Honey Garlic Salmon Bowls by Chef Jack Ovens

55 min
17 ingredients
5 servings
840 cals
62 g
86 g
27 g
Calculated automatically based on ingredients


  • 5ml Olive Oil
  • 1.25kg Fresh Salmon
  • 2.5g Garlic Powder
  • 2.5g Smoked or Regular Paprika
  • Seasoning To Taste
  • 28g Clarified Butter
  • 6 Garlic Cloves, Minced
  • 40ml Chicken or Vegetable Stock
  • 30ml Light Soy Sauce
  • 1/2 Lemon, Juiced
  • 70g Honey
  • 350g Basmati Rice, Washed
  • 700g Cold Water
  • Salt To Taste
  • 20ml Peanut Oil
  • 2 Heads - Broccoli, Cut Into Florets, Stems Trimmed
  • Pinch of Sesame Seed


Take a kilo or 2.2 pounds of salmon and lay it flat on the bench, skin side down. Slice it into five even-sized fillets, weighing about 250 grams or 8.8 ounces each.
Place the fillets in a clean mixing bowl and add in one teaspoon or five milliliters of olive oil, one teaspoon or two and a half grams of garlic powder, one teaspoon or two and a half grams of smoked paprika or regular paprika, and sea salt flakes to taste. Use your hands to rub down the fillets, ensuring they are evenly coated.
Set the fillets aside and slice around the stalks of two large heads of broccoli to cut off the florets. Make sure the florets are evenly sized to cook at the same rate. Slice off the outer layers and ends of the leftover stalks and then slice them into even-sized battens. Add the stalks to the florets.
Slice one lemon in half and cut the other into wedges. Extract the juice of half the lemon using a citrus juicer or by hand. Peel six cloves of garlic and run them through a fine microplane or box grater to create a paste.
Place a large saucepan over high heat and add 350 grams or 12.3 ounces of washed basmati rice, 750 grams or 750 milliliters of cold water, and sea salt flakes to taste. Mix to avoid any clumps, bring to a boil, and then reduce the heat to low. Place a lid on the saucepan and let the rice simmer for 14 minutes undisturbed.
Using a wok or pan, add the broccoli florets and stalks, along with the garlic paste and honey, and stir-fry until the broccoli is cooked but still has some crunch. Squeeze the lemon juice over the broccoli and give it a quick stir before setting it aside.
Place the salmon fillets on a lined baking tray and brush them with honey. Bake in the preheated oven for 10 to 12 minutes, or until the salmon is cooked through but still moist.
Serve the honey garlic salmon with the cooked basmati rice and broccoli on the side. Garnish with lemon wedges if desired.
Chef Jack Ovens
Qualified Chef & Content Creator from Adelaide, South Australia
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Chef Jack Ovens
Chef Jack Ovens
Professional Chef & Content Creator.
Have a question? Contact us


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Chef Jack Ovens
Chef Jack Ovens
Professional Chef & Content Creator.
Have a question? Contact us