesdays when soccer practice runs late and everyone’s starving by 6:30. My youngest, who normally picks at fish, actually asks for “the sticky salmon bowls” by name now. What sold me on this recipe is how the cool, crunchy cucumber salad cuts through the richness of the glazed salmon, while that paprika mayo adds just enough tang without overwhelming the other flavors. The entire dish comes together in about 25 minutes, with most of that being hands-off oven time.
Table of Contents
Ingredients for Honey Glazed Salmon Bowls
I grab wild-caught salmon whenever it’s available since it has a firmer texture that holds up well when cubed and roasted. The key is getting skinless filets so you can skip the prep work and go straight to cubing. For the cucumber, I reach for English cucumbers since they have fewer seeds and stay crunchier in the salad.
For the Honey Glazed Salmon:
- 4 skinless salmon filets (4-6 ounces each, cut into cubes)
- 2 tablespoons avocado oil
- 3 tablespoons honey – Raw honey adds deeper flavor if you have it
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 tablespoon sriracha – I usually start with this amount and add more later if needed
For the Bowl Base:
- 2 cups cooked brown rice (for 4 servings)
- 1 medium avocado (ripe but still firm when gently squeezed, cubed)
- 1 cup diced cucumber – English cucumbers stay crunchier in my experience
- 1 tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
For the Paprika Mayo Sauce:
- 1/3 cup light mayo – My preference is avocado oil-based brands
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon paprika (smoked paprika adds incredible depth)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Step-by-Step Instructions
The secret to getting that crispy, caramelized crust on the salmon is the two-step cooking method. I recommend starting with a hot oven to cook the salmon through, then switching to broil at the end for those golden, slightly charred edges.
Step 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 each piece is well coated. You want to see a thin, glossy coating on every cube.
Step 2: Arrange the salmon cubes in a single layer on your prepared baking sheet, leaving about half an inch between each piece. This spacing lets hot air circulate and helps achieve crispy edges rather than steamed fish. Roast for 10 minutes until the salmon is nearly cooked through and just starting to flake.
Step 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. Watch through the oven window during this step since the honey can go from caramelized to burnt quickly. The salmon should flake easily with a fork and reach an internal temperature of 145°F.
Step 4: While the salmon cooks, whisk together all paprika mayo ingredients in a small bowl until smooth and creamy. The sauce should be thick enough to drizzle but pourable. Set aside.
Step 5: In another bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, lime juice, and honey. Toss gently with a spoon to avoid mashing the avocado. This fresh salad adds brightness that balances the rich salmon.
Step 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 across the top. Serve right away while the salmon is still warm.
Perfect Sides for Honey Glazed Salmon Bowls
These bowls are filling on their own, but the right sides can turn them into a complete spread that feeds a crowd or rounds out the meal.
Sesame Snap Peas: Quickly sautéed snap peas with a drizzle of sesame oil and toasted sesame seeds add a sweet crunch that works beautifully with the tender salmon. The bright green color makes your dinner table look more vibrant too. Try this chicken with mixed vegetable stir fry technique for perfectly cooked snap peas.
Steamed Edamame: These protein-packed pods sprinkled with flaky sea salt provide extra nutrition and a fun hands-on element, especially if you have kids at the table. The mild, nutty flavor doesn’t compete with the bold honey glaze.
Asian Cucumber Salad: A tangy rice vinegar-based cucumber salad with sesame seeds offers a cooling contrast to the warm salmon and sneaks in extra vegetables without much effort. The acidity helps cut through the richness.
Light Miso Soup: Serving a simple miso soup on the side makes this feel like a complete Japanese-inspired dinner and helps stretch the meal if you’re feeding a larger group. It adds warmth without heaviness.
Pickled Ginger: A small side of pickled ginger acts as a palate cleanser between bites and adds that restaurant-quality detail that makes weeknight dinners feel special. You can find it in the Asian section of most grocery stores.
More Bowl Ideas: If you love easy bowl meals like this, check out these other favorites: street corn chicken rice bowl, cilantro lime steak bowls, bang bang chicken bowl, and Korean ground beef bowl.
Keep It Fresh: Storage and Serving Tips
Store the components separately in airtight containers in the refrigerator for up to 3-4 days. Keep the salmon, rice, and cucumber-avocado salad in different containers to maintain the best texture. The paprika mayo sauce stays fresh for about 5 days when stored properly in a sealed container.
When you’re ready to eat, warm the salmon slowly in a 275°F oven for about 15 minutes to prevent it from drying out. Add a splash of water to your rice before microwaving to bring back moisture. Keep the cucumber-avocado salad cold and toss it fresh right before serving.
These bowls work great for meal prep. Cook all components on Sunday, store them separately, and you’ll have quick lunches or dinners ready to assemble throughout the week. You can customize each bowl differently based on who’s eating, which is perfect for families with picky eaters or different dietary needs. For more protein-packed dinner ideas perfect for meal prep, try this high protein creamy beef pasta.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, just thaw it completely in the refrigerator overnight and pat it very dry with paper towels before cubing and glazing. Extra moisture prevents that crispy caramelization you’re after.
What’s a good substitute if I don’t have sriracha?
Any hot sauce works fine, or mix red pepper flakes with a tiny bit of garlic powder. Start with half the amount and taste the glaze before adding more since heat levels vary between brands.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free. Just double-check that your mayo doesn’t contain any dairy ingredients, though most standard mayo brands are dairy-free anyway.
Honey Glazed Salmon Rice Bowls
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- While the salmon cooks, whisk together all paprika mayo ingredients in a small bowl until smooth and creamy. Set aside.
- In another bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, lime juice, and honey. Toss gently to avoid mashing the avocado.
- 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
