Honey Glazed Salmon Bowl
Say hello to your new favorite lunch: this honey-glazed salmon bowl made with juicy air fryer salmon bites, broccoli, and shredded carrots over white rice!
Quick and easy lunches are where it’s at! Here are a few more tasty recipes that are perfect for busy lifestyles: Korean ground beef and rice bowls, chicken and rice meal prep bowls, or honey buffalo chicken wraps! They’re also great for meal prep, so you can enjoy them throughout the week!
Honey-Glazed Salmon Rice Bowls
I get a lot of requests for quick and easy lunch recipes, because let’s be honest, none of us have time to be slaving away in the kitchen every day! (Which if you haven’t already gotten a copy, you need my Tried & True Cookbook! It’s full of simple recipes!) This recipe for honey glazed salmon bowls has truly been a life-saver for those times when I have a million and one things to do… but I still want a tasty, wholesome meal! Plus, it’s macro-friendly and fits easily into my diet.
To make it you just need white rice, (or a rice alternative, see below for low-carb options!) a pound of salmon filets, a few pantry staple seasonings, and your favorite veggies! Trust me you guys- once you get a taste of this salmon you’ll be hooked. It’s made with such simple ingredients but tastes like it came straight from a restaurant! And the best part? Even my youngest approves. And she usually doesn’t like anything but chicken nuggets, so that’s a major win!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
Salmon Filet: You’ll need about a pound’s worth of skinless, boneless salmon. Cut it into cubes that are all about the same size so they cook through evenly!
Salt and Pepper: Give the salmon its first layer of flavor. Adjust according to your tastes!
Soy Sauce: The base of the sauce for the honey glazed salmon bowls. It adds a savory flavor and also keeps the salmon nice and tender. Use low-sodium soy sauce if you don’t want your bowls to turn out too salty. (I used regular soy sauce, but it’s all up to preference!)
Honey: For some sticky-sweet goodness!
Minced Garlic: Because you can never have too much garlic, especially in these tasty salmon bowls! The fresh garlic helps to balance out the sweetness in the dish for a well-rounded flavor.
Rice Bowls / Assembly
Vegetables: I used shredded carrots and broccoli florets, both precooked to save time! I also added some sliced green onions on top of my bowl for extra flavor.
Cooked White Rice: To help fill you up! You can also use brown rice or a mix of rice and grains for more fiber.
Sesame Seeds: Optional, but I love the extra flavor and texture that sesame seeds add.
Use those leftovers from your fridge!
These honey glazed salmon bowls are perfect for adding leftover veggies to. Whether its corn, peas, or salad greens, throw them in!
How to Make Honey Glazed Salmon Bowls
The salmon only takes 6 minutes to cook, but 15 minutes to marinate. So use that time to assemble your bowl and steam any veggies if necessary!
Preparing the Salmon
Cut Salmon: Cut the salmon filet into one-inch cubes and season with salt and pepper.
Sauce Mixture: In a medium-sized bowl add the soy sauce, honey, and garlic. Whisk together until smooth. Reserve 2 tablespoons of marinade to brush on the salmon during the cooking process.
Toss: Add the salmon to the remaining marinade and toss to coat. Then marinate for 15 minutes.
Air Fry: Place the marinated salmon bites in a single layer into the air fryer. You may need to cook a couple of batches depending on the size of your air fryer. Cook at 390 degrees Fahrenheit for 3 minutes.
Add More Glaze, Cook Again: Open the air fryer and brush the reserved glaze on the salmon bites. Close the basket and cook for an additional 3 minutes. The internal temperature for salmon should be 125-130 degrees Fahrenheit.
Assembling Your Bowl
Add Your Favorite Toppings: Enjoy the salmon over rice with the cooked shredded carrots, broccoli, and green onion.
Garnish: Garnish with sesame seeds and a drizzle of additional soy sauce if desired.
Cut the salmon into bite-sized cubes
Whisk together the marinade
Marinate the salmon
Air fry the salmon bites
Tips and Tricks
A few ways to help you perfect these honey glazed salmon bowls and make them just the way you like!
Low-Carb/Keto-Friendly: This is a great option for low-carb diets! Simply swap your white rice for zucchini noodles or a bed of lettuce.
Add Spice: Add a drizzle of sriracha, sriracha mayo, or some red pepper flakes for heat!
More Veggies: Add sugar snap peas, edamame, sliced avocado, bamboo shoots, corn, spinach… the list goes on and on! Anything works here! The flavor of the salmon is super versatile.
Cooking the Salmon Bites On the Stove
If you don’t have an air fryer or just prefer to cook your salmon in a skillet instead, here’s how!
Heat a large skillet over medium heat. Add the marinated salmon bites to the pan and cook for 3-4 minutes per side, or until cooked through and the internal temperature reaches 125-130 degrees Fahrenheit. Since the salmon pieces are small, they should cook through relatively quickly. Be sure to keep an eye on them so they don’t burn! Enjoy!
Storing Leftover Salmon Bowls + Meal Prep
To store leftover honey glazed salmon bowls, let everything cool completely first. Then, divide the mixture into separate meal prep containers with airtight lids. This will prevent moisture buildup and loss of flavor. In the fridge, your prepped bowls will stay fresh and delicious for up to 4 days. If you’d like to enjoy them later in the week, consider freezing them. Simply store the cooled mixture in freezer-safe containers for up to 3 months.
When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave! You can also reheat the salmon in the air fryer for about 5 minutes at 350 degrees Fahrenheit.
More Tried & True Salmon Recipes
Honey Glazed Salmon Bowls (Quick & Easy!)
Ingredients
Salmon
1 pound skinless salmon filet, cubedsalt and pepper, to season1/2 cup soy sauce1/3 cup honey3 garlic cloves, minced
Bowl
1 cup shredded carrots, cooked and divided2 cups broccoli florets, cooked and divided1/4 cup green onion, sliced2 cups white rice, cooked and dividedsesame seeds, for garnish