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This vibrant honey sriracha salmon bowl brings together the perfect balance of sweet, spicy and savory flavors in one nutritious meal. The tender salmon glazed with a sticky honey sriracha sauce sits atop a colorful bed of rice and veggies for a restaurant-quality dinner you can easily make at home.
I first created this recipe when trying to replicate my favorite restaurant bowl at home, and now it's become our family's go-to meal when we want something that feels special without hours in the kitchen.
Ingredients
- Salmon fillets: Use fresh, skin-on salmon for the best flavor and texture
- Honey: Creates the perfect sticky glaze and balances the heat
- Sriracha sauce: Provides the signature spicy kick adjust according to your heat preference
- Soy sauce: Adds essential umami depth and saltiness
- Rice vinegar: Brings a subtle tanginess that brightens all the flavors
- Garlic and ginger powder: Infuses the marinade with aromatic warmth
- Jasmine rice: The perfect fluffy base that soaks up the delicious sauce
- Broccoli florets: Adds nutrition and a satisfying crunch
- Shredded carrots: Provides natural sweetness and vibrant color
- Avocado: Contributes creamy richness and healthy fats
- Green onions: Fresh, mild onion flavor that enhances the finished dish
- Sesame seeds: Adds a nutty crunch and beautiful presentation
- Lime wedges: The final bright acidic note that ties everything together
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together the honey, sriracha, soy sauce, rice vinegar, garlic powder, ginger powder, salt, and pepper in a small bowl until completely smooth. The marinade should have a glossy appearance and thick consistency. Make sure the honey is fully incorporated with no sticky clumps remaining.
- Marinate the Salmon:
- Place your salmon fillets in a shallow dish, skin side down. Pour half of the marinade over the salmon, making sure to coat the tops and sides completely. Cover the dish with plastic wrap and refrigerate for at least 15 minutes, though 30 minutes will give you better flavor penetration. If you have more time, marinating for up to 2 hours will intensify the flavor even more.
- Prepare the Rice and Vegetables:
- Cook jasmine rice according to package instructions until fluffy and tender. Steam or roast the broccoli florets until bright green and tender crisp, about 4 minutes for steaming or 12 minutes for roasting. Prepare your other vegetables by shredding carrots, slicing avocado, and chopping green onions.
- Cook the Salmon:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Transfer the marinated salmon fillets to the baking sheet, skin side down, leaving space between each piece. Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork but still looks moist in the center. During the last 2 minutes of cooking, brush the fillets with a bit more of the reserved marinade for an extra flavorful glaze.
- Assemble the Bowls:
- Start with a generous base of jasmine rice in each bowl. Arrange the steamed broccoli, shredded carrots, and sliced avocado in sections around the rice. This creates a colorful and appetizing presentation. Place a glazed salmon fillet on top as the star of the bowl.
- Garnish and Serve:
- Sprinkle the assembled bowls with chopped green onions and sesame seeds. Serve with lime wedges on the side for squeezing over the entire dish just before eating. The fresh lime juice brightens all the flavors and completes the dish perfectly.
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The honey in this recipe is my secret weapon. I discovered that using a high-quality local honey not only creates the perfect glaze consistency but also adds subtle floral notes that complement the spicy sriracha beautifully. My family now requests this "magic sauce" on everything from chicken to tofu.
Perfect Pairings
These salmon bowls pair wonderfully with a variety of sides and beverages. For a complete meal experience, consider serving with a light cucumber salad dressed with rice vinegar and sesame oil. The cool crispness complements the spicy salmon perfectly. For beverages, a chilled glass of dry Riesling or a Japanese lager works beautifully with the sweet and spicy flavors.
Storage and Meal Prep
This recipe makes an excellent meal prep option for busy weekdays. Store the cooked salmon, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado whole until ready to serve to prevent browning. The honey sriracha marinade can be made ahead and stored in the refrigerator for up to a week making it easy to quickly prepare this meal any night of the week.
Ingredient Substitutions
If salmon is not available or not to your liking, this marinade works beautifully with other proteins. Try using chicken thighs, firm tofu, or even shrimp. For a lower carb option, swap the jasmine rice for cauliflower rice or quinoa. The honey can be replaced with maple syrup for a different flavor profile, and for those who are gluten free, simply use tamari instead of soy sauce without sacrificing any flavor.
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This vibrant dish is quick, delicious, and nutritious—a perfect dinner option any night of the week.
Frequently Asked Questions
- → Can I make this dish with other types of fish?
Yes! While salmon works beautifully with the honey sriracha glaze, this recipe can be adapted for other firm fish like cod, mahi-mahi, or even tuna steaks. You may need to adjust cooking times slightly depending on the thickness of your fish.
- → How can I make this dish less spicy?
To reduce the heat, simply decrease the amount of sriracha sauce. Start with just 1 teaspoon if you prefer a mild flavor, and add more to taste. You can also increase the honey ratio for more sweetness to balance the heat.
- → What can I substitute for jasmine rice?
Brown rice, quinoa, cauliflower rice, or soba noodles all work well as alternatives to jasmine rice. Each will provide a different texture and nutritional profile while still complementing the honey sriracha salmon.
- → Can I meal prep these salmon bowls?
Absolutely! You can prepare all components ahead of time and store them separately in the refrigerator for up to 3 days. For best results, reheat the salmon and rice gently and add the fresh avocado just before serving.
- → What vegetables can I substitute in these bowls?
This recipe is highly adaptable. Try edamame, cucumber, bell peppers, spinach, or sugar snap peas instead of or in addition to the broccoli and carrots. The key is to include a colorful variety of vegetables for texture and nutrition.
- → How do I know when the salmon is fully cooked?
Salmon is cooked when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork. The color should change from translucent to opaque pink throughout. Be careful not to overcook, as salmon can quickly become dry.