Sweet and sticky, these maple-glazed salmon bowls are super simple to prepare, not to mention a perfectly well-balanced meal. This maple-glazed salmon can be served on its own in under 30 minutes or whip up the entire bowl for a hearty and healthy weeknight meal.
I get that salmon is not everyone’s favorite. If you didn’t grow up eating fish, it can be a bit of an acquired taste but incorporating seafood into your diet is great for overall health. Not only is salmon a great source of protein, but it is a great source of fat, specifically omega-3 fatty acids which many people are lacking in their diet. Two of the easiest ways to make salmon more enjoyable for those who aren’t seafood fans are 1) buying a high-quality source, and 2) adding a great sauce or marinade. Fortunately, with a little know-how – like this recipe – you can create a flavor-packed salmon recipe with minimal ingredients and effort.
More Salmon Bowl Recipes:
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Maple-Glazed Salmon Bowls
This maple-glazed salmon is served with brown rice and bok choy, however, you could certainly use white rice or any leafy green that you like.
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Prep Time: 10 minutes -
Cook Time: 50 minutes
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Total Time: 1 hour
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Yield: 2 servings 1x
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Category: Mains
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Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
Maple- Glazed Salmon:
- 2 salmon fillets
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce or coconut aminos
- 1 clove garlic, grated
- Sea salt
- Black Pepper
Bowls:
- 1/2 cup wild rice
- 2 heads baby bok choy
- 1 teaspoon sesame oil
- Sea salt
- Sesame seeds, optional
- Spring onions, optional
Instructions
- Combine rice, 1.5 cups of water and a pinch of sea salt in a small pot and bring to a bowl. Once boiling, reduce to a simmer and allow to cook for 45-50 minutes until rice is tender and can be fluffed with a fork.
- Once the rice has been cooking for 20 minutes, preheat oven to 400°F.
- In a small bowl, add maple syrup, soy sauce and garlic, and whisk to combine.
- Place salmon fillets skin side down in a small baking dish and season with sea salt and black pepper, and cover with maple syrup mixture.
- Transfer the salmon to the oven to bake for 20 minutes or until it can be flaked gently with a fork.
- When salmon has 10 minutes remaining, cook the bok choy. Heat sesame oil in a pan on medium-high heat, and gently trim ends from bok choy to break into individual leaves.
- Add bok choy to the pan, season with a pinch of sea salt and cook for 5-6 minutes until bright green in colour.
- Once everything is cooked, prepare the bowls; split the rice evenly between two bowls, top with salmon and bok choy, and sprinkle with sesame seeds and spring onions as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 422 calories
- Sugar: 15 grams
- Fat: 10 grams
- Carbohydrates: 48 grams
- Fiber: 3 grams
- Protein: 39 grams
Hi Stephanie,
When you cook your rice, do you leave the lid on? You didn’t mention.
Good question, yes, that would make it easier! But it’s not essential.
Wonderful recipe. My go to salmon. Easy, no fuss, no muss! Highly recommend! Another great one. Thanks Red!
I’m so happy you like it, thank you so much for sharing!
Hi chef, your menu’s are amazing. I learned somaney items from you.
So happy you like them, thanks for sharing!
5+++ stars for this delicious dish. Easy to make. The glaze is amazing and I get so many compliments on it. It’s a go to now. Like all Stephanie’s recipes nutritiously complete and delicious meal.
Wow, I’m so happy to hear it, thank you so much for sharing, Kim!