Honey-soy salmon rice bowl
A little honey, soy sauce and ginger make a glossy glaze for oven-baked salmon. Start the rice first, then bake the fish while it simmers. Finish with sesame seeds and sliced scallions for a weeknight dinner that feels special.
25 minutes, start to finishLet’s make it.
- 01
Start the rice
Heat the oven to 400°F / 200°C (180°C fan). Rinse the rice and cook according to the packet directions.
- 02
Mix the glaze
Whisk soy sauce, honey, ginger, oil and rice vinegar. Line a small baking tray with baking paper and place the salmon on it. Spoon the glaze over the fish.
- 03
Bake the salmon
Bake for 12–15 minutes, depending on thickness. Check the thickest part reaches 145°F / 63°C on a food thermometer. Cook longer if needed.
- 04
Build the bowls
Divide the rice between two bowls and top with salmon. Spoon over the cooked pan juices, then add scallions and sesame seeds.
Make it your own.
- Add steamed broccoli or sliced cucumber if you would like vegetables on the side.
- Use gluten-free tamari instead of soy sauce if needed, checking the label.
- Thin fillets cook quickly. Start checking before the suggested time and use a thermometer.
Keeping the leftovers
Cool rice quickly in a shallow container, refrigerate within 1 hour and use within 24 hours. Refrigerate fish within 2 hours. Reheat the assembled meal only once, until steaming hot throughout; leftover fish should reach 165°F / 74°C.
Food safety references: cooking temperatures and cold storage · rice storage guidance.
A few good questions
Can I use frozen salmon?
Yes. Thaw it safely in the refrigerator first, pat dry and cook as directed. Very thick pieces may need more time.
Can I cook it in an air fryer?
An air fryer can work, but basket size and timing vary. Keep the fish in a single layer, follow your appliance guidance and check for 145°F / 63°C internally.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
