Why should salmon be in one layer?

One layer is needed for heat from the oven to cook the salmon pieces. Stacked pieces will steam and won't crisp as described in the recipe. Salmon pieces should be arranged with space on the baking sheet, particularly before broiling, to help brown the edges of the pieces.

Can I use tamari instead of soy sauce?

Yes, you can substitute tamari for soy sauce. The recipe ingredient list suggests this alternative. Tamari-flavored salmon complements another ingredient in the recipe, honey and sriracha. You can substitute either but not both ingredients in the marinade. Combine tamari with other marinade ingredients, salmon, and avocado oil, as well as honey and sriracha, then add salmon to the baking sheet.

Can I make these bowls ahead?

Yes, you can store salmon and other items cold for later use in bowls. Salmon is reported to taste best when eaten fresh, and storing other items separately can prevent leftover bowls from sitting too long as mixed items. Reportedly, you can store bowls' dressings separately and add them when serving. Suggested containers for leftover salmon include airtight containers.

How should I reheat leftover salmon?

Reheat baked salmon cubes in the oven at 275°F for 15 minutes, as suggested by the article. Baked salmon cubes can be reheated in the oven to avoid direct heat from the broiler and the honey glaze. Reheated baked salmon cubes may not have the exact crispness of freshly prepared salmon cubes. Serve reheated salmon with rice and other bowl ingredients.

What toppings can I add?

Yes, the article includes sesame seeds, green onions, jalapeños, snap peas, and steamed broccoli among topping options for this recipe. Additional toppings add texture and other vegetable flavor to avocado and cucumber. New topping options should be added to, not used in place of, other ingredients in the recipe. Toppings can be added at assembly with rice and fish to maintain flavor separation.

Honey Glazed Salmon Bowls with Crisp Salmon and Paprika Mayo

By Mason BrooksOct 6, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Roasting individual pieces of honey-coated salmon fillets in the oven browns the salmon exterior, and broiling salmon cubes briefly crisps the cubes without changing the tender center for a slightly burned, honey-glazed taste. Honey-glazed salmon bowls contain brown rice, sliced avocado, shredded cucumber, honey-glazed salmon cubes, and a paprika-mayonnaise topping.

Honey Glazed Salmon Bowls with Crisp Salmon and Paprika Mayo

The salmon's breading ingredients include avocado oil, honey, soy sauce or tamari, and sriracha. Honey is used in the breading for sweetness and thickness. Soy sauce or tamari adds flavor contrast to the breading. Sriracha adds spice that you can control. The cucumber-avocado salad dressing includes olive oil, cilantro, lime juice, and honey. Brown rice is served with the salmon and salad. The mayo sauce includes low-fat mayo, lime juice, paprika, cumin, and honey. The mayo sauce adds tangy and spicy flavors.

Fish cubes should be spread in one layer on the baking sheet to ensure heat reaches the coated surfaces. Cooked fish cubes will turn opaque. Broiling will give fish cubes the crunchy texture mentioned in the recipe. The biggest problem to watch out for when roasting fish cubes is overcrowding the baking sheet. Overcrowding will prevent the coating on fish cubes from browning. Monitor broiled fish cubes to avoid burning the honey coating.

For the meal, the rice adds a hot contrast to the cold avocado and cucumber and salmon ingredients, which can be drizzled with sauce. Other add-ins might include sesame seeds, green onions, jalapeños, snap peas, or steamed broccoli. The salad should be served right away for contrast with the salmon.

Why you'll love this recipe

Cutting the salmon into cubes exposes more surface area for the sauce to cover, supplying bits of salmon with honey, soy sauce, and sriracha in every bite.
Cooked brown rice is a convenient ingredient, and packaged rice products listed as part of the recipe can save time when you don't have time to prepare other ingredients after cooking the salmon.
Combining avocado and cucumber with a cilantro, lime juice, olive oil, and honey dressing helps keep the cold avocado and cucumber separate from the roasted fish in the salad.
Paprika mayo is prepared separately to blend lime, cumin, paprika, and honey flavors with the mayo instead of having an inconsistent distribution of flavors in the mayo.
A short broiling period after roasting helps create a crisp exterior on salmon, Broiling is a method of cooking salmon briefly at high temperatures to caramelize the glaze.
Optional additions to individual servings include sesame seeds, jalapenos, snap peas, and steamed broccoli for added texture and vegetable flavor.

Instructions

Preheat the oven to 425°F.

Toss the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha.

Arrange the salmon in a single layer on a baking sheet and roast for 10 minutes.

Switch the oven to broil and broil the salmon for 2 to 3 minutes to crisp it.

Whisk together all paprika mayo sauce ingredients and set aside.

Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey.

Toss the avocado-cucumber mixture to combine.

Assemble bowls with brown rice, salmon, and cucumber salad, then drizzle with paprika mayo sauce.

FAQ

The salmon cubes are cooked completely when broiled and roasted because they are opaque and slightly browned. The recipe lists 10 minutes of roasting at 425°F and 2 to 3 minutes of broiling. Watch the salmon carefully during the broiling process to avoid burning the honey coating. Set a timer for the broiling step, which only lasts a few minutes.

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Dinner Fish Salmon Quick Meals

Honey Glazed Salmon Bowls with Crisp Salmon and Paprika Mayo

Name: Honey Glazed Salmon Bowls with Crisp Salmon and Paprika Mayo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 filets skinless salmon (4-6 oz each, cut into cubes); 2 tbsp avocado oil; 3 tbsp honey; 1 tbsp soy sauce (or tamari); 1 tbsp sriracha; 2 cups cooked brown rice; 1 medium avocado (cubed); 1 cup cucumber (diced); 1 tbsp olive oil; 1/2 cup cilantro (finely chopped); 1 tbsp fresh lime juice; 2 tsp honey; 1/3 cup light mayo; 1 tbsp lime juice; 1/2 tsp paprika (smoked or regular); 1/4 tsp cumin; 1 tsp honey

By Mason BrooksOct 6, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Cutting the salmon into cubes exposes more surface area for the sauce to cover, supplying bits of salmon with honey, soy sauce, and sriracha in every bite.
Cooked brown rice is a convenient ingredient, and packaged rice products listed as part of the recipe can save time when you don't have time to prepare other ingredients after cooking the salmon.
Combining avocado and cucumber with a cilantro, lime juice, olive oil, and honey dressing helps keep the cold avocado and cucumber separate from the roasted fish in the salad.
Paprika mayo is prepared separately to blend lime, cumin, paprika, and honey flavors with the mayo instead of having an inconsistent distribution of flavors in the mayo.
A short broiling period after roasting helps create a crisp exterior on salmon, Broiling is a method of cooking salmon briefly at high temperatures to caramelize the glaze.
Optional additions to individual servings include sesame seeds, jalapenos, snap peas, and steamed broccoli for added texture and vegetable flavor.

Ingredients

Servings4

•4 filets skinless salmon (4-6 oz each, cut into cubes)
•2 tbsp avocado oil
•3 tbsp honey
•1 tbsp soy sauce (or tamari)
•1 tbsp sriracha
•2 cups cooked brown rice
•1 medium avocado (cubed)
•1 cup cucumber (diced)
•1 tbsp olive oil
•½ cup cilantro (finely chopped)
•1 tbsp fresh lime juice
•2 tsp honey
•⅓ cup light mayo
•1 tbsp lime juice
•½ tsp paprika (smoked or regular)
•¼ tsp cumin
•1 tsp honey

Instructions

1
Preheat the oven to 425°F.
2
Toss the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha.
3
Arrange the salmon in a single layer on a baking sheet and roast for 10 minutes.
4
Switch the oven to broil and broil the salmon for 2 to 3 minutes to crisp it.
5
Whisk together all paprika mayo sauce ingredients and set aside.
6
Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey.
7
Toss the avocado-cucumber mixture to combine.
8
Assemble bowls with brown rice, salmon, and cucumber salad, then drizzle with paprika mayo sauce.