Sticky Honey Soy Oven Salmon Bowls
Sweet and savory salmon bowls with a honey soy glaze, served over jasmine rice for a delightful meal.
Equipment
- 1 baking sheet lined with foil
- 1 saucepan small
- 1 meat thermometer
Ingredients
Main Ingredients
- 4 salmon fillets 6 ounces each
- Salt and pepper to taste
- 2 cups cooked jasmine rice
Honey Soy Glaze
- 1/2 cup soy sauce
- 1/3 cup honey
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
Preparation
- Preheat your oven to 375°F and line a baking sheet with foil, lightly greasing it with olive oil.
- Place the salmon fillets on the prepared baking sheet, skin-side down. Season with salt and pepper.
- In a small saucepan, combine soy sauce, honey, garlic, ginger, olive oil, rice vinegar, and sesame oil. Stir until the honey dissolves, then simmer for 5 minutes.
- Pour half of the glaze over the salmon fillets, ensuring they're evenly coated. Reserve the remaining glaze for serving.
- Let the salmon marinate at room temperature for 15 minutes to absorb the flavors.
- Bake the salmon in the preheated oven for 20-25 minutes or until it flakes easily with a fork and reaches an internal temperature of 145°F.
Serving
- Serve the baked salmon over a bed of cooked jasmine rice, drizzling the remaining glaze on top.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Choose fresh salmon for the best flavor. Marinate for at least 15 minutes. Use a thermometer for perfect doneness. Line your pan with foil for easy cleanup.
Ingredient Substitutions: Use tamari for gluten-free, maple syrup instead of honey, or quinoa instead of rice.
How to Serve: Garnish with green onions and sesame seeds. Serve with steamed vegetables for a complete meal.
Storage & Freshness: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve moisture.
Make-Ahead Tips: Prepare the glaze and marinate the salmon ahead of time to save effort on busy days.
Ingredient Substitutions: Use tamari for gluten-free, maple syrup instead of honey, or quinoa instead of rice.
How to Serve: Garnish with green onions and sesame seeds. Serve with steamed vegetables for a complete meal.
Storage & Freshness: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve moisture.
Make-Ahead Tips: Prepare the glaze and marinate the salmon ahead of time to save effort on busy days.