Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls

These honey sriracha salmon bowls combine perfectly glazed salmon with fresh vegetables and rice for a nutritious, flavorful meal that's ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

4 salmon fillets 6 oz each
2 tbsp honey
2 tbsp sriracha sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic minced
2 cups cooked rice white or brown
1 cucumber diced
1 avocado sliced
1 cup edamame shelled
2 carrots julienned
2 green onions sliced
sesame seeds for garnish

Equipment

baking sheet
parchment paper
Small mixing bowl
whisk
Basting Brush

Method

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, and minced garlic until completely smooth and well combined.
Place salmon fillets skin-side down on the prepared baking sheet with space between each piece for even cooking.
Brush half of the honey sriracha sauce generously over the top of each salmon fillet.
Bake for 12-15 minutes, brushing with remaining sauce at the 7-minute mark for a double-glazed, caramelized finish.
While salmon cooks, prepare the bowl components: dice cucumber, slice avocado, julienne carrots, and measure out edamame and cooked rice.
Divide rice evenly among four bowls, creating a solid base.
Arrange vegetables in sections around each bowl for beautiful presentation.
Place one glazed honey sriracha salmon fillet on top of each bowl.
Garnish with sesame seeds and sliced green onions before serving.

Notes

Store components separately in the refrigerator for up to 3 days. Reheat salmon gently at 300°F for 8-10 minutes or microwave at 50% power for 1-2 minutes. Rice can be reheated with a splash of water. Vegetables are best enjoyed cold or at room temperature to maintain crispness.