Description
These Honey Sriracha Salmon Bowls are a quick, healthy, and flavorful dinner featuring sweet and spicy glazed salmon, fluffy rice, and crisp, colorful veggies. Ready in just 20 minutes, they’re perfect for busy weeknights and easy to customize for any diet.
Ingredients
- 4 skinless salmon fillets (about 1.5 lbs, cut into 4–5 oz pieces)
- 2 tablespoons honey
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1–2 cloves garlic, finely minced (or 1 teaspoon garlic paste)
- 1/2 teaspoon grated fresh ginger (optional)
- Salt & pepper, to taste
- 2 cups cooked jasmine or basmati rice (sub brown rice, quinoa, or cauliflower rice)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup sliced cucumber
- 1 avocado, sliced (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (black or white)
- Fresh cilantro or mint leaves, for garnish (optional)
Instructions
- If needed, cook 2 cups jasmine or basmati rice according to package instructions. While rice cooks, prep veggies: shred cabbage, julienne carrots, slice cucumber, and cut avocado into thin slices. Set aside.
- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, sesame oil, minced garlic, and ginger (if using). Taste and adjust for heat or sweetness. Set aside.
- Pat salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
- Heat a nonstick or cast iron skillet over medium-high heat and add a drizzle of oil. When hot, add salmon fillets. Cook for 3-4 minutes without moving, then flip and cook another 2-3 minutes until just cooked through and opaque.
- Pour the honey sriracha glaze over the salmon. Let it bubble and thicken for 1-2 minutes, spooning sauce over the fillets as it reduces. The glaze should get sticky and glossy.
- Divide rice between 4 bowls. Arrange cabbage, carrots, cucumber, and avocado around the bowl. Place a glazed salmon fillet on top of each, then drizzle with any extra sauce from the pan.
- Garnish with sliced green onions, sesame seeds, and fresh herbs if using. Serve with lime wedges.
Notes
Pat salmon dry before searing for a crisp crust. Don’t overcrowd the skillet. Add the glaze at the end to prevent burning. Customize with your favorite veggies or grains. For meal prep, store components separately and assemble before eating. For a vegan version, use tofu and maple syrup instead of salmon and honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1 salmon fillet with rice and veggies)
- Calories: 480
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 6
- Protein: 28
Keywords: honey sriracha salmon, salmon bowl, healthy dinner, quick salmon recipe, Asian salmon, meal prep, gluten-free option, spicy salmon, easy salmon recipe, weeknight dinner