Honey Mustard Salmon Bowls

Honey mustard salmon bowls are the easy dinner bowl with sticky glazed salmon, fluffy rice, and crisp veggies ready in 25 minutes. ♡

These honey mustard salmon bowls layer fluffy jasmine rice with honey mustard glazed salmon, roasted broccoli, shredded carrots, quick pickled cucumbers, and a creamy honey mustard drizzle. Everything comes together in 25 minutes using one sheet pan and your rice cooker, which is exactly the kind of weeknight win you want. If you love healthy bowls, try my teriyaki salmon rice bowl and bang bang shrimp bowls.

One sheet pan, a pot of rice, and a whisk for the sauce. Let’s make it together.

Ingredients

Honey Mustard Salmon Bowls

• 4 salmon fillets, about 6 oz each, skin on or off
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups broccoli florets
• 2 tbsp olive oil
• 2 cups cooked jasmine rice, warm
• 1 cup shredded carrots
• 1 small cucumber, thinly sliced
• 1 tbsp rice vinegar
• 1 avocado, sliced
• sesame seeds, for serving
• sliced scallions, for serving

Honey mustard glaze

• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp whole grain mustard
• 1 tbsp low sodium soy sauce
• 1 tbsp fresh lemon juice
• 2 cloves garlic, grated
• 1/2 tsp smoked paprika

Creamy drizzle

• 1/4 cup Greek yogurt
• 2 tbsp honey mustard glaze, reserved from above
• 1 tsp lemon juice

How to Make Honey Mustard Salmon Bowls

1. Preheat. Set the oven to 425F and line a sheet pan with parchment.
2. Glaze. Whisk the honey mustard glaze ingredients in a small bowl. Reserve 2 tablespoons for the creamy drizzle.
3. Prep. Toss broccoli with olive oil, salt, and pepper on the sheet pan. Push it to one side to make room for the salmon.
4. Salmon. Place salmon on the other half of the pan. Pat dry, season with salt and pepper, and brush generously with honey mustard glaze.
5. Bake. Roast for 12 to 14 minutes until salmon hits 125F and broccoli is charred at the edges.
6. Pickle. While the salmon bakes, toss the cucumber slices with rice vinegar and a pinch of salt for a quick pickle.
7. Assemble. Divide rice between 4 bowls. Top with salmon, broccoli, carrots, pickled cucumber, and avocado. Drizzle with the creamy honey mustard and finish with sesame seeds and scallions.

Why This Recipe Works

Two types of mustard in the glaze is the flavor secret. Smooth Dijon delivers sharp punch, while whole grain mustard brings texture and a gentle crunch of mustard seeds. Using only one would make the glaze taste flat. Together they give the salmon a layered tangy complexity.

Cooking the broccoli on the same sheet pan as the salmon is a one pan shortcut that also adds flavor. The broccoli edges char in the hot oven and pick up a bit of salmon drippings, which is exactly the kind of smoky finish that makes these bowls taste like they took more than 25 minutes.

Adding a quick pickled cucumber is a step most people skip and regret. Three minutes in rice vinegar delivers a crunchy tangy topping that cuts through the sticky honey mustard glaze and keeps the bowl from feeling heavy or one note.

Tips

• Storage. Store the salmon and rice separately in the fridge for 3 days. Keep toppings crisp by adding them fresh.
• Reheating. Warm the salmon in a 300F oven for 8 minutes. The microwave overcooks the flesh.
• Meal prep. Batch cook rice and salmon Sunday. Assemble fresh bowls through Wednesday for 3 quick meals.
• Mistake to avoid. Do not pour the entire glaze on the salmon raw. Brush it on and reserve some for the creamy drizzle.
• Ingredient swap. Brown rice, quinoa, farro, or cauliflower rice all work as the base.
• Temperature check. Pull salmon at 125F for buttery tender flesh. 135F dries it out.
• Freshness tip. Make the glaze 1 day ahead for even deeper flavor.

Variations

• Spicy honey mustard: add 1 tsp sriracha for a kick
• Asian inspired: swap soy sauce for tamari and add ginger to the glaze
• Maple mustard: use maple syrup instead of honey
• Low carb: serve over cauliflower rice or greens
• Shrimp version: swap salmon for shrimp, reduce bake time to 7 minutes
• Grilled: grill the salmon for 4 minutes per side for a smoky summer twist

Common Mistakes to Avoid

• Cold salmon. Let salmon rest 10 minutes at room temp before baking for even cooking.
• Overcooking. Pull at 125F internal. Past that and the fish dries out.
• Not pickling. Skipping the cucumber pickle flattens the flavor. Three minutes in vinegar is all you need.
• Crowding. Give broccoli space to char. Crowded florets steam into limp green mush.
• No glaze reserve. Always reserve 2 tbsp for the creamy drizzle. The raw glaze tastes different than the cooked one.

Honey Mustard Salmon Bowls

Easy 25 minute honey mustard salmon bowls with jasmine rice, roasted broccoli, pickled cucumber, avocado, and a creamy honey mustard drizzle.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets 6 oz each
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups broccoli florets
• 2 tbsp olive oil
• 2 cups cooked jasmine rice warm
• 1 cup shredded carrots
• 1 cucumber thinly sliced
• 1 tbsp rice vinegar
• 1 avocado sliced
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp whole grain mustard
• 1 tbsp low sodium soy sauce
• 1 tbsp fresh lemon juice
• 2 cloves garlic grated
• 1/4 cup Greek yogurt for creamy drizzle

Method

 

1. Preheat oven to 425F and line a sheet pan with parchment.
2. Whisk honey mustard glaze ingredients. Reserve 2 tablespoons for the creamy drizzle.
3. Toss broccoli with olive oil, salt, and pepper on one side of the sheet pan.
4. Place salmon on the other side. Season and brush with glaze.
5. Roast 12 to 14 minutes until salmon hits 125F and broccoli is charred.
6. Toss cucumber with rice vinegar and a pinch of salt for a quick pickle.
7. Build bowls with rice, salmon, broccoli, carrots, cucumber, and avocado. Drizzle with creamy honey mustard and finish with sesame seeds and scallions.

Notes

Reserve 2 tbsp of glaze for the creamy drizzle. Pull salmon at 125F internal. Quick pickle the cucumber for brightness.

FAQ

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