Hot Honey Glazed Salmon Meal Preps

Ingredients

• 4 pieces Salmon Fillets (6‑ounce fillets, skin on or off per preference)
• 1 tablespoon Avocado Oil (Light coating for brushing)
• 1 teaspoon Salt (Kosher or sea salt)
• 1 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 3 tablespoons Raw Honey (Preferably light or clover honey)
• 2 tablespoons Hot Sauce (Sriracha or any medium‑hot sauce)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 0.25 cup Cilantro (Chopped)
• 0.25 cup Red Onion (Finely diced)
• 1 cup Cherry Tomatoes (Halved)
• 2 tablespoons Lemon or Lime Juice (for bowl) (Fresh, added at assembly)
• to taste Freshly Ground Black Pepper (For final seasoning)
• to taste Sea Salt (For final seasoning)

Instructions

1. Season the Salmon

   Pat the salmon fillets dry with paper towels. Brush each fillet lightly with avocado oil, then sprinkle evenly with salt, black pepper, garlic powder, and smoked paprika.

   Time: PT5M

2. Sear the Salmon

   Heat the non‑stick skillet over medium heat. Add the fillets skin‑side down (if skin on) and cook 3‑4 minutes, then flip and cook another 3‑4 minutes until a golden crust forms and the interior is just opaque.

   Time: PT8M

   Temperature: Medium heat

3. Prepare the Hot Honey Glaze

   In a small mixing bowl combine raw honey, hot sauce, and 1 tablespoon of lemon juice. Whisk until smooth.

   Time: PT2M

4. Broil the Glazed Salmon

   Pre‑heat the broiler on high. Transfer the seared salmon to a broiler pan, brush the top with half of the glaze, and broil for 1 minute. Flip the fillet, brush the other side with the remaining glaze, and broil for an additional 30 seconds until the glaze caramelizes.

   Time: PT2M

   Temperature: Broiler high

5. Prep the Fresh Veggies

   While the salmon is under the broiler, finely chop cilantro, dice the red onion, and halve the cherry tomatoes.

   Time: PT5M

6. Assemble the Meal‑Prep Bowls

   Divide each salmon fillet into four equal portions (or keep whole for larger bowls). In each bowl place a portion of salmon, a generous handful of chopped cilantro, diced red onion, and cherry tomato halves. Drizzle with the remaining 2 tablespoons of lemon or lime juice, then season with a pinch of sea salt and freshly ground black pepper.

   Time: PT2M

7. Cool and Store

   Allow the bowls to cool to room temperature (no more than 20 minutes), then seal with airtight lids and refrigerate.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

18g

Fiber

2g