Honey Garlic Salmon Bowls

Ingredients

• 4 salmon fillets
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 cloves garlic
• 2 cups cooked rice
• 1 cucumber, sliced
• 1 carrot, shredded

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Move an oven rack to the center position and preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. Preheating fully before the salmon goes in helps the fish cook evenly from the start.
2. Step 2.Pat each salmon fillet dry with paper towels. Drying the surface helps the glaze stick better. Run clean fingers gently over the fish to check for pin bones and remove any you find with clean kitchen tweezers.
3. Step 3.Place the salmon fillets skin-side down on the prepared baking sheet, leaving a little space between them. This allows hot air to circulate and makes it easier to brush the glaze over each piece.
4. Step 4.Finely mince the garlic. In a small bowl, whisk together the honey, soy sauce, and minced garlic until the honey is evenly mixed into the soy sauce. Set aside a portion of this sauce before it touches the raw fish if you want to use sauce as a finishing drizzle.
5. Step 5.Brush a generous layer of the honey-garlic mixture over the top of each salmon fillet. Concentrate the glaze on the thickest parts, but avoid letting a large amount pool on the baking sheet because the honey can burn.
6. Step 6.Bake the salmon for about 12–15 minutes, depending on the thickness of the fillets. Begin checking the thickest fillet around 12 minutes. The fish should separate into moist flakes when pressed gently with a fork and should reach 145°F in the center for a fully cooked salmon fillet.
7. Step 7.While the salmon cooks, prepare the vegetables. Wash and thinly slice the cucumber, then peel and shred the carrot. Keep the vegetables raw so they provide a cool, crisp contrast to the warm rice and salmon.
8. Step 8.If you want a stronger glaze, brush a small amount of the reserved clean sauce over the salmon during the final few minutes of baking. Never brush raw-fish-contaminated sauce onto cooked food unless that sauce has first been brought to a safe boil.
9. Step 9.Warm the cooked rice if it is not already hot. Divide it evenly among four bowls, then arrange the cucumber and shredded carrot around the rice so the vegetables remain visible and easy to eat.
10. Step 10.Place one cooked salmon fillet in each bowl and spoon or drizzle the clean reserved glaze over the top. Serve immediately while the salmon and rice are warm. Refrigerate leftovers promptly in a covered container and use within a safe storage period.