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Honey Sriracha Salmon Bowls

Delicious bowls of tender salmon glazed in a sweet and spicy honey sriracha sauce, served over fluffy rice and colorful veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Honey Sriracha Salmon
  • 4-6 ounces salmon fillets Fresh, high-quality salmon is recommended.
  • 3 tablespoons low sodium soy sauce or tamari A crucial flavor component; tamari is great for gluten-free options.
  • 2 tablespoons honey Local honey provides a touch of relatable sweetness.
  • 2 tablespoons sriracha Adjust to taste depending on your heat preference.
  • 2 teaspoons minced garlic Freshly minced is best; the flavor is incomparable!
  • 3 tablespoons water To balance the marinade.
  • ½ cup sriracha mayo Mix mayo with a bit more sriracha for a creamy topping.
For Serving
  • 2 cups cooked white rice Use jasmine or basmati for a refined taste.
  • 1 whole avocado Sliced for creaminess.
  • 1 medium cucumber Sliced for a fresh crunch.
  • 1 cup cooked edamame Packed with protein and adds texture.

Method
 

Preparation
  1. In a bowl, mix together the low-sodium soy sauce, honey, sriracha, minced garlic, and water until well combined.
  2. Place the salmon fillets into the bowl, ensuring they’re coated well in the marinade. Let it marinate for at least 20 minutes.
  3. While the salmon marinates, cook the rice according to package instructions.
Cooking
  1. Preheat your oven to 400°F (200°C). Place the marinated salmon on a lined baking sheet and bake for 12-15 minutes.
  2. Broil the last minute for a caramelized finish.
Assembly
  1. Fluff the rice and place it at the bottom of a bowl. Top with baked salmon, slices of avocado, cucumber, and edamame.
  2. Drizzle sriracha mayo on top to finish.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Marinate the salmon the night before to save time.