Description
Sweet and spicy Honey Sriracha Salmon Bowls made with flaky salmon, warm rice, fresh vegetables, and a sticky homemade sauce. A quick, healthy, and satisfying weeknight dinner that beats takeout.
Ingredients
- Salmon fillets – 1½ lb, skin removed
- Honey – ⅓ cup
- Sriracha sauce – 2 to 3 tablespoons
- Soy sauce – 2 tablespoons
- Rice vinegar – 1 tablespoon
- Garlic – 3 cloves, minced
- Fresh ginger – 1 teaspoon, grated
- Olive oil – 1 tablespoon
- Cooked jasmine or brown rice – 2 cups
- Cucumber – 1 cup, sliced
- Shredded carrots – 1 cup
- Shelled edamame – 1 cup
- Avocado – 1 large, sliced
- Green onions – optional
- Sesame seeds – optional
- Lime wedges – optional
Instructions
- Whisk honey, sriracha, soy sauce, rice vinegar, garlic, and ginger until smooth.
- Heat olive oil in a skillet over medium heat.
- Add salmon and cook until lightly browned on both sides.
- Pour sauce over the salmon and simmer until thick and glossy.
- Flip salmon gently to coat evenly in the sauce.
- Divide cooked rice among bowls.
- Add cucumber, carrots, edamame, and avocado.
- Top with salmon and drizzle with extra sauce.
- Garnish with green onions, sesame seeds, and lime if desired.
Notes
- Adjust sriracha to control spice level.
- Use tamari or coconut aminos for gluten-free.
- Store salmon and rice separately for best leftovers.
- Add avocado fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg