Honey Sriracha Salmon Bowls

These 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.

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Prep Time 15

Cook Time 30

Under 30 Minutes Total Time 30

Total Time 45

Servings: 2 bowls

Course: Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

For the Salmon

2 fillets 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 fresh ginger grated (optional, but recommended)
salt to taste
freshly ground black pepper to taste

For the Rice Base

1 cup uncooked rice white or brown rice (or quinoa for a lighter option)
2 cups water or vegetable broth
1 pinch salt

For the Toppings

1 cup broccoli florets steamed or roasted
1/2 cup shredded carrots
1/4 cup red bell pepper sliced
1/4 cup edamame shelled
2 tablespoons green onions sliced (scallions)
1 tablespoon toasted sesame seeds
fresh cilantro chopped (for garnish)
lime wedges for serving
1 tablespoon olive oil or a neutral cooking oil, for the skillet

Equipment

Medium saucepan
Small Bowl
Non-stick skillet

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

Notes

These bowls are customizable! Feel free to add other favorite crunchy vegetables, avocado, or nutty seeds. Store leftovers in airtight containers in the refrigerator for up to 2-3 days. Reheat gently to avoid overcooking the salmon.