Honey Garlic Salmon Rice Bowls
Glazed salmon pieces with garlic, ginger and soy, served over rice with crunchy cucumber.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Cut the salmon into even cubes so the small pieces do not overcook while the larger ones finish. The glaze goes in late because honey can darken quickly in a hot skillet.
Ingredients
- 1¼ lb (570 g) skinless salmon, cubed
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 garlic cloves, grated
- 1 tsp grated ginger
- 1 tbsp neutral oil
- 3 cups cooked rice
- 1 cucumber, sliced
- 2 scallions, thinly sliced
- Sesame seeds, optional
How to make it
Whisk soy sauce, honey, garlic and ginger into a sauce.
Pat salmon dry. Heat oil in a nonstick skillet over medium heat.
Cook salmon pieces about 2–3 minutes per side, turning carefully.
Add the sauce and simmer gently until glossy and the fish reaches 145°F (63°C).
Serve over rice with cucumber, scallions and sesame seeds.
Kitchen notes & substitutions
Use cooked rice
The listed cooking time assumes the rice is already cooked. Starting from dry rice adds time; prepare it first or while you cut the fish.
A useful variation
For a plant-based variation try firm tofu. Watch the glaze carefully because honey browns quickly.
Storage & making ahead
Refrigerate leftovers promptly for 3–4 days; reheat cooked fish and rice thoroughly to 165°F.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I start with frozen salmon?
Yes. Thaw safely in the refrigerator and pat dry before cooking.
Honey Garlic Salmon Rice Bowls
Glazed salmon pieces with garlic, ginger and soy, served over rice with crunchy cucumber.
Ingredients
Instructions
- Whisk soy sauce, honey, garlic and ginger into a sauce.
- Pat salmon dry. Heat oil in a nonstick skillet over medium heat.
- Cook salmon pieces about 2–3 minutes per side, turning carefully.
- Add the sauce and simmer gently until glossy and the fish reaches 145°F (63°C).
- Serve over rice with cucumber, scallions and sesame seeds.
Sample recipe, not yet kitchen-tested. Image illustrative.
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