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Two bowls of honey sriracha salmon with rice, cucumbers, and carrots

Incredible Honey Sriracha Salmon Bowls

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 640 kcal

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.