Description
Sriracha Honey Salmon Bowls combine sweet, spicy, and savory flavors in a satisfying meal. Tender salmon is coated in a sticky sriracha honey glaze and served over fluffy jasmine rice with roasted cauliflower, then finished with fresh herbs and sesame seeds for a flavorful, protein-packed bowl.
Ingredients
- 4 salmon fillets (or 1 lb salmon, cut into cubes)
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce (low sodium preferred)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 cups cooked jasmine rice
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1 teaspoon sesame seeds
Instructions
1. In a small bowl whisk together the sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil to make the marinade.
2. Cut the salmon into cubes or leave fillets whole. Place the salmon in a bowl and coat with half of the marinade. Let it marinate for about 15 minutes and reserve the remaining marinade.
3. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper.
4. Spread the cauliflower on a baking sheet and roast for 20–25 minutes until golden and slightly crispy.
5. Heat a skillet over medium-high heat with a little oil. Cook the salmon for 2–3 minutes per side for cubes or 4–5 minutes per side for fillets until caramelized and cooked through.
6. Pour the reserved marinade over the salmon and cook for 1–2 minutes until it thickens into a glaze.
7. Divide the cooked jasmine rice into serving bowls.
8. Top the rice with roasted cauliflower and glazed salmon.
9. Garnish with chopped green onions, cilantro, and sesame seeds before serving.
Notes
For extra heat, add more sriracha or a pinch of red pepper flakes to the glaze.
Broccoli or roasted carrots can be substituted for cauliflower.
Use brown rice or quinoa instead of jasmine rice for a whole-grain option.
This recipe works well for meal prep and keeps refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving