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Flavorful Chili Oil Honey Garlic Salmon Rice Bowl

chili oil honey garlic salmon rice bowl - featured image
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A quick and easy salmon rice bowl featuring a sweet and spicy chili oil honey garlic sauce, topped with crispy shallots for a perfect crunch. Ready in under 30 minutes, it’s a satisfying meal with balanced flavors.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons chili oil
  • 2 tablespoons honey
  • 3 cloves garlic, minced finely
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon rice vinegar
  • 3 large shallots, thinly sliced
  • 1/2 cup vegetable oil (for frying)
  • Pinch of salt
  • 2 cups jasmine rice (about 370 g), cooked and fluffed
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • Fresh cilantro for garnish
  • Sliced green onions for garnish

Instructions

  1. Cook 2 cups (370 g) jasmine rice according to package instructions or preferred method (about 15-20 minutes). Fluff with a fork and keep warm.
  2. Heat 1/2 cup vegetable oil in a small frying pan over medium heat. Fry thinly sliced shallots in batches until golden brown and crisp (5-7 minutes). Remove with slotted spoon onto paper towels, sprinkle with salt, and set aside.
  3. In a small bowl, whisk together 3 tablespoons chili oil, 2 tablespoons honey, 3 minced garlic cloves, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Optionally warm gently for 1-2 minutes without cooking to intensify flavor.
  4. Season salmon fillets with salt and black pepper. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes until skin is crispy and golden. Flip and cook other side for 2-3 minutes until medium (internal temp ~125°F / 52°C). Remove from pan and brush with chili oil honey garlic sauce.
  5. Steam 1 cup broccoli florets until tender but bright green (4-5 minutes) or blanch and shock in ice water.
  6. Divide cooked rice evenly among four bowls. Top with salmon fillets, steamed broccoli, and shredded carrots. Drizzle remaining sauce over bowls.
  7. Garnish with fresh cilantro, sliced green onions, and crispy shallots. Serve immediately.

Notes

Pat salmon dry before cooking for crispy skin. Fry shallots at moderate temperature (~320°F / 160°C) to avoid burning. Sauce can be warmed gently but not cooked too long to prevent honey caramelization. Store crispy shallots separately to maintain crunch. Leftovers keep well for 2 days refrigerated.

Nutrition

Keywords: salmon rice bowl, chili oil salmon, honey garlic sauce, crispy shallots, quick dinner, easy salmon recipe, weeknight meal

Find it online: https://gleamgulp.com/flavorful-chili-oil-honey-garlic-salmon-rice-bowl-recipe-easy-and-perfect/