These Honey Lime Salmon Bowls are loaded with crispy pan-seared salmon bites, fragrant coconut rice and a bright avocado cucumber salsa. Bursting with flavor and easy enough to make on any night of the week!
How to Make Honey Lime Salmon Bowls
There is so much to love about these colorful salmon bowls! They’re healthy, delicious and just all around a pleasure to make.
First order of business is those crispy pan seared honey-lime salmon bites. The marinade is simple: just fresh lime juice, honey, soy sauce, minced garlic and a bit of toasted sesame oil. Whisk everything together and pour the marinade over the salmon cubes. Fish is quite delicate so no need to marinate for very long—15 minutes is perfect.
This gives you just enough time to make the avocado salsa and coconut rice, but we’ll talk about those elements later in the post. Once the salmon has absorbed all those delicious flavors, it’s time to pan sear. If you’ve never tried this cooking method before, it may seem a little daunting, but it’s actually pretty straightforward.
Grab yourself a nonstick pan and let it heat up for a few minutes over the stove. Add a little avocado oil or other heat-tolerant oil and swirl it around to coat the pan. Arrange the salmon bites in the an even layer and sear for about 2-3 minutes per side. You’ll know the salmon is ready when it flakes apart easily. In the last minute or so of cooking, pour in the remaining marinade and let it simmer over low heat until thickened.
The salmon bites taste best right out of the pan while they’re still hot and crispy.
Finishing Touches: Coconut Rice & Avocado Salsa
While the salmon marinates, I like to get a pot of my favorite coconut rice on the stove. It’s only four ingredients (including water and salt), but the result is so fluffy and flavorful. Perfect for the base of our Honey Lime Salmon Bowls.
Jasmine rice will yield the fluffiest, most aromatic coconut rice, however, basmati and short-grain white rice will also work in a pinch. Full-fat unsweetened coconut milk is a must. It’s what makes this coconut rice so rich and luxurious. Simply bring the rice, coconut milk, water and salt to a boil in a small saucepan and simmer over low heat for about 15 minutes. The key to perfectly tender grains is keeping that lid on—no peaking!
The last step in our epic salmon bowl adventure is the avocado cucumber salsa. This adds just the right amount of crunch and freshness to the salmon bowls so don’t skip it! Just mix together ripe avocado, cucumber, cilantro, scallions and a squeeze of lime juice. I like to mash up the avocado a bit for a creamier texture but that’s up to you.
To assemble the Honey Lime Salmon Bowls, start with a layer of coconut rice, followed by those crispy salmon bites and a drizzle of glaze. Top it off with salsa and maybe some more chopped scallions and cilantro. Grab a fork and enjoy!
Looking for More Yummy Salmon Recipes? Try These:
- Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Dressing
- Blackened Miso Salmon with Creamy Cucumber Salad
- Honey BBQ Salmon Tacos
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Honey Lime Salmon Bowls
These Honey Lime Salmon Bowls are loaded with crispy pan-seared salmon bites, fragrant coconut rice and a bright avocado cucumber salsa. Bursting with flavor and easy enough to make on any night of the week!
Ingredients
Honey Lime Salmon Bites
- 1.5 lbs salmon, cut into 1.5-inch cubes
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp toasted sesame oil
- Avocado oil for searing
Coconut Rice
- 1 cup jasmine rice
- 1 cup full-fat, unsweetened coconut milk
- 3/4 cup water
- 1/2 tsp kosher salt
Avocado Salsa
- 1 ripe avocado, pitted and cubed
- 2 mini cucumbers, chopped
- 2 scallions, chopped
- 1/4 cup cilantro, finely chopped
- Juice from 1 lime
Instructions
- To make the salmon, whisk together the honey, lime juice, soy sauce and garlic. Place the salmon in a shallow dish and pour over the marinade so all the pieces are coated. Set aside while you make the rice and salsa.
- For the coconut rice, bring the jasmine rice, coconut milk, water and salt to a boil in a small saucepan. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Turn off the heat and keep covered until ready to serve.
- For the avocado salsa, mix together all ingredients and season with salt to taste. Set aside.
- Heat a large nonstick skillet over medium heat for a couple minutes until hot. Add a drizzle of avocado oil and use tongs to place each salmon cube in the pan. Sear for 2 minutes, or until browned. Flip and repeat for the remaining sides until the salmon is just cooked through.
- Turn down the heat to low and add the remaining marinade. Once it thickens, tilt the pan and use a spoon to baste the salmon with the sauce. Serve immediately over coconut rice with avocado salsa.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 774Total Fat: 46gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 143mgSodium: 657mgCarbohydrates: 37gFiber: 5gSugar: 13gProtein: 54g
All nutritional info is an estimation
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