Description
This Honey Sriracha Salmon Bowl is the perfect combination of sweet, spicy, and savory flavors. It’s a quick, healthy, and visually stunning meal that’s ideal for weeknight dinners, meal prep, or impressing guests. The rich, flaky salmon paired with fresh vegetables, fluffy rice, and a sticky honey sriracha glaze creates a bowl that’s as satisfying as it is delicious.
Ingredients
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4 salmon fillets (about 6 oz each)
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1/4 cup honey
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2 tablespoons sriracha sauce
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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2 cups cooked jasmine or brown rice
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1 cup shredded carrots
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1 cup sliced cucumber
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1 avocado, sliced
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1/4 cup green onions, thinly sliced
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2 tablespoons sesame seeds
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Optional: fresh cilantro or lime wedges for garnish
Instructions
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In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger to create the glaze. Set aside.
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Heat a nonstick skillet over medium-high heat. Add a small drizzle of oil and place salmon fillets skin-side down. Cook 4–5 minutes until skin is crispy, then flip and cook 3–4 more minutes, brushing with the glaze.
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Divide cooked rice into four bowls. Arrange shredded carrots, cucumber slices, and avocado around the rice.
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Place one salmon fillet on top of each bowl. Drizzle with remaining glaze from the pan.
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Sprinkle with sesame seeds and green onions. Add cilantro or a squeeze of lime if desired.
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Serve immediately while warm.
Notes
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Adjust sriracha to taste for mild or extra-spicy bowls.
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Leftovers can be stored in airtight containers for up to 2 days.
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For extra flavor, marinate salmon in half the glaze for 15–20 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes