There is something truly comforting and vibrant about a meal that comes together quickly but leaves a lasting impression. This Honey Garlic Salmon Rice Bowls Recipe combines tender chunks of salmon glazed in a luscious honey garlic sauce with fluffy coconut-infused rice, crisp cucumber avocado salad, and a burst of fresh herbs. It’s a perfect harmony of sweet, savory, tangy, and spicy flavors that makes every bite a delight. Whether you’re cooking for friends or craving a wholesome weeknight dinner, these rice bowls bring everything you love about good food into one beautiful, nourishing dish.
Ingredients You’ll Need
These simple, fresh ingredients work together to create a dish bursting with flavor and texture. Each element—from the creamy coconut milk in the rice to the zingy sriracha sauce—plays an essential role in bringing your Honey Garlic Salmon Rice Bowls Recipe to life.
- 2 cups basmati or long grain white rice: Provides the fluffy, fragrant base that soaks up the sauce perfectly.
- 1 can full fat coconut milk: Adds a rich creaminess to the rice with a subtle tropical note.
- 1 1/4 cups water: Essential for cooking the rice just right without it getting mushy.
- 1 teaspoon kosher salt: Enhances the natural flavors in the rice and the salmon.
- 1/3 cup tamari or coconut aminos: A gluten-free, savory soy sauce alternative that makes the glaze deeply flavorful.
- 3 tablespoons honey: Brings a natural sweetness to balance the garlic and spice.
- 2 tablespoons sesame oil: Infuses a nutty aroma and richness.
- 1 teaspoon fresh grated ginger: Adds a warm, spicy freshness that awakens the palate.
- 1 teaspoon sriracha: A little heat to keep things exciting.
- 1 teaspoon salt: Balances the glaze perfectly.
- 6 cloves minced garlic: The star ingredient that makes the sauce so irresistibly fragrant.
- 2-3 tablespoons olive oil or avocado oil: For cooking the salmon to a crispy perfection.
- 4 (4-6 ounce) skin-on salmon fillets, cut into 1-inch cubes: Tender and flaky with crispy skin that adds texture.
- 2 avocados, diced: Creamy and cooling, they contrast beautifully with the spicy glaze.
- 1 English cucumber, sliced into half moons: Adds crispness and brightness.
- 1/4 cup thinly sliced red onion: Offers a subtle sharpness and color.
- 2 tablespoons lime juice (about 1/2 lime): Provides a fresh, citrusy zing to the salad.
- 2 tablespoons chopped cilantro: Brightens the dish with herbal notes.
- Green onion, sliced: For garnish with a mild, fresh bite.
- Sesame seeds: Toasted sprinkling for nuttiness and crunch.
- Spicy mayo (optional, see notes): Adds creaminess and heat to finish the bowls wonderfully.
How to Make Honey Garlic Salmon Rice Bowls Recipe
Step 1: Rinse and Cook the Rice
Begin by rinsing your rice under cold water to remove excess starch. This simple step makes a huge difference in achieving fluffy, separate grains. Then, bring your coconut milk, water, and salt to a boil, add the drained rice, cover, and simmer gently until perfectly tender. This coconut-infused rice sets a luxurious foundation for your dish.
Step 2: Prepare the Cucumber Avocado Salad
While the rice cooks, toss diced avocado, cucumber slices, thinly sliced red onion, lime juice, and chopped cilantro in a bowl. The fresh salad creates a cool, crunchy contrast that balances the richness of the salmon and rice, making this meal feel bright and balanced.
Step 3: Season and Cube the Salmon
Pat your salmon fillets dry to ensure they crisp up nicely. Cut into bite-sized cubes and whisk together tamari, honey, sesame oil, ginger, sriracha, and salt for the sauce. This glaze is where all the magic happens, infusing the salmon with that signature sweet and savory flavor that you’ll crave again and again.
Step 4: Cook the Salmon to Perfection
Heat your oil over medium-high heat and sear the salmon, skin-side up first, until the skin crisps beautifully. Flip and cook just until it releases easily from the pan. Adding minced garlic and then the homemade sauce brings a burst of aroma and flavor, cooking everything until the salmon reaches a tender, flaky finish at 135°F.
Step 5: Thicken the Sauce
Once the salmon is removed, reduce the heat and whisk in a bit of water to loosen the pan sauce. Let it simmer until thick and glossy. For an even silkier texture, a cornstarch slurry can be added. This sauce is the soul of the dish, coating each bite with sweet and savory goodness.
Step 6: Assemble Your Honey Garlic Salmon Rice Bowls Recipe
Start with a generous scoop of coconut rice, then spoon over the honey garlic salmon with that luscious sauce. Add a helping of the cucumber avocado salad and top with green onion, sesame seeds, and a dollop of spicy mayo if you like a little extra kick. Each bowl is a feast for the senses and a celebration of simple, fresh ingredients.
How to Serve Honey Garlic Salmon Rice Bowls Recipe
Garnishes
A scatter of green onions and toasted sesame seeds not only add color but give a delightful crunch and mild sharpness that elevates each bite. Spicy mayo is a fantastic optional topping that adds a creamy texture with just the right amount of heat, making your bowls even more irresistible.
Side Dishes
If you want to turn this into a full meal or impress guests, serve your Honey Garlic Salmon Rice Bowls Recipe alongside steamed edamame, pickled vegetables, or a crisp seaweed salad. These sides complement the flavors of the salmon and rice, adding extra freshness and crunch with minimal effort.
Creative Ways to Present
Consider serving the rice bowls in individual shallow bowls or deep plates to showcase the vibrant colors. For a fun variation, use lettuce leaves instead of rice for a low-carb option. Garnish with extra cilantro or a wedge of lime on the side to allow everyone to customize their flavor experience.
Make Ahead and Storage
Storing Leftovers
You can store your Honey Garlic Salmon Rice Bowls ingredients separately in airtight containers for up to 3 days. Keeping the salad, salmon, and rice apart prevents sogginess and preserves freshness, making your leftovers taste just as delightful the next day.
Freezing
While the rice and sauce freeze well, cooked salmon has a delicate texture that may change after freezing. If you want to freeze the meal, it’s best to freeze the rice and sauce separately, then drizzle fresh salmon on top after reheating for the best taste and texture.
Reheating
Reheat the rice and sauce gently in a microwave or on the stovetop, adding a splash of water to prevent drying out. Warm the salmon briefly to avoid overcooking and keep it tender. Reassemble the bowls and refresh the salad for a quick, satisfying meal.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely before cubing and cooking. Pat it dry to get that crispy skin and prevent excess moisture in the pan.
Is there a substitute for tamari or coconut aminos?
Yes, regular soy sauce works well if you don’t need a gluten-free option. Just be mindful that it can be saltier, so you might want to adjust the added salt accordingly.
Can I make this recipe spicy or milder?
Definitely! Adjust the sriracha to taste or omit it if you prefer less heat. Adding spicy mayo is optional and can also help control the spiciness of your bowls.
What is the best rice to use?
Basmati or long grain white rice is ideal because it stays fluffy and light. You could try jasmine rice for a slightly different aromatic profile, but avoid short grain rice as it tends to be stickier.
How do I prevent the salmon from sticking to the pan?
Make sure your pan and oil are hot before adding the salmon. Also, avoid moving the salmon too early; once it has seared enough and releases naturally, it will easily flip without sticking.
Final Thoughts
This Honey Garlic Salmon Rice Bowls Recipe has quickly become one of my favorite go-to meals for its incredible balance of flavors, ease of preparation, and beautiful presentation. It’s the kind of dish that feeds your body and soul, whether you’re sharing it with loved ones or treating yourself to something special after a busy day. Give it a try, and I promise it will become a staple in your kitchen too!
Print
Honey Garlic Salmon Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
- Diet: Gluten Free
Description
A flavorful and vibrant Honey Garlic Salmon Rice Bowl featuring tender cubes of salmon glazed in a sweet and spicy honey garlic sauce, served atop fluffy coconut-infused basmati rice with a refreshing cucumber avocado salad. This quick and easy recipe is perfect for a wholesome weeknight dinner packed with bright flavors and textures.
Ingredients
Rice and Coconut Mixture
- 2 cups basmati or long grain white rice
- 1 can (13.5 oz) full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
Salmon and 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
- 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
Garnishes
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional)
Instructions
- Rinse the Rice: Place the rice in a bowl and fill it with cold water. Swirl the rice around and drain the water. Repeat this rinsing process to remove excess starch, which helps achieve fluffier cooked rice.
- Cook the Coconut Rice: In a pot set over high heat, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil. Add the rinsed rice, give it a quick stir, then reduce the heat to medium-low and cover with a lid. Allow the rice to simmer gently for about 20 minutes until all the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, gently toss together the diced avocado, sliced cucumber, red onion, lime juice, and chopped cilantro. Cover the bowl and refrigerate until ready to serve to keep the salad fresh.
- Cube and Season the Salmon: Pat the salmon filets dry with paper towels and cut them into bite-sized cubes. In a large bowl, whisk together the tamari, honey, sesame oil, grated ginger, sriracha, and salt. Set this sauce mixture aside.
- Cook the Salmon: Heat the olive or avocado oil in a large skillet over medium-high heat. Once hot, place the salmon cubes skin-side-up in the pan. Cook for 2-3 minutes until the skin crisps. Flip the salmon pieces and cook for an additional minute, or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour the prepared sauce mixture over the salmon and continue cooking for another 2 minutes, or until the salmon reaches an internal temperature of 135°F.
- Thicken the Sauce: Remove the salmon from the pan onto a plate. Lower the heat to medium-low and add 1-2 tablespoons of water to the pan. Whisk the pan juices and water to combine, then simmer for 3-4 minutes to thicken the sauce. For a thicker consistency, add a cornstarch slurry made by mixing 2 teaspoons of cornstarch with water and cook until the sauce reaches the desired thickness.
- Assemble the Bowls: To serve, build each bowl with a base of the fluffy coconut rice, topped with honey garlic salmon and the thickened sauce. Add a generous spoonful of the cucumber avocado salad. Finish by garnishing with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired. Serve immediately and enjoy!
Notes
- Rinsing the rice thoroughly before cooking removes excess starch, which prevents clumping and yields fluffy rice.
- The sauce can be thickened to your preference using either water simmering or a cornstarch slurry.
- Spicy mayo is optional and adds a creamy heat that complements the salmon perfectly.
- Use skin-on salmon for crispy texture and added flavor.
- The recipe can easily be doubled or halved to suit your serving needs.
