Description
These Honey Sriracha Salmon Bowls are packed with bold flavors, combining spicy, sweet, and savory elements in a delicious, balanced meal! Perfectly glazed salmon is served over rice with fresh veggies and a drizzle of extra sauce for an easy and healthy weeknight dinner.
Ingredients
Units
Scale
For the Honey Sriracha Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 1/4 cup honey
- 2 tbsp Sriracha sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Bowls:
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 avocado, sliced
- 2 tbsp chopped green onions
- 1 tbsp sesame seeds
- 1 tbsp fresh cilantro (optional)
Instructions
Step 1: Make the Honey Sriracha Sauce
- In a small bowl, whisk together honey, Sriracha, soy sauce, lime juice, garlic, ginger, salt, and pepper.
Step 2: Cook the Salmon
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon fillets, skin-side down, and cook for 3–4 minutes.
- Flip, reduce heat to medium, and pour the honey Sriracha sauce over the salmon.
- Cook for another 4–5 minutes, basting with sauce, until salmon is caramelized and cooked through (internal temp 145°F).
Step 3: Assemble the Bowls
- Divide cooked rice into bowls and top with salmon.
- Add carrots, cucumbers, avocado slices, green onions, sesame seeds, and cilantro.
- Drizzle with extra sauce from the pan and serve immediately!
Notes
- Baked Option: Bake salmon at 400°F for 12–15 minutes, then broil for extra caramelization.
- Air Fryer Option: Cook at 400°F for 8–10 minutes, brushing with sauce halfway through.
- Make it Spicier: Add ½ tsp red pepper flakes or extra Sriracha.
- Storage: Keep leftovers in an airtight container for up to 3 days.