Sriracha Honey Salmon Bowls Recipe

Introduction

Savor the perfect balance of spicy, sweet, and savory with these Sriracha Honey Salmon Bowls. This dish features tender salmon glazed in a flavorful sauce, paired with roasted cauliflower and fluffy jasmine rice for a satisfying meal.

Ingredients

• 4 salmon fillets (or 1 lb salmon, cut into cubes)
• 3 tbsp sriracha sauce
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium preferred)
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp sesame oil
• 2 cups cooked jasmine rice
• 2 cups cauliflower florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chopped green onions
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil to prepare the marinade.
2. Step 2: Cut the salmon into cubes or leave fillets whole. Place the salmon in a bowl and coat with half of the marinade. Let it sit for 15 minutes while reserving the remaining marinade.
3. Step 3: Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until golden and crispy.
4. Step 4: Heat a skillet over medium-high heat with a little oil. Sear the salmon for 2-3 minutes per side if cubed, or 4-5 minutes per side if using fillets, until caramelized.
5. Step 5: Pour the reserved marinade over the salmon in the skillet and let it bubble for 1-2 minutes to create a thick glaze.
6. Step 6: Divide the cooked jasmine rice into bowls. Top each bowl with roasted cauliflower and the glazed salmon.
7. Step 7: Garnish with chopped green onions, cilantro, and sesame seeds. Serve warm and enjoy!

Tips & Variations

• For a milder dish, reduce the amount of sriracha or substitute with a milder hot sauce.
• Swap cauliflower with steamed broccoli or roasted sweet potatoes for variety.
• Use brown rice or quinoa instead of jasmine rice for added fiber and nutrients.
• To add crunch, sprinkle chopped peanuts or cashews on top just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating the salmon multiple times to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Thaw completely in the refrigerator before marinating to ensure even cooking and better flavor absorption.

Is this recipe suitable for meal prep?

Absolutely! These bowls store well and make an excellent meal prep option for busy weekdays. Assemble the bowls and keep components separate to maintain freshness, then combine before reheating.

Sriracha Honey Salmon Bowls Recipe

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★★★★★

4.5 from 123 reviews

These Sriracha Honey Salmon Bowls combine tender, caramelized salmon glazed with a spicy-sweet sriracha honey sauce, served over fluffy jasmine rice with crispy roasted cauliflower. Finished with fresh green onions, cilantro, and a sprinkle of sesame seeds, this flavorful and balanced dish is perfect for a quick and satisfying weeknight meal.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Salmon:

• 4 salmon fillets (or 1 lb salmon, cut into cubes)
• 3 tbsp sriracha sauce
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium preferred)
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp sesame oil

For the Bowl:

• 2 cups cooked jasmine rice
• 2 cups cauliflower florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chopped green onions
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds

Instructions

1. Prepare the Marinade: In a small bowl, whisk together the sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until well combined to form a spicy-sweet marinade.
2. Marinate the Salmon: Cut the salmon into cubes or keep the fillets whole as preferred. Place the salmon in a bowl and coat with half of the marinade mixture. Let it sit for 15 minutes to absorb the flavors while reserving the remaining marinade for later.
3. Roast the Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until the florets are golden, crispy, and tender.
4. Cook the Salmon: Heat a skillet over medium-high heat with a little oil. Add the marinated salmon and sear it for 2-3 minutes per side if cubed, or 4-5 minutes per side for fillets, until the salmon is caramelized and cooked through.
5. Glaze the Salmon: Pour the reserved marinade over the salmon in the skillet and let it simmer for 1-2 minutes. This will thicken the marinade into a sticky glaze that coats the salmon beautifully.
6. Assemble the Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with the roasted cauliflower and the glazed salmon pieces or fillets.
7. Garnish and Serve: Sprinkle chopped green onions, fresh cilantro, and sesame seeds over the bowls. Serve immediately while warm and enjoy your delicious Sriracha Honey Salmon Bowls!

Notes

• Using low sodium soy sauce helps control the saltiness of the dish.
• Make sure not to overcook the salmon to keep it moist and tender.
• You can substitute jasmine rice for brown rice or quinoa for a healthier twist.
• Adjust the amount of sriracha sauce based on your heat preference.
• Leftover salmon and cauliflower make a great lunch the next day.

Keywords: sriracha salmon, honey salmon, roasted cauliflower, healthy salmon bowl, spicy salmon recipe, easy salmon dinner