Back to free recipes
Honey-Soy Salmon Bowls with Rice and Cucumber
Main course

Honey-Soy Salmon Bowls with Rice and Cucumber

Credit: myDinnerPlan

Sticky honey-soy salmon over rice with cool cucumber. Fast enough for a busy night, balanced enough for the week plan.

30 mins 4 servings
Create a free account and plan this week's dinners Add to my dinner calendar

Ingredients

  • 1 ½ pounds Salmon
  • 1 English Cucumber
  • 2 cloves of Garlic
  • 1 teaspoon Ginger
  • 2 Scallions
  • 1 cup Jasmine Rice
  • ¼ cup Low-Sodium Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Neutral Oil
  • 2 teaspoons Sesame Oil
  • 1 tablespoon Sesame Seeds
  • 2 tablespoons Honey
  • ¼ teaspoon Salt

Directions

  1. Cook jasmine rice according to package directions.
  2. Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
  3. Pat salmon dry and season lightly with a pinch of salt. Heat neutral oil in a large nonstick skillet over medium heat.
  4. Place salmon skin-side down (if skin-on) and cook 4–5 minutes until the skin is crisp and the sides look cooked halfway up. Flip and cook 2–3 minutes more.
  5. Pour half the sauce into the pan and spoon it over the fillets for 1–2 minutes until glazed and salmon flakes easily.
  6. Remove from heat. Divide rice into bowls. Top with salmon, cucumber, green onions, a drizzle of remaining sauce, and sesame seeds or lime wedges if using.