Sriracha Honey Salmon Bowls Recipe

Introduction

This Sriracha Honey Salmon Bowl offers a perfect balance of spicy, sweet, and savory flavors. With tender salmon glazed in a flavorful sauce, paired with roasted cauliflower and jasmine rice, it’s a wholesome meal that’s quick to prepare and satisfying to eat.

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 keep fillets whole. Place the salmon in a bowl and coat with half of the marinade. Let it sit for 15 minutes. Reserve the remaining marinade.
3. Step 3: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 to 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 for fillets, until caramelized.
5. Step 5: Pour the reserved marinade over the salmon in the skillet and let it bubble for 1-2 minutes, allowing it to thicken into a glaze.
6. Step 6: Divide the cooked jasmine rice into serving bowls. Top 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 extra heat, add a pinch of cayenne pepper or more sriracha to the marinade.
• Swap cauliflower with broccoli or snap peas for a different vegetable option.
• Use brown rice or quinoa as a substitute for jasmine rice for added fiber.
• To keep salmon moist, avoid overcooking and sear quickly over medium-high heat.

Storage

Store leftover salmon bowls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat vegetables separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before marinating to ensure even cooking and good texture.

Is this recipe suitable for meal prep?

Absolutely. The components can be prepared in advance and assembled when ready to eat. Keep the salmon glaze separate to prevent it from becoming soggy.

Sriracha Honey Salmon Bowls Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

Savor the perfect balance of spicy, sweet, and savory flavors with these Sriracha Honey Salmon Bowls. Featuring tender salmon glazed with a zesty sriracha honey marinade, roasted crispy cauliflower, and fluffy jasmine rice, this vibrant bowl comes together quickly for a healthy and satisfying meal.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American with Asian influences
• Diet: Low Fat

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 sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil until well combined, creating a flavorful glaze for the salmon.
2. Marinate the Salmon: Cut the salmon into cubes or leave the fillets whole. Place them in a bowl and coat with half of the marinade. Let it sit for 15 minutes to absorb the flavors, reserving the remaining marinade for later use.
3. Roast the Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20 to 25 minutes until they turn golden and crispy.
4. Cook the Salmon: 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 for fillets, until caramelized and cooked through.
5. Glaze the Salmon: Pour the reserved marinade over the salmon in the skillet and allow it to bubble and thicken for 1-2 minutes, forming a glossy, sticky glaze.
6. Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top each bowl with the roasted cauliflower florets and glazed salmon pieces or fillets.
7. Garnish and Serve: Sprinkle chopped green onions, cilantro, and sesame seeds over the bowls. Serve warm and enjoy the perfect harmony of flavors and textures.

Notes

• Marinate the salmon for longer (up to 30 minutes) if you prefer more intense flavor.
• Substitute cauliflower with broccoli or Brussels sprouts for different roasted vegetable options.
• Use brown rice or cauliflower rice as a low-carb alternative.
• Make sure not to overcook the salmon to keep it moist and tender.
• Adjust the sriracha quantity to control the spiciness according to your preference.

Keywords: Sriracha Honey Salmon, salmon bowl recipe, roasted cauliflower bowls, spicy salmon recipe, healthy dinner bowl, easy salmon dinner