Grilled Honey Soy Salmon Rice Bowls

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These Grilled Honey Soy Salmon Rice Bowls are served with fresh veggies and avocado, super tasty and ready in minutes.

A blue bowl with sliced avocado, purple cabbage, edamame, glazed salmon pieces with sesame seeds, green onions, and two lemon wedges, placed on a light blue polka dot surface with chopsticks.

Is there anything better than fresh fish and veggies for a feel-good summer meal? These Grilled Honey Soy Salmon Rice Bowls are packed with protein, antioxidants and omega 3. For this meal I've chosen to serve each of the components separately. For an all-in salmon dish, why not take a look at my Smoked Salmon and Crispy Rice Salad? Or for another delicious fish dish, give my Fresh Tuna Poke Bowl a go.

Ingredients:

Fresh salmon fillet, avocado, red cabbage, edamame, spring onion, lemon slices, rice-quinoa pack, sauces, and sesame seeds are arranged on a kitchen counter.

Salmon: I buy my salmon from my local supermarket when it's on special.
Glaze: The simple glaze is made from pantry staples and gives the salmon a sweet and salty flavour. If you can't find limes, lemon juice would work well too.
Dressing: I have used Kewpie Roasted sesame which is one of my favourite dressings. Any Asian style dressing would work or keep it simple with mayo and soy sauce.

A woman stands in a kitchen, smiling and holding a bowl of colorful food topped with avocado, lime, and sesame seeds.

These grilled salmon bowls are just as good as a takeaway style buddha bowl. Packed full of all of my favourite flavours. The best part about it is you can adjust the veggies to suit your taste or to what you have in the fridge. This recipe has the quantities for two - the perfect date night meal, but the ingredients can be easily multiplied to feed more people.

If you love one bowl meals check out my popular recipes for Chicken burrito bowls or Teriyaki chicken bowls and Chicken buddha bowl with satay sauce.

Step by step guide to the recipe:

A raw salmon fillet sits in a metal baking pan next to a small bowl of dark sauce and a basting brush on a gray countertop.

Start by whisking the soy sauce, honey and lime juice together. Brush half the glaze over the salmon then place under the grill for 6 minutes. Remove from the oven, brush the remaining glaze on then sprinkle the sesame seeds on top. Return to the oven for a further 6-8 minutes or until the salmon is cooked.

A wooden board with cooked sesame-crusted salmon, sliced avocado, shredded red cabbage, green onions, lemon wedges, a cup of edamame, and a jar of sesame seeds.

Chop the cooked salmon into squares. Assemble your bowl by arranging the cooked rice, salmon, avocado, red cabbage, edamame beans, spring onion and sesame seeds. Top with the dressing or Japanese mayo if you prefer.

Recipe FAQs:

Can I use frozen salmon?

Yes, just make sure to fully defrost the salmon before glazing and grilling it to ensure even cooking.

What can I use instead of salmon?

You can substitute with other fish like teriyaki-glazed tuna or even grilled chicken or tofu for a vegetarian option.

Is Kewpie roasted sesame dressing essential?

It adds a delicious nutty flavour, but if you can't find it, you can use any sesame or Asian-style dressing you like.

Storage:

You can prepare the rice and chop the vegetables ahead of time. Cook the salmon just before serving for best results.

Store any leftover ingredients in airtight containers in the fridge for up to three days. This recipe is not suitable for freezing.

Tips:

To make this meal extra quick use pre-cooked rice in a packet or cup.

Related Recipes:

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Grilled Honey soy Salmon rice Bowls

Yield: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Delicious grilled salmon served on top of rice with fresh veggies.

Ingredients

300g salmon fillet

Glaze

1 Tbsp liquid honey
1 Tbsp soy sauce
1 Tbsp lime juice

To serve

250g cooked rice
1 cup edamame beans, cooked
1 avocado, sliced
¼ red cabbage, sliced
1 spring onion, sliced
1 Tbsp sesame seeds
Kewpie roasted sesame dressing

Instructions

Pre-heat oven to 200° fan grill.
Whisk glaze ingredients together and then brush over the salmon, put it under the grill for 6 minutes then brush over any remaining glaze and sprinkle over sesame seeds.
Put the salmon back under the grill for another 6-8 minutes until cooked through.
Slice salmon in to squares and serve on top of hot rice with edamame beans, avocado, red cabbage, spring onion, sesame seeds and top with dressing.

Notes

This recipe has the quantities for two, but the ingredients can be easily multiplied to feed more people.
Any Asian style dressing would work with this dish or keep it simple with Japanese mayo and soy sauce.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 43gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 95mgSodium: 626mgCarbohydrates: 64gFiber: 13gSugar: 13gProtein: 50g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

Comments

Thomas says

March 28, 2022 at 1:17 pm

You left adjustments for dressing and portions but I do not nor have I ever had a “fan grill” option on my oven. How do I adjust for that?

- VJ cooks says
  
  March 28, 2022 at 1:37 pm
  
  Fan grill moves the air around under the grill to evenly cook thicker pieces of meat, like fish, without burning the top. If you don't have this function you can cook straight under the grill, ensuring you adjust the temperature and time. Every oven is different (so too the thickness of your salmon) so I can't give you exact timings.