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Preheat your oven to 400°F. If using an air fryer, preheat it to 390°F. Line a baking sheet with parchment paper.

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.

Add the 2-inch salmon cubes to the bowl with the sauce. Gently mix the salmon to ensure each piece is thoroughly coated.

Arrange the marinated salmon pieces in a single layer on the prepared parchment-lined baking sheet, ensuring they are spread out for even cooking.

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.

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.

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.

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.

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.

Add the cooked Hot Honey Salmon pieces to each bowl. Top with chopped green onions, cilantro, and avocado slices.

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.


Preheat your oven to 400°F. If using an air fryer, preheat it to 390°F. Line a baking sheet with parchment paper.

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.

Add the 2-inch salmon cubes to the bowl with the sauce. Gently mix the salmon to ensure each piece is thoroughly coated.

Arrange the marinated salmon pieces in a single layer on the prepared parchment-lined baking sheet, ensuring they are spread out for even cooking.

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.

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.

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.

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.

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.

Add the cooked Hot Honey Salmon pieces to each bowl. Top with chopped green onions, cilantro, and avocado slices.

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.
