Honey Garlic Glazed Wild Salmon & Rice Bowl
Crispy-skin wild salmon in honey garlic glaze with green beans over jasmine rice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 bowls
Wild Alaskan salmon is leaner than farmed, so it cooks a little faster and benefits from a sticky glaze. Honey, garlic and tamari reduce in the pan in about a minute.
Why this recipe works
Adding the glaze only after turning keeps the honey from burning during the skin-side sear.
Ingredient notes
Wild salmon overcooks quickly; check early. Many cooks prefer about 125°F (52°C); USDA recommends 145°F (63°C).
Common mistakes
- Adding the glaze at the start.
- Overcooking wild salmon.
What to serve with it
Sesame seeds or scallions.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Press the fillets down for the first 10 seconds. Watch the glaze; honey burns fast.
Swaps and variations
Use farmed salmon (cook 1 minute longer). Use broccoli.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently.
Recipe
Honey Garlic Glazed Wild Salmon & Rice Bowl
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 bowls
Ingredients
You’ll need: large nonstick skillet; medium saucepan with lid; small pot; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Boil the green beans 4 minutes and drain.
-
Pat the salmon dry and season with salt. Heat the oil in a nonstick skillet over medium-high heat and cook skin-side down 4 to 5 minutes until crisp.
-
Turn the salmon and lower the heat to medium. Add the honey, tamari, garlic and lemon juice and simmer 1 to 2 minutes, spooning the glaze over, until the salmon flakes and reaches 145°F (63°C).
-
Divide rice and green beans among 4 bowls and add the salmon and glaze.
Questions
Wild or farmed?
Either works; wild is leaner.
Can I bake it?
Yes, 10 to 12 minutes at 400°F (200°C).
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