Description
These Sriracha Honey Salmon Bowls are a delicious and balanced meal featuring tender baked salmon glazed with a spicy-sweet sriracha honey sauce. Served over fluffy jasmine or brown rice with steamed broccoli, creamy avocado, and garnished with fresh green onions and sesame seeds, this dish offers a perfect blend of flavors and textures with a vibrant citrus finish from lime wedges.
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 Components
- 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 prevent sticking and facilitate easy cleanup.
- Prepare Salmon: Place the salmon fillets on the prepared baking sheet. Drizzle olive oil over each fillet and season with salt and freshly ground black pepper to enhance flavor.
- Make Glaze: In a small 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 vibrant spicy-sweet glaze.
- Glaze Salmon: Generously brush the sriracha honey glaze over each salmon fillet, making sure they are well coated. Reserve some glaze to drizzle over the finished bowls.
- Bake Salmon: Bake the salmon in the preheated oven for 12-15 minutes until cooked through and the fish flakes easily with a fork, ensuring tender and juicy fillets.
- Assemble Rice Base: While the salmon bakes, divide the cooked jasmine or brown rice evenly into serving bowls, forming the base layer of each bowl.
- Add Vegetables: Distribute the steamed broccoli florets and sliced avocado evenly on top of the rice to add earthy flavors and creamy texture.
- Add Salmon: Carefully transfer one baked salmon fillet to each bowl, positioning it over the vegetables and rice to complete the main protein component.
- Drizzle Glaze: Drizzle the reserved sriracha honey glaze over the salmon and bowls to add extra flavor and a glossy finish, adjusting the quantity to your desired heat level.
- Garnish: Sprinkle sliced green onions and sesame seeds over the bowls for freshness and a subtle nutty crunch that compliments the dish.
- Serve: Serve the salmon bowls with lime wedges on the side, allowing diners to add bright citrus juice to their bowls for a refreshing contrast.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a different texture or to make the dish lower in carbs.
- Adjust the amount of sriracha in the glaze according to your preferred spice tolerance.
- Leftover glazed salmon can be refrigerated for up to 2 days and repurposed in salads or wraps.
- For extra crunch, add toasted chopped nuts or seeds on top along with the sesame seeds.
- Steaming broccoli just until tender preserves nutrients and gives the best texture for the bowls.
