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Honey garlic salmon bowl with glazed salmon cubes over white rice, sesame cucumber salad, sliced green onion and chopsticks on the rim

Honey Garlic Salmon Bowl

Broiled honey garlic salmon bites over warm rice with a quick sesame cucumber salad, made with one sauce split in two: part to marinate, part to glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Asian Fusion
Calories: 560
Ingredients Method Notes

Ingredients
  

For the salmon and glaze
  • 2 lb skinless salmon fillet center cut, cut into 1-inch (2.5 cm) cubes
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 5 garlic cloves finely grated
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds
For the cucumber salad
  • 4-5 Persian cucumbers thinly sliced (or 1 large English cucumber)
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp toasted sesame oil
  • 1 tsp sesame seeds
To serve
  • 4 1/2 cups cooked rice warm, from about 1 1/2 cups uncooked
  • 2 green onions thinly sliced

Method
 

  1. Whisk the soy sauce, honey, garlic, ginger, rice vinegar and sesame oil together. Pour about a third (roughly 1/4 cup) into a large bowl for the marinade and the rest into a small saucepan. Keep the saucepan portion away from the raw salmon.
  2. Pat the salmon dry, cut it into 1-inch (2.5 cm) cubes and toss with the marinade. Refrigerate for 15 minutes. Cook the rice now if needed.
  3. Toss the cucumbers with the soy sauce, rice vinegar, sesame oil and sesame seeds. Refrigerate until serving.
  4. Set a rack in the top position and heat the broiler to high. Spread the salmon on a lightly oiled, foil-lined rimmed baking sheet, letting excess marinade drip off, and discard the used marinade. Broil 6 to 8 minutes, until browned at the edges and 145°F (63°C) in the center, or opaque and flaking easily.
  5. Meanwhile, simmer the reserved sauce over medium heat, stirring often, for 3 to 5 minutes, until it coats the back of a spoon.
  6. Spoon the thickened sauce over the hot salmon and toss gently. Divide the rice among 6 bowls, top with the salmon and cucumber salad, and sprinkle with green onions and the remaining sesame seeds.

Notes

Food safety: discard the marinade that touched the raw salmon. Only the reserved sauce, which never touches raw fish, is used as the glaze. Fish is done at 145°F (63°C), or when the flesh is opaque and flakes easily.
Storage: keep the salmon and rice in separate airtight containers in the fridge and eat within 2 days. The cucumber salad is best within a few hours; keep the dressing separate if preparing ahead.
Without a broiler: air fry at 390°F (200°C) for 7 to 9 minutes in a single layer, or cook in a skillet over medium-high heat for 4 to 5 minutes, in batches.
Substitutions: low-sodium soy sauce or tamari; brown rice or cauliflower rice; 1 large English cucumber in place of the Persian cucumbers.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.