Honey Glazed Salmon Bowls With Spicy Mayo

A fresh & comforting Lunch!

Talk about a quick & easy weeknight meal! These honey glazed salmon bowls are incredibly easy to make while still feeling hearty, tasty, and nutritious!

What salmon to buy?

I love Wild Alaskan Company salmon! They sent me a few packs to try & I was shocked at the beautiful color of the salmon. Usually, I prefer my salmon skin off, but this was just too delish to waste!

These are the classic peanut butter blossoms! You can also find this recipe on my blog

Honey Glazed Salmon Bowls With Spicy Mayo

Honey Glazed Salmon Bowls with Spicy Mayo

These honey glazed salmon bowls are sweet, savory, and incredibly satisfying without being heavy. The salmon bakes quickly with honey, garlic, and warm spices, then gets layered over a base of fluffy rice with crisp cucumber, creamy avocado, and a spicy mayo drizzle. It’s the kind of dinner that feels a little special but still works for a weeknight. This recipe comfortably feeds three people with some leftovers.

Ingredients

For the salmon

• 18 oz wild salmon, skin on or off

• 2–3 tablespoons honey

• 1 teaspoon smoked paprika

• 1 teaspoon brown sugar

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 cloves garlic, minced

• 1 teaspoon fish sauce

• Salt and pepper, to taste

• Olive oil, for drizzling

For the bowls

• 3 cups cooked white rice (about 1 cup per person)

• 3 cucumbers, chopped

• 1 avocado, sliced (about ½ per bowl)

Spicy mayo

• 4 tablespoons Kewpie mayo

• Sriracha, to taste

For garnish

• Furikake

• Green onions, sliced

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Cut the salmon into bite-sized cubes and place them in a bowl.

3. Add the honey, smoked paprika, brown sugar, onion powder, garlic powder, minced garlic, fish sauce, salt, and pepper. Gently toss to coat and let the salmon marinate for a few minutes.

4. Spread the salmon evenly on the prepared baking sheet and drizzle lightly with olive oil.

5. Bake for about 10 minutes, until the salmon is just cooked through and glossy.

6. While the salmon cooks, prepare the rice (about 1 cup cooked rice per person), chop the cucumbers, and slice the avocado.

7. In a small bowl, mix the Kewpie mayo with sriracha to your preferred spice level.

8. Assemble bowls by starting with a base of rice, then top with honey glazed salmon, cucumber, and avocado. Drizzle with spicy mayo and finish with furikake and green onions.

Honey Glazed Salmon Bowls with Spicy Mayo

Sweet and savory honey glazed salmon served over a base of fluffy rice with crisp cucumber, creamy avocado, and a spicy mayo drizzle.

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Yield

3 servings with leftovers

Category

Dinner

Difficulty

Easy

Ingredients

• 18 oz wild salmon, skin on or off
• 2–3 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• Salt and pepper, to taste
• Olive oil, for drizzling
• 3 cups cooked white rice (about 1 cup per person)
• 3 cucumbers, chopped
• 1 avocado, sliced (about ½ per bowl)
• 4 tablespoons Kewpie mayo
• Sriracha, to taste
• Furikake, for garnish
• Green onions, sliced

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cut the salmon into bite-sized cubes and place in a bowl.
3. Add the honey, smoked paprika, brown sugar, onion powder, garlic powder, minced garlic, fish sauce, salt, and pepper. Toss gently to coat and let marinate for a few minutes.
4. Spread the salmon evenly on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake for about 10 minutes, until the salmon is just cooked through and glossy.
6. While the salmon cooks, prepare the rice (about 1 cup cooked rice per person), chop the cucumbers, and slice the avocado.
7. In a small bowl, mix the Kewpie mayo with sriracha to your preferred spice level.
8. Assemble bowls by starting with a base of rice, then top with honey glazed salmon, cucumber, and avocado. Drizzle with spicy mayo and finish with furikake and green onions.

Note: Building the bowl with rice as the base helps soak up the honey glaze and spicy mayo.

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