Honey Sriracha Salmon Bowls are your new go-to for a quick, healthy, and incredibly flavorful weeknight meal, offering a perfect balance of sweet, spicy, and savory. This recipe delivers a restaurant-quality dish right in your own kitchen, proving that delicious and nourishing can be remarkably easy.
Key Ingredients for Honey Sriracha Salmon Bowls:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin-on or skin-off
- 2 tablespoons honey
- 1 tablespoon sriracha sauce (adjust to your spice preference)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon grated fresh ginger (optional, but recommended)
- Salt and freshly ground black pepper to taste
For the Rice Base:
- 1 cup uncooked white or brown rice (or quinoa for a lighter option)
- 2 cups water or vegetable broth
- Pinch of salt
For the Toppings:
- 1 cup broccoli florets, steamed or roasted
- 1/2 cup shredded carrots
- 1/4 cup sliced red bell pepper
- 1/4 cup edamame (shelled)
- 2 tablespoons sliced green onions (scallions)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
How to Make Honey Sriracha Salmon Bowls:
Whip up these delicious Honey Sriracha Salmon Bowls in under 30 minutes, making them perfect for busy evenings. The secret lies in the simple yet impactful glaze, which caramelizes beautifully on the flaky salmon, complemented by vibrant, fresh vegetables and fluffy rice for a truly satisfying experience.
Step-by-Step Instructions:
- Prepare the Rice: Rinse the rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice with water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions (usually 15-20 minutes for white rice, 40-45 minutes for brown rice). Once cooked, fluff with a fork.
- Make the Honey Sriracha Glaze: While the rice is cooking, whisk together the honey, sriracha sauce, soy sauce, sesame oil, minced garlic, and grated ginger (if using) in a small bowl. Season with a pinch of salt and pepper.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Cook the Salmon: Heat a tablespoon of olive oil or a neutral cooking oil in a non-stick skillet over medium-high heat. Place the salmon fillets, skin-side down if using skin-on, into the hot skillet. Sear for 3-4 minutes until the skin is crispy or the bottom is golden brown.
- Glaze and Finish the Salmon: Flip the salmon fillets. Spoon or brush about half of the Honey Sriracha glaze over the top of the salmon. Reduce the heat to medium-low, cover the skillet, and cook for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. You can brush with the remaining glaze towards the end of cooking for an extra sticky finish.
- Prepare Vegetables: While the salmon is cooking, steam or roast your broccoli florets until tender-crisp. Ensure your shredded carrots, sliced red bell pepper, and edamame are ready to go.
- Assemble the Bowls: Divide the cooked rice equally among your serving bowls. Top each bowl with a salmon fillet. Arrange the steamed broccoli, shredded carrots, sliced red bell pepper, and edamame around the salmon.
- Garnish and Serve: Drizzle any remaining glaze from the pan over the salmon. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
Why You’ll Love This Honey Sriracha Salmon Bowls:
You’ll adore these Honey Sriracha Salmon Bowls for their vibrant, complex flavors and satisfying textures. The star of the show is the succulent salmon, perfectly coated in a sticky, sweet, and spicy glaze that will tantalize your taste buds, offering a delightful kick that’s less intense than a pure chili-garlic sauce and more nuanced than just honey. This dish proves that healthy eating doesn’t have to be boring or expensive, as homemade versions are significantly more budget-friendly than takeout, allowing you to control the quality and quantity of ingredients.
The customizable nature of these bowls is another huge win; pile on your favorite crunchy vegetables, creamy avocado, or a sprinkle of nutty seeds for a truly personalized experience. They’re a fantastic alternative to a stir-fry, providing a similar flavor profile but with the elegant simplicity of pan-seared salmon. Don’t wait – add these incredible Honey Sriracha Salmon Bowls to your meal rotation this week and prepare to be amazed!
Storing and Reheating Tips:
- Refrigeration: Once cooled, store any leftover Honey Sriracha Salmon Bowls in airtight containers in the refrigerator. It’s best to store the components separately if possible, but assembled bowls will keep for 2-3 days.
- Reheating: For the best results, gently reheat the salmon and vegetables in a skillet over low heat with a splash of water or broth, or in a microwave-safe dish at 50% power, stirring occasionally. The rice can be reheated separately in the microwave or gently on the stovetop. Avoid overcooking the salmon to prevent it from becoming dry.
- Freezing: While freezing individual components like cooked rice and vegetables is possible, the fresh texture of the salmon and the crispness of the vegetables can be compromised upon thawing. It is generally recommended to enjoy these bowls fresh for optimal quality. If you must freeze, pack the salmon and rice into freezer-safe containers and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating as per the above instructions.
Final Thoughts:
These Honey Sriracha Salmon Bowls are a testament to how simple ingredients can create extraordinary meals. Give them a try and discover your new favorite easy and flavorful dish that’s sure to impress.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Honey Sriracha Salmon Bowls
Ingredients
Equipment
Method
- Rinse the rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice with water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions (usually 15-20 minutes for white rice, 40-45 minutes for brown rice). Once cooked, fluff with a fork.1 cup uncooked rice, 2 cups water, 1 pinch salt
- While the rice is cooking, whisk together the honey, sriracha sauce, soy sauce, sesame oil, minced garlic, and grated ginger (if using) in a small bowl. Season with a pinch of salt and pepper.2 tablespoons honey, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 clove garlic, 1/4 teaspoon fresh ginger, salt, freshly ground black pepper
- Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.2 fillets salmon fillets, salt, freshly ground black pepper
- Heat a tablespoon of olive oil or a neutral cooking oil in a non-stick skillet over medium-high heat. Place the salmon fillets, skin-side down if using skin-on, into the hot skillet. Sear for 3-4 minutes until the skin is crispy or the bottom is golden brown.2 fillets salmon fillets, 1 tablespoon olive oil
- Flip the salmon fillets. Spoon or brush about half of the Honey Sriracha glaze over the top of the salmon. Reduce the heat to medium-low, cover the skillet, and cook for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. You can brush with the remaining glaze towards the end of cooking for an extra sticky finish.2 fillets salmon fillets, 2 tablespoons honey
- While the salmon is cooking, steam or roast your broccoli florets until tender-crisp. Ensure your shredded carrots, sliced red bell pepper, and edamame are ready to go.1 cup broccoli florets, 1/2 cup shredded carrots, 1/4 cup red bell pepper, 1/4 cup edamame
- Divide the cooked rice equally among your serving bowls. Top each bowl with a salmon fillet. Arrange the steamed broccoli, shredded carrots, sliced red bell pepper, and edamame around the salmon.2 fillets salmon fillets, 1 cup uncooked rice, 1 cup broccoli florets, 1/2 cup shredded carrots, 1/4 cup red bell pepper, 1/4 cup edamame
- Drizzle any remaining glaze from the pan over the salmon. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.2 tablespoons green onions, 1 tablespoon toasted sesame seeds, fresh cilantro, lime wedges