Honey Mustard Glazed Salmon Bowl

Honey Mustard Glazed Salmon Bowl is my go to quick dinner when I crave something healthy yet craveworthy Packed with protein and bright flavors it easily satisfies after a long day and works beautifully for both weeknights and special occasions

The honey mustard glaze caramelizes beautifully I made this for my partner on our first anniversary and now it is a regular treat in our dinner rotation Always impresses guests without hours in the kitchen

Ingredients

• Salmon fillets: freshest possible Wild caught is best for flavor and texture
• Honey: brings natural sweetness Use a local raw honey if you can for richer taste
• Dijon mustard: deep tang and a lovely spice Try French Dijon for extra zip
• Olive oil: keeps the fish moist Choose a good quality extra virgin for the best finish
• Fresh lemon juice: brightens everything Seek out juicy lemons with thin skins for more juice
• Garlic: gives punch and warmth Look for firm cloves with no green sprouts
• Sea salt and cracked pepper: make flavors pop Pick flaky salt for serving if you have some
• Cooked grains: rice quinoa or farro the base for your bowl Short grain brown rice holds up best
• Fresh veggies: cucumbers radishes greens snap peas Mojitoes add crunch and contrast Pick what is in season and crisp
• Avocado: creamy richness and color Ripe but not mushy avocados give the best slices

Instructions

Prep the Salmon:

Pat salmon fillets very dry with paper towels to help the glaze stick Remove any lingering pin bones with tweezers

Whisk the Glaze:

In a small bowl combine honey Dijon mustard olive oil lemon juice minced garlic salt and pepper Whisk until glossy and creamy making sure the honey dissolves completely

Marinate and Brush:

Place the fillets skin side down in a wide dish Brush generously with the honey mustard glaze Let sit for 1015 minutes to soak up flavors

Sear the Salmon:

Heat a heavy nonstick pan over medium heat Add a small swirl of olive oil When hot add the salmon flesh side down Cook without moving for 3 to 4 minutes until the underside forms a deep golden crust

Finish Cooking:

Flip each fillet gently with a spatula Brush more glaze on top Continue to cook skin side down for 23 more minutes until just cooked through and opaque in the thickest part

Build the Bowls:

Fluff your chosen grains into bowls Top with salmon fillets Layer on sliced cucumbers radish greens and avocado Spoon over extra glaze and add a squeeze of fresh lemon

Serve:

Season with flaky salt and pepper Scatter fresh herbs if you like I often add a little extra honey mustard drizzle on top

Save

My favorite part might be the crispy caramelized crust that develops when the glaze meets a hot pan It is pure magic My niece once called it dessert fish and we still laugh about it whenever she visits

Storage Tips

Store leftover salmon pieces in a sealed container in the fridge for up to two days The glaze keeps the fish moist even after chilling For bowls prep extra grains and veggies to keep assembling fresh bowls through the week

Ingredient Substitutions

You can swap maple syrup for honey if you want a different sweetness vegan option Plain Greek yogurt whisked into the glaze brings a creamy twist For greens use arugula or baby spinach if lettuce is out of season

Serving Suggestions

Build your bowl family style so everyone picks their favorite toppings Works well with roasted sweet potatoes or a handful of toasted pumpkin seeds for crunch Sometimes I tuck in pickled onions for zing

Cultural and Seasonal Adaptations

Honey mustard and salmon are a popular flavor pairing across many cuisines This dish works year round In spring asparagus and peas shine in the bowl In winter roasted root vegetables make it more comforting In summer juicy tomatoes and fresh herbs keep it light

Save

This salmon bowl always feels like a celebration and never takes more than half an hour Try it for your next cozy dinner and enjoy the crispy edges and zingy glaze

Common Questions

→ What type of salmon works best?

Fresh, skinless salmon fillets are ideal due to their flavor and flakiness. Wild-caught is preferred for intense taste.

→ Can I use other grains instead of rice?

Yes, quinoa, farro, or brown rice work well. Each provides unique texture and nutritional benefits.

→ How is the honey mustard glaze made?

Blend honey, Dijon mustard, a splash of lemon juice, salt, and pepper. Brush generously on salmon before baking.

→ Are there recommended vegetables for topping?

Try arugula, spinach, cucumbers, or roasted bell peppers. Crisp and colorful produce adds freshness.

→ Any tips for baking salmon perfectly?

Bake at 400°F for 12-15 minutes. Watch for opaque flesh and easy flaking with a fork.

→ Can I prepare components ahead?

Yes, the glaze and grains may be made in advance. Assemble bowl just before serving for best texture.