It is 6pm. You are tired. Dinner needs to happen fast. Too hot to turn on the oven? These Honey Sriracha Salmon Bowls are for you. They are fast, fresh, and full of flavor. You can have a healthy meal on the table in 20 minutes. It is the perfect way to end a busy summer day.
Looking for a dish that wows without stressing you out? This recipe delivers a restaurant-quality experience at home. It is simple enough for any beginner cook to master. Let us get cooking and make something delicious together.
Why You Will Love Honey Sriracha Salmon Bowls
This dish is a total lifesaver for busy families. It uses simple pantry staples you likely already have. The sweet and spicy glaze is always a crowd-pleaser. You get a bold flavor punch in every single bite.
It is high in protein and leaves you feeling great. Perfect for a quick healthy reset after a long weekend. You will love how easy it is to clean up. It is truly the ultimate weeknight dinner solution.
How to Make It
Making these bowls is incredibly straightforward and stress-free. You just whisk the sauce and sear the fish. The glaze thickens right in the pan for extra flavor. Even if you have never cooked salmon, you can do this.
It is a fail-proof way to get perfectly tender salmon. The total active cooking time is very short. You will feel like a pro in your own kitchen. Dinner will be ready before you know it.
What You Need
These bowls use fresh ingredients and mostly pantry staples for the best taste.
- 2 salmon fillets (6 oz each), patted dry
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 0.5 cup sliced cucumber
- 0.25 cup shredded carrots
- 1 tablespoon chopped scallions
- 1 teaspoon toasted sesame seeds
Step-by-Step Directions
- Whisk honey, sriracha, soy sauce, lime, and garlic. Mix until emulsified.
- Season the salmon fillets lightly with salt and pepper.
- Heat olive oil in a skillet until shimmering. Use medium-high heat.
- Place salmon in the skillet. Sear for 4 minutes until a golden-brown crust forms.
- Flip the fillets. Pour the honey-sriracha glaze into the pan immediately.
- Reduce heat to medium. Cook for 3 more minutes. Spoon glaze over fish.
- Divide the jasmine rice into two serving bowls.
- Place one fillet in each bowl. Arrange the vegetables alongside.
- Drizzle the remaining thickened glaze over the fish and veggies.
- Garnish with scallions and sesame seeds. Serve immediately.
How to Serve It
Serve these bowls while the salmon is warm and flaky. The cool cucumbers and carrots add a lovely fresh crunch. You can add an extra squeeze of lime juice. Set the table and enjoy this vibrant meal tonight.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. This recipe is fantastic for easy weekday lunches. To reheat, use a low heat in the microwave. You can also enjoy the salmon cold over greens.
Tips for Best Results
- Always pat your salmon fillets dry before cooking.
- Do not skip the lime juice for a bright finish.
- Use a non-stick skillet to prevent the glaze from sticking.
- Watch the heat so the honey glaze does not burn.
- For a busy weeknight, use pre-shredded carrots from the store.
- Add a handful of fresh summer snap peas for extra color.
- Use a meat thermometer to ensure a perfect 145°F.
Ways to Switch It Up
- Swap the jasmine rice for quinoa or cauliflower rice.
- Use maple syrup instead of honey for a different sweetness.
- Add sliced avocado for a creamy, rich addition to the bowl.
- Swap sriracha for chili garlic sauce for more texture.
Common Questions
Can I make this ahead?
Yes, you can whisk the sauce a day early. This makes your weeknight dinner even faster. Store the sauce in a small jar in the fridge.
Is it too spicy for kids?
You can easily adjust the heat in this recipe. Just reduce the sriracha by half for a kid-friendly version. The honey still provides a wonderful sweet flavor.
I hope these Honey Sriracha Salmon Bowls brighten your week. They are so simple and satisfying for any night. Give them a try and enjoy every bite!
— Lidia
Incredible Honey Sriracha Salmon Bowls
Ingredients
- 2 salmon fillets (6 oz each) , patted dry
- 2 tablespoons hone y
- 1 tablespoon sriracha sauce
- 1 tablespoon low -sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 0.5 cup sliced cucumber
- 0.25 cup shredded carrots
- 1 tablespoon chopped scallions
- 1 teaspoon toasted sesame seeds
Instructions
- In a small mixing bowl, whisk together the honey, sriracha, soy sauce, lime juice, and minced garlic until emulsified.
- Season the salmon fillets lightly with salt and pepper.
- Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place the salmon fillets in the skillet and sear for 4 minutes until a golden-brown crust forms.
- Flip the salmon fillets and immediately pour the honey-sriracha glaze into the pan.
- Reduce heat to medium and cook for an additional 3 minutes, frequently spooning the bubbling glaze over the fillets until the sauce thickens and the salmon reaches an internal temperature of 145°F (63°C).
- Divide the cooked jasmine rice into two serving bowls.
- Place one salmon fillet into each bowl and arrange cucumber and shredded carrots alongside.
- Drizzle any remaining thickened glaze from the pan over the fish and vegetables.
- Garnish with chopped scallions and toasted sesame seeds before serving.
