Description
Sriracha Honey Salmon Bowls – Spicy-sweet succulence! Pan-seared salmon glazed in sriracha honey sauce atop fluffy rice and crispy veggies. Irresistible!
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 3 tablespoons honey
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 tablespoon olive oil, for cooking
- 2 cups cooked brown rice (about ⅔ cup uncooked)
- 1 large avocado, sliced
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup edamame, shelled and cooked
- ¼ cup sliced green onions
- 2 tablespoons sesame seeds
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Step 1: Prepare the sriracha honey glaze by combining honey, sriracha, soy sauce, minced garlic, lime juice, and sesame oil in a small bowl. Whisk thoroughly until smooth. The mixture should have a pourable consistency but still be thick enough to coat the back of a spoon. Set aside about 2 tablespoons of the glaze for serving.
- Step 2: Pat the salmon fillets completely dry with paper towels and season lightly with salt and pepper. Pour the remaining glaze over the salmon in a shallow dish or zip-top bag, ensuring each piece is well coated. If you have time, marinate for 15-30 minutes for deeper flavor penetration.
- Step 3: Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down in the hot pan and cook undisturbed for about 4 minutes until the skin is crispy and the salmon releases easily from the pan.
- Step 4: Carefully flip the salmon and cook for another 2-3 minutes, occasionally spooning any glaze from the pan over the top of the fillets. The salmon is done when it flakes easily but still has a slightly translucent center (internal temperature of 125°F for medium). Remove from heat and let rest briefly.
- Step 5: While the salmon rests, prepare the sriracha mayo drizzle if using. Simply whisk together sriracha, mayonnaise, honey, and rice vinegar until smooth. Transfer to a small squeeze bottle or ziplock bag with the corner snipped for easy drizzling.
- Step 6: Assemble your Sriracha Honey Salmon Bowlsby dividing the cooked brown rice among four bowls. Arrange the glazed salmon fillets and fresh components (avocado slices, shredded carrots, cucumber, and edamame) around the rice in sections.
- Step 7: Garnish each bowl with sliced green onions, sesame seeds, and a lime wedge. Drizzle with the reserved glaze and the sriracha mayo sauce if using. Serve immediately while the salmon is still warm and the vegetables are fresh and crisp.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg