Description
A vibrant and flavorful Honey Salmon Rice Bowl featuring tender salmon cubes marinated in a honey-soy glaze, paired with a refreshing cucumber-edamame salad and drizzled with a creamy, spicy bang bang sauce. Perfect for a quick and healthy weeknight meal, this recipe offers a delicious balance of sweet, savory, and spicy flavors served over steamed rice.
Ingredients
Salmon and Marinade
- 1 tablespoon olive oil
- 4 tablespoons soy sauce (or tamari for gluten-free)
- 4 tablespoons honey
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes (or to taste)
- 1 pound salmon, skin removed and cut into 1-inch cubes
Salad
- 1 cup shelled edamame (steamed or frozen, defrosted)
- 1 cup seedless cucumber, small diced (such as Persian or English)
- 2 green onions, chopped (white and green parts)
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon kosher salt
- ½ large avocado, diced
Bang Bang Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon sweet chili sauce
For Serving
- Steamed rice
Instructions
- Preheat: If baking, preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with cooking spray for easy cleanup. Skip this step if air frying.
- Make the Salmon Sauce: In a small bowl, whisk together olive oil, soy sauce, honey, garlic, and red pepper flakes until smooth to create the marinade.
- Add the Salmon: Pat salmon dry, check and remove any pin bones. Place salmon cubes in a large bowl or baking dish. Add about half of the marinade and toss to coat evenly.
- Reserve Marinade: Set aside the remaining marinade to use later with the cooked salmon.
- Marinate: Let salmon sit in the marinade at room temperature for at least 5 minutes or up to 60 minutes in the refrigerator for deeper flavor.
- Make the Salad: In a large bowl, combine edamame, diced cucumber, green onions, rice wine vinegar, sesame oil, and kosher salt. Toss well to combine. Gently fold in diced avocado to avoid mashing.
- Cook the Salmon: Remove salmon from marinade, discarding any leftover marinade in the dish.
- Bake Option: Spread salmon in an even layer on the prepared sheet pan, ensuring pieces don’t overlap. Bake for 8-15 minutes, flipping once halfway through, until salmon flakes easily with a fork.
- Air Fry Option: Place salmon cubes in a single layer in the air fryer basket. Cook at 400°F for 5-8 minutes, shaking the basket halfway through cooking, until salmon is opaque and flakes easily with a fork.
- Make the Bang Bang Sauce: While salmon cooks, whisk together mayonnaise, sriracha, and sweet chili sauce in a small bowl until smooth.
- Serve: Drizzle the reserved marinade over the cooked salmon. Serve salmon over steamed rice with the cucumber-edamame salad on the side, drizzled with the bang bang sauce.
Notes
- Red pepper flakes can be adjusted to your preferred spice level or omitted if you prefer a milder flavor.
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Ensure salmon pieces are uniform in size for even cooking.
- Marinating the salmon for longer enhances flavor but avoid over-marinating to prevent fish from becoming mushy.
- You can substitute cooked quinoa or cauliflower rice for the steamed rice for a low-carb alternative.
- To make the dish spicier, add more sriracha to the bang bang sauce.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
