About This Recipe
Crispy hot honey–glazed salmon over a cauliflower–brown rice blend with quick-lemon cucumbers and a zesty dill yogurt drizzle. It’s weeknight-fast, high in protein, and impossible to resist — all in about 15 minutes.
- Servings: 2 bowls
- Total Time: ~15 minutes
- Method: Air fryer
- Difficulty: Easy
Ingredients
- 2 salmon fillets (about 5 oz/140 g each), patted dry
- 1 tbsp hot honey
- 1 lemon (zest and juice, divided)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Kosher salt and black pepper
- 2 cups riced cauliflower
- 1 cup cooked brown rice
- 1 large cucumber, thinly sliced
- 1/2 cup nonfat Greek yogurt
- 2 tbsp fresh dill, finely chopped
- Optional: red pepper flakes, olive oil spray, 1–2 tsp water to thin yogurt
Instructions
- Preheat the air fryer to 400°F (205°C). Lightly mist the basket with olive oil spray if needed.
- Quick lemon cucumbers: In a bowl, toss the cucumber with 1 tbsp lemon juice, a pinch of salt, and 1 tbsp chopped dill. Set aside to lightly pickle, stirring once.
- Dill yogurt: Stir the yogurt with lemon zest, 1 tsp lemon juice, 1 tbsp chopped dill, a pinch of salt, and black pepper. Thin with 1–2 tsp water for drizzling if desired.
- Hot honey glaze: Whisk hot honey, 1 tbsp lemon juice, smoked paprika, garlic powder, a small pinch of salt, and pepper.
- Season salmon: Sprinkle fillets with salt and pepper. Brush with half the hot honey glaze.
- Air fry 7–9 minutes, or until the salmon flakes easily (internal temp about 125–130°F/52–54°C for medium). Brush with remaining glaze during the last minute to set it.
- Cook the base: Microwave or sauté the riced cauliflower 3–4 minutes until tender. Fold in the warm cooked brown rice, a squeeze of lemon, salt, and pepper.
- Assemble bowls: Divide the cauli–brown rice blend between two bowls. Add lemon cucumbers, top with salmon, drizzle with dill yogurt, and finish with extra dill and chili flakes if you like.
Healthy Focus
High-protein omega-3 salmon, a cauliflower–brown rice blend for added fiber and fewer refined carbs, and protein-rich Greek yogurt — all cooked with minimal oil in the air fryer.
- Protein-forward: Satisfying 35g protein per serving supports fullness and recovery.
- Lighter carbs, more fiber: Cauliflower rice stretches whole grains without sacrificing texture.
- Better-for-you fats: Salmon delivers heart-healthy omega-3s.
- Fast + simple: 15-minute method keeps weeknights stress-free.
Nutrition Facts (per serving)
- Calories: 510
- Protein: 35g
- Fat: 17g
- Carbs: 40g
- Fiber: 6g
- Net Carbs: 34g
Tips & Variations
- No air fryer? Bake at 400°F (205°C) for 10–12 minutes, glazing in the last 2 minutes.
- Grain swap: Try quinoa, farro, or all cauliflower rice for lower carbs.
- Spice level: Increase hot honey or add chili flakes for extra heat.
- Creamy options: Use 2% or whole-milk Greek yogurt for a richer sauce, or dairy-free yogurt to keep it lactose-free.
- Make-ahead: Pickle the cucumbers and cook the grains up to 3 days in advance for faster assembly.
Storage & Meal Prep
- Store cooked salmon, cucumbers, grains, and sauce separately in airtight containers up to 3 days.
- Reheat the grain base until warm; enjoy salmon warm or flaked cold over the bowl.
- Drizzle yogurt just before serving for best texture.