<pWhenever I think of a weeknight dinner that feels both comforting and gourmet, I instantly remember the first time I made this Honey Garlic Salmon Rice Bowls Recipe. The house was filled with the sweet and savory aroma of honey and garlic mingling with that toasty sesame oil scent. My family was so impressed, they kept asking for seconds — which rarely happens with salmon! I like to whip this up when I want a fuss-free meal that still shines on the table, and honestly, it’s become my go-to for busy evenings when I want something nourishing but quick.

This Honey Garlic Salmon Rice Bowls Recipe stands out because it balances flavors and textures so well. You get tender, perfectly cooked salmon glazed in a sticky honey-garlic sauce, paired with fluffy coconut-infused basmati rice that’s both creamy and fragrant. Then there’s the refreshing cucumber and avocado salad that cuts through the richness with a bright, zesty punch. Think silky salmon, sticky honey glaze, crisp cucumber, and creamy avocado — all in one colorful bowl. Plus, it’s so flexible; swap the sides or adjust the spice to your taste.

Don’t worry if you’re new to making salmon rice bowls — I’ll walk you through every step to make sure this recipe turns out beautifully the very first time. From cooking the rice just right to getting that crisp salmon skin and glazing it perfectly in the honey garlic sauce, you’ll have guidance and tips along the way to make this dish approachable and even fun in your own kitchen.

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What Makes This Recipe Special

Flavor Harmony: The combo of honey, garlic, tamari, and sesame oil offers sweet, salty, and umami notes in every bite.
Easy Assembly: Hands-off rice cooking with a quick pan-sear for salmon makes this super convenient for busy nights.
Texture Play: Crisp salmon skin pairs perfectly with tender fish and creamy, fresh avocado salad.
Showstopper Finish: A drizzle of spicy mayo and toasted sesame seeds adds that restaurant-worthy touch.

Gather Your Ingredients

A white bowl filled with three main layers: the bottom layer is white steamed rice with a soft and slightly fluffy texture; the middle layer features glossy, dark reddish-brown glazed tofu chunks with a sticky, shiny surface; the top layer has a fresh cucumber salad made of light green cucumber pieces, thin slices of red onion, green scallions, and sprinkled black sesame seeds, garnished with fresh cilantro leaves. A pair of wooden chopsticks rests on the right side of the bowl, and the bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For best results, I recommend measuring your ingredients as precisely as possible—especially for the rice and sauce. Don’t worry; you’ll find all the exact amounts listed clearly in the recipe card at the end.

Basmati or long grain white rice: The fluffy base that soaks up coconut milk for a subtly sweet creaminess.
Full fat coconut milk: Adds richness and fragrant notes to the rice, making it extra special.
Kosher salt: Enhances flavor without overpowering.
Tamari or coconut aminos: Provides a gluten-free soy sauce alternative with deep umami.
Honey: Sweetens and balances the savory elements in the salmon glaze.
Sesame oil: Adds nutty aroma and richness.
Fresh grated ginger: Bright, zesty spice that cuts through sweetness.
Sriracha: Gives a gentle heat kick; adjust based on your spice preference.
Minced garlic: Layered for savory depth in the sauce and during cooking.
Olive or avocado oil: Neutral oils that help crisp the salmon nicely.
Salmon filet with skin on: Skin-on ensures crispy texture; see notes for skinless options.
Green onion and sesame seeds: Classic garnishes adding freshness and crunch.
Avocado: Creamy salad ingredient that balances the bowl.
English cucumber: Adds cool crunch and freshness.
Red onion: Provides sharpness and color contrast.
Lime juice: Brightens and tangs up the salad.
Cilantro: Fresh herbaceous note that ties the salad together.
Optional spicy mayo: Creamy with a touch of heat, perfect drizzle for finishing.

If you can’t find tamari, low-sodium soy sauce works as a substitute. For the coconut milk, full fat provides the best creamy texture; light versions won’t give the same richness.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Medium saucepan with lid: For perfectly cooking fragrant coconut rice.
Large skillet or non-stick frying pan: Ideal for searing salmon to crispy skin perfection.
Mixing bowls: To toss the salad and whisk together sauces efficiently.
Sharp knife and kitchen shears: For easily cutting salmon and slicing veggies.
Measuring cups and spoons: Precision matters for balance in sauces and rice.
Thermometer (optional): Helps ensure salmon cooks to a safe and juicy 135°F perfectly.
Spatula or tongs: Useful for flipping salmon gently without breaking pieces.

How to Make Honey Garlic Salmon Rice Bowls Recipe

We’ll start with cooking the flavorful rice and fresh salad, then move on to the salmon and honey garlic sauce. I’ll share tips to get that perfect crispy skin and sweet glaze with no guesswork.

Rinse the rice: Add the basmati or long grain rice to a bowl and fill with cold water. Swirl the rice around, then drain the water. Repeat 2-3 times until the water runs clear—this removes excess starch for fluffy rice.
Cook the rice: In a medium pot, combine coconut milk, water, and salt. Bring to a boil over high heat. Add the drained rice and stir once. Cover, lower heat to medium-low, and cook for 20 minutes—don’t peek! The rice will absorb the liquid and become creamy and tender.
Prepare the avocado cucumber salad: While rice cooks, toss diced avocado, sliced cucumber, thinly sliced red onion, lime juice, and chopped cilantro in a bowl. Refrigerate to meld flavors.
Prep the salmon and sauce: Pat salmon dry and cut into 1-inch cubes (skin-on pieces work best for crispiness; kitchen shears help cut the skin safely). In a separate bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create the honey garlic glaze.
Cook the salmon: Heat olive or avocado oil in a large skillet over medium-high heat. When hot, add salmon cubes skin-side up. Sear for 2–3 minutes until the skin crisps and releases easily. Flip carefully with tongs, add minced garlic, and cook 1–2 more minutes.
Glaze and finish cooking: Pour the honey garlic sauce over salmon. Cook for 2 minutes more, stirring gently, until the salmon is cooked through and reaches an internal temp of 135°F for moist, tender flakes.
Thicken the sauce: Remove salmon to a plate. Reduce heat to medium-low and add 1–2 tablespoons water to the pan sauce, whisk well, and simmer 3–4 minutes to thicken. For a thicker glaze, stir in 2 tsp cornstarch mixed with cold water and simmer until sauce coats the back of a spoon.
Assemble the bowls: Scoop coconut rice into bowls, top with salmon cubes and garlic sauce, add a scoop of avocado cucumber salad, and finish with a sprinkle of green onions, sesame seeds, and optional drizzle of spicy mayo.

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Cooking Secrets

Tip 1: Rinsing the rice removes excess starch and prevents clumping, giving you perfect fluffy grains every time.
Tip 2: Make sure your pan and oil are hot before adding salmon to achieve that coveted crisp skin without sticking.
Tip 3: Use a cooking thermometer to hit salmon’s ideal temperature of 135°F — juicy and flaky without drying out.
Tip 4: Let the sauce thicken a bit off the heat to intensify the flavor and coat the salmon beautifully.

How to Serve

The dish shows a white bowl filled with three main layers. The bottom layer is white cooked rice with scattered pieces of green onion slices and black sesame seeds. On top of the rice is the second layer, a heap of small, square, glazed reddish-brown tofu cubes that look shiny and sticky with a rich sauce. The top layer is a mix of cubed green cucumber, thin red onion slices, and fresh green cilantro leaves with a creamy light-colored dressing drizzled over it. To the side of the bowl are light wooden chopsticks resting on the edge. The whole bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Add a drizzle of spicy mayo or extra sriracha if you like heat, or sprinkle toasted sesame seeds and finely sliced green onions on top for a crunchy fresh finish. A squeeze of lime over the bowl before serving will brighten the whole dish even more.

Perfect Pairings

This Honey Garlic Salmon Rice Bowls Recipe pairs wonderfully with chilled jasmine iced tea or a crisp white wine like Sauvignon Blanc. A side of steamed broccoli or sautéed snap peas will add extra balance and color to the meal.

Presentation and Serving Tips

For gatherings, assemble bowls individually or set up a build-your-own station with all the components laid out. Use small ramekins for toppings like spicy mayo and sesame seeds, so everyone can customize. Leftovers pack well in airtight containers, making great lunches too!

Easy Variations

Dairy-free: This recipe is already dairy-free and gluten-free if you choose tamari or coconut aminos.
Vegetarian option: Swap salmon with tofu marinated in the honey garlic sauce and pan-fried crispy.
Spice it up: Add extra sriracha or fresh sliced chili for more heat in the sauce.
Citrus twist: Replace lime juice in the salad with lemon juice for a different zing.
Grain swap: Use quinoa or brown rice instead of white rice for more fiber and a nuttier flavor.
Extra crunch: Toss in toasted chopped peanuts or cashews to the salad for an added texture layer.

Storing and Reheating Tips

Store leftover salmon and rice in separate airtight containers in the fridge for up to 3 days.
Reheat salmon gently in a skillet over medium-low heat to avoid drying it out; add a splash of water to refresh the sauce.
Rice reheats well in the microwave covered with a damp paper towel or in a skillet with a little oil.
Keep avocado cucumber salad separate and add fresh before serving to avoid sogginess.

Common Questions

Can I use skinless salmon? Yes! If using skinless, skip the skin-crisping step and cook until just opaque, about 3-4 minutes per side.
Is this recipe gluten-free? It is if you use tamari or coconut aminos instead of regular soy sauce.
Can I make this ahead? You can prep the rice and salad a day ahead. Cook salmon and assemble just before serving for best texture.
What’s the best way to cut salmon for these bowls? I find cutting skin-on salmon with kitchen shears is easiest and keeps the pieces neat.
How spicy is the sauce? It’s mildly spicy thanks to sriracha, but you can adjust the amount or leave it out if you prefer no heat.