It is 6 PM. Your family is hungry. You want something fresh and fast.
These Honey Sriracha Salmon Bowls are the perfect answer. They bring a bright, spring feel to your table. You will love how the sweet glaze sparkles on the fish. It is healthy, filling, and so easy to make.
Why You’ll Love This Recipe
This dish is a total winner for your weeknight dinner routine. It takes only 30 minutes from start to finish. The balance of honey and spice feels like a treat. It is a great way to eat more protein. Your family will feel like they are at a fancy cafe. Eating healthy has never tasted this good.
Simple Method
You do not need fancy skills for this meal. You just whisk, sear, and serve. The sauce thickens right in the pan. This creates a beautiful, sticky coating on the salmon. Even if you are a beginner, you can master this. It is completely doable and very satisfying.
Simple Ingredients
Most of these items are already in your pantry. Use fresh vegetables for the best crunch.
- 2 (6oz) salmon fillets
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 cup cooked jasmine rice
- 0.5 cup thinly sliced cucumber
- 0.5 medium avocado, sliced
- 0.25 cup shredded carrots
- 1 tablespoon sliced green onions
- 1 teaspoon toasted sesame seeds
Step-by-Step
- Whisk honey, sriracha, soy sauce, rice vinegar, garlic, and ginger in a small bowl until emulsified.
- Pat salmon fillets dry with paper towels to ensure optimal Maillard reaction.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon fillets flesh-side down in the skillet and sear undisturbed for 4 minutes until a golden crust forms.
- Flip the salmon fillets and reduce heat to medium.
- Pour the honey-sriracha mixture into the skillet and simmer for 3 to 4 minutes while basting the salmon continuously as the sauce reduces to a glaze.
- Remove skillet from heat once the internal temperature of the salmon reaches 145 degrees Fahrenheit.
- Divide cooked jasmine rice into two bowls.
- Top each bowl with a salmon fillet, cucumber slices, avocado, and carrots.
- Drizzle the remaining thickened glaze from the skillet over the salmon and vegetables.
- Garnish with sliced green onions and toasted sesame seeds.
Best Ways to Enjoy It
Serve these bowls warm for the best experience. The creamy avocado pairs perfectly with the spicy salmon. You can add a squeeze of lime for extra brightness. Set the table and enjoy a calm family meal. These also make wonderful lunches for the next day.
Keep It Fresh
Store any leftovers in airtight containers. They will stay fresh in the fridge for two days. Keep the rice and fish separate from the cold veggies. Reheat the salmon gently in a pan. This keeps the texture tender and moist. Avoid the microwave if you have time.
Tips for Best Results
- Don’t skip drying the salmon with paper towels.
- Use fresh ginger for a much better flavor.
- Wait for the oil to shimmer before adding fish.
- Baste the salmon constantly to build the glaze.
- Double the sauce if you love extra drizzle.
- Add a handful of fresh spring peas for crunch.
- Use a meat thermometer to avoid overcooking.
Easy Flavor Ideas
- Swap jasmine rice for quinoa for extra fiber.
- Use maple syrup if you run out of honey.
- Add red pepper flakes for more heat.
- Try cauliflower rice for a low-carb option.
Common Questions
Can I use frozen salmon?
Yes, you definitely can use frozen fillets. Just make sure to thaw them completely first. Pat them very dry before cooking.
Is this recipe too spicy for kids?
The honey balances the sriracha very well. If your kids are sensitive, use less sriracha. You can always add more to your own bowl.
I hope these vibrant bowls bring a little joy to your busy week. They are fresh, simple, and so satisfying to eat. Happy cooking!
— Lidia
Honey Sriracha Salmon Bowls
Ingredients
- 2 (6oz) salmon fillets
- 2 tablespoons hone y
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 cup cooked jasmine rice
- 0.5 cup thinly sliced cucumber
- 0.5 medium avocado , sliced
- 0.25 cup shredded carrots
- 1 tablespoon sliced green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Whisk honey, sriracha, soy sauce, rice vinegar, garlic, and ginger in a small bowl until emulsified.
- Pat salmon fillets dry with paper towels to ensure optimal Maillard reaction.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon fillets flesh-side down in the skillet and sear undisturbed for 4 minutes until a golden crust forms.
- Flip the salmon fillets and reduce heat to medium.
- Pour the honey-sriracha mixture into the skillet and simmer for 3 to 4 minutes while basting the salmon continuously as the sauce reduces to a glaze.
- Remove skillet from heat once the internal temperature of the salmon reaches 145 degrees Fahrenheit.
- Divide cooked jasmine rice into two bowls.
- Top each bowl with a salmon fillet, cucumber slices, avocado, and carrots.
- Drizzle the remaining thickened glaze from the skillet over the salmon and vegetables.
- Garnish with sliced green onions and toasted sesame seeds.
