Hot Honey Salmon Rice Bowls

Servings: 2

Prep: 30 minutes

Cook: 30 minutes

Total: 1 hour

Ingredients

Salmon

• 2 salmon fillets, about 5–6 oz each

• 1 tbsp hot honey

• 1 tbsp soy sauce

• 1 tsp Dijon mustard

• 1 tsp lime juice

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp black pepper

• 1 tsp avocado oil

Bowl

• 2 cups cooked white rice

• 1 cup edamame, cooked

• ½ cucumber, diced

• ½ avocado, diced

• 2 green onions, sliced

• 1 tbsp sesame seeds

Quick spicy mayo

• 3 tbsp mayonnaise

• 1–2 tsp sriracha

• 1 tsp lime juice

• ½ tsp hot honey

• Pinch of garlic powder

Optional but highly recommended

• Pickled cucumbers or pickled red onion

• Extra hot honey

• Lime wedges

Instructions

1. Make the sauce.
Mix the hot honey, soy sauce, Dijon, lime juice, smoked paprika, garlic powder, and pepper.

2. Season the salmon.
Pat the salmon dry and brush it generously with the sauce. Let it sit for about 5–10 minutes while you prep everything else.

3. Cook the salmon.
Heat the avocado oil in a skillet over medium heat. Add the salmon skin-side down if it has skin. Cook about 4–5 minutes, then flip and cook another 3–5 minutes, brushing with more sauce as it cooks.

For the slightly caramelized hot-honey finish, brush the salmon with another thin layer of hot honey during the last 1–2 minutes. Don't add it too early or the honey can burn.

Cook until the salmon reaches your preferred doneness (FDA guidance is 145°F in the thickest part).

4. Make the spicy mayo.
Mix everything together. Taste and adjust—more sriracha for heat, more lime for tang, or more hot honey for sweetness.

5. Build the bowls.
Add rice, then arrange the edamame, cucumber, avocado, and salmon around it. Drizzle generously with spicy mayo and sprinkle with sesame seeds and/or furikake.

Finish with a tiny drizzle of hot honey and a squeeze of lime.