Go Back
Homemade Honey-Garlic Salmon Rice Bowls with Broccoli photo
Print Recipe Save it for later

Honey-Garlic Salmon Rice Bowls with Broccoli

This Honey-Garlic Salmon Rice Bowl is SO EASY! Sweet, sticky salmon glazed perfectly, served over fluffy jasmine rice with crisp steamed broccoli.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Dairy-Free, Easy, Gluten-Free, Healthy, Honey Garlic, Quick, Rice Bowl, Salmon
Servings: 2 servings

Ingredients

  • 2 salmon fillets salmon fillets fresh, skin-on or skinless
  • 1 cup jasmine rice rinsed
  • 2 cups water for cooking rice
  • 1 cup broccoli florets steamed to crisp-tender
  • 1/4 cup honey
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for searing salmon and sautéing garlic
  • to taste salt and pepper for seasoning
  • to taste sesame seeds toasted, for garnish
  • to taste green onions chopped, for garnish

Instructions

  • Rinse 1 cup jasmine rice under cold water until clear. Combine rice, 2 cups water, and a pinch of salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let sit covered 5 minutes, then fluff with fork.
  • Steam 1 cup broccoli florets until vibrant green and tender but crisp, about 4-5 minutes. Use a steamer basket or microwave with a splash of water. Set aside.
  • Whisk together 1/4 cup honey, 3 tablespoons soy sauce, and 2 cloves minced garlic in a small bowl. Set aside for glazing salmon.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin-side down if skin-on and cook without moving for 4-5 minutes until skin is crisp and fish is cooked two-thirds through. Flip carefully.
  • Pour honey-garlic sauce over flipped salmon. Cook another 3-4 minutes, spooning glaze over salmon as it cooks. Sauce will thicken and caramelize, coating fish with sticky glaze.
  • Divide jasmine rice evenly between two bowls. Add steamed broccoli on one side, then place a glazed salmon fillet atop rice in each bowl. Spoon leftover sauce from pan over salmon and rice.
  • Sprinkle toasted sesame seeds and chopped green onions over bowls. Serve immediately warm and enjoy.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Steamer basket or microwave-safe bowl
  • Knife
  • Cutting Board
  • Spoon or Spatula

Notes

  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • Reheat salmon and broccoli gently to avoid drying out the fish.
  • Swap jasmine rice with quinoa or cauliflower rice for a low-carb option.