30-Minute Hot Honey Salmon Bowls

Hot honey salmon bowls are a colorful 30-minute dinner with smoky salmon bites, roasted broccolini and Brussels sprouts, rice, sweet-spicy hot honey, and a creamy finishing drizzle. The salmon and vegetables cook on one pan, which keeps cleanup simple.

This bowl gives you protein, vegetables, and grains in one meal while still feeling bold and satisfying. For another quick salmon option, try our air fryer salmon bites or salmon tacos.

Why Hot Honey Works with Salmon

Salmon is rich enough to balance both sweetness and heat. Smoked paprika and garlic create a savory base, while the hot honey caramelizes slightly in the oven and creates a glossy finish.

How to Make Hot Honey Salmon Bowls

Start the vegetables first because they need more roasting time. Cut the salmon into 1-inch pieces, coat with oil and seasoning, then add it to the pan for the final part of roasting. Drizzle hot honey over the salmon and vegetables before they go back into the oven.

Build the Bowls

Divide cooked rice among bowls and top with salmon and roasted vegetables. Add extra hot honey to taste and finish with a small drizzle of ranch, Greek-yogurt dressing, or lime yogurt sauce.

Meal Prep

Store the rice, salmon, and vegetables in meal-prep containers for up to 3 days. Keep extra sauce separate and add it after reheating.

Hot Honey Salmon Bowl Recipe Card

30-Minute Hot Honey Salmon Bowls

Smoky hot-honey salmon bites with roasted vegetables and rice in an easy 30-minute bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 bowls

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Salmon

• 1 lb salmon fillet cut into 1-inch chunks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Bowls

• 3 cups cooked rice
• 12 oz broccolini trimmed
• 12 oz Brussels sprouts halved
• 1 tbsp olive oil for vegetables
• 5 tbsp hot honey divided
• ranch or Greek-yogurt dressing for serving

Method

 

1. Preheat oven to 425°F. Toss broccolini and Brussels sprouts with olive oil, salt, and pepper. Roast 12 minutes.
2. Toss salmon with olive oil, paprika, garlic powder, salt, and pepper.
3. Move vegetables to one side of the pan and add salmon. Drizzle salmon and vegetables with about half the hot honey.
4. Roast 7 to 9 minutes more, until salmon is just cooked through.
5. Divide rice among bowls. Add salmon and vegetables, then finish with remaining hot honey and a small drizzle of dressing.

Notes

Keep extra hot honey and dressing separate for meal prep and add after reheating.

Adapted from Tastes Better From Scratch. Sauce quantities and bowl assembly have been adjusted.

Recipe image used with permission from Tastes Better From Scratch.