Beautiful honey, lime, and cilantro flavors come together is this tasty salmon rice bowl. Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.
Avocado Salmon Rice Bowl
Have you ever taken a bite of something delicious and just melted into the chair?
Well, that is exactly how this Avocado Salmon Rice Bowl is going to make you feel! This sweet and citrusy flavor experience is a treat for your taste buds. Honey, lime, and cilantro flavors are carried throughout the whole dish and works beautifully with salmon, avocado and rice.
I’m such a sucker for seafood, especially when it comes to salmon and shrimp…and scallops, and calamari, and crab. Okay, there is really not much seafood that I don’t like. The only thing I have not tried and loved yet is the raw oysters. I just can’t get passes the texture there, no way. Taking the raw oysters aside, all seafood is wonderful, and especially salmon. That’s my favorite fish and I would eat if every day if I could.
Aside from being delicious, the second best thing about salmon is how fast and easy it is to prepare. It takes a couple of minutes to come up with the glaze or a seasoning for the salmon and into the oven it goes. After 12-15 minutes in the oven, you have a juicy, delicious piece of salmon.
Did you know that salmon is really good for you too? It is an excellent source of omega-3 fatty acids and protein. It’s also a great source of vitamin B12 and vitamin D. Many people actually have a deficiency of Vitamins B12 and D, myself included, so salmon is a great thing to be added to the menu as often as possible.
Top if off with some fresh avocado topping and you have a delicious, and really healthy dinner.
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Avocado Salmon Rice Bowl
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
- Salt
- 1/2 lime, juice only
- 2 Tbsp minced fresh cilantro
- 1 Tbsp honey
- 3 Tbsp chicken or vegetable stock
Salmon:
- 1 lb salmon fillets skin on
- 1 Tbsp lime juice
- 1 Tbsp honey
- 2 Tbsp minced fresh cilantro
- Salt to taste
Avocado Topping:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp minced fresh cilantro
- 1/4 tsp chili powder less for milder topping
- Salt to taste
Instructions
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Rice:
-
Cook rice in salted water per package instructions. Take off heat when it's just done.
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Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
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Salmon:
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Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
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Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
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Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
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Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
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Avocado:
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Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
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To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Honey Sriracha Salmon from Rasa Malaysia
Spicy Salmon Tacos from Jar of Lemons
Salmon Alfredo Pasta from Recipe Tin Eats
Garlic Baked Salmon and Asparagus from Cafe Delights
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Some More Recipes From Me:
Strawberry Balsamic Salmon Salad
Jessica Gavin says
I love this combination of salmon and avocado! I’m drooling over here 🙂
Lyuba says
Thank you so much, Jessica!
Agen Sabung Ayam says
Terima kasih sudah berbagi info
Sara D says
The Avocado Salmon Rice Bowl was the absolute best recipe I have ever made. My husband loved it as well and kept talking about the depth of flavors for hours after we ate. THANK YOU for sharing!
Lyuba says
Thank you so much, Sara! I’m very happy to hear about your experience!
Claudia says
This looks delicious. Unfortunately I am not a big fan of cilantro. What do you think is the best herb I could use as a substitute?
lyuba says
Hi Claudia! Cilantro is really strong, specific flavor kind of herb. If you don’t like it, you can use some parsley. Parsley is very different but not as strong. You can omit it all together or add some parsley for a fresh herb flavor.
I hope you enjoy it!
Bryn says
For avocado, the recipe calls for lime juice. But in the instructions, it says lemon juice. Just wondering which it is.
Thanks!
lyuba says
Hi Bryn!
I’m sorry about that, that’s a typo. It’s lime all throughout the recipe. Thanks!
rita says
I literally just made this. I made it with lemon juice because I only had lemons and it came out perfectly.
Lyuba says
That’s great to hear, Rita! I’m glad the recipe worked out well for you.
Christine D says
I made this tonight. I think it is too much cilantro as it is in every step. I also didn’t care for the sweetness of the honey in the rice. I would make it again skipping the cilantro and honey from the rice. Regardless it was a tasty easy dish. Thanks!
lyuba says
Hi Christine,
Cilantro is definitely an herb that people either can’t get enough of or don’t like much. It’s definitely an individual taste herb. I’m glad you like the dish!! Thank you 🙂
Cristal says
I can’t wait to try this new dish, I love your page.Thank you for sharing!
Elena says
One of my favorite meals – delicious, light, and easy! I personally don’t think there’s such a thing as too much cilantro 🙂 I also love the touch of sweetness in the rice; combined with the chili powder, it’s perfect.
Lynne says
This looks delicious. Unfortunately, I have a Type 1 Diabetic in our family. Could you please clarify the serving size? I find the 103 carbs per serving incredibly high. I’m assuming if the white rice was left out, the carb count would be less than 20. If possible… Thank you!
Rita says
The recipe needed some more spice, don’t be afraid to add a fresh chili pepper in place of the chili powder, tastes more fresh and the whole dish “pops” with flavor. Great combinations of flavor!
lyuba says
Hi Rita! Oh yes, everyone can adjust the spice to their own level of tolerance 🙂
I can take some spice but not too much, but if I was making it for my aunt, I’d definitely kick it up a few notches 🙂
Crissy says
This salmon was delicious! I will bake it in a small glass pan next time instead of a sheet pan. Loved the rice and the avocado topping. Will make again!
lyuba says
I’m so glad to hear that, Crissy! I’m happy you like it 🙂
Erin says
OMG, this looks delicious! All my fave flavors too. I can NEVER get enough cilantro and avocado.
Jane says
My husband and I love this recipe (he is not even a fish fan)! We are having company and I would like to serve this BUT one person can’t eat cilantro. Any suggestion on what to use instead?
Jane
lyuba says
Hi Jane!
So sorry for late response! I can recommend flat-leaf parsley instead but the taste will be a little different. You can try and leave a little bit of rice and avocado separately before adding cilantro and cook his/her salmon separately as well. It may sound like a lot of work but that would be an option too.
I hope everyone enjoys it!
Julie says
This sounds amazing, thank you for sharing it! Planning on trying it tomorrow for dinner. Have you tried or recommend adding any kind of soy sauce or sesame oil to it at all or would that mess with the other flavors too much or be overpowering?
Thank you!
lyuba says
Hi Julie!
I really hope you got a chance to try it. Sorry for the late response! I wouldn’t recommend soy or sesame because the pallet is not meant for soy sauce at all and I don’t think it would taste good with cilantro. Sesame oil could also be quite overpowering but depends on how much you add.
I hope you liked it!
Anna says
That was absolutely… disgusting! The skin was soggy on the soggy rice, the cilantro was overpowering… If it was possible, I would demand my money back for my ingredients. FROM YOU.
Caroline says
Dear Anna,
Are you for real? If YOUR cooking did not produce the correct recipe then only one person to blame!
“Bad workman always blames his tools”
I tried the recipe and it was FAB, but then again I cooked it right!
joyce says
This sounds utterly delicious, but I’m going to have to cook the salmon without the skin. I’m so very visually oriented when it comes to my food, if I see that skin, I won’t be able to eat the fish, and I like salmon too much to waste it. Otherwise, I can hardly wait to try this dish 🙂
lyuba says
That is totally fine! Just remember to line the baking sheet with parchment paper or aluminum foil so it doesn’t stick and rub a little oil on the bottom of the fish. I hope you like it!! 🙂