Ingredients
- 1.5 lb skinless salmon, cut ¾–1 inch cubes
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika (optional)
- 2 tbsp cornstarch (for coating)
- 1 tsp cornstarch (for slurry)
- 0.25 cup honey
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar or lemon juice
- 2–3 cloves garlic, minced
- 1–2 tsp sriracha (optional)
- 2 tsp water (for slurry)
- 4 cups hot cooked rice
- 1 cup cucumber matchsticks
- 1 cup shredded carrot
- 1 avocado, sliced (optional)
- 3 scallions, sliced
- 1 tbsp sesame seeds
- lemon or lime wedges, for serving
Equipment
- oven
- Sheet pan
- small saucepan
- knife and cutting board
- mixing bowl
- Instant-read thermometer
Method
- Heat oven to 450°F/232°C; line a sheet pan.
- Toss salmon with oil, salt, pepper, and paprika. Dust with 2 tbsp cornstarch to coat.
- Bake 8–10 minutes until salmon is just opaque and registers 125–130°F/52–54°C.
- Simmer glaze ingredients (honey, soy, vinegar, garlic, sriracha). Whisk in 1 tsp cornstarch + 2 tsp water; bubble until glossy.
- Toss hot salmon in glaze until coated.
- Build bowls with rice, glazed salmon, veggies, scallions, sesame, avocado if using, and citrus wedges.
Nutrition
Calories: 520kcalCarbohydrates: 62gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 720mgPotassium: 720mgFiber: 4gSugar: 15gVitamin A: 3500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Notes
GF: Use tamari and GF sriracha. DF: Recipe is dairy-free. Low-carb: Serve over cauliflower rice; halve honey. Equipment: Sheet pan, small saucepan, instant-read thermometer. Alternate Methods: Air Fryer 400°F for 7–9 min. Stovetop sear 2–3 min/side and glaze.
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