This vibrant Hot Honey Salmon Bowl strikes the perfect balance between sweet, savory, and nutritious. In just 30 minutes, you’ll create a protein-packed meal that delivers an impressive 26g of protein while keeping things light at 477 calories.
The magic lies in the hot honey glaze, which adds a spicy-sweet kick to perfectly cooked salmon. Whether you’re meal prepping for the week or serving a quick weeknight dinner, this bowl combines wholesome ingredients with bold flavors that’ll make your taste buds dance.
Ingredients for Hot Honey Salmon Bowl
- Salmon fillets: 1 lb, cut into 1-inch uniform chunks for even cooking
- Olive oil: 1 Tablespoon, helps in coating and roasting
- Seasonings: 1 tsp each of smoked paprika, garlic powder, kosher salt, and ½ tsp black pepper
- Vegetables: 10 oz broccolini and 12 oz halved Brussels sprouts
- Hot honey: ½ cup, homemade or store-bought for glazing
- Rice: 4 cups, cooked and kept hot
- Ranch dressing: As needed for garnishing
Step-by-Step Instructions
- Oven Preparation: Heat oven to 400°F and line your sheet pan with parchment paper
- Vegetable Prep: Toss Brussels sprouts and broccolini with olive oil, salt, and pepper in a bowl, then roast for 12 minutes
- Salmon Seasoning: Coat salmon cubes with olive oil, salt, pepper, garlic powder, and smoked paprika
- Sheet Pan Assembly: Push veggies to one side, add seasoned salmon to the other, drizzle with 1½ Tbsp hot honey
- Final Bake: Return to oven for 8 minutes until salmon reaches 140°F and flakes easily
- Bowl Assembly: Layer hot rice, top with salmon and veggies, finish with extra hot honey and ranch drizzle
Cooking Techniques
Sheet pan cooking makes this dish super simple! The key to perfect salmon cubes is cutting them into even 1-inch pieces so they cook at the same rate.
Keep an eye on the salmon – it’s ready when it flakes easily with a fork but is still slightly pink in the middle. This keeps it moist and tender. A quick tip: when roasting the brussels sprouts, place them cut-side down on the pan for extra crispy edges!
Mix and Match Options
This bowl is super flexible! You can swap the rice for quinoa or cauliflower rice if you’d like. Not a fan of broccolini? Regular broccoli works great too.
For the hot honey sauce, you can adjust the heat level by using mild honey and adding a touch of sriracha to taste. If you can’t find hot honey at the store, mixing regular honey with a bit of hot sauce makes a perfect substitute.
Serving Tips
These bowls are best served right away while everything’s hot! I love adding extra toppings like sliced green onions, sesame seeds, or crispy fried shallots for some crunch.
The combo of hot honey and ranch might sound odd, but trust me – it’s amazing! You can serve the sauces on the side and let everyone add as much as they like. Want to make it a complete meal? Add some pickled veggies or kimchi on the side for a tangy kick.
Storage and Leftovers
If you have leftovers, store the salmon and veggies separate from the rice in airtight containers in the fridge – they’ll stay good for up to 2 days. When reheating, add a tiny splash of water to keep things moist, and warm gently in the microwave.
The hot honey sauce can be stored at room temperature for several weeks. Just give it a good stir before using!
Hot Honey Salmon Bowl
Equipment
- Sheet pan
- Parchment paper
- Large mixing bowl
Ingredients
For the Bowl
- 1 lb salmon fillets cut into 1-inch chunks
- 1 Tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 oz broccolini
- 12 oz Brussels sprouts trimmed and halved (about 2.5 cups)
- 1/2 cup Hot honey homemade or store-bought
- 4 cups hot cooked rice
- Creamy ranch for garnish
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add brussels sprouts and broccolini to a large mixing bowl, drizzle with olive oil, season with salt and pepper. Spread onto baking sheet and cook for 12 minutes, tossing once during cooking.
- Prepare Salmon: Remove skin from salmon, if necessary, and cut into uniform 1-inch cubes. Add salmon to a bowl and drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika, gently tossing to coat.
- Remove vegetables from oven and push to one side of the pan.
- Add salmon to the other side and drizzle 1 ½ Tablespoons hot honey over salmon and veggies. Return to oven for about 8 minutes, or until salmon flakes gently when touched with a fork (about 140 degrees).
- Spoon rice into bowls and portion out a big scoop of salmon and veggies on top. Drizzle with desired additional hot honey sauce and a little drizzle of ranch.
