Your new favorite easy way to eat salmon – hot honey salmon bowls. Crispy roasted salmon tossed with a spicy honey tamari sauce. Assemble the bowls with rice, avocado and string beans (or another favorite green vegetable). A delicious dinner elegant enough to serve to guests!
Why You Will Love this Recipe
- Easy – This dish is impressive but quick to make.
- Flavorful – The tamari combined with chili honey sauce making this dish salty, sweet and spicy!
- Full of Hormone-healthy Omega 3s – Salmon is an excellent source of omega-3 fatty acids which are essential for happy health hormones.
- Healthy – In addition to heart-healthy salmon, this dish is packed with vegetables and can be served with whole grains. It’s also gluten-free and high in fiber.
Ingredients in Hot Honey Salmon Bowls
- Salmon – Full of heart-healthy omega 3s which are anti-inflammatory and great for hormones. Look for vibrantly colored fish without a strong smell. I used farmed salmon for this recipe bought from a high-end grocery store that has strict guidelines for farmed fish.
- Jasmine rice – Jasmine rice is gluten-free and slightly more floral and softer than other varieties. You can also substitute for another grain (see cooking tips).
- Edamame – Edamame adds protein and fiber. I recommend using frozen shelled edamame.
- String beans (or other green vegetable) – I love steamed or sautéed string beans but asparagus or bok choy would also be great here.
- Hot honey – You can buy hot honey pre-made (I love this Momofuku brand if you can find it) or make it using 1 tablespoon of honey with 1 teaspoon of chili sauce or sriracha.
- Chili sauce (optional) – Depending on how much spice you can tolerate, there’s an option to add a teaspoon of chili sauce to the marinade for more heat. You can sub chili sauce for sriracha.
- Tamari – Tamari is a gluten-free alternative to soy sauce which adds salt and umami to the salmon marinade. I recommend using the lower sodium varieties.
- Sesame seeds, avocado – Add sesame seeds and fresh avocado as a garnish for healthy fats. Both are supportive of hormone health.
- Cashews – These versatile, slightly sweet nuts acts as a non-dairy base for a delicious chili sauce.
How to Make this Recipe Plus Cooking Tips
Step 1: Soak the cashews at least four hours or overnight.
Step 2: If you are serving with rice, prepare the rice according to package directions.
Step 3: Slice the salmon into small 1 inch bites and place in a small bowl.
Step 4: Add the tamari, hot honey and chili sauce to the bowl. Let marinade for at least 10 minutes but if you plan ahead marinate for up to 4 hours.
Step 5: Use the convection setting on your oven to cook the salmon. An air fryer would work well here too!
Step 6: While the salmon is cooking, blend together the ingredients for the chili sauce. Prepare your bowl ingredients. Assemble the bowls and enjoy!
Cooking Tips for Hot Honey Salmon
- Marinate. The longer you marinate the salmon, the more flavorful it will be.
- Making hot honey. You can find hot honey at grocery stores. My favorites are from Trader Joe’s or this Momofuku brand. In a pinch mix 2 tablespoons of honey with 1-2 teaspoons of chili sauce (depending on how much heat you can tolerate).
- Farm-raised vs. sock-eye salmon. I used a fattier conventional salmon for this recipe. If you use Sock-eye or Alaskan, you will likely need to reduce the cooking time by 2 minutes.
- Change up the grains. Swap the white rice for brown or black rice, or serve over quinoa.
- Make grain-free. Substitute the rice for roasted sweet potato.
Storage & Reheating
- Store: Store in a glass container for up to three days.
- Reheat: You can enjoy this cold or reheat in a pan over medium heat.
- Freeze: I do not recommend freezing as the texture will not hold up well.
Frequently Asked Questions
Yes! The salmon can be baked at 450 for 7 minutes. The convection setting makes it slightly crispier.
Yes! I love air-fried salmon! You can air fry for about 7 minutes at 400 until crispy.
In a pinch, for this recipe, you can combine 2 tablespoons of honey with 1-2 teaspoons of chili sauce (depending on how well you tolerate spices).
Additional Recipes You May Like
PrintHot Honey Salmon Bowls
Crispy roasted salmon tossed with a spicy honey tamari sauce. Assemble the bowls with rice, avocado and string beans (or another favorite green vegetable),
- Prep Time: 20 minutes
- Marinade + Cashews: 4 hours
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main dish
- Method: Oven
- Cuisine: Asian
Ingredients
- 1 pound of salmon
- 2 tablespoons low sodium tamari
- 1 1/2 tablespoons of hot honey
- 1 teaspoon of chili sauce or sriracha (optional)
- 1 cup edamame
- 2 cups cooked white or brown jasmine rice
- 2 cups of steamed green beans or other green vegetable (asparagus or bokchoy)
- avocado
- sesame seeds, for garnish
For the cashew sauce:
- 1 cup of cashews
- 1 garlic clove
- 3/4 cup of water
- 1 tablespoon of hot honey
- 1 teaspoon of chili sauce or sriracha
- 1/2 teaspoon salt
Instructions
- If making cashew sauce – four hours in advance, soak the cashews.
- If making rice, prepare rice according to package directions and set aside.
- Preheat the oven to 450 degrees. Use convection setting if available.
- Remove the skin from the salmon. Cut into 1 inch cubes and set aside.
- In a medium sized bowl, add the tamari, hot honey and additional chili or sriracha sauce. Mix well. Add the salmon and coat.
- Let the salmon marinate for at least 10 minutes (or up to four hours).
- When ready to cook, place the salmon on a foil-lined sheet pan. Cook in oven for 7 minutes. See notes for air fryer.
- While salmon is cooking, prepare the cashew sauce. Drain the cashews. In a high-speed blender, blend cashews, 3/4 cup of filtered water, garlic clove, 1 tablespoon of hot honey, 1 teaspoon of chili sauce or sriracha (add more if you would like it spicer) and salt.
- Remove salmon and assemble bowls with rice, vegetable and edemame. Garnish with sesame seeds. Serve with spicy cashew sauce.
Notes
If you would like to use an air fryer, preheat to 400 degrees. Cook at 400 for about 6-7 minutes.