Description
Honey Sriracha Salmon Bowls: Sweet, spicy, and savory salmon served over rice with veggies. Quick, healthy, and bursting with flavor!
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin-on
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce (low-sodium preferred)
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups (400g) jasmine or brown rice, cooked
- 2 cups (200g) broccoli florets, steamed
- 1 avocado, sliced
- 1 cup (100g) shredded carrots
- 1 cucumber, thinly sliced
- 4 green onions, chopped
- 1 tablespoon sesame seeds
- Lime wedges for serving
Instructions
- Step 1: Prepare the Honey Sriracha Glaze In a small bowl, whisk together the honey, sriracha, soy sauce, minced garlic, and lime juice until well combined. Set aside 2 tablespoons of the glaze for drizzling later. The marinade should have a vibrant orange-red color and smooth consistency.
- Step 2: Prepare the Salmon Pat the salmon fillets dry with paper towels – this ensures proper searing. Season both sides with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, place the salmon skin-side down and cook undisturbed for 4-5 minutes until the skin becomes crispy.
- Step 3: Glaze and Finish the Salmon Flip the salmon and reduce heat to medium. Pour the honey sriracha glaze over the fillets, tilting the pan to distribute it evenly. Continue cooking for another 3-4 minutes, occasionally spooning the glaze over the salmon. The glaze will bubble and thicken, creating a gorgeous caramelized coating. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center for maximum moisture.
- Step 4: Prepare the Vegetables While the salmon cooks, steam the broccoli until bright green and tender-crisp, about 3-4 minutes. Slice the avocado, cucumber, and prepare other vegetables. Having everything ready creates a smooth assembly process for your Honey Sriracha Salmon Bowls.
- Step 5: Assemble the Bowls Divide the cooked rice among four bowls, creating a base layer. Arrange the vegetables in sections around the perimeter – broccoli, carrots, cucumber, and avocado. Place a salmon fillet in the center of each bowl. Drizzle with the reserved honey sriracha sauce, then sprinkle with chopped green onions and sesame seeds. Serve immediately with lime wedges for an extra burst of freshness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 500 calories per serving
- Sugar: 20 grams
- Sodium: 700 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 7 grams
- Protein: 30 grams
- Cholesterol: 80 mg