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These Hot Honey Salmon Bowls with Mango Salad and Coconut-Lime Rice are the ultimate sweet, spicy, and refreshing dinner. A nourishing, filling, flavor-packed meal that feels restaurant-worthy but comes together at home.
Table of Contents
Why You’ll Love these Hot Honey Salmon Bowls
- Bold, satisfying textures and flavors. This recipe offers the perfect alchemy of sweet, spicy, creamy, and fresh in every bite. The fluffy coconut rice beautifully complements the crunchy cucumber-mango salad and buttery-rich salmon.
- Nourishing + filling. Between the heart-healthy omega-3 fats in salmon and avocado, protein, and fiber-rich fruit, these bowls will fill you up without weighing you down.
- Weeknight-friendly. Even though there are 3 separate components to prepare, they all cook in tandem to create a streamlined cooking process.
- Versatile. If you’re not a fan of salmon, swap it for chicken, shrimp, or any white fish. You can also riff on the mango salad by swapping in your favorite seasonal fruits, veggies, and herbs.
Fully-loaded salmon bowls are some of my favorite types of recipes to develop. Salmon is truly a blank canvas for jazzing up with an array of sauces, spices, and garnishes.
Some of my favorite salmon bowl recipes to date include these Salmon Sushi Bowls, BBQ Salmon Bowls, and Sesame Crusted Salmon Bowls.
In this variation, salmon receives the ultimate spicy-sweet treatment and is broiled until crisp and caramelized.
It pairs beautifully with a refreshing mango-cucumber salad and tropical coconut rice.
All of the components create a summer-ready meal that tastes and looks impressive, yet is totally weeknight friendly.
For more reader-favorite salmon recipes, also check out these easy Salmon Patties, Salmon and Lentil Salad, Salmon Crispy Rice Salad.
The Ingredients
- Salmon: I suggest using center-cut salmon for the best texture and even cooking. You can remove the skin yourself or ask the fish monger to remove it for you.
- Honey: Creates the savory-sweet glaze that makes the salmon irresistible.
- Sriracha: Any chili-garlic sauce will work, however sriracha is a reliable choice. If you prefer the glaze less spicy, reduce the amount by half.
- Tamari: Brings savory, umami-rich flavor to the marinade. Alternatively, use soy sauce or coconut aminos.
- Rice vinegar: Look for seasoned rice vinegar, which adds brightness and balance to both the glaze and mango salad.
- Garlic powder: An easy way to add savory depth to the salmon.
- Jasmine rice: Any long-grain white rice will work, however I love how light and fluffy jasmine rice is — perfect for soaking up the rich flavors of the bowl.
- Lite coconut milk: Gives the rice rich coconut flavor without feeling too heavy.
- Lime: You’ll use lime zest in the coconut rice and lime juice in the mango salad for a bright, citrusy finish.
- Mango: Adds juicy sweetness that pairs perfectly with spicy salmon. A good sign of ripeness on a mango is when it yields to a gentle squeeze.
- Cucumber: I suggest using seedless cucumbers, such as Persian (snacking) cucumbers or English cucumbers. You can either thinly slice or smash the cucumber.
- Avocado: Rich in heart-healthy fats and fiber, avocado adds creaminess and extra staying power to the salad.
- Herbs: A mix of fresh cilantro and mint adds freshness and vibrancy to the salad. I particularly love this combination with the spicy salmon, however feel free to swap in fresh basil for either cilantro or mint if you prefer.
For a complete list of ingredients and quantities, see the recipe card below.
The Directions
Step 1: Marinate Salmon
In a large mixing bowl, combine rice vinegar, honey, sriracha, tamari, and garlic powder; whisk to combine.
Cut salmon into cubes and add to the bowl of marinade. Let sit for 15 to 20 minutes while you prepare other recipe components.
Recipe Tip
If you want maximum hot honey flavor, reserve 1 to 2 Tablespoons of the marinade to drizzle over the salmon once cooked. Alternatively, finish with a drizzle of hot honey.
Step 2: Cook Rice
In a medium saucepan, bring coconut milk, water, and salt to a boil and stir in rice. Cover, reduce heat, and simmer until rice is tender and fluffy. Remove lid and stir in lime zest.
Step 3: Pickle Onions
Place red onion in a large mixing bowl; add rice vinegar and salt. Let sit for 15 minutes before adding remaining mango salad ingredients.
Step 4: Prep Salmon
Arrange cubes of marinated salmon on a rimmed baking sheet coated with parchment for easy cleanup. Discard remaining marinade.
Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH.
Step 5: Broil Salmon for 9 minutes, until nicely caramelized.
Air Fryer Option
To make the salmon in the air fryer, preheat the air fryer to 400ºF. Arrange the salmon pieces in a single layer and air fry for 8 minutes, until nicely caramelized.
Step 6: Mix Mango Salad
While salmon broils, add remaining mango salad ingredients to the bowl of red onions. Mix to combine.
Step 7: Assemble Bowls
Add coconut rice to serving bowls along with hot honey salmon and mango-cucumber salad. Drizzle reserved sauce over salmon and garnish bowls with with sesame seeds.
Recipe Variations
- Swap the protein. You can easily swap the hot honey salmon for shrimp, chicken, or tofu. I suggest using the same marinade ratios and either sautéing or baking the other proteins instead of broiling.
- Add extra veggies. Edamame, shaved cabbage, shredded carrots, or bell peppers would all be great additions for extra fiber and nutrients.
- Use a different fruit. In place of mango in the salad, try pineapple, peaches, or nectarines for similar sweetness.
- Add a crunchy topping. Finish with toasted coconut flakes, chopped peanuts, or roasted cashews for extra texture.
How to Store and Reheat
- Store: For best results, store the mango salad separate from the rice and salmon. The mango salad is best enjoyed fresh, or within 24 hours. The salmon and rice can be refrigerated for 2 to 3 days.
- Reheat: Heat the salmon and rice in the microwave just until warmed through. Alternatively, heat in a skillet over medium-low heat, adding a splash of water to the rice to help rehydrate the grains.
Most Popular Salmon Recipes
Salmon Tacos with Avocado Crema
Salmon Niçoise Smashed Potato Salad
Spinach Artichoke Salmon Skillet
Salmon Couscous Salad with Feta Dressing
If you give these hot honey salmon bowls a try, be sure to snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Hot Honey Salmon Bowls with Mango Salad
Equipment
- Mixing bowls
- Medium Saucepan with Lid
- Baking sheet
Ingredients
Hot Honey Salmon
- 3 Tbsp. seasoned rice vinegar
- 2 Tbsp. lower-sodium tamari (sub soy sauce)
- 2 Tbsp. honey
- 2 Tbsp. chili-garlic sauce (such as sriracha)
- 1 tsp. granulated garlic (or garlic powder)
- 1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes
Coconut-Lime Rice
- 1 1/2 cups long-grain white rice (I use jasmine), rinsed
- 1 (13.5-oz.) can lite coconut milk
- 1 1/2 cups water
- 3/4 tsp. kosher salt
- Zest of 1 lime (reserve juice for mango salad)
Mango-Cucumber Salad
- 1/2 cup shaved or very thinly sliced red onion
- 2 Tbsp. seasoned rice vinegar
- 1/4 tsp. kosher salt (or more to taste)
- 1 ripe yellow mango, peeled and thinly sliced
- 2 Persian cucumbers, shaved or thinly sliced
- 1 medium ripe avocado, peeled and cubed
- 1/3 cup coarsely chopped fresh cilantro
- 2 to 3 Tbsp. chopped fresh mint leaves
- 1 to 2 Tbsp. fresh lime juice (from 1 lime)
Optional Garnish
- Toasted sesame seeds
Instructions
- Marinate Salmon. In a large mixing bowl, combine seasoned rice vinegar, tamari, honey, sriracha, and granulated garlic; whisk to combine. Transfer 2 Tablespoons of marinade to a small bowl. (This will be reserved for drizzling over the salmon once cooked.)Add salmon cubes to the large bowl of marinade and gently toss to coat. Let sit at room temperature for 15 to 20 minutes while you move onto the rice.
- Cook Rice. Combine rice, coconut milk. water, and kosher salt in a medium saucepan and bring to a boil over high heat. Cover, reduce heat to low, and gently simmer for 15 minutes, until the rice is tender and liquid is absorbed. (Move onto step 3 in the meantime.)Remove the pot from the heat and let stand 10 minutes, covered. Remove lid and stir in lime zest.
- Pickle Onions (for mango salad). Place red onions in a large mixing bowl and add 2 Tablespoons of seasoned rice vinegar and 1/4 tsp. kosher salt. Toss to combine, and let sit for 10 to 15 minutes to soften.
- Broil Salmon. Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH.Arrange cubes of marinated salmon on a rimmed baking sheet coated with parchment paper for easy cleanup. Discard remaining marinade.Broil the salmon until opaque with caramelized edges, about 8 to 9 minutes, rotating the pan once halfway through to avoid hot spots.
- Mix Mango Salad. To the bowl of softened red onions, add mango, cucumbers, avocado, cilantro, mint, and 1 to 2 Tbsp. fresh lime juice (from the lime you zested in the rice); toss to combine.
- Assemble Bowls. Spoon coconut-lime rice into bowls and top with hot-honey salmon and mango salad. Drizzle reserved hot honey sauce over salmon, and garnish bowls with toasted sesame seeds.
Notes
- Air Fryer Option: To make the salmon in the air fryer, preheat the air fryer to 400ºF. Arrange the marinated salmon pieces in a single layer and air fry for 8 minutes, until nicely caramelized.
- Store: For best results, store the mango salad separate from the rice and salmon. The mango salad is best enjoyed fresh, or within 24 hours. The salmon and rice can be refrigerated for 2 to 3 days.
- Reheat: Heat the salmon and rice in the microwave just until warmed through. Alternatively, heat in a skillet over medium-low heat, adding a splash of water to the rice to help rehydrate the grains.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Sounds delicious. I’m always looking for interesting ways to serve salmon. Thank you for including the air fryer instructions.