Hot Honey Salmon Bowls with Cilantro Lime Tahini Dressing

Hot Honey Salmon Bowls are nutritious, delicious and easy to make. I often make these as a use up whatever leftovers I have along with my amazingly delicious hot honey salmon for a satisfying delicious meal. I made my bowls with simple roasted sweet potatoes and a creamy cilantro lime tahini dressing.

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We eat salmon at least two to three times a week. It is by far our favorite fish to eat because it is so tasty, quick to make and versatile with so many different flavor combinations. Gotta love those omega-3's!

These hot honey salmon bowls are so easy to make. Inspired by my salmon rice bowls and my love of salads that are loaded with all kinds of different veggies and a great homemade dressing. Made with my fave Copper River Wild Alaskan Coho Salmon.

Hot Honey Salmon Bowls Ingredients:

Since these bowls are a combination of several recipes I have on my blog this is more of an assembly of several recipes which also utilizes some leftovers such as leftover sticky rice and some mixed greens with sliced red onion and cucumber.

• Wild Salmon - Coho, Sockeye, King
• Hot Honey Glaze
• Lettuce Mix
• Red Onion
• Cucumbers
• Sticky Rice
• Sweet Potatoes
• Cilantro Lime Dressing
• Limes

See recipe card for quantities.

Instructions

Since this recipe utilizes some freshly made items as well as items that can be made ahead of time and reheated this is more of a "this is how I made these salmon bowls, go ahead and make them as you want".

Prep the wild Alaskan salmon with hot honey mixture before baking or grilling. Can use Coho or Sockeye

Simple roasted sweet potatoes. Sliced, seasoned and roasted. Can be made ahead of time and reheated before assembling the bowls.

Creamy cilantro lime tahini dressing - this should be made a day ahead of time to let the flavors really mix together well.

Reheat leftover rice or make new for these bowls. See notes for my quick and easy sticky jasmine rice recipe.

Hint: Anytime I have a meal with sticky rice (Jasmine is my go-to) I always make extra for a protein bowl for lunch or dinner the next day such as this one.

Assemble the hot honey salmon bowls:

Once all your indiviual items are cooked/reheated/prepped go ahead and layer the bowls :

• Rice - I divide the bowl into thirds so one third is for rice
• Potatoes - one third is for the sweet potato coins
• Salad - and the other third or even if you want to do half salad and two quarters for rice and potatoes that is fine too
• Salmon - the salmon goes on top of the rice with an extra drizzle of the hot honey sauce
• Dressing - this gets drizzled over the whole bowl

Creamy Cilantro Lime Tahini Dressing Recipe

Since these salmon bowls are more of a combination of several recipes already on my blog I am going to direct you all to the recipe for the dressing on its on page rather than cram it into the recipe card for these bowls. I know its a bit annoying to gave to go to another page for the recipe but you can save and or print it out and not have to come back. Easy peasy. Clickable link - Creamy Cilantro Lime Tahini Dressing Recipe.

Related

Looking for other salmon recipes like this? Try these:

Hot Honey Salmon Bowls with Cilantro Lime Tahini Dressing

Shanna

These bowls are great for making fresh hot honey glazed salmon to go with leftovers such as roasted sweet potatoes and sticky rice as well as a quick salad with a creamy cilantro tahini lime dressing. 

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

bowl assembly 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

• For the Salmon:
• Four 4-6 ounce salmon fillets (or one large fillet cut into portions after roasting)
• 1 Tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• Hot Honey
• 170 g honey (½ cup)
• 2-3 teaspoons red chili flakes
• 1 teaspoon smoked paprika
• 2 teaspoons apple cider vinegar
• Optional a few slices of fresh chilis such as Thai birds eye chili, jalapeño, Serrano or even habanero.
• Glaze:
• Hot honey mixture:
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 2 teaspoons fresh ginger
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 2 tablespoons water
• 1 Tablespoon cornstarch
• 1 tablespoon butter
• Cilantro minced for garnish
• For the salads:
• Roasted sweet potato slices (see notes)
• Sticky rice (see notes)
• Lettuce mix - 1-2 cups of lettuce per bowl
• 1 Thinly sliced red onion
• 1 Cucumbers, sliced (Persian or Japanese cucumbers)
• 1-2 Limes, quartered
• Cilantro Tahini Lime Dressing (see recipe linked in blog post)
• Cilantro sprigs for garnish

Instructions

 

• Recipe timing:

  The time for this recipe is dependent upon if you are reheating things like rice and sweet potatoes made ahead of time, making the dressing ahead of time etc. I put times in since my recipe card gets mad at me if I don't but gauge time accordingly for you.
• Prepare the salmon:

  Brush the salmon fillets with oil and season with salt and pepper. Place seasoned salmon on a foil or parchment paper linked baking sheet.
• In a small saucepan whisk together the honey, reg chili flakes and smoked paprika, heat until hot but not boiling. Remove from heat, stir in the apple cider vinegar. Let cool then strain only if you don’t want the chili flake pieces to remain in the honey. Keep them in for a hotter sauce.
• To make the glaze, combine the hot honey, oil, garlic, ginger, lime juice, salt and water and bring to a boil. Mix the cornstarch with a little water to dissolve then add to the glaze. Stir until thickened, then remove from the heat and stir in the butter. Let cool slightly.
• Heat oven to 400 Deg F. Spread half the hot honey glaze over the top of the salmon fillets, place the sheet pan on the middle oven rack, and roast the salmon for 8 minutes or until firm but still opaque in the middle. Do not over roast the salmon. Spoon more of the hot honey glaze over the top of the roasted salmon, sprinkle with minced cilantro. Let rest for a minute before slicing into portions.
• To assemble the bowls spoon in some hot sticky rice on one side, place the salmon on top. On the other side divide the roasted sweet potato coins, a handful of salad mix, sliced cucumber and sliced red onion. Drizzle with cilantro lime dressing and garnish with sprigs of cilantro and lime slices.

Notes

For quick sweet potato coins

Slice up 1-2 sweet potatoes ( scrub first before slicing, you can leave the peel on if you like) in ¼ inch pieces, place in a mixing bowl and drizzle a little oil such as olive or avocado, then season with salt and pepper ( could also add garlic, onion powder, paprika etc). Roast at 400 Deg F for 25-30 minutes, carefully flipping every 10 minutes. You want them to be soft with crispy edges. You can roast these just before popping the salmon in the oven to roast. If using leftover sweet potato coins, you can reheat in the oven while the salmon is roasting, use either the lower or upper rack and spread them out on a lightly oiled baking sheet. You can also roast or reheat them on a parchment paper lined sheet.

Sticky Jasmine Rice:

For sticky rice rinse 1 cup jasmine rice until water runs clear then soak for 30 minutes. Drain well. Combine the rice with 1 ½ cups water in a sauce pan that has a lid. Bring to a boil then lower to a simmer. Place the lid on the top and let cook for 12 minuets. Turn the heat off then let steam for 15 minutes. This can be done ahead of time and just reheated in the microwave when ready to make the bowls.