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Sriracha Honey Salmon Bowls

Spicy-sweet glazed salmon served over rice with fresh vegetables for a perfect weeknight dinner that's ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2-4 salmon fillets skin on or off
  • 2 tbsp honey
  • 1.5 tbsp Sriracha
  • 1 tbsp soy sauce low sodium preferred
  • 1 tsp rice vinegar
  • 1 clove garlic minced
  • cooked rice white, brown, or quinoa
  • sliced cucumber
  • carrot ribbons
  • 1 handful edamame
  • sesame seeds optional topping
  • sliced green onions optional topping
  • avocado optional topping
  • lime wedges optional topping

Equipment

  • Lined baking tray
  • Small mixing bowl
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine honey, Sriracha, soy sauce, rice vinegar, and minced garlic. Stir until glossy and well combined.
  3. Pat the salmon fillets dry and place them skin side down on a lined baking tray. Spoon about half the sauce over the tops of the fillets. Let sit for 10 minutes if time allows.
  4. Bake salmon for 10-12 minutes. For crispy tops, broil for the last 2 minutes, watching closely to prevent burning.
  5. While salmon bakes, warm your rice and prep your vegetables - slice cucumber, make carrot ribbons, and prepare edamame.
  6. Scoop rice into bowls, arrange vegetables on top, then place salmon fillet over everything.
  7. Drizzle with remaining sauce and add your choice of toppings. Squeeze lime over the bowl before serving.

Notes

Don't skip patting salmon dry for best results. Reserve some sauce for drizzling after cooking. Watch closely when broiling to prevent burning. Even 10 minutes of marinating improves flavor significantly. Salmon should reach internal temperature of 145°F.