Scale

4 salmon fillets (about 6 oz each)

Salt and pepper to taste

1 tbsp olive oil

**For honey glaze:**

1/4 cup honey

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sriracha (optional)

1 clove garlic, minced

1 tsp grated fresh ginger

**For the bowl:**

2 cups cooked rice (white, brown, or jasmine)

1 cup shredded carrots

1 avocado, sliced

1/2 cup cucumber, thinly sliced

1 tbsp sesame seeds

Lime wedges & chopped cilantro (for garnish)

1. In a small bowl, whisk together honey, soy sauce, vinegar, sriracha, garlic, and ginger. Set aside.

2. Pat salmon dry and season with salt and pepper.

3. Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side up for 3–4 minutes.

4. Flip and pour glaze over salmon. Cook another 3–4 minutes, basting with glaze until salmon is cooked through and sticky.

5. Remove salmon and let rest. Simmer glaze for 1–2 minutes if needed to thicken.

6. Assemble bowls with rice, veggies, and salmon. Drizzle with extra glaze.

7. Garnish with sesame seeds, lime wedges, and cilantro. Serve warm.

Swap rice for quinoa or cauliflower rice for a low-carb version.

Double the glaze and use it as a salad dressing or veggie drizzle.

Leftover salmon is great cold over greens for lunch the next day.

Keywords: honey glazed salmon bowl, salmon rice bowl recipe, healthy seafood dinner