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Spicy Sweet Honey Sriracha Salmon Bowls

A vibrant and flavorful bowl featuring honey-glazed seared salmon, fresh vegetables, and fluffy jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Sauce
  • 4 fillets salmon fillets, skinless 6 oz each
  • 1/4 cup honey
  • 3 tbsp Sriracha sauce
  • 2 tbsp soy sauce, low sodium
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp olive oil
Bowl Components
  • 2 cups jasmine rice, cooked
  • 1 large avocado, sliced
  • 2 cups broccoli florets, steamed
  • 1 medium cucumber, thinly sliced
  • 2 green onions, sliced
  • 2 tbsp sesame seeds
  • 1 handful fresh cilantro for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Steamer basket

Method
 

Preparation
  1. Pat salmon fillets dry, season with salt and pepper, and set aside.
  2. Whisk honey, Sriracha, soy sauce, rice vinegar, garlic, and ginger in a small bowl.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear salmon fillets for 3-4 minutes on the presentation side until golden-brown.
  5. Flip the salmon and cook for another 2-3 minutes until opaque and cooked through.
  6. Reduce heat to low, pour the sauce over the salmon, and simmer for 1-2 minutes until glazed.
  7. Remove salmon from skillet and let rest for 2 minutes.
  8. Steam broccoli florets until crisp-tender and plunge into ice water.
  9. Assemble bowls with a base of jasmine rice, topped with salmon, avocado, broccoli, and cucumber.
  10. Garnish with green onions, sesame seeds, and fresh cilantro before serving.

Notes

Store components separately in the fridge for up to 3-4 days. Salmon can be frozen for up to 3 months.