Ingredient Fish & Seafood Fish Salmon Roasted Salmon & Broccoli Rice Bowls 4.9 (7) 7 Reviews Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of six and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at EatingWell. EatingWell's Editorial Guidelines Published on February 27, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Active Time: 15 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Anti-Inflammatory Mediterranean Diet Weight Loss Diabetes-Friendly Nut-Free Dairy-Free High-Protein Gluten-Free Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Cook Mode (Keep screen awake) Ingredients 4 (5-oz.) skinless salmon fillets ½ teaspoon salt, divided ⅛ teaspoon ground pepper plus ¼ teaspoon, divided 1½ tablespoons mayonnaise 1 tablespoon gochujang 1 teaspoon honey 3 cups broccoli florets, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 2 cups hot cooked brown rice, divided 1 cup kimchi ¼ cup sliced scallions 1 tablespoon toasted sesame seeds Lime wedges for serving (optional) Directions Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place 4 salmon fillets on one side of the prepared baking sheet; sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk 1½ tablespoons mayonnaise, 1 tablespoon gochujang and 1 teaspoon honey together in a small bowl; brush evenly over the tops and sides of each fillet. Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Toss 3 cups broccoli, 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together on the other side of the baking sheet. Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145°F, 14 to 16 minutes. Place ½ cup rice in each of 4 shallow bowls. Layer each with 1 salmon fillet, about ⅓ cup roasted broccoli and ¼ cup kimchi. Top the bowls with ¼ cup scallions and 1 tablespoon sesame seeds. Serve with lime wedges, if desired. Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Nutrition Information Serving Size: 1 bowlCalories 443, Fat 18g, Saturated Fat 3g, Cholesterol 77mg, Carbohydrates 34g, Total Sugars 4g, Added Sugars 1g, Protein 36g, Fiber 4g, Sodium 688mg, Potassium 825mg EatingWell.com, February 2025 Save Rate Print