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Hot Honey Lemon Salmon Bowls

These Hot Honey Lemon Salmon Bowls are made with caramelized salmon bites, fluffy white rice, fresh mango cucumber salsa, and creamy avocado. Sweet, savory, fresh, and protein-packed, they make an easy summer-inspired weeknight dinner ready in about 20 minutes.
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Ingredients Method Notes

Ingredients
  

Lemon Honey Salmon
  • 1½ lbs salmon cut into bite-sized cubes
  • Zest of 1 lemon
  • 1½ tbsp dark soy sauce
  • 2 garlic cloves minced
  • 1 tbsp honey
Mango Cucumber Salsa
  • 1 English cucumber diced
  • 1 mango diced
  • ½ red onion finely chopped
  • 2 tbsp cilantro chopped
  • Juice of 1 lemon
  • Pinch of salt
  • Drizzle of olive oil
To Serve
  • Fluffy white rice
  • Sliced avocado optional

Method
 

  1. Preheat the oven to 450°F.
  2. Add the salmon, lemon zest, dark soy sauce, minced garlic, and honey to a bowl.
  3. Toss everything together until the salmon is evenly coated in the sweet, garlicky lemon glaze.
  4. Spread the salmon pieces onto a sheet pan.
  5. Bake for 10–15 minutes, until the salmon is caramelized and flaky.
  6. Add the cucumber, mango, red onion, cilantro, lemon juice, salt, and olive oil to a bowl.
  7. Mix everything together and let the flavors mingle while the salmon bakes.
  8. Divide the fluffy white rice between serving bowls.
  9. Add the glazed salmon and mango cucumber salsa.
  10. Finish with sliced avocado, if desired, and serve immediately.

Notes

  • For extra flavor, let the salmon marinate for 10–15 minutes before baking.
  • Swap white rice for brown rice, quinoa, or cauliflower rice for a different base option.