If a recipe uses hot honey I am immediately sold and our hot honey salmon bowls are no exception. The sweet heat from the hot honey elevates the dish. First, the salmon is coated in a hot honey sauce and baked to perfection. While the salmon is baking the veggies and rice are being prepped. We used jasmine rice for our bowls. Sweet potatoes are sauteed with seasonings, and honey which is a great compliment to the hot honey salmon.
Next, we caramelized sliced pineapple in the same pan and then made a crispy coconut, garlic and jalapeño topping that really “tops it off” along with a drizzle of hot honey. It is a little sweet, a little spicy and very addictive!
How to Bake Salmon
Salmon can be grilled, pan fried or air fried and turn out delicious, but we prefer to bake our salmon in the oven.
To prepare the salmon for the hot honey salmon bowls we coat our salmon in a sauce that included mayo and hot honey. The salmon is baked at 375 for 10 minutes. Then the salmon is moved to the lowest oven rack and broiled. When the salmon is broiled it makes it slightly crispy on the outside and caramelizes the hot honey sauce. The salmon is flaky on the inside and slightly crispy on the outside. Perfection.
Ingredients needed for Hot Honey Salmon Bowls
The salmon bowls are great for dinner or the ingredients can all be prepped ahead of time and eaten for lunch throughout the week as well!
Salmon filets- 4 6 oz filets
Mayo- coating the salmon in mayo helps to make it stay moist as well as balances out the heat of the honey.
Ground Mustard- this is used on the salmon and adds great flavor.
Hot Honey – we love Mike’s Hot Honey. Hot honey is versatile and can be used on a variety of dishes. We also love it on our spaghetti pizza pasta.
Coconut flakes
Jalapeno
Garlic
Sweet Potato
Fresh pineapple- canned will also work but fresh always tastes best
Honey
Jasmine Rice
Hot Honey Salmon Bowls
Ingredients
- 4 6 oz salmon filets
- 3 T mayo
- 1/2 tsp ground mustard
- 1/4 cup hot honey
- salt and pepper to taste
- 1 cup jasmine rice prepared according to package
- 1 pineapple sliced
- 2 T olive oil
- 3 sweet potatoes medium sized, peeled and diced
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 cup honey
- 5 garlic cloves sliced
- 1 jalapeno thinly sliced
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven to 375. Line a baking sheet with parchment paper. Chop pineapple, sweet potatoes, garlic and jalapeno. Set aside.Place salmon on baking sheet. Season with salt and pepper.
- Mix mayo, ground mustard and hot honey in a bowl. Spoon over the salmon on both sides. Bake for 10 minutes.
- Move pan to the lowest rack and set oven to low broil. Broil salmon for 6 minutes. Remove salmon from the oven and brush with extra glaze from the bottom of the pan.
- While the salmon is cooking prepare the rest of the ingredients.
- Cook rice according to package directions.
- Heat 2 T olive in a pan over medium heat and add chopped sweet potatoes. Add cinnamon and smoked paprika and stir to coat. Cover and let cook for about 15 minutes or until softened. Add honey and stir. Allow to cook 2 minutes longer. Remove to a plate.
- Add the pineapple to same pan. Cook 2-3 minutes per side until caramelized. Remove to plate with sweet potatoes.
- Add coconut, garlic and jalapeno to the pan and sauté until the coconut turns golden. About 5 minutes.
- To serve add rice to a bowl and top with salmon filet, sweet potatoes, pineapple, crispy coconut, and extra hot honey. Enjoy!
