If you’re on the lookout for a vibrant, flavorful meal that’s as satisfying as it is simple, the Honey Garlic Salmon Rice Bowls Recipe is about to become your new best friend in the kitchen. Imagine juicy, tender salmon cubes glazed in a sweet and garlicky sauce perched atop fluffy coconut-infused rice, paired perfectly with a refreshing avocado and cucumber salad. Every bite is a delightful balance of savory, sweet, and tangy notes that come together like a cozy hug for your taste buds. This dish is elegant yet approachable, making it perfect for weeknight dinners or impressing friends without fuss.
Ingredients You’ll Need
Gathering the ingredients for this Honey Garlic Salmon Rice Bowls Recipe is a breeze because each one plays such an important role in creating unique textures and flavors. From creamy coconut milk enriching the rice to fresh herbs and zesty lime lifting the salad, these essentials come together effortlessly.
- 2 cups basmati or long grain white rice: This forms the fluffy, aromatic base that soaks up all those luscious flavors.
- 1 can full fat coconut milk: Adds rich creaminess and a subtle tropical sweetness to the rice.
- 1 1/4 cups water: Needed to cook the rice perfectly tender without losing its fluffiness.
- 1 teaspoon kosher salt: Enhances all the natural flavors in the dish, starting with the rice.
- 1/3 cup tamari or coconut aminos: Provides the salty, umami foundation for the salmon glaze.
- 3 tablespoons honey: Brings the perfect touch of sweetness to balance the garlic and ginger kick.
- 2 tablespoons sesame oil: Infuses the sauce with a toasty, nutty aroma that pairs incredibly well with the fish.
- 1 teaspoon fresh grated ginger: Offers a zesty brightness that keeps the flavors fresh and exciting.
- 1 teaspoon sriracha: Adds a subtle heat that warms without overpowering.
- 1 teaspoon salt: Incorporated into the sauce for balanced seasoning.
- 6 cloves minced garlic: The star of this honey garlic glaze, providing punchy, fragrant depth.
- 2-3 tablespoons olive oil or avocado oil: Used for searing the salmon to achieve that crispy, golden skin.
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes: The tender, flavorful centerpiece of the bowl.
- 2 avocados, diced: Creamy pieces that bring richness and smooth texture to the salad.
- 1 English cucumber, sliced into half moons: Crisp, refreshing crunch to contrast with the salmon.
- 1/4 cup thinly sliced red onion: Adds a slight bite and vibrant color.
- 2 tablespoons lime juice (about 1/2 lime): Brightens up the salad with a citrusy zing.
- 2 tablespoons chopped cilantro: Fresh herbal notes to round out the flavors wonderfully.
- Green onion, sliced: For garnish and an extra layer of mild onion flavor.
- Sesame seeds: Adds a delightful nutty crunch and visual appeal.
- Spicy mayo (optional): A creamy, spicy finishing touch if you like a bit more heat and richness.
How to Make Honey Garlic Salmon Rice Bowls Recipe
Step 1: Rinse the Rice
Start by adding your rice to a bowl filled with water. Gently swish it around and drain the water off. Rinsing removes excess starch, which is the secret to achieving that perfect fluffy rice that isn’t sticky or clumpy.
Step 2: Cook the Coconut Rice
Next, pour coconut milk, water, and kosher salt into a pot and bring it to a boil. Stir in your rinsed rice once, then lower the heat, cover the pot, and let it simmer for about 20 minutes. Once all the liquid is absorbed, fluff the rice with a fork and set it aside to keep warm. This coconut infusion adds such a luscious creaminess!
Step 3: Prepare the Cucumber Avocado Salad
While the rice cooks, mix diced avocado, cucumber, thinly sliced red onion, lime juice, and chopped cilantro in a medium bowl. Toss gently so the avocado doesn’t get mushy, then cover and refrigerate to keep it fresh and crisp until you’re ready to serve.
Step 4: Cube and Season the Salmon
Pat your salmon filets dry with a paper towel to help them crisp up beautifully. Cut the salmon into bite-size cubes for easy cooking and eating. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt — this will be the irresistible honey garlic sauce that coats the salmon.
Step 5: Cook the Salmon
Heat your oil of choice in a skillet over medium-high heat. Add the salmon, skin side up first, and cook for 2-3 minutes to develop a deliciously crisp exterior. Flip the pieces gently and cook for another minute or so until the salmon releases easily from the pan and is nearly cooked through.
Step 6: Add Garlic and Sauce
Add the minced garlic straight to the skillet and sauté for 1-2 minutes until its aroma fills your kitchen. Pour in the honey garlic sauce you prepared earlier, letting it bubble and envelop each piece of salmon with sticky, sweet, and savory goodness. Cook until the salmon reaches an internal temperature of 135°F, ensuring it’s perfectly cooked but still tender.
Step 7: Thicken the Sauce
Remove the salmon to a plate to rest. Lower the heat, add a splash of water, and whisk the sauce in the pan to bring it all together. Let it simmer to thicken slightly — if you want a richer sauce, mix a little cornstarch with water and stir that in for a thicker consistency.
Step 8: Assemble the Bowls
Time to build your bowls! Spoon a generous layer of that dreamy coconut rice into each bowl, top with the fiery-sweet honey garlic salmon and its sauce, then add a helping of the refreshing cucumber avocado salad. Garnish with sliced green onion, sesame seeds, and a drizzle of spicy mayo if you like to add a little extra flair.
How to Serve Honey Garlic Salmon Rice Bowls Recipe
Garnishes
Green onions and sesame seeds are simple but fantastic garnishes that add both crunch and freshness. If you want to kick things up a notch, a drizzle of spicy mayo or a sprinkle of chili flakes can add wonderful creaminess and heat for your palate.
Side Dishes
Even though these bowls are a complete meal, pairing them with quick pickled vegetables or a light Asian slaw adds contrasting textures and tang. Alternatively, serve with steamed edamame or miso soup to complete a themed dinner night.
Creative Ways to Present
For a fun twist, try serving the rice and salmon separately at the table, allowing everyone to customize their bowls. You can also place the ingredients in pretty glass jars for stylish meal prep or a picnic-ready option. The vibrant colors and layers make it a feast for the eyes as well as the taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Garlic Salmon Rice Bowls Recipe components can be stored separately in airtight containers to maintain freshness. The rice and salad stay fresh for up to 3 days in the fridge, while salmon is best enjoyed within 24 hours for optimal texture and flavor.
Freezing
If you want to freeze, it’s best to do so with just the cooked salmon and rice. Assemble bowls fresh when ready to eat, as the avocado salad does not freeze well. Frozen salmon and rice should be consumed within 1-2 months for best quality.
Reheating
Reheat your salmon and rice gently in the microwave or stovetop, adding a splash of water to prevent drying out. The salad is best added fresh after reheating to keep that bright, fresh crunch intact.
FAQs
Can I use a different type of rice for this recipe?
Absolutely! While basmati or long grain rice gives the best texture and aroma, you can substitute jasmine rice or even brown rice for a nuttier flavor and more fiber. Just adjust cooking times as needed.
Is it possible to make this recipe gluten-free?
Yes, simply ensure your tamari or coconut aminos are gluten-free, as some tamari brands may contain gluten. This recipe naturally leans gluten-free with easy tweaks.
How do I know when the salmon is perfectly cooked?
The salmon should reach an internal temperature of about 135°F, where it is tender and flakes easily but still moist. Cooking to this temperature ensures a buttery texture without drying out.
Can I prepare the sauce ahead of time?
Definitely! The honey garlic sauce can be whisked together and stored in the fridge for up to 3 days. Just bring it to room temperature before adding it to the salmon for the best results.
What can I use instead of spicy mayo as a topping?
If spicy mayo isn’t your thing, try a dollop of plain Greek yogurt mixed with a pinch of cayenne or a simple drizzle of sriracha to add that creamy heat element without overpowering the other flavors.
Final Thoughts
When you want a meal that feels like a celebration of fresh, wholesome ingredients and incredible flavors, this Honey Garlic Salmon Rice Bowls Recipe is a total winner. It’s quick enough for a busy weeknight but special enough to serve to guests with confidence. Give it a try — I promise it will become a staple you reach for again and again!
Print
Honey Garlic Salmon Rice Bowls Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Description
This vibrant Honey Garlic Salmon Rice Bowl combines tender coconut-infused basmati rice, succulent honey garlic glazed salmon cubes, and a refreshing cucumber avocado salad. Topped with green onions, sesame seeds, and an optional spicy mayo, this dish offers a perfect balance of sweet, savory, and spicy flavors in a wholesome, nutritious bowl ready in under 30 minutes.
Ingredients
For the Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (about 13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
For the Honey Garlic Salmon Sauce
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves garlic, minced
For the Salmon
- 2–3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
For the Cucumber Avocado Salad
- 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped cilantro
For Garnish & Serving
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional)
Instructions
- Rinse the Rice: Place the rice in a bowl and fill it with water, then drain and repeat to rinse the rice thoroughly. This removes excess starch, resulting in fluffier cooked rice.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil. Add the rinsed rice, stir once, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until all the liquid is absorbed and the rice is tender. Once cooked, fluff the rice gently with a fork and set aside.
- Prepare the Cucumber Avocado Salad: In a medium bowl, combine diced avocados, sliced cucumber half moons, thinly sliced red onion, lime juice, and chopped cilantro. Toss gently to combine, then cover and refrigerate until serving time.
- Cube and Season the Salmon: Pat each salmon filet dry with paper towels to remove moisture. Cut the skin-on salmon into 1-inch cubes. In a large bowl, whisk together tamari (or coconut aminos), honey, sesame oil, grated ginger, sriracha, and salt to create the sauce mixture. Set the sauce aside.
- Cook the Salmon: Heat olive oil or avocado oil in a large skillet over medium-high heat. Add the cubed salmon pieces skin-side-up and cook for 2-3 minutes until the skin crisps and releases from the pan. Flip the salmon pieces and cook for an additional minute or until the salmon easily releases from the skillet.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour the prepared sauce mixture into the pan and cook for another 2 minutes, or until the salmon reaches an internal temperature of 135°F (medium doneness).
- Thicken the Sauce: Remove the salmon to a plate and lower the heat to medium-low. Add 1-2 tablespoons of water to the pan and whisk to combine with the sauce residues. Let the sauce simmer gently for 3-4 minutes to thicken. For a thicker sauce, optionally add a cornstarch slurry (2 teaspoons cornstarch mixed with a little water) and simmer until desired consistency is reached.
- Assemble the Bowls: To serve, build each bowl by layering coconut rice at the base. Top with the honey garlic salmon and spoon over the thickened sauce. Add a generous portion of the cucumber avocado salad on the side. Finish with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired. Serve immediately while warm.
Notes
- Rinsing the rice is key to preventing stickiness and achieving fluffy texture.
- Use skin-on salmon for crispy texture and added flavor.
- Adjust the sriracha amount to control the spiciness of the sauce.
- Spicy mayo is optional but adds a creamy and spicy contrast to the bowl.
- Allow the sauce to thicken for better coating on salmon pieces.
- Internal temperature of salmon at 135°F ensures medium doneness; use a thermometer for accuracy.
