Honey Garlic Salmon Bowls
If you are looking for a meal prep lunch that feels fresh, filling, and easy to reheat, these honey garlic salmon bowls are such a good fit. The salmon gets coated in a sweet-savory glaze, then paired with rice and crisp vegetables for a balanced bowl that holds up well through the week.
Ingredients
- Salmon fillets cut into meal prep portions
- Honey for sweetness and shine
- Garlic finely minced
- Soy sauce
- Rice vinegar
- Sesame oil
- Olive oil
- Cornstarch optional for a thicker glaze
- Cooked rice white rice, brown rice, or jasmine rice all work well
- Broccoli florets
- Carrots shredded or thinly sliced
- Cucumber sliced
- Avocado added before serving
- Green onions for garnish
- Sesame seeds for topping
Instructions
- In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and a splash of water. If you want a thicker sauce, stir in a little cornstarch slurry.
- Heat olive oil in a skillet over medium heat. Place the salmon in the pan and cook until lightly golden on the first side, then flip and cook until nearly done.
- Pour the glaze into the skillet and let it bubble gently around the salmon. Spoon the sauce over the fillets until it thickens and coats them nicely.
- While the salmon cooks, portion rice into meal prep containers. Add broccoli, carrots, cucumber, and any other vegetables you like.
- Top each container with salmon, then drizzle extra sauce over the rice and vegetables. Finish with green onions and sesame seeds.
Notes
Store the salmon bowls in airtight containers in the refrigerator for up to 4 days. For the best texture, keep cucumber and avocado separate until serving. Reheat the rice, vegetables, and salmon gently in the microwave until warmed through, then add fresh toppings after heating.