This Hot Honey Salmon Bowl has become one of my favorite kitchen go-tos. Let me tell you why. Flaky salmon. Spicy-sweet hot honey, crunchy veggies. Creamy avocado. Are you drooling yet? And better yet, it’s one of those fancy meals that’s extremely easy to throw together. (Of course, no one needs to know that!) It also makes for a great meal prep dish! Let’s talk about all the perks of this amazing recipe. 

Why This Hot Honey Salmon Bowl Works

• It’s Ridiculously Easy: This dish is ready in just 35 minutes, which makes a perfect recipe for when you don’t feel like spending too much time in the kitchen. 
• It’s Adaptable: You can use sushi rice, jasmine rice, or cauliflower rice as a low-carb option. The other ingredients are also wildly customizable.
• Get Your Healthy Fats In: Need a good dose of omega-3 fatty acids? You’ll find it in the salmon. As well, the avocado will provide you with those healthy fats that are great for your skin and heart.
• It’s Great For Meal Prep: This is the kind of dish that will hold up well in an airtight container in the fridge. That and that fact that it’s easy to prepare means it makes for a perfect meal prep meal.
• Tons of Flavor: The honey makes it sweet. The chili flakes make it spicy. The soy sauce add the salty, and the sesame seeds give you a crunch. It’s got everything!

Ingredients

• Honey
• Chili flakes
• Apple cider vinegar
• Salt
• Salmon fillets (or wild-caught salmon from your local fish vendor)
• Pak choi
• Snap peas
• Soy sauce (or coconut aminos for a gluten-free option)
• Cooked rice (use short-grain sushi rice, jasmine rice, or brown rice)
• Avocado
• Green onions
• Mixed sesame seeds

Ingredient Substitutions

• Salmon: If you’re not a fish person, the salmon is easily replaced with tofu or even tempeh for a plant-based alternative. If you are into salmon, but want to explore other types, opt for Sockeye or Atlantic salmon. Wild-caught salmon is the best option though, and it has the highest nutrient content you can get.
• Rice: The world is your oyster when it comes to rice. You can use white rice, jasmine rice, brown rice, or for a low-carb version, cauliflower rice. Heck, you can even use leftover rice to lessen food waste.
• Veggies: Don’t have pak choi or snap peas? That’s okay! You can throw in spinach, kale, or even a crunchy cucumber salad on the side.
• Hot Honey: Out of chili flakes? Sriracha sauce or red pepper flakes work well too!

Step-by-Step Instructions

1. Make the Hot Honey

Throw together the honey, chili flakes, apple cider vinegar, and salt in a small saucepan. Heat it up over medium heat and then let it simmer for about 5 minutes. Once it’s done simmering, remove it from the heat and allow it to cool and infuse for about 10 minutes. Strain the mixture through a fine sieve and into a small bowl or jar. Set aside.

Tip: Looking to store your hot hoeny? Keep it in an airtight container at room temperature for a couple of days, or in the fridge for up to a week.

2. Cook the Salmon

Preheat your air fryer to 380°F for 10 minutes. While it’s heating up, remove the skin from your salmon and cut the fillets into 1-inch cubes or small chunks.

Coat the salmon pieces with ¼ cup of the hot honey, then place the salmon in a single layer in the air fryer basket. Cook them for 10–12 minutes, making sure to flip halfway through. You’ll know their done when the salmon bites are golden brown and crispy on the edges.

Don’t have an air fryer? You can bake your salmon bites at 400°F for 12–15 minutes or pan-sear them over medium-high heat in a skillet.

3. Sauté the Veggies

In a non-stick skillet, heat a drizzle of olive oil or avocado oil over medium-high heat. Add in the pak choi and snap peas (or your choice of veggies) and sauté them for about 5 minutes, until they’re tender but still crisp. If you want even more flavor, throw in a splash of soy sauce or sesame oil.

4. Make the Bowls

Divide the cooked rice between your bowls, and then top with sautéed veggies, hot honey salmon bites, creamy avocado chunks, and green onions. Drizzle on some soy sauce and sprinkle with sesame seeds for a little crunch.

Tip: If you like a little spice or zing, top your bowl with homemade spicy sriracha mayo or add a squeeze of lime juice.

Jaden’s Top Tips for Choosing the Best Salmon

After many years of whipping up fish dishes, whether it’s a poke bowl, salmon rice bowl, or a quick weeknight dinner, I’ve learned the best way to choose the freshest, most flavorful salmon. Here are some tips:

1. Go Wild-Caught for the Best Flavor
   If you’re looking for the richest flavor and healthiest choice, always go with wild-caught salmon like sockeye or king. Farmed salmon, like Atlantic, is a good budget-friendly choice, but in my opinion, wild-caught is worth the extra cost for it’s superior flavor and higher omega-3 fatty acid content.
2. Look for that Vibrant Color
   Fresh salmon will have a deep pinkish-orange color that’s consistent throughout. Avoid any fillets that look dull or have brown spots. These generally indicate a lack of freshness.
3. Trust Your Nose
   One of the best ways to know whether your salmon is fresh or not is by smell. Fresh salmon will have a clean, ocean-y scent. Less fresh salmon will smell overly fishy or sour, and no one wants to buy bad fish! When in doubt, skip it.
4. Firmness is Key
   Another way to tell if your salmon is fresh is by giving the fillet a gentle press. You should see it spring back immediately. If the flesh feels soft or mushy, the salmon isn’t fresh.

Frequently Asked Questions

Can this dish work for meal prep? Definitely! Just be sure to store the salmon, rice, and veggies separately in airtight containers for no more than 3-4 days. When you’re ready, reheat and assemble the bowls.

What’s the best rice for this bowl? I recommend short-grain sushi rice for this dish, but jasmine rice or brown rice also work really well. If you’re looking for a low-carb option, try using cauliflower rice.

Do I need to use an air fryer for this recipe? You can just bake the salmon at 400°F or pan-fry it on medium heat until golden brown.

Can I make this bowl with teriyaki sauce instead? Absolutely! Don’t have honey or just want a different vibe? Swap the hot honey for a store-bought teriyaki sauce or make your own.

I honestly cannot wait for you to try this Hot Honey Salmon Bowl and to hear what you think! Be sure to rate and review the recipe below and let me know if you put your own twist on this delicious dish!

Hot Honey Crispy Salmon Bowl

This Hot Honey Crispy Salmon Bowl is a quick and flavorful meal perfect for busy weeknights. Tender salmon is air-fried to perfection and coated with a homemade spicy hot honey glaze. Served over a bed of sushi rice with sautéed pak choi, snap peas, creamy avocado, and a sprinkle of sesame seeds, this bowl packs a punch of flavor and texture. Ready in just 35 minutes, it's a delicious, healthy dinner that's sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course dinner

Servings 4 people

Calories 774 kcal

Ingredients

  

1x2x3x

For the Hot Honey:

• 1 cup honey
• 2 teaspoons chili flakes
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon salt

For The Bowl:

• 4 salmon fillets about 1 lb/500g
• 4 small heads pak choi halved
• 1 cup snap peas trimmed
• 4 tablespoons soy sauce
• 4 cups cooked sushi rice
• 1 avocado cubed
• 1 green onion thinly sliced
• 1 tablespoon mixed sesame seeds

Instructions

 

Make The Hot Honey

• Add the honey, chili flakes, apple cider vinegar, and salt into a saucepan over a low heat. Stir it together and bring the honey to a gentle simmer. Let the honey simmer for 5 minutes. Then turn off the heat and allow the honey and chili flavors to meld together for 10 minutes.
• Once the honey and chili have infused, strain the hot honey through a fine mesh sieve into a jar.

Cook The Salmon

• Preheat your air fryer at 380F for 10 minutes. Use a sharp knife to remove the skin from the salmon fillets. Slice the salmon into 1-inch cubes. Coat the salmon with ¼ cup of the hot honey then place it into your air fryer in a single layer. Cook the salmon for 10 – 12 minutes, flipping it halfway through.

Cook The Vegetables

• In the meantime, sauté the pak choi and snap peas in a non-stick skillet with a drizzle of neutral oil for 5 minutes.

Assemble Your Bowls

• Divide the rice between four bowls. Top with the vegetables, sticky salmon, avocado cubes, green onions, and sesame seeds. Drizzle each bowl with some soy sauce and a little extra hot honey and enjoy.

Notes

Make Ahead Tip: The hot honey can be made in advance and stored in an airtight container at room temperature for up to 2 weeks.
Serving Suggestions: For an extra kick, add a sprinkle of red pepper flakes or a squeeze of fresh lime juice just before serving.

Nutrition

Calories: 774kcalCarbohydrates: 114gProtein: 41gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 1259mgPotassium: 1255mgFiber: 6gSugar: 71gVitamin A: 734IUVitamin C: 21mgCalcium: 55mgIron: 3mg

Keyword buddha bowl, hot honey, salmon

Tried this recipe?Let us know how it was!