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.
Some More Salmon Recipes To Try
Baked Salmon with Avocado Salmon
Strawberry Balsamic Salmon Salad
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
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
- Rice:
- Cook rice in salted water per package instructions. Take off heat when it's just done.
- 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.
- Salmon:
- Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
- Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
- 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.)
- Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
- Avocado:
- 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.
- 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.
Video
Notes
Nutrition
Susan Kennedy says
Do you remove the skin from the salmon once cooked?
LyubaB says
That is completely up to you and your preference, once it’s cooked the skin comes off pretty easily.
Lynn says
I love this recipe!
LyubaB says
I am so happy you love it!
Angel says
So good. We did switch out brown sugar for honey (one of my kids is allergic to honey). Super delicious.
LyubaB says
I’m thrilled to hear that the Pad Thai turned out so delicious and that you found a suitable substitute for brown sugar to accommodate your child’s allergy!
Art Valeriano says
I added corn to my Bowls. Came out great.
LyubaB says
That sounds good! I am glad you liked it!
Terry Carter says
I saw the recipe on Pinterest. It looks so yummy. Got a question. Can I substitute whole grain rice for the jasmine rice??
LyubaB says
Sure, you can use whatever rice you like best. Hope you like the recipe!
Virginia says
Hello.
I made this recipe, very tasty; although my salmon always produces a white protein goo. Is there a way to keep that from happening?
LyubaB says
Some salmon does produce more than others, I notice it more on previously frozen salmon. I haven’t found a way to stop it from happening I just scrap it off after I cook it.
Christina says
This is my favorite seafood recipe!
LyubaB says
I love hearing that! I am so happy to hear that!
Lisa says
This was so delicious!
LyubaB says
I am so glad that you liked it, Lisa!
Tana Yang says
I made this recipe for my boys, I’m don’t eat seafood. They loved it. Thanks for the salmon recipe, def gonna make it again
LyubaB says
I am so glad they liked it!
Nique says
Wonderful!!! This is not my favorite salmon recipe!
LyubaB says
I am so pleased you liked it! Thanks for letting me know, Nique 🙂
Tricia says
Excellent Recipe!
LyubaB says
Thanks, Tricia!