It is 6pm on a busy Monday. You are tired from a long day. Dinner needs to happen fast but you want something fresh and filling.
These Sriracha Honey Salmon Bowls are the answer to your weeknight stress. They are bright, colorful, and packed with flavor. You can have a nutritious meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This recipe is a lifesaver for your busy fall schedule. It combines sweet honey with a little kick of sriracha. Your family will love the tender, flaky salmon and soft rice.
It is also a fantastic choice for a healthy reset. Each bowl is balanced with lean protein and green veggies. You will feel energized and satisfied without any heavy cleanup.
Simple Method
Cooking salmon might feel intimidating for beginners. I promise you can do this easily. We use a simple roasting method that keeps the fish moist.
While the salmon cooks, you steam the broccoli. The rice cooks on its own in the background. It is a stress-free way to build a complete meal.
Ingredients You’ll Need
Most of these items are pantry staples you likely already have. Fresh ginger and garlic make a big difference in the sauce.
- 4 salmon fillets (6 ounces each)
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups dry jasmine rice
- 4 cups broccoli florets
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- Cook jasmine rice according to package instructions and set aside.
- In a small bowl, whisk together the sriracha, honey, soy sauce, grated ginger, and minced garlic until fully emulsified.
- Place the salmon fillets on the prepared baking sheet and brush 1 tablespoon of the sauce onto each fillet.
- Roast the salmon for 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit and the flesh flakes easily with a fork.
- Steam the broccoli florets over boiling water for 5 to 7 minutes until tender-crisp and bright green.
- Divide the cooked rice and steamed broccoli evenly among four meal prep containers.
- Place one roasted salmon fillet into each container and drizzle with any remaining sauce.
- Garnish with sesame seeds and sliced green onions before sealing the containers.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. You can add a few slices of fresh avocado on top. A squeeze of lime juice adds a nice brightness.
If you are meal prepping, pack them into glass containers. They make impressive office lunches that your coworkers will envy. Just grab a fork and enjoy your healthy win!
Keep It Fresh
Store your leftovers in the fridge for up to three days. Keep the extra sauce in a small separate container if possible. This helps keep the rice light and fluffy.
To reheat, use the microwave for about 90 seconds. You can also use a low oven at 300°F. This keeps the salmon from becoming too dry or tough.
Recipe Tips
- Don’t skip the parchment paper for easy cleanup.
- Avoid overcooking the salmon to keep it juicy.
- Use fresh ginger for the best flavor profile.
- Make the sauce ahead of time to save minutes.
- Try this for a back-to-school meal prep routine.
- Add a splash of lime for extra zing.
Ways to Switch It Up
- Swap jasmine rice for quinoa or cauliflower rice.
- Use snap peas or asparagus instead of broccoli.
- Try maple syrup if you run out of honey.
- Add red pepper flakes for even more heat.
Common Questions
Is this recipe very spicy?
It has a mild to medium kick from the sriracha. The honey balances the heat beautifully. You can always use less sriracha for a kid-friendly version.
Can I use frozen salmon?
Yes, you can use frozen fillets for this recipe. Just make sure to thaw them completely first. Pat them dry with a paper towel before adding the sauce.
I hope these bowls bring some calm to your busy week. There is nothing better than a meal that is both healthy and delicious. Happy cooking!
— Katie Wood
Ingredients
- 4 salmon fillets (6 ounces each)
- 3 tablespoons sriracha sauce
- 2 tablespoons hone y
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic , minced
- 2 cups dry jasmine rice
- 4 cups broccoli florets
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions , thinly sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- Cook jasmine rice according to package instructions and set aside.
- In a small bowl, whisk together the sriracha, honey, soy sauce, grated ginger, and minced garlic until fully emulsified.
- Place the salmon fillets on the prepared baking sheet and brush 1 tablespoon of the sauce onto each fillet.
- Roast the salmon for 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit and the flesh flakes easily with a fork.
- Steam the broccoli florets over boiling water for 5 to 7 minutes until tender-crisp and bright green.
- Divide the cooked rice and steamed broccoli evenly among four meal prep containers.
- Place one roasted salmon fillet into each container and drizzle with any remaining sauce.
- Garnish with sesame seeds and sliced green onions before sealing the containers.
