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Harissa Honey Salmon Bowls Recipe
Ash Tyrrell

Harissa Honey Salmon Bowls Recipe

I recently tried making these Harissa Honey Salmon Bowls, 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
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.