I recently tried making this Harissa Honey Salmon Bowls Recipe, and wow, they were a game-changer for my weeknight dinners! I love how the sweet honey balances the spicy harissa, creating a flavor explosion in every bite.

It’s simple to throw together, yet feels fancy enough for guests. The mix of brown rice, edamame, and fresh tzatziki makes each bowl hearty and satisfying. Honestly, I couldn’t wait to dive in, and I know you’ll feel the same.

If you enjoy sweet and crunchy snacks, you can also enjoy Cinnamon Sugar Apple Chips Recipe alongside this meal for a fun treat.

Ingredients for Harissa Honey Salmon Bowls

Here’s everything you need to make these bowls perfectly balanced and flavorful:

1 lb salmon, cubed – fresh salmon works best for flavor and texture
1 tbsp extra virgin olive oil – enhances richness and prevents sticking
2 tbsp harissa – adds smoky heat, choose your preferred spice level
1 tbsp honey (plus extra for drizzling) – balances the spice with sweetness
2 garlic cloves, minced – boosts flavor, use fresh for the best aroma
1/2 tsp sea salt – heightens all the flavors naturally
1/2 tsp paprika – adds subtle warmth and color
1/4 tsp black pepper – fresh-ground gives more depth
1/2 cup edamame – protein-packed and slightly nutty
1/2 cup brown rice – I prefer using frozen for convenience
1/3 cup cucumber, chopped – adds crunch and freshness
1/3 cup pickled onions – tangy bite to balance richness
1 tbsp crumbled feta – creamy and slightly salty
1 tbsp cilantro – optional, adds herbal brightness
Avocado oil spray – prevents sticking when cooking salmon

For the tzatziki sauce:

1/2 cup plain Greek yogurt – creamy base
1 tbsp avocado oil mayo – smoothens the texture
2 tbsp fresh dill – aromatic and flavorful
2 tbsp extra virgin olive oil – for richness
1/3 cup chopped cucumber – keeps it crisp
1 lemon, juiced – adds zing
1/2 tsp sea salt – enhances all flavors

Note: Serves 2

Variations

You can easily tweak this recipe to fit your dietary needs or flavor preferences:

Swap Greek yogurt for dairy-free yogurt to make the tzatziki vegan
Use maple syrup instead of honey for a refined sugar-free version
Add roasted bell peppers or zucchini for extra veggies
Top with toasted nuts or seeds for crunch
If you want a refreshing dessert to pair with your bowl, try the Raspberry Lemonade Popsicles Recipe for a bright, fruity finish.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Cast iron skillet – for even searing of salmon
Mixing bowl – to marinate salmon
Knife and cutting board – to prep vegetables and fish
Measuring spoons/cups – for accurate ingredient amounts
Small bowl – for mixing tzatziki

How to Make Harissa Honey Salmon Bowls

Prep the Salmon

Cube your fresh salmon and set it aside in a bowl. I like to work with fresh fillets because they hold together better while cooking. This is also the perfect time to get your garlic minced.

Marinate the Salmon

Add harissa, honey, minced garlic, olive oil, sea salt, black pepper, and paprika to the salmon. Mix until each cube is well coated. I usually let it sit for 5 minutes to absorb flavors.

Cook the Salmon

Heat a cast iron skillet and lightly coat with avocado oil spray. Sear the salmon on all sides until fully cooked. I love drizzling a little extra honey over the top at the end—it gives a beautiful glaze.

Prepare the Rice and Edamame

Cook your brown rice according to package instructions; frozen works great for convenience. Steam or boil the edamame quickly. I like to mix them together for a warm base layer in the bowl.

Make the Tzatziki

In a small bowl, combine Greek yogurt, avocado oil mayo, dill, olive oil, chopped cucumber, lemon juice, and sea salt. I chill mine for a few minutes to let flavors meld—it makes it taste fresher.

Assemble the Bowls

Start with a layer of rice and edamame, add pickled onions and cucumber, top with harissa honey salmon, drizzle with tzatziki, and sprinkle feta and cilantro. I find arranging ingredients by color makes the bowls look irresistible.

Additional Tips for Making This Recipe Better

I always use fresh garlic—it really elevates the flavor.
Letting the salmon rest for a few minutes after cooking keeps it juicy.
I drizzle extra honey lightly at the end for a perfect balance of sweet and spicy.
Fresh cilantro brightens the dish; I never skip it.
For easier cleanup, I use avocado oil spray instead of pouring oil into the skillet.

How to Serve Harissa Honey Salmon Bowls

These bowls are visually stunning and full of textures. Serve them in wide bowls to show off the colors. Garnish with a wedge of lemon and a few extra cilantro leaves for freshness. You can even sprinkle some smoked paprika on top for an extra pop of color and aroma.

Nutritional Information

Here’s a quick overview of the nutrition per serving:

Calories: ~450 kcal – balanced and satisfying
Protein: 30 g – perfect for a hearty meal
Carbohydrates: 40 g – energy-packed from rice and veggies
Fat: 18 g – healthy fats from salmon and olive oil

Make Ahead and Storage

Storage: Keep leftovers in airtight containers in the fridge for up to 2 days. I find separating the salmon from the rice preserves texture.

Freezing: I don’t recommend freezing the fully assembled bowl, but you can freeze the cooked salmon and rice separately for up to a month.

Reheating: Reheat gently in a skillet or microwave to avoid overcooking salmon. Add tzatziki fresh after reheating for best taste.

Why You’ll Love This Recipe

If you’re on the fence, here’s why this recipe is a winner:

Quick and easy – perfect for busy weeknights
Flavor-packed – sweet, spicy, and tangy all at once
Balanced nutrition – protein, healthy fats, and carbs in one bowl
Versatile – easily modified for dietary preferences
Beautiful presentation – perfect for sharing on social media or dinner guests

These Harissa Honey Salmon Bowls are not only simple to make but also incredibly satisfying. I guarantee they’ll become a staple in your dinner rotation!

Ash Tyrrell