Honey Butter Salmon Bowls – Spend With Pennies

A quick and healthy meal, these salmon rice bowls are great for lunch or dinner!

Tender chunks of salmon are tossed in a sticky honey butter sauce. Serve it over rice with your favorite vegetables and toppings.

This recipe has been sponsored by Challenge Butter.

Sweet & Savory Salmon Bowls

• We love homemade salmon bowls since they taste great without the hefty price tag of take out.
• The ingredients can be prepared ahead and cooked just before serving.
• This honey butter sauce is made with fresh Challenge butter and tastes great on shrimp, chicken, or even tofu.
• They’re really fast to make and everyone can build their own salmon bowl. Set out add-ins, toppings, and sauces for everyone to try!
• Because it’s the perfect blend of protein, carbs, and fats, it’s the ideal mid-week dinner or workday lunch!

Ingredients for Salmon Rice Bowls

Salmon – Pick up filets when they’re on sale and freeze them until needed. The honey butter sauce tastes great on shrimp, chicken, or tofu too.

Honey Butter Sauce – What really makes this dish amazing is the simple honey butter sauce. While this sauce needs just a few ingredients, it is packed with flavor.

Honey and fresh butter create the base of this sauce. Challenge butter is churned the old-fashioned way daily from happy cows. I love that it has no added hormones or additives, Challenge butter contains just cream and salt and has the best fresh flavor.

A healthy dose of garlic, a splash of soy sauce, and a bit of orange zest are added for flavor. When zesting the orange, use a zester for the fine side of a box grater making sure to remove just the orange skin and not the white pith underneath.

Rice – White or brown rice makes up the base for salmon rice bowls, but low-carb lovers can use delicious cauliflower rice.

Optional Toppings

Bulk up the nutrition and flavor of these salmon rice bowls by adding steamed veggies like broccoli, snap peas or snow peas.

Choose fresh toppings in a variety of colors. We love ready-made coleslaw mix, sliced bell peppers, fresh bean sprouts, or edamame. Add a spicy mayo if you’d like (*see recipe notes).

Top with sesame seeds, sliced green onions, avocado slices, cilantro, and a wedge of lime.

How to Make a Salmon Rice Bowl

1. Melt a stick of Challenge butter in a skillet and add honey, garlic, and soy sauce (per the recipe below). Simmer until slightly thickened. Set aside.
2. Season salmon chunks and cook until lightly browned. Add the sauce and heat through.
3. Spoon leftover sauce over the salmon pieces and top with remaining coleslaw and optional add-ins and toppings.
4. Garnish with sesame seeds, green onions, or pickled ginger before serving.

Making Meal Prep Easy!

• Prepare a batch of rice in advance and keep it in the refrigerator until ready to assemble.
• The sauce can be made in advance and kept in the refrigerator for up to a week before use.
• Prep all of the veggies up to 48 hours in advance.

Did you love this Salmon Bowl as much as we do? Leave a comment and rating below!

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Honey Butter Salmon Bowls

Salmon Rice Bowls are healthy and hearty with rice, flavored salmon, and veggies!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

• Melt butter in a medium bowl in the microwave, for about 20-30 seconds. Add honey, soy sauce, orange zest, and garlic. Whisk to combine and set aside.

• Cut the salmon into bite sized chunks and season with salt & pepper.

• Heat oil in a large skillet over medium-high heat. Add the salmon pieces and cook for 3 minutes without stirring. Add the butter mixture, stir, and continue to cook the salmon until browned and almost cooked through, about 3 minutes more.

• Remove the salmon from the skillet and set it aside. Stir ¼ cup of water into the skillet while whisking and let simmer for 1 minute.

• Add 2 cups of the coleslaw to the skillet and cook for 2-3 minutes, or just until tender-crisp.

Bowl Assembly

• Place ¾ cup of rice in each bowl. Divide the coleslaw and salmon mixture over the bowls. Spoon any sauce overtop of the salmon pieces.

• Top with remaining crisp coleslaw mix and toppings as desired.

Keep leftovers covered with plastic wrap or transfer them to covered containers and keep them in the fridge for up to 3 days.
The shape and thickness of the salmon will determine how long it needs to cook. Check the salmon early to ensure it doesn’t overcook.
Salmon should be slightly translucent in the center and flake easily with a fork.
Optional Additions:

• Steamed veggies like broccoli, snap peas, edamame, or peppers.
• Fresh veggies like diced cucumbers, green onions, julienned bell peppers. 
• Sesame seeds, chopped cilantro, lime wedges.

Sriracha Drizzle: Combine ½ cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sriracha (more to taste), ½ teaspoon sesame oil

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Calories: 773 | Carbohydrates: 46g | Protein: 39g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1007mg | Potassium: 997mg | Fiber: 2g | Sugar: 11g | Vitamin A: 496IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Lunch

Cuisine American

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