Save These Sriracha Honey Salmon Bowls are a perfect balance of sweet, spicy, and savory flavors. Tender, caramelized salmon is coated in a bold sriracha honey glaze and served over fluffy rice with roasted cauliflower. Topped with fresh herbs and sesame seeds, this dish is a delicious, protein-packed meal that's easy to prepare for lunch or dinner.
I first made these salmon bowls after craving something flavorful but easy during the week. The sweet and spicy glaze made my family reach for seconds, and it's quickly become a favorite for busy nights.
Ingredients
- Salmon fillets: 4 fillets or 1 lb salmon, cut into cubes
- Sriracha sauce: 3 tbsp
- Honey: 2 tbsp
- Soy sauce: 2 tbsp (low sodium preferred)
- Garlic: 2 cloves, minced
- Lime juice: 1 tbsp
- Sesame oil: 1 tsp
- Jasmine rice: 2 cups cooked
- Cauliflower florets: 2 cups
- Olive oil: 1 tbsp
- Salt and pepper: To taste
- Green onions: 2 tbsp chopped
- Cilantro: 1 tbsp chopped
- Sesame seeds: 1 tsp
Instructions
- Prepare the Marinade:
- In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil.
- Marinate the Salmon:
- Cut the salmon into cubes or leave fillets whole. Place in a bowl and coat with half the marinade. Let sit for 15 minutes. Reserve the remaining marinade.
- Roast the Cauliflower:
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Cook the Salmon:
- Heat a skillet over medium high heat with a little oil. Sear the salmon for 2-3 minutes per side (or 4-5 minutes per side for fillets) until caramelized. Pour the reserved marinade over the salmon and let it bubble for 1-2 minutes, creating a thick glaze.
- Assemble the Bowls:
- Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon. Garnish with green onions, cilantro, and sesame seeds. Serve warm.
Save Sharing these bowls with my family around the dinner table always brings smiles. The zingy glaze and roasted veggies are a hit with both kids and adults.
Nutrition Info
This meal provides high quality protein, complex carbs from jasmine rice, and a generous serving of vegetables in each bowl.
Serving Suggestions
Serve these salmon bowls with a side of steamed broccoli or a crisp cucumber salad for added freshness and crunch.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to keep the salmon tender.
Save This salmon bowl recipe is a tasty way to upgrade your weeknight dinner. Enjoy the sweet and spicy flavors with every bite!
Recipe Guide
- → Can I use other fish instead of salmon?
Yes, you can substitute salmon with trout or cod. Adjust cooking times based on thickness for best results.
- → How spicy are these bowls?
Sriracha adds moderate heat, balanced by honey and soy sauce. Adjust sriracha to taste for milder flavor.
- → Can cauliflower be replaced with other vegetables?
Absolutely! Broccoli, bell peppers, or zucchini are great alternatives to roasted cauliflower in these bowls.
- → Is jasmine rice required, or can I use another type?
Any cooked rice works well, such as brown rice or basmati. Choose your favorite for personal preference.
- → How do I achieve caramelization on the salmon?
Ensure your skillet is hot and don’t overcrowd. Sear salmon undisturbed for a few minutes per side for caramelized edges.
- → What fresh herbs work best for topping?
Cilantro and green onions add brightness, while basil or mint offer unique freshness to the finished bowls.