These hot honey garlic salmon bowls are packed with veggies and protein with a flavorful sauce baked into the tender salmon plus extra for dipping! Quick to throw together, these bowls are perfect for an easy healthy weeknight dinner everyone will love.
After making these hot honey garlic salmon bowls, they’re all I want to eat for lunch and dinner!
They come together in under 30 minutes and the sauce is the perfect combination of savory, sweet and spicy.
You can add whatever veggies you love to these bowls and use real rice or any of your favorite grains if you don’t eat grain free.
Personally I do love the way the cauliflower rice in these bowls soaks up the delicious sauce! I also added some swiss chard, diced cucumbers, avocado and micro greens for extra veggies!
Let’s get into the details so you can make these bowls ASAP!
What You Need To Make Hot Honey Garlic Salmon Bowls
These bowls are versatile and absolutely delicious. Feel free to change up the veggies to suit your taste!
Here’s everything you’ll need to prepare these salmon bowls:
- salmon fillet, skin removed and cubed into 1” pieces
- olive oil
- smoked paprika
- Sea salt and freshly ground black pepper
- garlic
- honey
- hot Sauce
- coconut aminos
- rice vinegar
- cayenne Pepper
- Cauliflower rice, cooked as desired
- Avocado, sliced
- Cucumber, diced
- Chives or scallions
- Additional greens, as desired (spinach, Swiss chard, kale, etc)
How to Make Hot Honey Garlic Salmon Bowls
Preheat your oven to 450°F and line a large baking sheet with parchment paper, or spray with cooking spray.
Place the cubed salmon in a large bowl and drizzle with the olive oil, then sprinkle with the paprika and generous pinches of sea salt and black pepper, toss, to coat evenly.
Spread the salmon onto the baking sheet in a single layer. Bake for 8-10 minutes in the preheated oven. Meanwhile, prepare the hot honey sauce.
In a medium saucepan, add the olive oil and heat to medium, then sauté the garlic for 30 seconds to soften.
Remove from heat, then add the remaining sauce ingredients and whisk well to combine.
Continued:
Pour half of the sauce over the cooked salmon and toss to coat, then turn the oven to broil and broil until the sauce is bubbly and salmon golden.
Meanwhile, heat the remaining half of the sauce on the stovetop and allow it to simmer over low-medium heat while the salmon finishes cooking.
You can use this sauce to spoon over the salmon after assembling the bowls, for maximum flavor! You can also use it for dipping.
To assemble the bowls, place the cooked cauliflower rice in the bottom of the bowls along with additional greens, if desired.
Top with the salmon, sliced avocado, diced cucumber, and sprinkle with chives or scallions.
Use the remaining sauce to coat the salmon again or drizzle all over the bowls for more flavor.
How to Meal Prep These Bowls
To make these bowls ahead of time, prepare the salmon and sauce as instructed, leaving half of the sauce for dipping.
Refrigerate the salmon and sauce, in separate containers. The salmon reheats well in the microwave.
If you’re serving with cauliflower rice or rice, prepare that ahead of time as well, along with veggies to complete the bowls.
To assemble the bowls when you’re ready to eat, heat the cauliflower rice (or rice) and salmon along with the sauce. Then add your veggies to the bowl and enjoy!
Hot Honey Garlic Salmon Bowls {Paleo}
Hot Honey Garlic Salmon Bowls {Paleo}
Ingredients
Salmon:
- 1 1/2 lbs salmon fillet skin removed and cubed into 1” pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Sea salt and freshly ground black pepper
Sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/2 cup honey
- 1-2 tablespoons hot Sauce
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1/2 teaspoon cayenne Pepper
- Pinch of Salt
Bowls:
- Cauliflower rice cooked as desired
- Avocado sliced
- Cucumber diced
- Chives or scallions
- Additional greens as desired (spinach, Swiss chard, kale, etc)
Instructions
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Preheat your oven to 450°F and line a large baking sheet with parchment paper, or spray with cooking spray.
-
Place the cubed salmon in a large bowl and drizzle with the olive oil, then sprinkle with the paprika and generous pinches of sea salt and black pepper, toss, to coat evenly.
-
Spread the salmon onto the baking sheet in a single layer. Bake for 8-10 minutes in the preheated oven. Meanwhile, prepare the hot honey sauce.
-
In a medium saucepan, add the olive oil and heat to medium, then sauté the garlic for 30 seconds to soften. Remove from heat, then add the remaining sauce ingredients and whisk well to combine.
-
Pour half of the sauce over the cooked salmon and toss to coat, then turn the oven to broil and broil until the sauce is bubbly and salmon golden. Meanwhile, heat the remaining half of the sauce on the stovetop and allow it to simmer over low-medium heat while the salmon finishes cooking. You can use this sauce to spoon over the salmon after assembling the bowls, for maximum flavor! You can also use it for dipping.
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To assemble the bowls, place the cooked cauliflower rice in the bottom of the bowls along with additional greens, if desired. Top with the salmon, sliced avocado, diced cucumber, and sprinkle with chives or scallions. Use the remaining sauce to coat the salmon again or drizzle all over the bowls for more flavor. Enjoy!
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