Description
This Savory Honey Glazed Salmon Bowl is a quick and delicious meal ready in just 30 minutes. Featuring oven-roasted salmon glazed with a sweet and spicy honey-soy blend, served atop hearty brown rice and fresh avocado-cucumber salad, all drizzled with a creamy lime-paprika dressing. Perfect for a nutritious and flavorful weeknight dinner.
Ingredients
Scale
Salmon & Marinade
- 2 fillets Salmon (skinless)
- 1 tablespoon Avocado Oil (or olive oil)
- 2 tablespoons Honey (or maple syrup for vegan alternative)
- 2 tablespoons Soy Sauce (or Tamari for gluten-free)
- 1 teaspoon Sriracha (adjust to spice preference)
Grain & Salad
- 1 cup Brown Rice (or quinoa/cauliflower rice for low-carb)
- 1 medium Avocado (ripe)
- 1 medium Cucumber (English variety recommended)
- 1 tablespoon Olive Oil (extra virgin is recommended)
- 1 tablespoon Cilantro (or parsley if preferred)
- 1 tablespoon Lime Juice (fresh lime preferred)
Dressing
- 2 tablespoons Light Mayo (or plain yogurt)
- 1 teaspoon Paprika
- 1 tablespoon Lime Juice (fresh lime preferred)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the salmon properly.
- Prepare Salmon Marinade: In a bowl, combine the salmon fillets with avocado oil, honey, soy sauce, and sriracha. Gently mix to coat the salmon evenly with the glaze.
- Roast Salmon: Arrange the glazed salmon fillets on a parchment-lined baking sheet. Place in the oven and roast for about 10 minutes, or until the salmon is opaque and flakes easily with a fork.
- Broil for Crispiness: Switch the oven to broil, and broil the salmon for 2-3 minutes to create a crispy caramelized exterior. Keep a close eye to prevent burning.
- Make Dressing: In a separate bowl, whisk together the light mayo, lime juice, and paprika until creamy and smooth.
- Prepare Salad: Dice the avocado and cucumber, then toss in a bowl with olive oil, cilantro, and lime juice until well mixed.
- Assemble Bowl: Layer cooked brown rice at the base, top with the roasted salmon fillets, add the avocado-cucumber salad on the side, and drizzle with the creamy lime-paprika dressing for a fresh, flavorful finish.
Notes
- For a vegan version, substitute salmon with tofu or tempeh, honey with maple syrup, and mayo with a vegan alternative.
- If gluten-free, use Tamari instead of soy sauce.
- The broiling step is essential for adding texture but monitor closely to avoid burning.
- Use fresh lime juice for best flavor in both the salad and dressing.
- Brown rice can be swapped for quinoa or cauliflower rice for a different texture or lower carb.
- Adjust sriracha quantity based on your spice preference.
