Honey-Garlic Salmon Bowls
About this Recipe
This recipe is one of my favorite ways to bring bright, bold flavor to the dinner table — fast. These Honey-Garlic Salmon Bowls come together in just 25 minutes, making them a go-to weeknight option when I want something nourishing, flavorful, and pretty enough to post (because yes, she’s a looker!). What I love most is how versatile they are. I usually serve them over steamed cauliflower rice for a lighter, veggie-packed base. But you can totally swap in jasmine rice, brown rice, or your favorite noodles if that’s more your vibe. Either way, the combination of caramelized salmon, crisp cucumbers, creamy avocado, and that sweet-salty garlicky glaze is pure magic.
Whether you’re feeding your family or meal-prepping for the week ahead, these bowls are satisfying, simple, and totally customizable.
Why You’ll Love These Honey-Garlic Salmon Bowls
- Quick and easy — 25 minutes start to finish.
- Packed with protein and healthy fats.
- Naturally gluten-free thanks to tamari (or use soy sauce if that’s what you have).
- Meal-prep friendly: store the salmon and toppings separately and assemble when ready to eat.
- Totally customizable — use rice, noodles, or greens instead of cauliflower rice.
What You’ll Need to make these Honey-Garlic Salmon Bowls
For the salmon:
- Salmon
- Tamari soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Garlic, minced
- Fresh ginger, grated
For the bowls:
- English cucumber, thinly sliced
- Avocados, chopped
- Scallions, chopped
- Cauliflower rice, steamed (or sub in rice or noodles)
- Sesame seeds (optional, but always cute for garnish!)
How to Make Honey-Garlic Salmon Bowls
Marinate the salmon: In a medium bowl, add the salmon cubes, then the the tamari, rice vinegar, honey, sesame oil, garlic, and ginger. Gently toss to coat. Let it marinate for 10 minutes while you prep the other ingredients.
Cook the salmon: Heat a large skillet over medium-high heat. Add a little olive oil, then the salmon. Cook for about 2 minutes per side. Once browned, pour in the remaining marinade, reduce the heat to medium, and let it simmer until the sauce reduces by half.
Assemble the bowls: Scoop cauliflower rice (or rice/noodles) into each bowl. Top with sliced cucumber, avocado, salmon, and scallions. Drizzle any extra sauce over the top and sprinkle with sesame seeds if using.
Tips
● Want to prep ahead? Store the salmon separately in an airtight container for up to 4–5 days.
● For meal prep, build your bowls in containers — just leave out the avocado until ready to eat.
● Pro tip for skinning salmon: cut it into cubes first, then peel the skin off each piece. It comes off easier that way!
Happy cooking, friends!
Honey-Garlic Salmon Bowls
Ingredients
For the salmon:
- 1 1/2 lb salmon, skin removed and cut into 1 1/2 inch cubes
- 1/3 cup tamari soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tbsp sesame oil
- 4 cloves minced garlic
- 1 tbsp freshly grated ginger
- 1 tbsp olive oil
For the bowls:
- 1 English cucumber, thinly sliced
- 2 ripe avocados, chopped
- 1/2 cup chopped scallions
- 6 cups cauliflower rice, steamed
- Sesame seeds, optional for serving
Instructions
Marinate the salmon. Add the salmon to a medium bowl, then add the tamari, rice vinegar, honey, sesame oil, garlic and ginger. Gently toss to combine. and mix to coat, then let the salmon marinate for 10 minutes.
Heat a large skillet over medium-high, then add the olive oil then the salmon, making sure the salmon pieces are spread out. Cook for about 2 minutes per side, then flip the salmon and add the marinate. Reduce the heat to medium and allow the liquid to reduce about halfway. Remove from the heat.
To make the bowls, add 1 1/2 cups of cauliflower rice to each of 4 bowls, then divide the cucumbers and avocado evenly amongst the bowls. Divide the salmon between the bowls, top with the scallions and sesame seeds, if desired. Drizzle the top of the salmon with the remaining marinade.
Notes
* To prep this recipe ahead of time, store the salmon alone in an airtight container in the refrigerator for up to 4-5 days.
* To meal prep individual meals, simply assemble the bowls in individual containers.
* TIP: to remove the skin easily, slice the salmon into cubes with the skin on, then carefully remove each individual salmon cube. It will separate easily.
