Go Back
Honey Garlic Salmon Bowls

Honey Garlic Salmon Bowls

These Honey Garlic Salmon Bowls are a vibrant, flavorful dish that quickly becomes a family favorite, perfect for demanding weeknights. They are incredibly quick to prepare, on the table in under 30 minutes, and packed with a sweet and savory honey garlic glaze that caramelizes perfectly on the salmon. Coupled with fresh vegetables and fluffy rice, this balanced meal is wonderfully nutritious, customizable, and excellent for meal prep, embodying simple ingredients, incredible flavor, and enough goodness to fuel happy, busy lives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Asian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 (6 oz each) Salmon Fillets
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Honey
  • 1/4 cup Low-Sodium Soy Sauce
  • 3 cloves Garlic (Minced)
  • 1 tbsp Fresh Ginger (Grated)
  • 1 tbsp Rice Vinegar
  • 1/2 tsp Sesame Oil
  • 1 tsp Cornstarch (Mixed with 1 tbsp cold water)
  • 4 cups Cooked Rice
  • 2 cups Broccoli Florets
  • 1 tsp Sesame Seeds (For garnish)
  • 2 tbsp Green Onions (Sliced, for garnish)

Method
 

  1. Prepare Your Rice and Vegetables. Begin by cooking your rice according to package directions. While the rice cooks, steam or roast your broccoli florets and any other vegetables you plan to use. You want them tender-crisp. Set them aside once cooked.
  2. Make the Honey Garlic Sauce. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated fresh ginger, rice vinegar, and sesame oil. In a separate tiny bowl, combine cornstarch with one tablespoon of cold water to create a slurry. Set both aside.
  3. Prepare the Salmon. Pat your salmon fillets very dry with paper towels. This helps achieve a nice crispy skin, if you leave it on. Season generously with salt and black pepper on both sides.
  4. Cook the Salmon. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets, skin-side down if applicable. Sear for 4-5 minutes until the skin is crispy and golden brown. Then, flip the salmon and cook for another 3-5 minutes, depending on thickness, until it flakes easily with a fork and reaches your desired doneness. Remove the cooked salmon from the skillet and set it aside on a plate.
  5. Glaze the Salmon. Reduce the heat to medium-low. Pour the honey garlic sauce mixture into the same skillet. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue whisking constantly for 1-2 minutes, or until the sauce thickens into a beautiful, glossy glaze. Return the cooked salmon to the skillet, spooning the warm sauce over each fillet to coat them generously.
  6. Assemble Your Bowls. Divide the cooked rice among four serving bowls. Arrange the honey garlic glazed salmon alongside the steamed or roasted vegetables in each bowl. Drizzle any remaining sauce from the skillet over the salmon and veggies.
  7. Garnish and Serve. Sprinkle each of your amazing Honey Garlic Salmon Bowls with toasted sesame seeds and sliced green onions. Serve immediately and enjoy the delightful flavors!

Notes

Pat your salmon dry thoroughly to achieve a golden-brown crust and prevent steaming.
Don't overcook the salmon; aim for an internal temperature of 145°F (63°C), or cook until it flakes easily with a fork.
Consider marinating the salmon for 15-30 minutes in a portion of the honey garlic sauce (before thickening) to infuse more flavor; reserve fresh sauce for glazing.
Taste and adjust your sauce before thickening: add more honey for sweetness, soy sauce for savory depth, or rice vinegar for tang.
For meal prep, cook rice and vegetables ahead of time and mix the honey garlic sauce (store in the fridge for up to 5-7 days).
Store leftover cooked salmon, rice, and vegetables in separate airtight containers in the refrigerator for up to 3 days (freezing cooked salmon and rice bowls is not recommended).
Reheat salmon gently in a skillet over low heat with a tablespoon of water or broth (covered, 5-7 minutes), or in the oven at 275°F (135°C) (loosely covered with foil, 10-15 minutes).
Reheat rice (microwave with a splash of water) and vegetables (microwave or quickly sauté) separately to preserve texture.