Description
Sriracha Honey Salmon Bowls are a quick, flavorful, and healthy meal featuring tender salmon fillets glazed with a spicy-sweet sriracha honey sauce. Served over fluffy jasmine rice and topped with fresh cucumber, carrot, green onions, and sesame seeds, this dish combines vibrant textures and bold flavors for a perfect weeknight dinner.
Ingredients
Scale
Salmon and Glaze
- 2 fillets Salmon (thick, boneless, fresh or frozen)
- 3 tablespoons Sriracha Sauce (adjust to spice preference)
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce
- 2 cloves Garlic (freshly minced)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Olive Oil (or another neutral oil)
Rice
- 1 cup Jasmine Rice (can substitute with basmati or brown rice)
Vegetables and Garnish
- 1 cup Cucumber (sliced)
- 1 cup Carrot (julienned)
- 2 tablespoons Green Onions (chopped, for garnish)
- 1 tablespoon Sesame Seeds (for garnish)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear, then lightly season both sides with salt.
- Prepare the Glaze: In a medium bowl, whisk together sriracha sauce, honey, soy sauce, freshly minced garlic, and lime juice until well combined.
- Heat the Skillet: Place a skillet over medium-high heat and add olive oil. Heat until the oil is shimmering and hot enough to sear the salmon.
- Sear the Salmon: Add salmon fillets to the skillet skin-side down. Cook without moving for about 4 minutes until the skin is crispy and the bottom is golden brown.
- Flip and Glaze: Flip the salmon fillets carefully and cook for another 3 minutes. During this time, pour half of the prepared sriracha honey glaze over the salmon to coat and infuse flavor.
- Cook the Rice: While the salmon is cooking, prepare jasmine rice according to package instructions until fluffy and tender.
- Assemble the Bowls: Place a serving of cooked jasmine rice as the base in each bowl. Top with sliced cucumber and julienned carrot for freshness and crunch.
- Add Salmon: Place the glazed salmon fillet on top of the rice and vegetables.
- Finish and Garnish: Drizzle the remaining sriracha honey glaze over the salmon. Garnish with chopped green onions and sprinkle sesame seeds on top for added texture and flavor.
Notes
- Adjust the amount of sriracha according to your preferred spice level.
- Use freshly squeezed lime juice for the best flavor.
- Allow salmon skin to crisp nicely by not moving it too early in the searing process.
- Substitute jasmine rice with brown rice or basmati for a different texture or nutritional profile.
- Leftover glaze can be refrigerated and used as a dipping sauce or marinade.
- For a gluten-free option, verify soy sauce is tamari or gluten-free.
