If you’re craving a dish that perfectly balances sweet, savory, and fresh flavors all in one bowl, then you need to try this Honey Garlic Salmon Rice Bowls Recipe. This vibrant meal features tender salmon cubes glazed in a luscious honey garlic sauce, complemented by creamy avocado and crisp cucumber salad served over fluffy coconut rice. The combination of textures and tastes is simply irresistible and will quickly become your go-to dinner when you want something wholesome, exciting, and satisfying without spending hours in the kitchen.
Ingredients You’ll Need
Every ingredient here plays an essential role in creating the rich flavor layers and refreshing textures that make this dish such a winner. From the fragrant coconut milk that makes the rice tender and aromatic, to the fresh veggies adding crunch and brightness, each component is simple but vital.
- Basmati or long grain white rice: Use this for fluffy, separate grains that soak up coconut milk beautifully.
- Full fat coconut milk: Adds creaminess and a subtle tropical aroma to the rice.
- Kosher salt: Enhances every flavor from the rice to the salmon marinade.
- Tamari or coconut aminos: Provides a savory, gluten-free soy sauce alternative that’s rich and slightly sweet.
- Honey: The star of the glaze, balancing salty and spicy notes with gentle sweetness.
- Sesame oil: Offers a toasty, nutty depth to the sauce and marinade.
- Fresh grated ginger: Adds zing and warmth for complex, aromatic flavor.
- Sriracha: Brings just enough heat to lift the sauce without overpowering.
- Minced garlic: Gives that irresistible savory punch in both the salmon and sauce.
- Olive or avocado oil: For perfectly searing salmon cubes golden and crisp.
- Skin-on salmon filets: Cut into cubes to ensure tender, flavorful bites.
- Avocados: Creamy and buttery, they add richness and balance freshness.
- English cucumber: Crisp and cool for a refreshing contrast.
- Red onion: Thinly sliced to add mild sharpness and crunch.
- Lime juice: Brightens the salad with tangy freshness.
- Fresh cilantro: Adds herbal brightness and color.
- Green onions and sesame seeds: Perfect garnishes to finish the bowls with texture and a pop of color.
- Spicy mayo (optional): For a creamy, spicy drizzle that amps up flavor and richness.
How to Make Honey Garlic Salmon Rice Bowls Recipe
Step 1: Rinse the Rice
Start by rinsing your rice under cold water to wash away excess starch. This simple step ensures that your coconut rice turns out light and fluffy instead of sticky. It’s a little trick I always recommend for perfect rice every time!
Step 2: Cook the Coconut Rice
In a pot, combine the coconut milk, water, and salt, then bring it to a boil. Add the rinsed rice, stir once, and reduce the heat to low so it can gently simmer covered for 20 minutes. When done, fluff it carefully with a fork so each grain stays separate and has soaked up all that rich coconut flavor.
Step 3: Prepare the Cucumber Avocado Salad
While the rice cooks, toss the diced avocados, sliced cucumber, thinly sliced red onion, fresh lime juice, and chopped cilantro together in a bowl. This salad adds a crisp, bright contrast to the warm and saucy salmon, giving your bowls an irresistible freshness.
Step 4: Cube and Season the Salmon
Pat your salmon dry and cut it into bite-sized cubes. Whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create a marinade and sauce that will perfectly glaze the salmon with sweet and spicy notes. Set this mixture aside for the cooking step.
Step 5: Cook the Salmon
Heat olive oil or avocado oil in a skillet over medium-high heat, then add the salmon cubes skin-side-up. Cook for about 2 to 3 minutes until the skin crisps up beautifully. Flip the pieces and cook for another minute until they easily lift from the pan. This technique locks in moisture and adds delightful texture.
Step 6: Add Garlic and Sauce
To the skillet, add minced garlic and sauté until it’s fragrant, about 1 to 2 minutes. Pour in your prepared sauce and let everything cook together for a couple more minutes, allowing the salmon to absorb all those layers of honey, garlic, and ginger goodness. The internal temperature should reach 135°F for perfect doneness.
Step 7: Thicken the Sauce
Remove the salmon to a plate and lower the heat. Add a little water and whisk the remaining sauce in the pan to bring it all together. Let it simmer for a few minutes to thicken up. If you want an even thicker sauce, mix cornstarch with water and stir it in for a glossy finish.
Step 8: Assemble the Bowls
Start each bowl with a generous scoop of coconut rice, top with the glossy honey garlic salmon and sauce, then spoon over the cucumber avocado salad. Finish with garnishes like sliced green onions, sesame seeds, and a drizzle of spicy mayo if you’re feeling adventurous. Every bite is an explosion of flavor and texture that will have you hooked.
How to Serve Honey Garlic Salmon Rice Bowls Recipe
Garnishes
The magic in these bowls often lies in the toppings. Freshly sliced green onions add a mild sharpness and crunch, while toasted sesame seeds contribute a nutty earthiness. If you want a spicy kick, drizzling some homemade or store-bought spicy mayo adds creamy heat that elevates each bite to another level.
Side Dishes
While these rice bowls are hearty enough on their own, pairing them with simple sides like steamed edamame or a light seaweed salad can create a well-rounded Asian-inspired feast. These sides add extra nutrients and keep the meal balanced and exciting.
Creative Ways to Present
Feeling fancy? Serve in individual glass jars for a trendy portable option or on large platters for family-style dining. Layering the ingredients beautifully lets the vibrant colors shine and makes the dish feel extra special. You can even swap the rice for quinoa or cauliflower rice for a low-carb twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Honey Garlic Salmon Rice Bowls Recipe will keep well in an airtight container in the fridge for up to 3 days. Store the salad separately to prevent it from getting soggy. This way, you can enjoy a quick, flavorful meal anytime the next few days.
Freezing
The salmon and sauce can be frozen, but rice and fresh salad don’t freeze well due to texture changes. Place cooked salmon and sauce in freezer-safe containers and store for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
To reheat, warm the salmon and sauce in a skillet over medium heat to keep it juicy and flavorful. Add a splash of water if the sauce thickened too much while stored. Reheat rice separately to maintain its fluffy texture, and add fresh salad just before serving to keep everything crisp and fresh.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works perfectly here. Just make sure to thaw it fully and pat it dry before cutting and cooking to ensure the best texture and flavor.
Is there a substitute for tamari if I don’t have it?
Coconut aminos are a great gluten-free alternative with a similar umami taste. Regular soy sauce can also be used if gluten is not an issue, but tamari offers a slightly richer flavor.
Can I make this recipe spicier?
Absolutely! You can increase the amount of sriracha in the sauce or add a pinch of crushed red pepper flakes. Adding spicy mayo as a finishing drizzle also adds extra heat without overpowering the dish.
What other vegetables can I add to the salad?
Feel free to experiment with shredded carrots, radishes, or even chopped bell peppers. These add crunch, color, and additional nutrients to your bowl.
Is it okay to skip the spicy mayo?
Definitely! The bowls are delicious even without it. Spicy mayo is just an optional touch for creaminess and heat, but you can keep them light and fresh if you prefer.
Final Thoughts
This Honey Garlic Salmon Rice Bowls Recipe is a true keeper in my kitchen because it brings such a harmonious blend of flavors and textures in a way that feels both special and effortless. Whether you’re cooking for a busy weeknight dinner or serving friends, these bowls deliver a colorful, nourishing, and utterly delicious meal that’s sure to impress. Give it a try and watch it become one of your new favorite dishes!
Print
Honey Garlic Salmon Rice Bowls Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Honey Garlic Salmon Rice Bowl combines flaky salmon cubes cooked in a flavorful honey garlic sauce, served atop fluffy coconut-infused basmati rice, and topped with a fresh cucumber avocado salad. The bowl is garnished with green onions, sesame seeds, and an optional spicy mayo for added creaminess and heat. A perfect balanced meal ready in under 30 minutes, offering a delightful combination of sweet, savory, and fresh flavors.
Ingredients
For the Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
For the Honey Garlic Sauce and Salmon
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves garlic, minced
- 2–3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
For the Cucumber Avocado Salad
- 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped cilantro
For Garnish
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional, see notes)
Instructions
- Rinse the Rice: Add the rice to a bowl and fill with water, then drain to rinse it. This step removes excess starch, which helps make the rice fluffier after cooking.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt and bring to a boil. Add the rinsed rice, stir once, then reduce heat to medium-low and cover. Cook for 20 minutes, until all the liquid is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, gently toss together diced avocado, sliced cucumber, red onion, lime juice, and chopped cilantro. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Cube and Season the Salmon: Pat the salmon filets dry with a paper towel and cut into 1-inch bite-sized cubes. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create the sauce mixture. Set aside.
- Cook the Salmon: Heat olive oil or avocado oil in a large skillet over medium-high heat. Add the cubed salmon pieces skin-side-up and cook for 2-3 minutes until the skin crisps. Flip the salmon pieces and cook for another minute or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in the prepared honey garlic sauce mixture and cook for an additional 2 minutes, or until the salmon reaches an internal temperature of 135°F (medium doneness).
- Thicken the Sauce: Remove the cooked salmon to a plate. Lower heat to medium-low, add 1-2 tablespoons water to the skillet, and whisk to combine with the sauce. Simmer for 3-4 minutes to thicken. For a thicker sauce, add a cornstarch slurry made with 2 teaspoons cornstarch mixed with a little water and cook until desired consistency is reached.
- Assemble the Bowls: Layer each serving bowl with coconut rice, top with the honey garlic salmon and sauce, spoon on the cucumber avocado salad, and finish by garnishing with sliced green onions, sesame seeds, and optional spicy mayo for extra flavor.
Notes
- Rinsing rice before cooking is essential for fluffy, non-sticky rice.
- Using full fat coconut milk adds creaminess and richness to the rice.
- You can substitute tamari with coconut aminos for a soy-free option.
- Adjust the amount of sriracha to control the level of spice.
- Salmon should be cooked to an internal temperature of 135°F for moist, medium doneness; use a meat thermometer for best results.
- For a thicker sauce, use the cornstarch slurry as described in the instructions.
- Spicy mayo is optional but adds a delicious creamy heat to the bowls; mix mayo with sriracha to taste.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
