Honey Sriracha Salmon Bowls Recipe

Honey Sriracha Salmon Bowls are the perfect blend of sweet and spicy flavors, creating a delightful dish that is both satisfying and healthy. This recipe features succulent salmon fillets glazed with a homemade honey sriracha sauce, served over a bed of fluffy rice and accompanied by vibrant vegetables. This bowl is not only delicious but also visually appealing, making it a great option for weeknight dinners or meal prep.

Step 1: Prepare the Honey Sriracha Sauce

1. Combine Ingredients: In a medium mixing bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger (if using). Adjust the levels of honey and sriracha to achieve your preferred balance of sweetness and spiciness.
2. Set Aside: Reserve half of the sauce for serving later and set it aside. The other half will be used to marinate the salmon.

Step 2: Marinate the Salmon

1. Prepare the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Add the Marinade: Pour the prepared honey sriracha sauce over the salmon, ensuring each piece is well-coated. If using a dish, cover it with plastic wrap.
3. Marinate: Allow the salmon to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.

Step 3: Cook the Salmon

1. Preheat the Oven or Grill: Preheat your oven to 400°F (200°C) if baking, or prepare your grill for medium-high heat.
2. Remove from Marinade: Take the salmon out of the marinade and let any excess sauce drip off.
3. Season the Salmon: Lightly brush each fillet with olive oil and season with salt and pepper on both sides.
4. Baking Instructions:
   • Place the salmon fillets on a lined baking sheet, skin-side down (if using skin).
   • Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. You can baste the salmon with the reserved marinade during the last few minutes of baking for added flavor.
5. Grilling Instructions:
   • Place the salmon fillets on the grill, skin-side down.
   • Grill for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and has nice grill marks.

Step 4: Prepare the Rice

1. Cook the Rice: While the salmon is cooking, prepare the rice according to package instructions. You can use white, brown, or jasmine rice based on your preference.
2. Fluff and Season: Once cooked, fluff the rice with a fork. You can season it with a pinch of salt or a drizzle of sesame oil for extra flavor.

Step 5: Assemble the Bowls

1. Create a Base: Start by adding a generous scoop of rice to the bottom of each bowl.
2. Add Salmon: Place a piece of cooked salmon on top of the rice.
3. Layer on Vegetables: Arrange the shredded carrots, cucumber slices, and avocado around the salmon. Feel free to get creative with your arrangement for a visually appealing presentation.
4. Drizzle with Sauce: Spoon the reserved honey sriracha sauce over the salmon and vegetables. This adds a burst of flavor and a glossy finish.
5. Garnish: Sprinkle chopped green onions and sesame seeds on top for added texture and flavor.
6. Serve with Lime: Add lime wedges on the side for squeezing over the bowls. The fresh lime juice will enhance the flavors beautifully.

Step 6: Enjoy Your Bowls

Serve the honey sriracha salmon bowls warm and enjoy the delightful combination of flavors and textures. Each bite brings together the sweetness of honey, the heat of sriracha, the richness of salmon, and the freshness of the vegetables.

Tips for Success

• Fresh Ingredients: Use fresh salmon fillets for the best flavor and texture. Look for bright orange flesh and avoid any fish with a strong odor.
• Adjust Spiciness: If you’re sensitive to heat, start with less sriracha and gradually add more until you reach your desired spice level.
• Meal Prep: These bowls are great for meal prep. You can prepare the salmon and rice in advance, store them separately, and assemble the bowls throughout the week.
• Customizable: Feel free to customize the bowl with your favorite vegetables or grains. Quinoa, farro, or cauliflower rice would also work well as bases.
• Leftover Salmon: If you have any leftover salmon, it can be flaked and used in salads, wraps, or on top of greens for a quick lunch.

Variations

• Baked Sweet Potatoes: Instead of rice, serve the salmon over baked sweet potatoes for a healthy, hearty alternative.
• Coconut Rice: For a tropical twist, cook the rice with coconut milk instead of water. This adds a delicious creaminess that pairs well with the spicy salmon.
• Spicy Mayo Drizzle: Combine mayonnaise with a bit of sriracha for a creamy, spicy drizzle that can be added to the bowls for extra flavor.
• Asian-Inspired Bowls: Add pickled ginger, seaweed salad, or edamame for an Asian-inspired twist.

Conclusion

Honey Sriracha Salmon Bowls are a deliciously satisfying meal that combines sweet, spicy, and fresh flavors in one bowl. With minimal preparation and a simple cooking process, you can whip up a restaurant-quality dish right at home. This recipe is perfect for busy weeknights, meal prepping, or impressing guests at dinner parties. Try it out today, and savor the delightful combination of flavors!

Yield: 4

Honey Sriracha Salmon Bowls Recipe

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Honey Sriracha Salmon Bowls are the perfect blend of sweet and spicy flavors, creating a delightful dish that is both satisfying and healthy. This recipe features succulent salmon fillets glazed with a homemade honey sriracha sauce, served over a bed of fluffy rice and accompanied by vibrant vegetables. This bowl is not only delicious but also visually appealing, making it a great option for weeknight dinners or meal prep.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• For the Salmon:
• 4 (6 oz) salmon fillets
• 3 tablespoons honey
• 3 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• For the Bowls:
• 2 cups cooked rice (white, brown, or jasmine)
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1 cup diced cucumber
• 1 avocado, sliced
• Sesame seeds, for garnish
• Green onions, sliced, for garnish
• Lime wedges, for serving

Instructions

1. Marinate the Salmon:

• In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, garlic powder, salt, and pepper.
• Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate for at least 10 minutes.

2. Cook the Salmon:

• Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
• If baking, place the marinated salmon on a lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
• If grilling, cook the salmon for about 4-5 minutes per side, or until cooked through.

3. Prepare the Bowls:

• While the salmon is cooking, prepare the base of your bowls. Divide the cooked rice among four bowls.
• Top each bowl with steamed broccoli, shredded carrots, diced cucumber, and avocado slices.

4. Assemble the Bowls:

• Once the salmon is cooked, place one fillet on top of each bowl.
• Drizzle any remaining marinade over the salmon and bowls.

5. Garnish and Serve:

• Sprinkle sesame seeds and sliced green onions over the top.
• Serve with lime wedges on the side for an extra burst of flavor.

Notes

Spice Level: Adjust the amount of Sriracha based on your spice preference.

Grain Options: Substitute rice with quinoa, farro, or any grain of your choice.

Vegetable Variations: Feel free to add or substitute with other vegetables like bell peppers, snap peas, or edamame.