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Two colorful Honey Sriracha Salmon Bowls with jasmine rice, avocado, and cucumber

Honey Sriracha Salmon Bowls

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 645 kcal

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.