Hot Honey Salmon Bowl
This Hot Honey Salmon Bowl features sweet and spicy salmon, crisp-tender roasted vegetables, and tangy quick-pickles all on a single sheet pan. It's a healthy, restaurant-worthy weeknight dinner that is quick to make and even easier to clean up.
Equipment
- Baking sheet
- Mixing bowls
- whisk
Ingredients
Hot Honey Salmon:
- 1 Tablespoon avocado oil
- 16 ounces salmon (remove skin, cut into 1-2" cubes)
- 1/3 cup honey
- 1/4 cup sriracha
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon crushed red pepper
Bowls:
- 1 bunch asparagus (sliced diagonally)
- 2 cups brussels sprouts (halved)
- 1 Tablespoon sesame oil
- 1/4 cup vinegar
- 1 Tablespoon white sugar
- 1/2 teaspoon salt
- 1 cup cucumber slices
- 1 cup shredded carrots
- 2 cups cooked rice or quinoa
Instructions
Prep for Roasting and Make the Glaze
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the honey, sriracha, minced garlic, 1 teaspoon salt, pepper, cayenne, and crushed red pepper to create the glaze.
Glaze, Roast, and Make Quick Pickles
- Place the cubed salmon on one side of the prepared baking sheet. Pour half of the hot honey glaze over the salmon and toss gently to coat.
- In a large bowl, toss the asparagus and brussels sprouts with the remaining half of the glaze and the sesame oil to coat evenly.
- Spread the coated vegetables on the other side of the baking sheet next to the salmon. Roast for 15-20 minutes, or until the vegetables are tender with charred edges and the salmon flakes easily with a fork.
- While the salmon and vegetables are roasting, prepare the quick pickles. In a small bowl, whisk the vinegar, white sugar, and 1/2 teaspoon salt until the sugar and salt dissolve. Add the cucumber slices and shredded carrots, stir to coat, and let them sit.
Assemble the Bowl
- Before serving, drain the pickled vegetables thoroughly to avoid a watery bowl.
- Build each bowl by starting with a base of warm cooked rice or quinoa. Top with the hot honey salmon, roasted asparagus and brussels sprouts, and the quick-pickled vegetables. Garnish as desired and serve immediately.
Notes
Cooking Tip: For the best texture, pat the salmon cubes completely dry with paper towels before adding the glaze. This helps the glaze stick and promotes caramelization rather than steaming.
Even Roasting: Ensure the salmon and vegetables are spread in a single layer on the baking sheet without overcrowding. This allows them to roast and get crispy edges instead of steaming.
Avoid Overcooking: Salmon bites cook quickly. Check for doneness at the 15-minute mark. They are ready when they are opaque and flake easily. They will continue to cook from residual heat after being removed from the oven.
Pickle Prep: Be sure to drain the pickled cucumbers and carrots thoroughly before adding them to your bowl. This keeps the other ingredients from becoming soggy.
Storage: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon and vegetables gently in the microwave or oven. Assemble with cold pickles and fresh rice just before eating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 510kcalCarbohydrates: 50gProtein: 26gFat: 18gSaturated Fat: 3gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 6gSugar: 22gVitamin A: 1500IUVitamin C: 45mgCalcium: 80mgIron: 2.5mg
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