Sriracha Honey Salmon Bowls Recipe
Sriracha Honey Salmon Bowls are my go-to choice when I’m craving something that’s both bold and nourishing. Imagine sticky-glazed salmon with the perfect balance of sweetness and heat, nestled next to golden roasted cauliflower, all on a bed of fluffy jasmine rice. Every bite bursts with color and flavor, and the best part? It’s as straightforward as it is satisfying, making any night feel like a special occasion. These bowls might just become your new weeknight superstar!
Ingredients You’ll Need
With a handful of vibrant, pantry-friendly staples, these Sriracha Honey Salmon Bowls come together quickly but never skimp on depth or excitement. Each ingredient is chosen for the way it enhances the taste, brings balance, and helps create those irresistible textures we crave in a truly memorable bowl.
- Salmon fillets (or 1 lb salmon, cut into cubes): Rich, flaky salmon soaks up the sauce beautifully—whether you cube it or keep it as fillets, it’s the dish’s star protein.
- Sriracha sauce (3 tbsp): Adds fiery warmth and tangy depth, the backbone of the sweet-spicy glaze.
- Honey (2 tbsp): Brings out the best in sriracha, providing balance and a gorgeous, caramelized finish.
- Soy sauce, low sodium (2 tbsp): Contributes a savory umami punch without overwhelming the salmon.
- Garlic, minced (2 cloves): Fresh garlic intensifies the aroma and infuses every bite with hearty flavor.
- Lime juice (1 tbsp): Adds brightness and a touch of acidity that perks up the entire bowl.
- Sesame oil (1 tsp): A drizzle of nutty, aromatic sesame oil pulls the sauce together.
- Jasmine rice, cooked (2 cups): Its floral perfume and soft, pillowy texture make the perfect base for soaking up the glaze.
- Cauliflower florets (2 cups): Roasting brings out a mild, nutty sweetness that pairs perfectly with glazed salmon.
- Olive oil (1 tbsp): Keeps the cauliflower crispy and golden as it roasts.
- Salt and pepper, to taste: Essential for seasoning throughout—taste as you go!
- Green onions, chopped (2 tbsp): Their gentle bite and pop of green brighten every bowl.
- Cilantro, chopped (1 tbsp): Fresh cilantro adds herbaceous lift and a splash of color.
- Sesame seeds (1 tsp): A classic finishing touch for extra crunch and toasty flavor.
How to Make Sriracha Honey Salmon Bowls
Step 1: Prepare the Marinade
Grab a small mixing bowl and start by whisking together the sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil. This sauce is the magic that transforms the salmon—spicy from the sriracha, sweet from the honey, savory from the soy, all tied together by the lime and sesame. Make sure it’s smooth and glossy, with no streaks remaining.
Step 2: Marinate the Salmon
If you’re using a whole fillet, slice it into cubes or keep the fillets intact, whichever your mood calls for. Place the salmon in a bowl and pour over half the marinade (save the rest for later!). Coat each piece thoroughly, cover, and let it sit for 15 minutes. This short soak lets all those flavors permeate the fish for maximum taste.
Step 3: Roast the Cauliflower
While your salmon marinates, preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet, making sure they aren’t crowded—this will help them get that perfect golden crispness. Roast for 20 to 25 minutes, shaking the pan halfway through, until each floret has crispy edges and a light caramelized color.
Step 4: Cook the Salmon
Heat a skillet over medium-high heat and add a splash of oil. When hot, carefully place your salmon in the pan. Sear for 2-3 minutes per side for cubes, or 4-5 minutes for whole fillets. You’re looking for a beautiful caramelized crust from that honey in the marinade—don’t move them too much as they cook!
Step 5: Glaze the Salmon
Once the salmon is nearly cooked through, pour the reserved marinade directly into the skillet. It’ll bubble and thicken quickly, clinging to the fish to create the ultimate sticky, shiny glaze. Let it simmer for 1-2 minutes, just until the sauce coats each piece beautifully.
Step 6: Assemble the Bowls
Now for the fun part! Spoon the warm jasmine rice into bowls, nestle the roasted cauliflower alongside, and top with generous helpings of your glazed salmon. The mix of textures and colors here is just so inviting.
Step 7: Add the Finishing Touches
Right before serving, sprinkle on the green onions, chopped cilantro, and a scattering of sesame seeds. These last garnishes add fresh flavor, crunch, and that vibrant, bowl-ready look.
How to Serve Sriracha Honey Salmon Bowls
Garnishes
No bowl is complete without the perfect garnish! For Sriracha Honey Salmon Bowls, sliced green onions and fresh cilantro add a welcome herbal note, while sesame seeds deliver a subtle crunch and pop of color. Don’t hesitate to get creative—try a few thin slices of fresh red chili or a squeeze of extra lime on top for a punchy finish.
Side Dishes
The beauty of these bowls is that they’re a meal on their own, but if you’d like to round things out, a simple cucumber salad or some quick-pickled veggies work wonders on the side. A bowl of miso soup, steamed bok choy, or even some roasted edamame would be fantastic partners for the zippy flavors here.
Creative Ways to Present
Serve Sriracha Honey Salmon Bowls family-style with bowls of toppings for everyone to customize, or pile them up in bento-style lunchboxes for a restaurant-quality meal prep. You can also layer everything in mason jars for a portable lunch that’s as colorful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the salmon, rice, and cauliflower separately in airtight containers in the fridge. This keeps each element fresh and ready for quick bowl assembly—just wait to add garnishes until right before serving. The salmon will last up to 2 days, while the roasted cauliflower and rice keep well for 3 days.
Freezing
Salmon freezes beautifully when stored in a sealed container—just be sure to cool it completely first. The rice can also be frozen in a zip-top bag, while cauliflower is best enjoyed fresh (freezing can change its texture). When freezing, label portions for easy grab-and-go lunches or dinners.
Reheating
To reheat your Sriracha Honey Salmon Bowls, gently warm the salmon and cauliflower in the microwave or a skillet over low heat to prevent overcooking. Fluff the rice with a splash of water before heating to bring back its soft, steamy texture. Assemble fresh toppings for that just-made feeling with every bowl.
FAQs
Can I use a different type of fish or protein?
Absolutely! Sriracha Honey Salmon Bowls are just as delicious with trout, cod, or even shrimp. For a plant-based spin, try tofu or roasted chickpeas with the same addictive glaze.
Is the dish very spicy?
The sweet honey helps mellow the sriracha’s heat, so you get a warm, lingering kick rather than overwhelming spice. Feel free to adjust the amount of sriracha to match your preferred heat level.
Can I make these bowls ahead for meal prep?
Yes! Prepare each component separately, keep them refrigerated in individual containers, and assemble just before eating. Add the garnishes and a squeeze of fresh lime at the last minute for best results.
What can I use instead of jasmine rice?
Jasmine rice is tender and fragrant, but you can sub in brown rice, quinoa, farro, or even cauliflower rice for a lower-carb version. The Sriracha Honey Salmon Bowls can easily be adapted to whatever grain you love most.
How do I keep the salmon from sticking to the pan?
Preheat your skillet and add a teaspoon of oil before adding the salmon. Let the salmon sear without moving it, and it will naturally release from the pan once it forms a golden crust. Nonstick pans work well, too!
Final Thoughts
Give these Sriracha Honey Salmon Bowls a try next time you’re craving something comforting, colorful, and a little bit bold. They’re endlessly customizable, come together in no time, and are certain to put a smile on your face (and maybe a little spice on your lips). Happy cooking!
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Sriracha Honey Salmon Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
These Sriracha Honey Salmon Bowls are a perfect blend of sweet, spicy, and savory flavors. Tender, caramelized salmon is glazed with a sticky sriracha-honey sauce, served over fluffy jasmine rice and roasted cauliflower. Garnished with fresh herbs and sesame seeds, these bowls are a delightful meal option.
Ingredients
For the Salmon:
- 4 salmon fillets (or 1 lb salmon, cut into cubes)
- 3 tbsp sriracha sauce
- 2 tbsp honey
- 2 tbsp soy sauce (low sodium preferred)
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp sesame oil
For the Bowl:
- 2 cups cooked jasmine rice
- 2 cups cauliflower florets
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp chopped green onions
- 1 tbsp chopped cilantro
- 1 tsp sesame seeds
Instructions
- Prepare the Marinade: In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil.
- Marinate the Salmon: Cut the salmon into cubes or leave fillets whole. Place in a bowl and coat with half the marinade. Let sit for 15 minutes. Reserve the remaining marinade.
- Roast the Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Cook the Salmon: Heat a skillet over medium-high heat with a little oil. Sear the salmon for 2-3 minutes per side (or 4-5 minutes per side for fillets) until caramelized.
- Pour the reserved marinade over the salmon and let it bubble for 1-2 minutes, creating a thick glaze.
- Assemble the Bowls: Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon.
- Garnish with green onions, cilantro, and sesame seeds. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Sriracha Honey Salmon Bowls, Salmon Recipe, Asian Bowl Recipe
