These Honey Lime Salmon Bowls with Pineapple Cucumber Salsa are an easy yet elevated weeknight dinner full of tropical flavor! This dish comes together in 30 minutes and features oven-baked honey lime salmon, fluffy coconut rice and a simple pineapple cucumber salsa. Balanced, beautiful, delicious and totally gluten free and dairy free!
I’ve had the chicken-ick lately, which means I’ve been resorting to seafood a lot more. Salmon is one of my absolute favorite proteins but since it’s pretty expensive I usually only have it once a week (if that). So, I cherish those special salmon nights…they feel like such a treat!
If you’re also a salmon lover but need some inspiration for new ways to enjoy it, look no further than these Honey Lime Salmon Bowls! These are surprisingly easy to make yet they feel elevated thanks to the addition of bright, tangy pineapple cucumber salsa and fluffy coconut rice.
Add these to your weeknight dinner rotation and I’m pretty confident the whole fam will be impressed. They’re healthy yet flavorful, filling, and so fun! Can’t wait to hear what you think 🙂
Why You’ll Love these Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
- They are filled with tropical flavors, making them perfect for the summer!
- These salmon buddha bowls come together in 30 minutes for an easy weeknight dinner.
- This recipe is balanced with protein, healthy fats, fruits and veggies.
- It’s gluten free, dairy free and refined sugar free.
- The pineapple cucumber salsa is the perfect balance of sweet and refreshing.
- Coconut rice really takes these bowls to the next level!
What You Need to Make these Honey Lime Salmon Bowls with Coconut Rice & Pineapple Cucumber Salsa
For the Honey Lime Salmon:
- Salmon: I like using a large piece of salmon (1 lb) but you could also do this with individual filets, although the cook time may need to be reduced. And, for this recipe I prefer Atlantic salmon because it’s a bit more “buttery” and flaky than wild Alaskan salmon.
- Honey: Duh…it’s in the name! We’re using 1.5tbsp of honey which is just enough to sweeten the salmon without it being overpowering.
- Olive Oil: To add some additional moisture to the salmon. Feel free to substitute any oil you prefer such as avocado oil.
- Limes: This honey lime salmon utilizes both lime juice AND zest for a really pungent lime flavor!
- Cumin & Kosher Salt: A few simple pantry seasonings to add extra flavor.
For the Pineapple Cucumber Salsa:
- Pineapple: Tis the season for pineapple! This pairs beautifully with the salmon for a tropical vibe. You can also try substituting mango instead.
- Cucumber: I love cutting through the sweetness of the pineapple with a more neutral, refreshing veggie like cucumber.
- Red Onion: Red onion (or shallot) is a must in any salsa. Feel free to rinse the chopped red onion under water for a bit to remove the sharp taste.
- Cilantro: You either love it or you hate it, but I am a cilantro girly through and through.
- Jalapeño: If you’re a spice lover, keep the seeds in, but otherwise it’s best to remove them. This is an optional ingredient – don’t stress if you don’t have it!
- Lime: Fresh lime juice, always.
- Kosher Salt: Season to taste with kosher salt.
For the Coconut Rice:
- White Rice: I like using a long-grain rice such as Jasmine or Basmati. Make sure to rinse it thoroughly before using!
- Light Canned Coconut Milk: Cooking rice in coconut milk instead of water is the ultimate way to elevate this dish. I like using light coconut milk to not make this too calorically dense, but of course full-fat canned coconut milk works just as well.
- Water: Since 1 can of coconut milk is slightly less volume than what we need, we’re just adding an additional 1/4 cup of water to get it to 2 cups of liquid total.
- Kosher Salt: Don’t be shy with this!
How To Make this Honey Lime Salmon Buddha Bowl:
Coat the Salmon in Honey Lime Marinade & Bake:
First, preheat your oven to 375F and line baking sheet with tin foil. Then place your salmon the middle of the baking sheet and pat it dry with a paper towel.
Next, add the olive oil, honey, lime juice & zest, cumin and salt to a small bowl and stir until combined. Then, spread this honey lime mixture all over the salmon.
Fold up the tin foil to create a “moat” around the salmon – see video & photos for reference. Transfer baking sheet to the oven and cook for about 15-18 minutes, depending on how thick your salmon is. It’s always best to use a meat thermometer to ensure the salmon is cooked to perfection!
Prepare the Coconut Rice:
Meanwhile, add the coconut milk and water to a medium pot and bring it to a boil. Right as it starts to boil, season with kosher salt. Then, add your rinsed rice and stir.
Cover and reduce the heat to a simmer. Let the rice cook for about 15-20 minutes, or until most of the liquid is absorbed. Remove from the heat but keep the lid on the pot to allow it to steam for at least 5 more minutes.
Mix Together the Pineapple Cucumber Salsa:
Next, in a large bowl mix together all of the pineapple cucumber salsa ingredients. Taste and adjust amounts of salt, cilantro, lime, etc.
Finally, assemble your bowls with some of the honey lime salmon, coconut rice and pineapple cucumber salsa. Enjoy!
What is Coconut Rice?
Coconut rice is rice that’s cooked in canned coconut milk instead of water. It adds richness, flavor and a tropical vibe that pairs perfectly with the honey lime salmon and pineapple cucumber salsa!
Once you try it, I think you’ll be hooked. But, if you’re hesitant and/or want a lighter option, you can simply cook your rice in water as usual. This bowl will still taste delish!
What Brand of Coconut Milk Should I Use?
Honestly, it doesn’t really matter! For this recipe, I used the 365 by Whole Foods brand of light coconut milk. It was on sale at the time and that’s always what I prioritize haha.
Any brand of CANNED coconut milk should work but please stay away from the kind that comes in a carton! It won’t be quite as thick, creamy and luscious as the canned kind.
Expert Tips & Tricks:
- Be careful when zesting the lime: You only want to remove the layer of green on the lime. If you zest too aggressively, you’ll reach the white “pith” which is super bitter.
- Create a foil “moat” around the salmon: This will prevent the honey lime marinade from going everywhere and making a mess.
- Heavily salt the coconut rice: I promise it really provides extra flavor!
- Rinse red onion under water: Not necessary, but this is an optional step if you’re sensitive to the sharp taste of red onion.
How Should I Store Leftover Honey Lime Salmon Bowls?
If you happen to have leftovers, I would recommend storing the honey lime salmon and the coconut rice in a container together, while keeping the pineapple cucumber salsa separate. That way you can heat up the honey lime salmon and coconut rice but not the salsa – nobody likes warm salsa!
You may notice that the pineapple cucumber salsa gets more liquid-y as it sits because the pineapple and cucumber are releasing more of their water. Simply drain it off and enjoy!
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Seafood Recipes?
- Salmon Pea Pasta with Asparagus
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
- Creamy Shrimp Scampi with Orzo and Asparagus
- 15-Minute Healthy Jamabalya Recipe
- One-Pot Shrimp Fajita Pasta
Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
Equipment
- small bowl
- baking sheet
- tin foil
- medium pot with lid
- spoon
Ingredients
For the Honey Lime Salmon:
- 1 lb salmon (I prefer Atlantic for this recipe)
- 1.5 tbsp honey
- 1 tbsp olive oil
- juice from ½ lime
- zest from 1 small lime
- ½ tsp cumin
- ½ tsp kosher salt
For the Pineapple Cucumber Salsa:
- 1 cup finely diced pineapple *
- 1 cup finely diced cucumber
- ⅓ cup chopped red onion or shallot **
- 2 tbsp chopped cilantro
- ½ jalapeño finely diced (seeds removed for less spice)
- juice from 1 lime
- kosher salt to taste
For the Coconut Rice:
- 1 cup white rice rinsed (I used Jasmine rice)
- 1 can light coconut milk (13.5oz)
- ¼ cup water
- kosher salt to taste
Instructions
- Preheat your oven to 375F. Line baking sheet with tin foil and then place your salmon in the middle of it. Pat salmon dry with a paper towel. In a small bowl, add the olive oil, honey, lime juice & zest, cumin and salt. Stir until combined.1 lb salmon, 1.5 tbsp honey, 1 tbsp olive oil, juice from ½ lime, zest from 1 small lime, ½ tsp cumin, ½ tsp kosher salt
- Then, spread this honey lime mixture all over the salmon. Fold up the tin foil to create a "moat" around the salmon – see video & photos for reference. Transfer baking sheet to the oven and cook for about 15-18 minutes, depending on how thick your salmon is.
- Meanwhile, add the coconut milk and water to a medium pot and bring it to a boil. Right as it starts to boil, season with kosher salt. Then, add your rinsed rice. Stir. Cover and reduce the heat to a simmer. Let the rice cook for about 15-20 minutes, or until most of the liquid is absorbed. Remove from heat but keep the lid on the pot to allow it to steam for at least 5 more minutes.1 cup white rice, 1 can light coconut milk, ¼ cup water, kosher salt
- In a large bowl mix together all of the pineapple cucumber salsa ingredients. Taste and adjust amounts of salt, cilantro, lime, etc.1 cup finely diced pineapple, 1 cup finely diced cucumber, ⅓ cup chopped red onion or shallot, 2 tbsp chopped cilantro, ½ jalapeño, juice from 1 lime, kosher salt
- Assemble your bowls with some of the honey lime salmon, coconut rice and pineapple cucumber salsa. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Made this last night and it was so delicious and fresh! Loved the rice and will make this again.
The coconut rice really levels it up, right!? Thanks Lu!
As delicious as the coconut rice sounds, I cheated and used microwaveable cilantro lime rice hahah but it went well! Will def try the coconut rice if I have more time next time as I’ll be remaking it soon!
Haha no judgement here…we love convenience!!