If you’re looking for a delicious way to enjoy baked fish recipes, you’ve come to the right place! My son, Jake, once declared that salmon was his favorite fish after we made these Honey Glazed Salmon Bowls with Asian Salad. It’s a family favorite that brings us all together at the dinner table.
Table of Contents
Why You’ll Love It
- It’s quick to prepare, making weeknight dinners a breeze.
- The sweet and savory glaze pairs perfectly with fresh veggies.
- It’s healthy and packed with flavor, perfect for everyone in the family.
Pure Comfort
These bowls are pure comfort food. The warm salmon, crunchy salad, and sweet glaze create a delightful harmony that warms your heart and fills your belly.
What You Need
- 1 1 lb salmon fillet – skinless, cut into portions
- 1/4 cup 1/4 cup honey – or maple syrup for a vegan option
- 2 tbsp 2 tbsp soy sauce – use low-sodium for a healthier choice
- 1 tbsp 1 tbsp olive oil – or sesame oil for extra flavor
- 1 tsp 1 tsp garlic, minced – fresh is best
- 1/2 tsp 1/2 tsp ginger, grated – optional, for a spicier kick
- 4 cups 4 cups mixed greens – like spinach, arugula, or romaine
- 1 cup 1 cup shredded carrots – for crunch and color
- 1/2 cup 1/2 cup cucumber, sliced – adds freshness
- 1/4 cup 1/4 cup sesame seeds – for garnish
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: easy | Make-Ahead: You can marinate the salmon up to 2 hours in advance.
Steps to Make It
- Preheat your oven to 400 °F. This ensures your salmon cooks evenly and gets that perfect glaze.
- In a small bowl, whisk together the honey, soy sauce, olive oil, garlic, and ginger. The mixture should be smooth and fragrant, ready to coat the salmon.
- Place the salmon fillets on a baking sheet lined with parchment paper. Pour the honey mixture over the salmon, making sure each piece is well-coated. It should look shiny and inviting.
- Bake the salmon for about 12 to 15 minutes, or until it flakes easily with a fork. You want it to be a lovely golden color on top.
- While the salmon bakes, prepare your Asian salad. In a large bowl, combine the mixed greens, shredded carrots, and cucumber. Toss them together until they’re well mixed.
- Once the salmon is done, remove it from the oven and let it rest for a few minutes. This helps the juices redistribute, making it even more tender.
- To serve, place a generous scoop of salad in a bowl, top it with a piece of salmon, and sprinkle sesame seeds on top. It should look colorful and appetizing!
- Enjoy your meal with family and friends, and don’t forget to share your favorite stories around the table.
Make It Perfect
- For extra flavor, let the salmon marinate in the honey mixture for 30 minutes before baking.
- If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
- You can also grill the salmon if you prefer a smoky flavor; just keep an eye on it to avoid overcooking.
Mix It Up
- Try adding sliced bell peppers or snap peas to the salad for added crunch.
- You can substitute the salmon with tilapia or trout if you prefer a different fish.
Perfect Partners
- Serve with steamed rice or quinoa for a complete meal.
- A light, citrusy vinaigrette pairs beautifully with the salad.
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FAQs
Can I make this dish ahead of time?
Yes, you can marinate the salmon up to 2 hours in advance.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I freeze the salmon?
Yes, you can freeze the uncooked salmon for up to 3 months. Just thaw it in the fridge before cooking.
What can I use instead of honey?
Maple syrup works great as a vegan alternative.
What should I serve with this dish?
Steamed rice or quinoa make excellent sides for these salmon bowls.
Conclusion
These Honey Glazed Salmon Bowls with Asian Salad are a delightful way to enjoy baked fish recipes. They’re not only easy to make but also a hit with the whole family. Give them a try and watch your loved ones smile!
Honey Glazed Salmon Bowls with Asian Salad
These Honey Glazed Salmon Bowls with Asian Salad are a delightful way to enjoy baked fish recipes. They’re easy to make and perfect for weeknight dinners, combining sweet and savory flavors with fresh veggies for a healthy, family-friendly meal.
Equipment
- Oven
- Baking Sheet
- bowl
- Whisk
Ingredients
Honey Glazed Salmon Bowls Ingredients
- 1 lb salmon fillet skinless, cut into portions
- 1/4 cup honey or maple syrup for a vegan option
- 2 tbsp soy sauce use low-sodium for a healthier choice
- 1 tbsp olive oil or sesame oil for extra flavor
- 1 tsp garlic minced, fresh is best
- 1/2 tsp ginger grated, optional
- 4 cups mixed greens like spinach, arugula, or romaine
- 1 cup shredded carrots for crunch and color
- 1/2 cup cucumber sliced, adds freshness
- 1/4 cup sesame seeds for garnish
Instructions
- Preheat your oven to 400 °F. This ensures your salmon cooks evenly and gets that perfect glaze.
- In a small bowl, whisk together the honey, soy sauce, olive oil, garlic, and ginger. The mixture should be smooth and fragrant, ready to coat the salmon.
- Place the salmon fillets on a baking sheet lined with parchment paper. Pour the honey mixture over the salmon, making sure each piece is well-coated. It should look shiny and inviting.
- Bake the salmon for about 12 to 15 minutes, or until it flakes easily with a fork. You want it to be a lovely golden color on top.
- While the salmon bakes, prepare your Asian salad. In a large bowl, combine the mixed greens, shredded carrots, and cucumber. Toss them together until they’re well mixed.
- Once the salmon is done, remove it from the oven and let it rest for a few minutes. This helps the juices redistribute, making it even more tender.
- To serve, place a generous scoop of salad in a bowl, top it with a piece of salmon, and sprinkle sesame seeds on top. It should look colorful and appetizing!
- Enjoy your meal with family and friends, and don’t forget to share your favorite stories around the table.
Notes
For extra flavor, marinate the salmon in the honey mixture 30 minutes before baking. Store leftovers in an airtight container in the fridge up to 2 days. You can also grill the salmon for smoky flavor. Try adding bell peppers or snap peas to the salad, or substitute salmon with tilapia or trout. Serve with steamed rice or quinoa and a light citrus vinaigrette.