Hot Honey Salmon (Easy Bowl Recipe)

Hot Honey Salmon Bowl recipe with a fork.

Hot Honey Salmon (Easy Bowl Recipe)

Hot Honey Salmon bites with sweet and spicy roasted asparagus, Brussels sprouts, cooked rice (or quinoa), and pickled cucumbers and carrots. Every bite is the perfect combination of sweet, savory, and the right amount of spicy! Make this easy bowl recipe in just 30 minutes for a healthy dinner idea you'll want to keep on repeat.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Bowls

Calories 498kcal

Author Christine McMichael

Ingredients

Hot Honey Salmon

1 Tablespoon avocado oil
16 ounces salmon remove skin, cut into 1-2" cubes
1/3 cup honey
1/4 cup sriracha
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne optional
1/4 teaspoon crushed red pepper

Bowls

1 bunch asparagus sliced diagonally
2 cups brussels sprouts halved
1 Tablespoon sesame oil
1/4 cup vinegar
1 Tablespoon white sugar
1/2 teaspoon salt
1 cup cucumber slices
1 cup shredded carrots
2 cups cooked rice or quinoa

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with foil or parchment paper and coat it with avocado oil.
Mix the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to create the hot honey sauce.
Lay cubed salmon about 1" apart on one side of the pan and coat with 1/2 of the hot honey mixture.
In a large bowl toss your Brussels and asparagus with the remaining hot honey sauce and 1 tablespoon of sesame oil. Place on the rest of the baking sheet.
Bake for 20 minutes, or until the veggies are tender and the salmon is cooked through.
While fish and veggies bake, in a small bowl add vinegar, sugar, and salt, mix well, then add in the cucumber and carrots. Stir to coat and let sit, stirring every 5 minutes. Drain before using.
Serve each bowl with cooked rice, salmon, veggies, pickled cucumber, and carrots.

Video

Notes

You can also take half of the hot honey sauce and place it with the cubed salmon in a bowl or Ziploc bag. Marinate for 30 minutes to 1 hour before baking!

Nutrition