Description
These Sriracha Honey Salmon Bowls deliver the perfect balance of sweet heat and fresh flavors in every bite! Tender salmon fillets glazed with a sticky-sweet sriracha honey sauce, served over fluffy rice with crisp vegetables. Ready in under 30 minutes, this colorful, nutritious meal is both impressive enough for guests and simple enough for weeknight dinners!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin on or off
- 3 tablespoons honey
- 2 tablespoons Sriracha (adjust for heat preference)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt & black pepper, to taste
- 2 cups jasmine or brown rice, cooked
- 1 medium cucumber, thinly sliced
- 1 large carrot, julienned or spiralized
- 2 scallions, thinly sliced
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- ¼ cup fresh cilantro or chopped parsley
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Season salmon fillets lightly with salt and pepper, then place in a shallow dish. Pour half the sauce over the salmon, reserving the rest. Marinate at room temperature for 10-15 minutes (or up to 30 minutes in the fridge).
- Preheat oven to 400°F (or heat a skillet over medium-high heat for stovetop method).
- For oven method: Line a baking sheet with parchment paper. Arrange salmon, skin-side down, and bake for 10-12 minutes, brushing once with reserved sauce halfway through, until salmon flakes easily.
- For skillet method: Heat 1 tablespoon vegetable oil in a skillet. Sear salmon 4-5 minutes per side, basting with reserved sauce toward the end, until caramelized and cooked through.
- While salmon cooks, prepare rice according to package directions if not already cooked.
- Divide warm rice among four bowls.
- Arrange cucumber slices, carrot, avocado, and scallions around the rice.
- Place a salmon fillet (or cubed salmon) atop each bowl.
- Drizzle with remaining sauce and any pan juices.
- Sprinkle with sesame seeds and fresh herbs.
- Serve with lime wedges for squeezing.
Notes
- For meal prep: Store components separately and assemble just before eating. Salmon will keep for up to 2 days refrigerated.
- Adjust Sriracha amount based on your spice preference – 1 tablespoon for mild, 2 for medium, 3 for spicy.
- For a lower-carb option, substitute cauliflower rice for regular rice.
- The sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator.
- For best flavor, use fresh ginger rather than powdered.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking or Pan-Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 528
- Sugar: 12g
- Sodium: 615mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 94mg
Keywords: Sriracha honey salmon, salmon rice bowl, healthy dinner, asian salmon, salmon avocado bowl, sriracha glaze, easy salmon recipe, weeknight dinner, meal prep salmon