Honey soy salmon bowls are the easiest recipe and so healthy! Seriously, this takes 30 minutes to make and checks so many nutritional boxes. The main protein source, salmon, is part of the Mediterranean Diet and is considered a highly anti-inflammatory food. With a high-quality grain, vitamin-packed vegetables, and a light sauce, this is such an amazing staple for an easy and healthy meal.
Another great thing about honey soy salmon bowls is that they easily allow room for creativity and modification. As you are building your bowl, you can swap out different types of rice or vegetables to mix things up or fit your preferences. Personally, this is my favorite take on the honey soy salmon bowl. I frequently have cravings for Aisian cuisine, and this bowl fulfills these cravings in a healthy way.
If you are a vegetarian, try substituting salmon for tofu. Keep in mind the cooking time for tofu will be different. Or, you can utilize the edamame as your protein source. While I selected salmon as my primary protein source, it is important to choose high-quality salmon. While the salmon I used is frozen, it is a high quality wild-caught Alaskan Sockeye Salmon. For a comparison between wild-caught and farm-raised salmon, see here.
As I was enjoying this tasty and healthy meal, it became clear that the avocado is the superstar of the dish. With the natural dryness of carrots and edamame, the avocado adds a creaminess that is needed. If you don’t like avocado, try finding another juicy substitute…potentially with mango. It is also important to ensure the salmon is not overcooked, or your bowl may taste dry.
I also realized that the chipotle sauce comes out of the bottle fast and thick! (Hence the dabbed sauce on my dish). If you do opt for the chipotle sauce topping as I did, make sure you are very careful not to put too much. And it might not look as pretty as you think!
I hope these tips help and that you enjoy this easy and healthy recipe for 30-minute honey soy salmon bowls.
30-Minute Honey Soy Salmon Bowls
Ingredients
For the Bowl
- 2 6 oz filets of salmon
- 2 cups cooked white basmati rice
- 1 ripe avocado
- 1 cup edamame
- 1 cup shredded carrots
- 1 tbsp olive oil
- 1 tsp chipotle mayonaise (optional)
- 1 pinch sesame seeds (optional)
For the Sauce
- 3/4 cup low sodium soy sauce
- 1 tbsp honey
- 2 tsp corn starch
Instructions
- Make sure rice is cooked ahead of starting and keep warm.
- Slice salmon into 1-inch cubes.
- Heat olive oil in a medium-sized frying pan on medium-high heat.
- While the oil is heating, add the low-sodium soy sauce, honey, and corn starch to a medium bowl for the sauce. Whisk together until combined.
- Add salmon cubes into the pan and sear on high heat for 1 minute per side.
- Then, turn to medium-low heat and add the honey soy sauce into the pan. Allow to simmer with the salmon for 2-3 additional minutes, or until salmon is just cooked. Then remove from heat and keep warm.
- Cook the edamame per package instructions and keep warm.
- Slice the avocado in half and dice into cubes.
- Next, assemble the bowls. Start with the cooked rice as the base. Then, add the shredded carrots, edamame, diced avocado, and salmon pieces. Drizzle the sauce on top.
- If desired, add chipotle mayonaise and sprinkle sesame seeds on top. Enjoy!