Honey Garlic Salmon Bowl

This honey garlic salmon bowl should be on your weekly rotation. Not only does it take 15 minutes to make, it’s the perfect meal prep. If you’re a honey-garlic girl (or guy), this is the recipe to try. For those of you that know me, know I’m a honey-garlic girl and it’s actually my all-time favourite chicken wing sauce. This sauce pairs perfectly with the flakey salmon and rice so I hope you give it a try. If you are not a fan of salmon, the protein is totally interchangeable. You can use cubed chicken breast, chickpeas, tofu, shrimp, or any other protein you enjoy. 

Honey garlic salmon bowl

Honey Garlic Salmon Bowl

This honey garlic salmon bowl should be on your weekly rotation. Not only does it take 15 minutes to make, it’s the perfect meal prep. If you’re a honey-garlic girl (or guy), this is the recipe to try.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Servings 1


  • 1 julienne peeler


The Salmon:

  • 1 skinless salmon fillet 4-6oz depending on how much protein you want
  • tablespoon avocado oil or any you like
  • salt, pepper, garlic powder all to taste

The Sauce:

  • 2 tablespoons coconut aminos low sodium soy sauce or tamari work
  • 2 teaspoons honey
  • 1 minced clove of garlic

Additional Ingredients:

  • ½ cup of cooked jasmine rice sushi rice is wonderful as well
  • julienned carrots or thinly sliced
  • julienned cucumbers or thinly sliced
  • handful of baby spinach any greens you like
  • finely chopped chives for garnish are optional
  • sesame seeds for garnish are optional


  • Cook 1/4 cup dry jasmine or sushi rice as per the package instructions in a rice cooker or on the stove. I like to add a pinch of salt to my rice and water before it boils.
  • Cube the salmon into equal size pieces. I like to cut my salmon in half and cube it. If the salmon has skin on, it may be more difficult to cut through so keep that in mind.
  • Add the salmon cubes to a bowl, add the oil plus seasoning to taste. You can use your favourite fish seasoning as well. Mix it well.
  • Heat up a pan on the stove on medium-high heat. Once it’s hot, place the salmon cubes spaced apart. The salmon will cook very quickly so don’t leave the stove. I like to flip it over as soon as it has colour on one side.
  • Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 2-3 minutes of cooking, check for doneness, by taking a sharp knife into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.
  • In a separate bowl, mix the coconut aminos (or soy sauce), garlic, and honey. Take the salmon off the heat completely and add in the sauce mixture, mix for about 10 seconds. The sauce will quickly cook with the residual heat from the pan. Transfer the honey-garlic salmon onto a plate so it doesn’t overcook by sitting in the hot pan.
  • To plate up, add the cooked rice to a bowl, the honey-garlic salmon on top, and garnish with cucumber, carrots, baby spinach, chives, and sesame seeds.
  • If you want to add a drizzle of hot honey on top, you are more than welcome to. Enjoy!


You can use any rice you enjoy; I like jasmine rice, but sushi rice, short grain rice, will all work. Be sure to make it as per the package directions.
Any protein of choice will work for this recipe so please feel free to experiment.
You can find my julienne peeler linked here for CANADA and here for USA
Tried this recipe?Let us know how it was!
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