Honey Sriracha Salmon Bowls

The first time i made these honey sriracha salmon bowls on a warm summer evening when I was craving something fresh vibrant and just a little spicy. I had a gorgeous fillet of salmon in the fridge some leftover jasmine rice and a half-used bottle of sriracha calling my name. I decided to experiment with a sweet and spicy glaze threw in some quick-pickled cucumbers and steamed broccoli and in less than 30 minutes I had a bowl that looked like it came from a trendy café but tasted even better.

Since then this dish has become a weeknight lifesaver for me. It’s easy to customize incredibly flavorful and makes me feel like I’m treating myself without putting in hours in the kitchen. I especially love how the honey sriracha glaze caramelizes over the salmon creating that sticky savory-sweet magic with every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Salmon fillets – The main protein rich in healthy fats and perfectly tender when baked or pan-seared.
• Sriracha – Brings heat and depth to the glaze.
• Honey – Balances out the spice with natural sweetness and helps the glaze caramelize.
• Soy sauce – Adds a salty umami base to the sauce.
• Garlic – For an aromatic kick that enhances the sauce flavor.
• Rice vinegar – Adds brightness and acidity to the glaze.
• Sesame oil – Offers a toasty nutty finish in the glaze.
• Cooked white rice – A fluffy base that absorbs all the saucy goodness.
• Broccoli – Steamed until tender for a healthy green side.
• Cucumber – Adds crunch freshness and contrast to the warm components.
• Carrots – Shredded for sweetness texture and color.
• Sesame seeds – Sprinkled on top for a little crunch and visual flair.
• Green onions – Thinly sliced to add a fresh bite at the end.

Tools You’ll Need

• Baking sheet or skillet – Depending on whether you want to bake or sear the salmon.
• Saucepan – To prepare and thicken the honey sriracha glaze.
• Whisk – Helps blend the sauce ingredients smoothly.
• Rice cooker or pot – For cooking your white rice perfectly.
• Cutting board and knife – To chop vegetables and slice salmon if needed.
• Vegetable peeler or shredder – For prepping carrots into fine shreds.
• Steamer or microwave – For quickly cooking the broccoli.

Instructions

Step 1:

I preheat the oven to 400°F or get my skillet ready on medium heat if I’m pan-searing the salmon.

Step 2:

In a small saucepan I whisk together sriracha honey soy sauce minced garlic rice vinegar and a splash of sesame oil. I let it simmer for a few minutes until it thickens slightly.

Step 3:

I place the salmon fillets on a baking tray lined with parchment and brush the glaze generously over the top. If I’m using a skillet I sear the salmon skin-side down first then add the glaze after flipping.

Step 4:

I bake the salmon for about 12–15 minutes or cook it in the skillet for 3–4 minutes per side depending on thickness. I like the glaze to caramelize a bit for extra flavor.

Step 5:

While the salmon cooks I steam the broccoli and prep the cucumber slices and shredded carrots.

Step 6:

I assemble the bowls by scooping warm rice into each bowl then arranging the cooked salmon broccoli cucumber and carrots on top.

Step 7:

I drizzle a little extra glaze over the top then finish with a sprinkle of sesame seeds and sliced green onions.

Tips

If you love bold flavors I recommend doubling the sauce it’s perfect for drizzling over the rice and veggies. For a low-carb version I sometimes swap the rice with cauliflower rice or quinoa. And if you’re meal-prepping this dish holds up beautifully in containers for 3–4 days in the fridge.

Ways to Serve

• Serve warm right after cooking for a comforting bowl meal.
• Chill it slightly for a refreshing rice salad-style lunch.
• Add a fried or soft-boiled egg on top for extra richness.
• Swap out veggies based on season roasted sweet potatoes and edamame work great too.

Frequently Asked Questions

Can I make honey sriracha salmon bowls ahead of time?
Yes these bowls are great for meal prep! Store the components separately or fully assembled and reheat before serving.

What type of salmon is best for honey sriracha salmon bowls?
I like using skin-on fillets for more flavor but skinless works too. Fresh or frozen both work as long as they’re good quality.

How spicy are honey sriracha salmon bowls?
They’re mildly spicy with a sweet balance. If you prefer more heat add extra sriracha or a pinch of red pepper flakes.

Can I use another grain instead of rice in honey sriracha salmon bowls?
Definitely! Quinoa brown rice or even soba noodles make great alternatives.

See You in the Kitchen

I really hope you give these honey sriracha salmon bowls a go they’re colorful healthy and bursting with flavor in every bite. Don’t forget to tag me if you make them and save this recipe so it’s ready when your next salmon craving hits!

Happy Cooking!

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