EFK Kitchen Ready
EFK Hot-Honey Glazed Salmon Bowls
A 30-minute salmon bowl with controlled hot-honey glaze, charred citrus, rice, cucumber, avocado, edamame, and a cool lime-yogurt finish. The sweet heat stays balanced by soy, citrus, and fresh vegetables rather than turning the salmon candy-sweet.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat oven to 425°F. Pat salmon dry and season lightly with salt and pepper.
- 2. Whisk hot honey, soy sauce, citrus juice, and garlic. Reserve 1 tbsp of the glaze in a clean bowl for finishing. Brush the rest over the salmon.
- 3. Place salmon on a lightly oiled sheet pan and roast 7–10 minutes depending on thickness. Broil 1–2 minutes at the end if you want more caramelization, watching the glaze closely. Cook salmon to 145°F.
- 4. While salmon cooks, place the halved lime or lemon cut-side down in a hot skillet or on the BlueStar griddle until deeply browned.
- 5. Stir yogurt, lime juice, salt, and enough water to make a spoonable sauce.
- 6. Divide rice among four bowls. Add cucumber, avocado, edamame, and scallions. Top each bowl with salmon. Brush lightly with the reserved clean hot-honey glaze.
- 7. Finish with charred citrus, cilantro, and a spoonful of lime-yogurt sauce.
Equipment
BlueStar oven; rimmed sheet pan; de Buyer skillet or BlueStar griddle for citrus; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer
Food safety & storage
Keep salmon refrigerated until cooking and cook to 145°F at the thickest point. Reserve finishing glaze before it touches raw fish; never reuse glaze that contacted raw salmon unless boiled. Refrigerate leftovers within 2 hours and use cooked salmon within 1–2 days.
View this recipe on the original EFK website ↗