These Easy Honey Sriracha Salmon Bowls are a tasty combo of sweet and spicy flavors! The salmon gets a sticky glaze that makes each bite really enjoyable. It’s quick to whip up too!
I love serving this over rice or greens—it’s like a fancy restaurant dish at home. Plus, you won’t need to spend much time in the kitchen, leaving more time for relaxing after dinner!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here, bringing a rich flavor. If you’re looking for substitutions, try trout or even chicken if you prefer white meat. Just adjust cooking times accordingly.
Honey: Honey gives sweetness and helps the glaze stick. If you’re vegan, agave syrup is a great substitute. Maple syrup works too but will give a different flavor.
Sriracha: This adds the heat! If you want less spice, try using a milder hot sauce or even ketchup mixed with a pinch of chili powder. For a different zing, you might consider using gochujang, a Korean chili paste.
Rice: I suggest using jasmine rice for its fragrant flavor. Brown rice is a healthy option, or even cauliflower rice for a low-carb alternative is perfect.
How Do I Ensure My Salmon is Moist and Flaky?
To keep your salmon moist, follow these tips! Pat the fillets dry to help the glaze stick better. Make sure to brush on a generous amount of the honey sriracha glaze, which locks in moisture as it bakes.
- Preheat your oven thoroughly. A hot oven cooks the fish quickly, keeping it tender.
- Check for doneness at around 12 minutes. It should flake easily with a fork and be slightly opaque in the center.
If you’re unsure, a food thermometer can help. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon!
Easy Honey Sriracha Salmon Bowls for Quick Dinners
Ingredients You’ll Need:
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- For the Glaze:
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (optional)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup steamed or roasted broccoli florets
- 1 small cucumber, thinly sliced or diced
- 2 green onions, sliced
- Sesame seeds, for garnish
- Fresh cilantro or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prepare and 15 minutes to cook, for a total of around 25 minutes from start to finish. Perfect for a quick weeknight dinner or a tasty meal prep option!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper or foil to make cleaning up easier.
2. Season the Salmon:
Take your salmon fillets and pat them dry with a paper towel. This helps them sear nicely! Season both sides with a sprinkle of salt and pepper, then place them skin-side down on the prepared baking sheet.
3. Make the Honey Sriracha Glaze:
In a small bowl, mix together the honey, sriracha sauce, soy sauce, rice vinegar (if you’re using it), minced garlic, and grated ginger. Whisk until it’s all nicely combined. It should smell amazing!
4. Glaze the Salmon:
Brush the honey sriracha glaze generously over the salmon fillets, making sure they are nicely coated. Save a little bit of the glaze for later to drizzle on top before serving.
5. Bake the Salmon:
Pop the salmon in the preheated oven and bake for about 12-15 minutes. Keep an eye on it; it’s done when it flakes easily with a fork and has a nice golden color. Cooking times might differ depending on how thick your fillets are.
6. Prepare the Sides:
While the salmon is baking, prepare your sides. Cook the rice according to package instructions, and steam or roast the broccoli until tender. You can use frozen broccoli or fresh—either works great!
7. Assemble Your Bowls:
Once everything is ready, grab bowls and divide the rice into four portions. Top each bowl with a salmon fillet, some steamed broccoli, cucumber slices, and sprinkle with green onions.
8. Garnish and Serve:
Drizzle any remaining honey sriracha glaze over the top of the bowls for extra flavor. Finish off with a sprinkle of sesame seeds and some fresh cilantro or parsley if you like. Serve immediately and enjoy your delicious and quick honey sriracha salmon bowls!
Frequently Asked Questions (FAQ) about Easy Honey Sriracha Salmon Bowls
Can I Use Frozen Salmon?
Absolutely! Just make sure to thaw the salmon completely before cooking. The best way to do this is by transferring it to the fridge overnight. If you’re short on time, you can place the salmon in a sealed plastic bag and submerge it in cold water for about 30 minutes.
How Spicy Are These Bowls?
The spiciness largely depends on how much sriracha you use. If you prefer a milder sauce, feel free to reduce the sriracha to 1 tablespoon or substitute it with a milder hot sauce. You can also add more honey to balance the heat.
What Can I Substitute for Rice?
If you want a lower-carb option, cauliflower rice works wonderfully! You could also try quinoa for a nutty flavor, or stick with whole grains like farro or barley for a different texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave or a skillet over low heat. If the salmon seems dry, a splash of water or broth can help refresh it!