Salmon Bowls
These salmon bowls are on repeat in my kitchen because they’re quick, nourishing, flavorful, and super customizable. I started making them on busy weeknights when I wanted something filling but made in 30 minutes or less. The salmon is pan-seared until golden, then coated in a sticky honey garlic soy sauce that’s so good you’ll want to spoon it over everything. Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
Ingredients
For the Salmon
- 1 ½ pounds salmon skin off and cut into 1-inch cubes, use fresh or thawed
- salt and pepper
- 1 tablespoon unsalted butter divided
- 2 tablespoons unsalted butter
- ¼ cup honey
- 3 tablespoons low sodium soy sauce
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
For the Bang Bang Sauce
- 4 tablespoons plain Greek yogurt or mayo
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha more to taste
For the Bowls
- 4 cups cooked white or brown rice
- 1 avocado sliced into 8 wedges
- 1 english cucumber chopped
- 4 green onions sliced
- 1 cup shredded carrots
Instructions
- Pat the salmon dry and season it with salt and pepper.1 ½ pounds salmon, salt and pepper
- Heat a large nonstick skillet over medium-high heat. Heat butter until melted. Add the salmon cubes in one layer. Cook on one side for 2 minutes or until golden brown, flip and cook for another 2-3 minutes until the second side is golden and the salmon is cooked through. Remove from the skillet and set aside.1 tablespoon unsalted butter
- To the skillet, add the honey, soy sauce, remaining 2 tablespoons butter, garlic, and red pepper flakes. Cook, stirring until the mixture comes to a simmer. Continue to cook, stirring often, until the sauce has thickened, about 2-3 minutes. Remove from the heat and add the salmon back to the pan. Toss gently to coat the salmon with the sauce. Set aside.¼ cup honey, 3 tablespoons low sodium soy sauce, 4 cloves garlic, ¼ teaspoon red pepper flakes, 2 tablespoons unsalted butter
- Make the Bang Bang Sauce: While the salmon cooks, whisk together the greek yogurt, sweet chili sauce, and sriracha in a small bowl. Set aside for serving.4 tablespoons plain Greek yogurt or mayo, 3 tablespoons sweet chili sauce, 1 teaspoon sriracha
- Assemble the bowls: Divide the rice among 4 bowls. Top with salmon, avocado, cucumber, green onions, shredded carrots, and Bang Bang sauce.4 cups cooked white or brown rice, 1 avocado, 1 english cucumber, 4 green onions, 1 cup shredded carrots
Video
Notes
For the Salmon:
- Substitute maple syrup for honey if needed
- Use tamari or coconut aminos for gluten-free
Nutrition
Serving: 1serving | Calories: 757kcal | Carbohydrates: 85g | Protein: 43g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 1284mg | Potassium: 1485mg | Fiber: 6g | Sugar: 28g | Vitamin A: 5988IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 3mg