These maple glazed salmon rice bowls are maple syrup and soy glazed salmon, with sautèed spinach and rice.
These maple glazed salmon bowls combine salmon with lots of spinach and rice for both hearty and delicious bowl. The sauce is a simple combination of lime juice, maple syrup and soy sauce and cooks up super quickly on the stove-top. Once cooked, this easy sauce is used to glaze the salmon as it cooks, to slightly flavour the spinach and to spoon over the salmon once cooked. And you’ll even have a bit left for the rice.
Ingredients and Substitutions
Salmon – any skinless salmon, either fresh or frozen will work here. If frozen, cook from frozen and allow extra time in the oven.
Maple Syrup – real maple syrup is recommended. I love Grade B maple syrup for cooking, as it has the strongest maple flavour.
Soy Sauce – low sodium soy sauce is recommended, but any soy sauce will work here.
Lime Juice – you will need real limes in order to get both the zest and the lime juice for this recipe.
Swap out the white rice with brown rice, another grain or cauliflower rice.
Get the Recipe: Maple Glazed Salmon Rice Bowls
- 1 cup jasmine or basmati rice
- 2 cups less 2 Tbsp water
- 2 Tablespoons lime juice
- Pinch salt
- 1 Tablespoon butter
- 2 cloves garlic, very finely chopped or minced
- 1/4 teaspoon red pepper flakes
- 6 Tablespoons pure maple syrup
- 1 teaspoon lime zest
- 6 Tablespoons fresh lime juice
- 6 Tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons water
- 4 salmon fillets, skin removed
- Salt and Freshly Ground Pepper
- 1 teaspoon cooking oil
- 1 teaspoon reserved sauce, above
- 10 oz baby spinach
- 2 teaspoon black sesame seeds, or white sesame seed
- Lime wedges, for drizzling
- Heat oven to 400°F.
- Cook rice: Cook 1 cup dried rice with water, lime juice and salt.
- Make Sauce: Melt butter in a small saucepan over medium heat. Cook garlic and pepper flakes until garlic starts to colour, about 1 minute. Add maple syrup, lime zest, lime juice and soy sauce. Cook until mixture boils. In a small bowl, stir together the cornstarch and water. Add to sauce and cook, stirring, until sauce thickens slightly, about 1 minute. Remove from heat and set aside.
- Cook Salmon: Arrange salmon on a foil-lined baking sheet (for easy clean up). Season salmon with a bit of salt and pepper. Spread 1-2 tsp of the sauce over each fillet. Roast in preheated oven until just cooked through, about 12 minutes. Meanwhile, cook the spinach.
- Cook Spinach: In a medium skillet, heat oil and sauce over medium heat. Add 1/2 of the spinach and sauté until just wilted. Remove from pan and set aside. Repeat with second 1/2 of spinach.
- To serve: Divide rice among 4 bowls. Top each with 1/4 of the spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce and sprinkle each with 1/2 teaspoon sesame seeds. Serve with a lime wedge for drizzling and any extra sauce (nice with the rice).
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!