Hot Honey Salmon Bowls
Hot Honey Salmon Bowls
Ingredients
For the Hot Honey Salmon
- 1 pound salmon, cut into 2 inch cubes
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon sriracha, or up to 2 tablespoons for more heat
- 1 teaspoon soy sauce, or tamari
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Bowl Additions
- 2 cups jasmine rice, cooked according to package directions
- 2 carrots, peeled into ribbons
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1/4 teaspoon salt, for carrot salad, as needed
- 1 cup edamame, shelled, prepared
- 1 Persian cucumber, or English cucumber, diced
- 1 avocado, sliced
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
For the Toppings
- 2 tablespoons Hot Honey, or Spicy Mayo inspired sauce (see below)
- 1/4 cup plain yogurt, for spicy mayo, if using
- 1 teaspoon honey, for spicy mayo, if using
- 1/2 teaspoon sesame oil, for spicy mayo, if using
- 1 teaspoon sriracha, for spicy mayo, as needed
- 1 teaspoon sesame seeds, black or white, for garnish
- 1 tablespoon chili crisp oil, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F. If using an air fryer, preheat it to 390°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, whisk together the Dijon mustard, 2 tablespoons honey, 1-2 tablespoons sriracha, soy sauce or tamari, smoked paprika, garlic powder, salt, and pepper until well combined.
⏱️ 3 min
- 3
Add the 2-inch salmon cubes to the bowl with the sauce. Gently mix the salmon to ensure each piece is thoroughly coated.
⏱️ 2 min
- 4
Arrange the marinated salmon pieces in a single layer on the prepared parchment-lined baking sheet, ensuring they are spread out for even cooking.
⏱️ 2 min
- 5
Bake the salmon in the preheated oven for 12–15 minutes, or air fry for 8–10 minutes, until the salmon is just flaky and cooked through.
⏱️ 15 min
- 6
For caramelized edges, you can optionally broil the salmon for an additional 1–2 minutes after baking/air frying. Keep a close eye on it to prevent burning.
⏱️ 2 min
- 7
While the salmon cooks, prepare your bowl additions. Cook jasmine rice according to package instructions. For the carrot salad, peel carrots into ribbons. In a small bowl, combine the carrot ribbons with rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, and a pinch of salt. Mix well. Prepare edamame, dice the cucumber, slice the avocado, chop the green onions, and chop the cilantro.
⏱️ 15 min
- 8
If making the Spicy Mayo inspired sauce, whisk together the yogurt, 1 teaspoon honey, 1/2 teaspoon sesame oil, and sriracha to taste in a small bowl.
⏱️ 2 min
- 9
To assemble the bowls, place a desired amount of cooked jasmine rice at the bottom of each serving bowl. Arrange the edamame, diced cucumber, and carrot salad around the rice.
⏱️ 3 min
- 10
Add the cooked Hot Honey Salmon pieces to each bowl. Top with chopped green onions, cilantro, and avocado slices.
⏱️ 2 min
- 11
Finish by sprinkling with sesame seeds and drizzling with Hot Honey or the prepared Spicy Mayo inspired sauce, and/or chili crisp oil, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Salmon Bowls
For the Hot Honey Salmon
- 1 pound salmon, cut into 2 inch cubes
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon sriracha, or up to 2 tablespoons for more heat
- 1 teaspoon soy sauce, or tamari
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Bowl Additions
- 2 cups jasmine rice, cooked according to package directions
- 2 carrots, peeled into ribbons
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1/4 teaspoon salt, for carrot salad, as needed
- 1 cup edamame, shelled, prepared
- 1 Persian cucumber, or English cucumber, diced
- 1 avocado, sliced
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
For the Toppings
- 2 tablespoons Hot Honey, or Spicy Mayo inspired sauce (see below)
- 1/4 cup plain yogurt, for spicy mayo, if using
- 1 teaspoon honey, for spicy mayo, if using
- 1/2 teaspoon sesame oil, for spicy mayo, if using
- 1 teaspoon sriracha, for spicy mayo, as needed
- 1 teaspoon sesame seeds, black or white, for garnish
- 1 tablespoon chili crisp oil, for garnish, as needed
Instructions
- 1
Preheat your oven to 400°F. If using an air fryer, preheat it to 390°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, whisk together the Dijon mustard, 2 tablespoons honey, 1-2 tablespoons sriracha, soy sauce or tamari, smoked paprika, garlic powder, salt, and pepper until well combined.
⏱️ 3 min - 3
Add the 2-inch salmon cubes to the bowl with the sauce. Gently mix the salmon to ensure each piece is thoroughly coated.
⏱️ 2 min - 4
Arrange the marinated salmon pieces in a single layer on the prepared parchment-lined baking sheet, ensuring they are spread out for even cooking.
⏱️ 2 min - 5
Bake the salmon in the preheated oven for 12–15 minutes, or air fry for 8–10 minutes, until the salmon is just flaky and cooked through.
⏱️ 15 min - 6
For caramelized edges, you can optionally broil the salmon for an additional 1–2 minutes after baking/air frying. Keep a close eye on it to prevent burning.
⏱️ 2 min - 7
While the salmon cooks, prepare your bowl additions. Cook jasmine rice according to package instructions. For the carrot salad, peel carrots into ribbons. In a small bowl, combine the carrot ribbons with rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, and a pinch of salt. Mix well. Prepare edamame, dice the cucumber, slice the avocado, chop the green onions, and chop the cilantro.
⏱️ 15 min - 8
If making the Spicy Mayo inspired sauce, whisk together the yogurt, 1 teaspoon honey, 1/2 teaspoon sesame oil, and sriracha to taste in a small bowl.
⏱️ 2 min - 9
To assemble the bowls, place a desired amount of cooked jasmine rice at the bottom of each serving bowl. Arrange the edamame, diced cucumber, and carrot salad around the rice.
⏱️ 3 min - 10
Add the cooked Hot Honey Salmon pieces to each bowl. Top with chopped green onions, cilantro, and avocado slices.
⏱️ 2 min - 11
Finish by sprinkling with sesame seeds and drizzling with Hot Honey or the prepared Spicy Mayo inspired sauce, and/or chili crisp oil, as desired.
⏱️ 1 min