Glazed Salmon Bowls with Cilantro Lime Rice

Treat your taste buds to these irresistible Glazed Salmon Bowls—sweet, savory, and packed with fresh flavor in every bite! This easy salmon bowl recipe features tender, flaky salmon brushed with a rich homemade glaze made from garlic, soy sauce, honey, and a hint of citrus, then baked or pan-seared to perfection. Served with delicious Cilantro Lime Rice.

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Salmon & Rice

• 2 salmon fillets

• ½ cup jasmine rice (uncooked)

• ¾ cup water

• Pinch of salt

• ½ Ib broccoli florets

• 1 tablespoon sesame oil

• 2 teaspoons neutral oil (for cooking salmon)

• Salt, to taste

• Sesame seeds, for garnish (optional)

Glaze

• 1 tablespoon soy sauce

• 1½ teaspoons rice vinegar

• 2 tablespoons water

• 2 tablespoons sambal oelek

• 1 tablespoon sugar

Pickled Carrots

• 6 ounces carrots, shredded

• 2 tablespoons pickled jalapeño slices, finely chopped

• 1½ teaspoons rice vinegar

Cilantro Lime Sauce

• 1 cup fresh cilantro (loosely packed)

• 2 tablespoons pickled jalapeño

• Juice of 1 small lime

• 1 tablespoon minced garlic

•. ¼ small onion

Directions

1. Cook the Rice

   In a small pot, combine jasmine rice, ¾ cup water, and a pinch of salt.

   Bring to a boil, then cover with a lid and reduce heat to low.

   Cook for 17 minutes.

   Remove from heat and let sit, covered. Do not remove the lid.

2. Prepare the Produce

   Wash and dry all produce.

   Cut broccoli into small florets.

   Shred carrots using the large side of a box grater.

   Finely chop the pickled jalapeños.

   In a bowl, combine shredded carrots, rice vinegar, and chopped pickled jalapeños. Set aside to pickle.

   Slice off ¼ of a small onion for the sauce.

3. Make the Cilantro Lime Sauce

   In a blender or food processor, combine cilantro, pickled jalapeños, lime juice, minced garlic, and onion.

   Blend until smooth. Set aside.

4. Prepare the Glaze

   In a small bowl, whisk together soy sauce, sugar, rice vinegar, water, and sambal oelek until combined.

5. Cook the Broccoli

   Heat sesame oil in a medium pan over medium-high heat.

   Add broccoli florets and season with salt. Cook, stirring occasionally, for 2-3 minutes until lightly browned.

   Add ¼ cup water, loosely cover, and cook without stirring for 2-3 minutes until water evaporates and broccoli is tender.

   Transfer to a bowl and cover to keep warm.

6. Cook the Salmon & Season the Rice

   Wipe out the same pan used for the broccoli.

   Pat salmon dry if needed and season with salt.

   Heat 2 teaspoons oil in the pan over medium-high heat.

   Add salmon skin-side up and cook 3-5 minutes until lightly browned.

   While salmon cooks, stir cilantro lime sauce into the cooked rice until evenly combined.

   Flip salmon and cook 2 more minutes.

   Add the glaze to the pan and cook 1-2 minutes, continuously spooning glaze over the salmon until coated and cooked through. Turn off heat.

7. Serve

   Divide cilantro lime rice between two bowls. Top with glazed salmon, broccoli, and pickled carrots. Spoon any extra glaze from the pan over the salmon. Garnish with sesame seeds if desired.