Spicy Garlic Honey Salmon Bowls
Garlic Honey Lime Salmon Bowls are an easy weeknight dinner recipe the whole family will love! Load your rice bowls with sliced or diced avocado, crunchy cucumbers, and a drizzle of sriracha mayo! These are sure to be a hit with everyone!
Garlic Honey Lime Salmon Bowls.
Please and thank you!
This starts with an easy marinated salmon that we pop in the oven to bake. While the salmon is baking, I like to make a quick sauce with butter, garlic, honey, and lime juice. It’s slightly sweet, a little tangy, and of course, it’s loaded with garlic. When the salmon is almost done, we’ll pour this over the salmon filet pieces and broil just long enough for the honey to caramelize. The salmon is wrapped in a sweet, spicy, sticky glaze when it comes out of the oven.
Pop the salmon pieces over short-grain sushi rice, jasmine rice, brown rice, cauliflower rice to keep things low carb, or any other type of grain you like. Then drizzle with sriracha. Load the bowls up with shelled edamame, cucumbers, avocados, or anything else you like on your bowls!
This is such a quick and easy build-it-yourself kind of weeknight meal. Did I mention it’s great to meal prep too?
You have to try these salmon bowls!
Ingredients for honey garlic spicy salmon bowls:
- Salmon filet: I like using whole salmon fillets for this recipe. I usually ask the fish monger to remove the skin-side of the salmon so you’re left with just the flesh. You‘ll want to chop the fish into roughly 1-inch pieces so that they all cook up in roughly the same amount of time. Salmon is a great source of Omega-3 Fatty Acids which have numerous health benefits. Salmon contains tons of polyunsaturated fat and monounsaturated fat.
- Avocado oil: you can use other oils as well. I just suggest using something that is high heat since we’ll broiling the salmon at the end. You’ll need 1 tbsp.
- Sauces: For the sauces, you’ll need a little honey, some sriracha, and soy sauce. We’ll use the sriracha and soy sauce to make the marinade for the salmon. Combine these with the oil in a small bowl and then toss the salmon in the sauce.
- Butter: A small knob of melted butter is the base of the honey lime sauce we’ll toss the salmon with.
- Minced Garlic: gives the honey garlic sauce a delicious flavor.
- Lime juice and wedges: we’ll use the lime juice to make the sauce and the lime wedges are for squeezing on the salmon with serving the bowls.
- Prepared rice: you can use any kind of rice that you like for this recipe. I pop the rice into my rice cooker on the quick mode giving it a 10 minute head start and salmon and rice usually done at the same time!
- Avocado: Avocados are a great source of healthy fats and fiber. I love using them in bowls with protein and carbohydrates. Feel free to leave out the avocados if you’re looking to lower the amount of fat in the recipe.
- Cucumbers: Diced or sliced cucumbers add a nice layer of crunch to the dish.
- Cilantro: earthy cilantro gives this dish a delicious flavor that pairs beautifully with the lime and honey. If you aren’t a fan, you can omit it from the recipe and use green onions instead.
- Sesame seeds: I use toasted sesame seeds for this recipe.
- Sriracha mayo: Gives the bowl a good kick! Feel free to omit this if you’d prefer to keep things mild.
How to make Garlic Honey Lime Salmon Rice Bowls:
- Get the oven going. If you’re making this in the air fryer, preheat it. Otherwise, spray a nonstick baking sheet with cooking spray and preheat the oven so that it heats up while you prep the salmon and the other ingredients.
- Marinate the salmon. I like to use a paper towel to pat the salmon filet dry. Slice the salmon into ¾-1 inch cubes. Toss the pieces in a bowl with soy sauce, avocado oil and sriracha sauce. Once combined, let sit for 5 minutes if time permits. This allows the flavors to develop further. Then spread the salmon pieces out on the prepared baking sheet in a single layer.
- Bake the salmon. When the oven preheats, you’ll want to bake the salmon.The amount of time required for baking will depend on the thickness of the salmon filets. I typically do about 8-10 minutes when the filets are about an inch in thickness. Adjust the baking time by +/- 1-2 minutes depending on the thickness of the salmon pieces.
- Make the sauce. While the salmon bakes, we’ll make the sauce. Melt the buttering a small sauce pan. Then add the minced garlic and let the garlic cook in the butter until fragrant. Add the honey and lime juice. Stir to combine and kick the stove up to medium high heat. I typically don’t add kosher salt because I use salted butter, but you can add a pinch if you used unsalted. Bring the sauce to a gentle simmer, then remove from heat.
- Broil the salmon. Once the timer goes off, remove the salmon from the oven. Kick the oven to the broil setting. I like to move the shelf a little closer to the top so the the salmon broils faster. Drizzle or brush half of the prepared honey lime sauce over the salmon. Then place the salmon back in the oven for a few seconds so that the sugars caramelize and give the salmon a bit more color.
- Make bowls and eat! Portion the rice or cauliflower out into bowls. Top with the prepared salmon, diced cucumbers, and avocados. Then drizzle the honey lime sauce over the salmon and the veggies. Top with cilantro or green onions. I like to also serve with a few lime wedges and sprinkle with sesame seeds. You can also add a drizzle of spicy mayo or sriracha mayo to give the bowls a little kick if you’d like!
FAQs about this recipe
I usually keep the salmon in an airtight container. You can keep the salmon in the refrigerator for up to 4 days.
You can swap the avocados and cucumbers for shredded carrots, edamame, steamed bok choy, or any other veggies you like to add to your bowls! You can add Furikake seasoning or even serve with seaweed sheets you’d like.
If you like this recipe you might also like:
- Chicken Teriyaki with Homemade Teriyaki Sauce
- Teriyaki Salmon Bowls with Ginger Noodles
- Thai Sweet Chili Salmon Bowls
- Blackened Hot Honey Salmon with Broccoli
- Chili Crisp Salmon with Cucumbers and Sweet Pepper Salad
Garlic Honey Salmon:
- 24 ounces salmon, skin removed and cubed into 1-inch pieces
- 1 tablespoon avocado oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sriracha (or more)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- Prepared rice, for serving
- 1 large avocado, diced or sliced
- 1 cup diced cucumbers
- 2 tablespoons chopped cilantro or green onions
- Limes wedges, for serving
- Sesame seeds, for garnish
- Sriracha Mayo, for serving
- OVEN: Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a nonstick sheet pan with cooking spray; set aside for now.
- SALMON: Add the salmon piece to a bowl. Drizzle with avocado oil, soy sauce, and sriracha. Spread the salmon pieces out on the prepared baking sheet.
- BAKE: When the oven has preheated, bake for 8-10 minutes depending on the thickness of the salmon. You might need to adjust the cooking time based on the thickness of the salmon.
- SAUCE: While the salmon is baking, melt the butter in a small saucepan over medium heat. Add the garlic and sauté for 15 seconds when the butter melts. Add the honey and lime juice and stir to combine. Bring to a gentle simmer, then remove from heat. If the sauce separates, just stir.
- BROIL: When the salmon is done, drizzle half of the prepared honey lime sauce on the salmon and broil or 30-90 seconds or until the salmon starts to develop a little color. Remove from the oven when the salmon browns.
- BOWLS: Portion rice into bowls, top with the salmon pieces. Add avocado, cucumbers, and drizzle with more honey lime sauce as desired. Top with cilantro. Serve with lime wedges, sprinkle with sesame seeds, and add a squeeze of sriracha mayo if desired!
- Air fryer: To make the bites in the air fryer, preheat the air fryer to 375ºF. Bake the salmon pieces for 5-7 minutes depending on the thickness, then drizzle with sauce and cook for another 30-90 seconds or until the salmon is cooked to your liking and browns a bit on top.