Description
This Honey Sriracha Salmon Bowl is a vibrant and flavorful dish featuring juicy baked salmon glazed with a sweet and spicy honey Sriracha sauce. Served over fluffy jasmine rice and topped with fresh avocado, shredded carrots, cucumber, green onions, and sesame seeds, it offers a perfect balance of creamy, spicy, and fresh flavors in every bite. Ready in just 30 minutes, it’s a nutritious and satisfying meal ideal for a quick weeknight dinner.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
For the Bowl:
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare Sauce: In a small bowl, whisk together honey, Sriracha sauce, soy sauce, and olive oil until the mixture is well combined and smooth.
- Glaze Salmon: Place the salmon fillets on a lined baking sheet and generously brush each with the honey Sriracha sauce, ensuring an even coating.
- Bake Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the glaze has a glossy finish.
- Prep Bowl Ingredients: While the salmon bakes, prepare the jasmine rice if not already cooked and chop the avocado, carrots, cucumber, and green onions.
- Rest Salmon: Once baked, carefully remove the salmon from the oven and let it rest for 5 minutes to seal in juices.
- Assemble Bowls: Divide the cooked jasmine rice among four bowls. Top each bowl with a salmon fillet, sliced avocado, shredded carrots, diced cucumber, and chopped green onions.
- Garnish and Serve: Sprinkle sesame seeds evenly over each bowl and drizzle with any remaining honey Sriracha sauce for an extra burst of flavor.
Notes
- Adjust Sriracha amount to control spice level according to your taste preference.
- Use fresh, high-quality salmon for the best flavor and texture.
- Jasmine rice can be substituted with brown rice or quinoa for a whole grain option.
- For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Leftover salmon can be refrigerated and reused in salads or sandwiches.
