This sticky, sweet glazed salmon recipe is about to become your new favorite way to cook salmon.

It’s quick to make, really flavorful, and perfect for weeknights or when you want something a little special without much effort. The glaze, made with maple syrup, soy sauce, and hoisin, doubles as a marinade.

As the salmon bakes, the glaze thickens and caramelizes into a glossy, sticky coating while the fish stays tender and moist inside. I really can’t recommend this enough.

Key Ingredients

• Salmon: Any salmon fillet will work, but I especially love baking varieties with a higher fat content, such as sockeye, king, or coho. The extra fat helps the fish stay soft and moist (something I recommend for most of our salmon recipes).
• Maple Syrup and Brown Sugar: This combination creates the perfect sticky-sweet glaze. I always use pure maple syrup for the best flavor, but honey makes a great substitute if that’s what you have on hand.
• Soy Sauce: A splash of soy sauce (or tamari for a gluten-free option) seasons things.
• Hoisin Sauce: Hoisin adds rich, complex flavor. You can use store-bought or our homemade hoisin sauce, made with garlic, ginger, and pantry staples like peanut butter. If you make a batch, save the extra for our hoisin sticky ribs (it’s so good!).
• Dijon Mustard and Garlic: Dijon mustard adds a little tang that cuts through the sweetness of the syrup, while finely grated garlic melts into the glaze for a bit of spice.

Find the full recipe with measurements below.

How to Make Glazed Salmon

Tip 1: Marinate. If you have the time, this salmon glaze works beautifully as a marinade. I like to mix it up in the morning, pour it over the fillets, and refrigerate it until dinnertime. The flavors soak in, making the salmon even more delicious. That said, if you’re in a rush, don’t worry, it will still be really flavorful without marinating.

Tip 2: Bake the salmon. When you’re ready to cook, this recipe takes just 15 to 20 minutes in the oven, depending on the thickness of your fillets (or a few minutes longer if the salmon is very thick or cold from the fridge).

Tip 3: Spoon the glaze over the salmon as it bakes. Here’s the secret to that perfectly sticky, sweet top: as it bakes, tilt the pan slightly so the glaze pools in one corner, then spoon it back over the fish. Do this a few times while it’s baking, and you’ll be rewarded with a glossy, caramelized coating that tastes incredible.

Serving Suggestions

Serve this delicious salmon with a side of rice, such as our cilantro lime rice or coconut rice, and a side of something green, like ginger green beans or steamed cabbage.

It’s also fantastic with something fresh and crunchy. Try our broccoli slaw or my new favorite, Napa cabbage salad. I’ve even flaked this over salad for lunch. It’s so delicious!

More Favorite Salmon Recipes

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These honey soy ground chicken rice bowls are sweet, salty, garlicky, and come together fast — perfect for healthy weeknight dinners that don’t taste “healthy” but actually are. This recipe is part of my high-protein, high-fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Chicken Dinner Recipes And More Rice Bowls

This honey soy garlic ground chicken and rice bowl situation is what I call a weeknight win. It’s fast, family-friendly, packed with flavor, and sneaky healthy — the kind of thing you’ll make once and then start craving weekly.

The chicken is juicy and saucy with that perfect salty-sweet garlic-ginger thing going on, and the rice? It’s kind of like fried rice but a healthy version. It’s a “dump and cook” version that steams right in the pan with veggies and stock, meaning less oil and way less effort.

It’s giving: takeout vibes but lower in calories, higher in protein and fiber, and way more satisfying. Plus, it uses super accessible ingredients (hello freezer peas and corn, and pantry soy sauce) and makes great leftovers. Basically: healthy dinner gold.

Nutrition per serving: 550 calories, 32 g protein and 5 g fiber.

You might also like these chicken and rice recipes: chicken shawarma with baked rice, coconut chicken & cauliflower rice, chicken rice bowls, gochujang chicken, or ground chicken stir fry. You might also like my turkey baked meatballs & potatoes with garlic yogurt.

What You’ll Need

Here is what you’ll need for this honey soy chicken & rice bowls recipe. Find the full measurements in the recipe card below.

For the honey soy chicken

• Ground chicken – Lean but still juicy; loaded with protein.
• Onion, garlic & ginger – The holy trinity for depth and umami.
• Light & dark soy sauce – Light for salty goodness, dark for richness and color.
• Honey – Balances the saltiness and adds that sticky-glaze texture.
• Sesame oil – A finishing oil that adds major aroma.
• Chicken stock – Helps create a saucy coating; water will work, too.
• Green onions – For color and a mild oniony bite.

For the healthy “fried” rice

• Butter – Just a tiny bit for richness and flavor.
• Garlic – For the base of the rice.
• Medium grain rice – It cooks right in the pan and soaks up all the flavor. I prefer medium grain but long-grain rice will work, too. Brown rice will take much longer to cook, so you could pre-cook it partially separately ahead of time.
• Carrot & cauliflower – Add texture, fiber, and natural sweetness.
• Frozen peas & corn – No prep, all the goodness, extra protein and fiber.
• Chicken stock + water – Steams the rice and veggies without needing to fry.
• Light soy sauce, oyster sauce, sesame oil – For that fried rice taste, without actual frying.
• Whisked egg – Adds protein and that classic fried rice finish.

To serve

• Toasted sesame seeds, chili crisp, chopped green onions – Optional but highly recommended for extra flavor and crunch.

How To Make Honey Soy Chicken & Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this ground chicken and rice dinner.

For the rice

• Sauté garlic in butter.
• Add rice, veggies, stock, sauces, and seasoning.
• Cover and simmer until liquid is absorbed.
• Add peas and corn, cook a few more minutes.
• Pour whisked egg over the top, cover briefly.
• Finish by stirring through on high heat to cook the egg.

For the chicken

• Sauté onions until soft.
• Add garlic and ginger.
• Add chicken, break it up and cook until browned.
• Pour in sauces, honey, stock.
• Simmer until sticky and saucy.
• Stir in green onions.

To serve

• Spoon rice into bowls, top with chicken, and finish with sesame seeds, chili crisp, and green onions.

Watch The Video

Recipe Tips

• Short on time? Use pre-chopped veggies or frozen cauliflower rice.
• Swap it up: Ground turkey or beef would also work well here.
• Make-ahead: The chicken keeps great for up to 3-4 days and rice for 1-2 days. Store separately and reheat together.
• Low-carb option: Swap rice for all cauliflower rice — just reduce the stock and cook for less time.
• Extra veggies: Throw in chopped spinach or kale at the end.

Serving Suggestions

This bowl is a full dinner meal on its own — protein, carbs, veggies, all in one. But if you’re feeling fancy, you could serve it with a quick cucumber salad or some steamed edamame on the side. A fried egg on top wouldn’t hurt either. I always love extra veggies, so you could try one of these side dishes.

If you’ve tried this honey soy chicken & rice bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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