Description
Delicious and vibrant Salmon Bowls featuring tender pan-seared salmon cubes glazed with a savory honey soy sauce, served over fluffy rice and topped with fresh avocado, cucumber, shredded carrots, green onions, and a creamy, spicy Bang Bang sauce. Perfect for a quick and satisfying weeknight meal bursting with flavor and texture.
Ingredients
Scale
Salmon and Glaze
- 1 ½ pounds salmon (skin off and cut into 1-inch cubes, fresh or thawed)
- Salt and pepper, to taste
- 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
Bang Bang Sauce
- 4 tablespoons plain Greek yogurt or mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha (more to taste)
Bowl Assembly
- 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
- Prepare the Salmon: Pat the salmon cubes dry and season them evenly with salt and pepper to enhance their natural flavor.
- Cook the Salmon: Heat a large nonstick skillet over medium-high heat and melt 1 tablespoon of butter. Add the salmon in a single layer and sear without moving for 2 minutes until the bottom is golden brown. Flip the cubes and cook another 2-3 minutes until the salmon is fully cooked and golden on the second side. Remove from skillet and set aside.
- Make the Honey Soy Glaze: In the same skillet, add the honey, soy sauce, remaining 2 tablespoons of butter, minced garlic, and red pepper flakes. Stir to combine and bring the mixture to a simmer. Cook while stirring frequently for 2-3 minutes until the sauce thickens slightly. Remove from heat, return the cooked salmon to the pan, and gently toss to coat the salmon thoroughly in the glaze. Set aside.
- Prepare Bang Bang Sauce: In a small bowl, whisk together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until smooth. Adjust spice level by adding more sriracha if desired. Set aside for serving.
- Assemble the Bowls: Divide cooked rice evenly into four bowls. Evenly distribute the glazed salmon on top, then arrange avocado slices, chopped cucumber, sliced green onions, and shredded carrots decoratively around the salmon. Drizzle or dollop the Bang Bang sauce over the assembled bowls and serve immediately for a fresh, balanced meal.
Notes
- Use fresh or thoroughly thawed salmon for the best texture and flavor.
- Adjust the amount of red pepper flakes and sriracha to control the heat level.
- Brown or white rice can be used based on preference.
- For a dairy-free version, substitute the Greek yogurt with extra mayo or a plant-based yogurt.
- Make sure the skillet is hot before adding salmon to get a nice sear.
- Leftover glazed salmon can be stored in the refrigerator for up to 2 days.
