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Honey Sriracha Salmon Bowls

Avatar photoAmelia Chen-Morrison
These Honey Sriracha Salmon Bowls feature flaky salmon glazed in a sweet and spicy sauce, served with vibrant veggies and fluffy rice. It's a quick and easy restaurant-quality meal you can make at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4
Calories 550 kcal

Equipment

  • Baking Sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Grater
  • Knife
  • Cutting board
  • Bowls

Ingredients
  

  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup honey
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce low sodium
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon ginger, grated
  • 3 cups cooked rice white, brown, or jasmine
  • 1 avocado, sliced
  • 1 cup edamame, shelled
  • 1 cucumber, sliced
  • ½ cup shredded carrots
  • Sesame seeds optional
  • Chopped green onions optional
  • Lime wedges optional

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
  • Prepare rice according to package directions.
  • Chop all veggies.
  • Place salmon fillets on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper.
  • Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • During the last 2-3 minutes of baking, brush the salmon fillets generously with the honey sriracha glaze. Let the glaze caramelize slightly in the oven.
  • Divide the cooked rice among four bowls.
  • Top each bowl with a baked honey sriracha salmon fillet.
  • Arrange the avocado slices, edamame, cucumber, and shredded carrots around the salmon.
  • Garnish with sesame seeds, chopped green onions, and a lime wedge, if desired.
  • Serve immediately and enjoy!

Notes

Don't overcook the salmon. Adjust sriracha to your spice preference. You can prep the glaze and chop vegetables ahead of time. Store separately in the refrigerator. If the glaze is too thick, add a tablespoon of water to thin it out. Bake the salmon skin-side down for crispy skin.