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Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls are your new go-to for a quick, flavorful, and healthy weeknight meal that packed with taste and is incredibly easy to assemble. This recipe delivers a perfect balance of sweet, spicy, and savory, making it an ideal choice for busy individuals seeking delicious and satisfying homemade options.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon about 6 ounces each, skin on or off, as preferred
  • 1 tablespoon olive oil
  • to taste salt
  • to taste freshly ground black pepper
For the Honey Sriracha Sauce
  • 1/4 cup honey
  • 2 tablespoons sriracha adjust to your spice preference
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1 teaspoon rice vinegar
For the Bowls
  • 2 cups cooked rice (such as brown rice, white rice, quinoa, or cauliflower rice)
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup red bell pepper thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon toasted sesame seeds
Optional
  • sliced avocado, edamame, lime wedges for serving

Equipment

  • Oven
  • Small Bowl
  • Measuring cup
  • Oven-safe skillet
  • Baking Sheet
  • Parchment paper
  • Sauce brush

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Drizzle them with olive oil, then season generously with salt and freshly ground black pepper on both sides.
    2 fillets salmon, 1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
  2. In a small bowl or measuring cup, whisk together the honey, sriracha, soy sauce (or tamari), grated ginger, minced garlic, and rice vinegar until well combined. Set aside.
    1/4 cup honey, 2 tablespoons sriracha, 1 tablespoon soy sauce or tamari, 1 teaspoon grated fresh ginger, 1 clove garlic, 1 teaspoon rice vinegar
  3. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets, skin-side down (if using), and sear for 2-3 minutes until the skin is crispy. If not searing, proceed directly to baking.
    1 tablespoon olive oil
  4. If you seared the salmon, transfer the skillet to the preheated oven. If not, place the seasoned salmon fillets on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets.
    2 fillets salmon
  5. During the last 2-3 minutes of baking, generously brush the Honey Sriracha sauce over the top of the salmon fillets. You can also spoon some of the sauce directly into the pan to create a delicious glaze.
  6. While the salmon is baking or finishing, ensure your rice is cooked and warm. Steam the broccoli florets until tender-crisp. If your carrots and red bell pepper are not pre-shredded or sliced, prepare them now.
    2 cups cooked rice, 1 cup steamed broccoli florets, 1/2 cup shredded carrots, 1/4 cup red bell pepper
  7. Divide the cooked rice into two serving bowls. Arrange the steamed broccoli, shredded carrots, and sliced red bell pepper alongside the rice.
    2 cups cooked rice, 1 cup steamed broccoli florets, 1/2 cup shredded carrots, 1/4 cup red bell pepper
  8. Carefully place a glazed salmon fillet in each bowl. Drizzle any extra Honey Sriracha sauce from the pan or a little extra from the prepared sauce over the salmon and rice.
    2 fillets salmon
  9. Garnish generously with chopped fresh cilantro and toasted sesame seeds. Add optional toppings like sliced avocado or edamame, and serve with lime wedges on the side for an extra burst of freshness.
    2 tablespoons chopped fresh cilantro, 1 tablespoon toasted sesame seeds, sliced avocado, edamame, lime wedges for serving

Notes

These bowls stay fresh in the refrigerator for up to 3 days. For the best texture when reheating salmon, use the oven or a skillet.