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Sticky Honey Garlic Salmon Bowl – The Best Light Dinner

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This Sticky Honey Garlic Salmon Bowl is a quick, easy, and light dinner featuring caramelized salmon with a glossy honey garlic glaze, served over rice with fresh veggies. It’s perfect for busy weeknights and packed with flavor.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz / 170g each, skin on or off)
  • 3 tablespoons honey (60ml)
  • 2 tablespoons soy sauce (30ml, low sodium works great)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 teaspoon cornstarch (3g)
  • 2 tablespoons water (30ml, for cornstarch slurry)
  • Salt and pepper to taste
  • 1 tablespoon olive oil or avocado oil (15ml, for cooking)
  • 1 tablespoon sesame seeds (9g, for garnish, optional)
  • 2 green onions, sliced
  • 1 cup cooked rice per bowl (jasmine, brown, or cauliflower rice)
  • 1/2 cucumber, sliced into half-moons
  • 1 avocado, sliced
  • 1/2 cup shelled edamame (75g)
  • 1 carrot, shredded or ribboned
  • Fresh cilantro, a handful, roughly chopped

Instructions

  1. Cook your rice according to package directions. For 2 servings, use about 1 cup dry rice (200g) to yield 2 cups cooked. If using cauliflower rice, sauté in a pan with a little oil for 5 minutes while the salmon cooks.
  2. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 3 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water until smooth. Set both aside.
  3. Pat salmon fillets dry with paper towels. Season both sides with a pinch of salt and pepper. Leave skin on if desired.
  4. Heat 1 tablespoon olive or avocado oil in a skillet over medium-high heat. Once shimmering, place salmon fillets in the pan, skin-side down (if using skin). Cook for 4 minutes without moving. Flip and cook for another 2-3 minutes for medium, or 4 minutes for well-done. Transfer to a plate and tent loosely with foil.
  5. Reduce heat to medium-low. Pour the honey-garlic mixture into the same skillet. Let it simmer for 1 minute, then stir in the cornstarch slurry. Whisk constantly for 1-2 minutes until the sauce thickens and turns glossy.
  6. Return the salmon to the pan, spooning the sauce over the tops. Cook for another minute, flipping once, so both sides get coated. If the sauce gets too thick, add a splash of water.
  7. Assemble the bowls: Divide cooked rice between two bowls. Arrange cucumber slices, avocado, edamame, and shredded carrot around the edges. Place a glazed salmon fillet in the center. Drizzle any remaining sauce over everything. Sprinkle with sesame seeds and sliced green onions, and top with fresh cilantro.

Notes

Pat the salmon dry for a good sear. Don’t move the salmon too early; let it cook for 4 minutes before flipping. Watch the sauce carefully as honey burns fast. Prep all ingredients before starting to cook. For extra crispy skin, cook skin-side down for an extra minute or two. Leftover salmon can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet with a splash of water.

Nutrition

Keywords: salmon bowl, honey garlic salmon, sticky salmon, light dinner, healthy salmon recipe, quick weeknight dinner, salmon rice bowl

Find it online: https://ovenmila.com/sticky-honey-garlic-salmon-bowl-the-best-light-dinner/