Hot Honey Salmon Rice Bowls -

Hot Honey Salmon Rice Bowls

Roberto Romano

A delightful blend of sweet and spicy flavors, these Hot Honey Salmon Rice Bowls make for a healthy and satisfying dinner.

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Prep Time 15

Cook Time 20

Marinating 15

Total Time 50

Course Dinner

Cuisine American

Servings 4 bowls

Calories 500 kcal

Equipment

1 baking dish
1 saucepan
1 non-stick skillet

Ingredients

For the Salmon

4 salmon fillets
1/4 cup hot honey
2 tbsp soy sauce
2 cloves garlic minced
1 tbsp lime juice

For the Rice Bowl

2 cups cooked white rice
1 avocado sliced
1 cup edamame shelled
1 cucumber thinly sliced
2 tbsp sesame seeds
2 scallions chopped

Instructions

Preparation

Preheat the oven to 375°F. Pat the salmon fillets dry and season with salt and pepper. In a small bowl, combine hot honey, soy sauce, garlic, and lime juice. Pour over the salmon and let marinate for 15 minutes.
In a saucepan, combine additional hot honey, soy sauce, and lime juice. Simmer until thickened.
Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for 3 minutes, then transfer to the oven for 10-12 minutes.

Serving

Divide the cooked rice among bowls. Top with avocado, edamame, cucumber, and salmon. Drizzle with glaze and garnish with sesame seeds and scallions.

Storage

Store salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.

Notes

Pro Tips: Pat salmon dry for a crisp exterior. Marinate for at least 15 minutes. Use a non-stick pan to prevent sticking.
Ingredient Substitutions: Substitute salmon with trout or tilapia. Use tamari for a gluten-free version.
How to Serve: Pair with roasted vegetables or a green salad.
Storage & Freshness: Store in airtight containers for up to 3 days.
Make-Ahead Tips: Prepare the glaze and marinate the salmon ahead of time for quicker assembly.

Keyword hot honey, rice bowl, salmon