Honey-Soy Glazed Salmon Rice Bowls (25-Minute)
Glossy, caramelized salmon fillets sit on fluffy jasmine rice topped with bright, crisp quick-pickled cucumber and a scattering of scallions and sesame for contrast. The glaze balances sweet honey, salty soy, and a touch of acid so the fish gets a sticky, lacquered finish that pairs perfectly with steamed rice and crunchy veg.
Pan-searing gives a caramel crust while a fast-reduce glaze thickens in the same skillet for the cleanest, most flavorful finish. Swap maple syrup for honey, tamari for soy to make this gluten-free, or use brown rice for extra fiber. For a spicier kick, whisk in a little gochujang or sriracha to the glaze.
Serve these bowls for busy weeknights, casual dinner guests, or meal-prep lunches—components keep well separately in the fridge for up to 3 days. Add steamed greens or a soft-poached egg for a heartier bowl, and garnish with toasted sesame seeds and lime wedges for an extra pop.
How to Make It
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1
Rinse the rice under cold water until water runs clear. Combine rice and water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let rest covered 10 minutes.
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2
Meanwhile, make the glaze: whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl.
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3
Prepare quick-pickled cucumber: thinly slice the cucumber and place in a bowl. Stir together rice vinegar (2 tbsp reserved from glaze ingredients), sugar, and a pinch of salt; pour over cucumber and toss. Let sit while you cook the salmon, stirring once.
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4
Pat salmon fillets dry with paper towels and season both sides with salt and pepper. If skin is present, score skin lightly with a sharp knife (just the surface) to prevent curling.
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5
Heat a large nonstick or cast-iron skillet over medium-high heat and add vegetable oil. When shimmering, place salmon skin-side down and press gently for 10 seconds to keep skin flat. Cook 4–5 minutes without moving until skin is crisp and fish releases easily.
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6
Flip the fillets and pour the glaze into the pan, reducing heat to medium. Spoon glaze over the salmon as it cooks 2–3 minutes more until salmon is just cooked through and glaze is syrupy and sticky. Remove from heat.
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7
Slice scallions on the diagonal. Fluff rice with a fork and divide among bowls. Top rice with a salmon fillet each, spoon extra pan glaze over the fish and rice, add pickled cucumber, scallions, and sprinkle with toasted sesame seeds.
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8
Serve with lime wedges to squeeze over the bowl. Store leftovers in separate containers (rice, salmon, pickles) for up to 3 days; reheat salmon gently in a low oven or skillet to avoid drying out.