Honey Garlic Salmon Rice Bowls Recipe

If you love meals that combine vibrant flavors, satisfying textures, and a hint of sweetness, you’re going to adore this Honey Garlic Salmon Rice Bowls Recipe. It’s a fantastic way to enjoy tender, cubed salmon glazed in a luscious honey garlic sauce, nestled on a bed of fluffy coconut rice, and topped with a refreshing cucumber avocado salad. This dish strikes the perfect balance between cozy comfort food and fresh, bright ingredients that make every bite a delight. Whether you’re cooking for family or inviting friends over, this recipe is a guaranteed crowd-pleaser that’s as simple as it is stunning.

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients is the first step toward creating a bowl bursting with flavor, texture, and color. Each component plays a special role, from the creamy coconut rice to the vibrant salad and irresistible honey garlic glaze.

• 2 cups basmati or long grain white rice: Provides a light, fluffy base that soaks up all those delicious flavors.
• 1 can full fat coconut milk: Adds creaminess and a subtle sweetness to the rice.
• 1 1/4 cups water: Keeps the rice perfectly tender without being mushy.
• 1 teaspoon kosher salt: Seasoning that enhances the natural flavors in the rice and salmon.
• 1/3 cup tamari or coconut aminos: A savory, gluten-free soy sauce alternative that’s rich and umami-packed.
• 3 tablespoons honey: Brings a gentle sweetness that balances the garlic and ginger beautifully.
• 2 tablespoons sesame oil: Infuses the salmon with a nutty depth and irresistible aroma.
• 1 teaspoon fresh grated ginger: Adds a zesty, warming kick to the sauce.
• 1 teaspoon sriracha: Gives the sauce a mild spicy edge that wakes up your palate.
• 1 teaspoon salt: Ensures the sauce and salmon are perfectly seasoned.
• 6 cloves minced garlic: The star of the honey garlic combo for that punch of flavor.
• 2-3 tablespoons olive oil or avocado oil: For searing the salmon and getting that crisp texture.
• 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes: The protein hero, tender and rich with crispy skin bits.
• 2 avocados, diced: Creamy, buttery texture that complements the salmon perfectly.
• 1 English cucumber, sliced into half moons: Adds brightness and crunch to the salad.
• 1/4 cup thinly sliced red onion: Offers a sharp contrast and subtle sweetness.
• 2 tablespoons lime juice (about 1/2 lime): Brings freshness and a tangy pop that lifts the salad.
• 2 tablespoons chopped cilantro: Gives a fresh herbal note that ties everything together.
• Green onion, sliced: For garnish and an extra layer of mild onion flavor.
• Sesame seeds: Adds a toasty crunch and visual appeal.
• Spicy mayo (optional): A creamy topping that adds a richer, spicy twist if you desire.

How to Make Honey Garlic Salmon Rice Bowls Recipe

Step 1: Rinse the Rice

Start by rinsing the rice under cold water. This isn’t just a random step—it washes away excess starch that can make the rice gummy. You’ll end up with light, fluffy grains that are perfect for soaking up all the sauce and flavors.

Step 2: Cook the Coconut Rice

Combine the full fat coconut milk, water, and kosher salt in a pot and bring it to a boil. Add the rinsed rice, give it a quick stir, then reduce the heat to medium-low and cover the pot. Let it simmer gently for about 20 minutes until all the liquid is absorbed and the rice is tender. When done, fluff it with a fork to keep it airy and delicious.

Step 3: Prepare the Cucumber Avocado Salad

While the rice cooks, toss together diced avocado, cucumber slices, thinly sliced red onion, lime juice, and chopped cilantro in a medium bowl. This salad adds a crisp and creamy counterpoint to the rich salmon. Pop it in the fridge so it stays chilled and fresh until serving.

Step 4: Cube and Season the Salmon

Pat the salmon filets dry with a paper towel, then cut into bite-sized cubes. In a large mixing bowl, whisk a sauce from tamari, honey, sesame oil, grated ginger, sriracha, and salt. This sticky, savory sauce is the heart of the Honey Garlic Salmon Rice Bowls Recipe and will make the salmon pieces incredibly flavorful.

Step 5: Cook the Salmon

Heat olive or avocado oil in a skillet over medium-high heat. Add the salmon cubes skin-side up. After 2-3 minutes, the skin should crisp up beautifully. Flip them carefully and cook for about another minute until the salmon releases easily from the pan and is nearly cooked through.

Step 6: Add Garlic and Sauce

Reduce the heat slightly, then add minced garlic to the pan. Sauté for 1-2 minutes until you can smell that rich garlic aroma filling your kitchen. Pour in the honey garlic sauce you made earlier, and let everything cook together for about 2 minutes until the salmon reaches a nice internal temperature around 135°F, perfectly tender and glazed.

Step 7: Thicken the Sauce

Remove the salmon to a plate to keep warm. Lower the heat and add a splash of water to the pan. Whisk to loosen up the sauce bits stuck to the bottom, allowing it to simmer gently and thicken. For an extra glossy, thick sauce, feel free to add a cornstarch slurry—just mix 2 teaspoons cornstarch with a little water and stir it in. This step intensifies the sticky coating that makes this dish so addictive.

Step 8: Assemble the Bowls

Now, the fun part! Build each rice bowl by layering a generous scoop of coconut rice, tender cubes of honey garlic salmon topped with that luscious sauce, and a generous spoonful of the bright cucumber avocado salad. Finish with sliced green onions, sesame seeds, and if you like a little extra indulgence, a drizzle of spicy mayo. Every bite should be a perfect fusion of creamy, spicy, sweet, and fresh.

How to Serve Honey Garlic Salmon Rice Bowls Recipe

Garnishes

Garnishes like green onion and toasted sesame seeds aren’t just for looks—they add lovely bursts of flavor and texture. Don’t hesitate to sprinkle on some extra cilantro or lime wedges for those who love a zesty lift.

Side Dishes

This bowl can star on its own, but if you want to round out your meal, consider light sides like steamed or roasted veggies, an Asian-inspired slaw, or simple miso soup. Each complements the boldness of the salmon and the creaminess of the rice without overpowering it.

Creative Ways to Present

For a fun twist, serve the salmon and rice over a bed of mixed greens for a salad bowl, or switch out the rice for cauliflower rice to lighten it up. You can also arrange the components in pretty glass jars for portable lunches, letting the vibrant colors shine through.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers from your Honey Garlic Salmon Rice Bowls Recipe, store the components separately for best results. Keep the rice, salmon with sauce, and salad in airtight containers in the refrigerator for up to 3 days. This way, textures and flavors will stay fresh and inviting.

Freezing

Freezing the salmon and sauce is okay but best done without the avocado-cucumber salad, which doesn’t freeze well. Place salmon cubes with sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the rice and salmon gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. Toss the salad fresh just before serving to preserve its crispness and flavor.

FAQs

Can I use frozen salmon for this Honey Garlic Salmon Rice Bowls Recipe?

Absolutely! Just make sure to thaw it completely and pat it dry before cubing and cooking. This will help ensure even cooking and a nice sear.

Is there a substitute for tamari or coconut aminos?

You can use regular soy sauce if you don’t have tamari, but keep in mind it’s not gluten-free. Adjust the amount to taste, since soy sauce is usually saltier.

Can I make this recipe vegan or vegetarian?

While the salmon is central to this recipe, you can swap it out for pan-seared tofu or chickpeas and still enjoy the honey garlic sauce and coconut rice pairing.

How spicy is the Honey Garlic Salmon Rice Bowls Recipe?

The sriracha adds a mild kick, but it’s balanced by the honey’s sweetness. Adjust the sriracha amount depending on your heat preference, or omit it if you want it completely mild.

What kind of rice works best for this recipe?

Basmati or long grain white rice works best because they cook up fluffy and light, perfect for absorbing the flavors of the coconut milk and sauce. Avoid short grain rice as it can get sticky.

Final Thoughts

This Honey Garlic Salmon Rice Bowls Recipe is one of those magical meals that come together with simple ingredients but deliver show-stopping flavor and freshness. It’s perfect for weeknight dinners that feel special or for impressing guests without fuss. Once you try it, you’ll likely find yourself making it again and again—a true comfort bowl with a bright twist you won’t want to miss out on.

Honey Garlic Salmon Rice Bowls Recipe

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4 from 90 reviews

• Author: admin
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Honey Garlic Salmon Rice Bowls recipe combines tender, pan-seared salmon glazed with a flavorful honey garlic sauce, served over fluffy coconut rice with a refreshing cucumber avocado salad. The dish is easy to prepare in under 30 minutes and perfect for a nutritious weeknight dinner packed with vibrant flavors and contrasting textures.

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Ingredients

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Rice and Coconut Milk

• 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

Honey Garlic 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 minced garlic

Salmon and Cooking Oil

• 2–3 tablespoons olive oil or avocado oil
• 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes

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

Toppings

• Green onion, sliced
• Sesame seeds
• Spicy mayo (optional)

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Instructions

1. Rinse the Rice: Start by adding the rice to a bowl filled with water. Swirl gently and then drain the water. This rinsing process helps remove excess starch, resulting in fluffier cooked rice.
2. Cook the Coconut Rice: In a pot, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil over high heat. Once boiling, add the rinsed rice, stir once to combine, then reduce the heat to medium-low and cover the pot. Let it simmer gently for 20 minutes until the liquid is absorbed and rice is tender. Remove from heat and fluff the rice with a fork. Set aside.
3. Prepare the Cucumber Avocado Salad: Toss together the diced avocado, cucumber slices, thinly sliced red onion, lime juice, and chopped cilantro in a medium bowl. Cover and refrigerate until ready to serve to let the flavors meld.
4. Cube and Season the Salmon: Pat the salmon filets dry with paper towels. Cut them into bite-sized cubes. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create the sauce. Set this aside for later.
5. Cook the Salmon: Heat the olive oil or avocado oil in a large skillet over medium-high heat. Place the cubed salmon into the pan skin-side-up. Cook for 2 to 3 minutes until the skin crisps up beautifully. Flip the salmon cubes and cook an additional minute or until the salmon releases easily from the pan.
6. Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1 to 2 minutes until aromatic. Pour in the pre-mixed sauce and continue cooking for 2 more minutes or until the salmon reaches an internal temperature of 135°F, allowing the sauce to coat the salmon nicely.
7. Thicken the Sauce: Remove the salmon to a plate. Lower the skillet heat to medium-low, add 1 to 2 tablespoons water to the pan, and whisk to combine any browned bits with the sauce. Let it simmer for 3 to 4 minutes to reduce and thicken. Optionally, add a cornstarch slurry (2 teaspoons cornstarch mixed with water) to achieve a thicker sauce consistency.
8. Assemble the Bowls: To serve, layer the coconut rice at the base of each bowl. Top with honey garlic salmon and spoon over the sauce. Add a generous helping of the cucumber avocado salad. Garnish with sliced green onion, sesame seeds, and a drizzle of spicy mayo if desired for extra flavor and heat.

Notes

• For crispier salmon skin, ensure the skillet is hot before adding the salmon and avoid overcrowding the pan.
• The spicy mayo can be made by mixing mayonnaise with sriracha to taste.
• If you prefer a thicker sauce, the cornstarch slurry is recommended to prevent it from being too runny.
• Leftover rice and salad store well separately in airtight containers for up to 2 days.
• Use tamari for a gluten-free soy sauce alternative.

• Prep Time: 8 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, Asian-inspired