Honey Glazed Salmon Bowls With Spicy Mayo

A fresh & comforting Lunch!

Talk about a quick & easy weeknight meal! These honey glazed salmon bowls are incredibly easy to make while still feeling hearty, tasty, and nutritious!

What salmon to buy?

I love Wild Alaskan Company salmon! They sent me a few packs to try & I was shocked at the beautiful color of the salmon. Usually, I prefer my salmon skin off, but this was just too delish to waste!

These are the classic peanut butter blossoms! You can also find this recipe on my blog

Honey Glazed Salmon Bowls With Spicy Mayo

Honey Glazed Salmon Bowls with Spicy Mayo

These honey glazed salmon bowls are sweet, savory, and incredibly satisfying without being heavy. The salmon bakes quickly with honey, garlic, and warm spices, then gets layered over a base of fluffy rice with crisp cucumber, creamy avocado, and a spicy mayo drizzle. It’s the kind of dinner that feels a little special but still works for a weeknight. This recipe comfortably feeds three people with some leftovers.

Ingredients

For the salmon

• 18 oz wild salmon, skin on or off

• 2–3 tablespoons honey

• 1 teaspoon smoked paprika

• 1 teaspoon brown sugar

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 cloves garlic, minced

• 1 teaspoon fish sauce

• Salt and pepper, to taste

• Olive oil, for drizzling

For the bowls

• 3 cups cooked white rice (about 1 cup per person)

• 3 cucumbers, chopped

• 1 avocado, sliced (about ½ per bowl)

Spicy mayo

• 4 tablespoons Kewpie mayo

• Sriracha, to taste

For garnish

• Furikake

• Green onions, sliced

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Cut the salmon into bite-sized cubes and place them in a bowl.

3. Add the honey, smoked paprika, brown sugar, onion powder, garlic powder, minced garlic, fish sauce, salt, and pepper. Gently toss to coat and let the salmon marinate for a few minutes.

4. Spread the salmon evenly on the prepared baking sheet and drizzle lightly with olive oil.

5. Bake for about 10 minutes, until the salmon is just cooked through and glossy.

6. While the salmon cooks, prepare the rice (about 1 cup cooked rice per person), chop the cucumbers, and slice the avocado.

7. In a small bowl, mix the Kewpie mayo with sriracha to your preferred spice level.

8. Assemble bowls by starting with a base of rice, then top with honey glazed salmon, cucumber, and avocado. Drizzle with spicy mayo and finish with furikake and green onions.

A Recipe by Madeline May

Honey Glazed Salmon Bowls with Spicy Mayo

Dinner • Salmon • Rice Bowls

Prep

15 mins

Cook

10 mins

Total

25 mins

Yield

3 servings

Category

Dinner

Difficulty

Easy

Sweet and savory honey glazed salmon served over fluffy rice with crisp cucumber, creamy avocado, and a spicy mayo drizzle.

Ingredients

Honey Glazed Salmon

• 18 ounces wild salmon, skin removed if preferred
• 2–3 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• Salt and black pepper, to taste
• Olive oil, for drizzling

For the Bowls

• 3 cups cooked white rice
• 3 cucumbers, chopped
• 1 avocado, sliced
• Furikake, for garnish
• Sliced green onions, for garnish

Spicy Mayo

• 4 tablespoons Kewpie mayonnaise
• Sriracha, to taste

Instructions

1. Prepare the oven Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Season the salmon Cut the salmon into bite-size cubes. Add the honey, smoked paprika, brown sugar, onion powder, garlic powder, minced garlic, fish sauce, salt, and black pepper, then toss gently to coat.
3. Bake Spread the salmon in an even layer on the prepared baking sheet and drizzle lightly with olive oil. Bake for about 10 minutes, until just cooked through and glossy.
4. Prepare the toppings While the salmon cooks, prepare the rice, chop the cucumbers, and slice the avocado.
5. Make the spicy mayo Stir together the Kewpie mayonnaise and sriracha, adding as much sriracha as you like.
6. Assemble Divide the rice among bowls and top with the honey glazed salmon, cucumber, and avocado.
7. Finish Drizzle with spicy mayo and garnish with furikake and sliced green onions.

Storage

Store the salmon, rice, vegetables, and spicy mayo separately in airtight containers. Refrigerate the salmon for up to 3 days.

Make Ahead

Prepare the rice, spicy mayo, and chopped cucumber up to 1 day ahead. Bake the salmon and slice the avocado just before serving.

A Note from Madeline May

Using rice as the base helps soak up the honey glaze and spicy mayo. For the best texture, avoid overcooking the salmon.

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A Recipe by Madeline May • madelinemayco.com

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