Description
These Sriracha Honey Salmon Bowls combine tender, oven-baked salmon glazed with a spicy-sweet sriracha honey sauce, served over a bed of fluffy jasmine or brown rice and topped with steamed broccoli, creamy avocado, and fresh garnishes like green onions and sesame seeds. This vibrant and flavorful dish is quick to prepare, healthy, and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Salmon and Glaze
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup honey
- 2 tablespoons sriracha sauce (more if desired for extra heat)
- 1 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon fresh lime juice
Bowl Ingredients
- 2 cups cooked jasmine or brown rice
- 2 cups steamed broccoli florets
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the salmon doesn’t stick and cleanup is easy.
- Prepare salmon: Place the salmon fillets on the lined baking sheet. Drizzle the fillets evenly with olive oil, then season them with salt and freshly ground black pepper to enhance the flavor of the fish.
- Make glaze: In a small mixing bowl, whisk together honey, sriracha sauce, soy sauce, freshly grated ginger, minced garlic, and fresh lime juice until the mixture is smooth and well combined, creating a spicy-sweet glaze.
- Glaze salmon: Generously brush the sriracha honey glaze over each salmon fillet, reserving some of the glaze for drizzling later after baking.
- Bake salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through, opaque, and flakes easily when tested with a fork.
- Prepare bowls: While the salmon is baking, start assembling your bowls by placing a portion of cooked jasmine or brown rice as the base at the bottom of each serving bowl.
- Add vegetables: Evenly divide the steamed broccoli florets and sliced avocado among the bowls, layering them gently on top of the rice to add texture and nutrition.
- Add salmon: When the salmon is done, carefully place one baked fillet on top of the rice, broccoli, and avocado in each bowl.
- Finish with glaze: Drizzle the remaining sriracha honey glaze over the salmon fillets to amplify the flavor, adding more glaze to taste if desired.
- Garnish: Sprinkle sliced green onions and sesame seeds over the bowls for a fresh, crunchy garnish and appealing presentation.
- Serve: Serve the salmon bowls immediately with lime wedges on the side to add a bright citrus burst when squeezed over the dish.
Notes
- Use brown rice for a nuttier, higher-fiber alternative to jasmine rice.
- Adjust the amount of sriracha to make the glaze more or less spicy according to your heat preference.
- You can steam the broccoli while the salmon is baking to save time.
- For extra freshness, add chopped cilantro or cucumber slices as additional toppings.
- Leftover glaze can be stored in the refrigerator for up to 3 days and used as a dipping sauce.
