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Honey Sriracha Salmon Bowls

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These Honey Sriracha Salmon Bowls are a quick, healthy, and vibrant weeknight dinner featuring flaky salmon glazed with a sweet-spicy sauce, served over rice with fresh veggies. Ready in just 30 minutes, they’re customizable, crowd-pleasing, and perfect for meal prep or entertaining.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each, skin-on or skinless)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 cup fresh cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 cup edamame, shelled and cooked
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Optional: pickled ginger, thinly sliced radishes, chopped cilantro or mint, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and brush lightly with olive oil.
  2. Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
  3. In a small mixing bowl, whisk together honey, sriracha, soy sauce, lime juice, minced garlic, and grated ginger (if using). Taste and adjust heat or sweetness as desired.
  4. Place salmon fillets skin-side down on the prepared baking sheet. Brush about two-thirds of the glaze over the tops and sides of the fillets, reserving the rest.
  5. Bake salmon for 12–15 minutes, until it flakes easily with a fork and is opaque in the center. For a caramelized finish, broil for the last 1–2 minutes, watching closely.
  6. While salmon bakes, prepare rice according to package instructions. Fluff with a fork when done.
  7. Slice cucumber, shred carrots, shell edamame, and slice avocado and green onions. Prepare any additional toppings.
  8. Divide cooked rice among four bowls. Arrange cucumber, carrots, edamame, and avocado alongside the rice.
  9. Top each bowl with a piece of salmon. Drizzle with remaining glaze.
  10. Sprinkle with green onions, sesame seeds, and any other desired toppings.
  11. Serve warm with lime wedges for squeezing over the top.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. Adjust sriracha for desired heat. Broil salmon briefly for caramelized edges, but watch closely to prevent burning. Prep extra veggies and rice for meal prep. Swap rice for cauliflower rice for a low-carb version. Salmon can be replaced with tofu for a vegetarian option.

Nutrition

Keywords: honey sriracha salmon, salmon bowl, easy weeknight dinner, healthy salmon recipe, meal prep, Asian salmon, spicy salmon, rice bowl, customizable bowl, gluten-free option

Find it online: https://pokirecipes.com/honey-sriracha-salmon-bowls-easy-30-minute-weeknight-dinner/