It is a busy Tuesday night and you need a healthy dinner fast. These Honey Sriracha Salmon Bowls are the perfect way to refresh your routine. They are light, bright, and full of incredible flavor.
You get a lovely mix of sweet and heat in every bite. This recipe is wonderful for a healthy reset after a long weekend. It feels like a restaurant meal but stays totally budget-friendly at home.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It takes only 30 minutes from start to finish. The salmon gets a beautiful, golden crust that everyone will enjoy.
It is also a fantastic option for your weekly meal prep. The flavors actually get better as they sit in the fridge. You can feel good about serving this high-protein meal to your loved ones.
How It Comes Together
Making these bowls is very simple and low-stress. You just whisk a quick glaze and sear the fish. The sauce thickens right in the pan for maximum flavor with minimal effort.
Even if you are new to cooking fish, you can do this. The glaze helps keep the salmon tender and juicy every time. You will love how easy the cleanup is afterward.
Simple Ingredients
Most of these items are likely already in your pantry. Using fresh produce makes the colors pop on your plate.
- 4 salmon fillets (6 ounces each)
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- 1 large avocado, sliced
- 1/2 cup shredded carrots
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- In a small mixing bowl, whisk together the honey, sriracha, soy sauce, lime juice, and minced garlic until the glaze is emulsified.
- Pat the salmon fillets dry with paper towels to ensure a proper sear.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Place salmon fillets in the pan, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.
- Carefully flip the salmon fillets and pour the honey sriracha glaze into the skillet.
- Cook for an additional 3 to 4 minutes while continuously spooning the glaze over the fillets as the sauce reduces and thickens.
- Remove the skillet from heat once the salmon reaches an internal temperature of 145 degrees Fahrenheit.
- Apportion 0.5 cups of cooked rice into each of four bowls.
- Place one salmon fillet into each bowl and arrange sliced cucumber, avocado, and shredded carrots alongside the protein.
- Drizzle the remaining thickened glaze from the pan over the salmon and vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
Best Ways to Enjoy It
Serve these bowls while the salmon is warm and the vegetables are crisp. The creamy avocado balances the spicy sriracha perfectly. You can add an extra squeeze of fresh lime for brightness.
This is a great dish for a leisurely summer lunch on the patio. Pair it with a cold glass of sparkling water. Your family will keep asking for this one every week!
Keep It Fresh
Store any leftovers in airtight containers in the fridge. They will stay fresh and delicious for up to three days. Keep the fresh veggies in a separate spot if you can.
To reheat, just warm the salmon and rice in the microwave. Use a low power setting to keep the fish moist. It is the perfect grab-and-go lunch for work.
Tips for Best Results
- Always pat your salmon dry before cooking for the best sear.
- Do not overcrowd the skillet so the fish browns evenly.
- Use a meat thermometer to avoid overcooking the salmon fillets.
- Spoon the glaze over the fish constantly to build a thick coating.
- Add extra sriracha if you prefer a much bolder heat level.
- Swap jasmine rice for quinoa to add more fiber to your meal.
- Prepare the rice in advance to save time on busy weeknights.
Easy Flavor Ideas
- Try using shrimp instead of salmon for a quicker protein swap.
- Use cauliflower rice for a lower-carb version of this bowl.
- Add pickled ginger on top for a zesty, bright finish.
- Swap honey for maple syrup for a different kind of sweetness.
Common Questions
Can I make this recipe less spicy?
Yes, you can easily adjust the heat. Simply reduce the sriracha to one tablespoon. The honey will shine through more for a milder flavor.
Is it better to leave the skin on?
I prefer keeping the skin on during cooking. It helps the salmon stay together and adds extra moisture. You can easily remove it before eating if you like.
Can I use frozen salmon?
Frozen salmon works great for this recipe. Just make sure to thaw it completely in the fridge first. Dry it very well before it hits the pan.
I hope these Honey Sriracha Salmon Bowls bring some joy to your kitchen tonight. They are such a simple way to eat well without spending hours cooking. Enjoy every fresh and flavorful bite!
— Katie Wood
Ingredients
- 4 salmon fillets (6 ounces each)
- 1/4 cup hone y
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 medium cucumber , sliced
- 1 large avocado , sliced
- 1/2 cup shredded carrots
- 1 tablespoon sesame seeds
- 2 green onions , thinly sliced
Instructions
- In a small mixing bowl, whisk together the honey, sriracha, soy sauce, lime juice, and minced garlic until the glaze is emulsified.
- Pat the salmon fillets dry with paper towels to ensure a proper sear.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Place salmon fillets in the pan, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.
- Carefully flip the salmon fillets and pour the honey sriracha glaze into the skillet.
- Cook for an additional 3 to 4 minutes while continuously spooning the glaze over the fillets as the sauce reduces and thickens.
- Remove the skillet from heat once the salmon reaches an internal temperature of 145 degrees Fahrenheit.
- Apportion 0.5 cups of cooked rice into each of four bowls.
- Place one salmon fillet into each bowl and arrange sliced cucumber, avocado, and shredded carrots alongside the protein.
- Drizzle the remaining thickened glaze from the pan over the salmon and vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
