Go Back
Honey Sriracha Salmon bowl garnished with fresh vegetables and rice

Honey Sriracha Salmon Bowls

A comforting bowl that balances sweet, spicy, and crunchy with salmon fillets glazed in a honey-sriracha sauce, served on a bed of rice with veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 pieces salmon fillets Aim for skin-on, center-cut fillets (6–8 oz each) for even cooking.
  • ¼ cup honey
  • ¼ cup sriracha sauce Adjust for spice preference.
  • 1 tablespoon sesame seeds For garnish.
  • Salt and pepper to taste Go light with salt if adding soy sauce later.
For the bowls
  • 2 cups cooked rice Can use white, brown, or your favorite grain.
  • 1 cup steamed broccoli Fresh or frozen both work.
  • 1 piece avocado, sliced
  • ¼ cup green onions, sliced For garnish.

Method
 

Preparing and baking the salmon
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together honey and sriracha sauce.
  3. Place salmon fillets on a baking sheet, skin-side down, and brush the honey-sriracha mixture on top.
  4. Season with salt and pepper.
  5. Bake for 12–15 minutes, or until salmon is cooked through.
  6. Optional: Broil for the last 1–2 minutes for a caramelized finish.
Assembling the bowls
  1. In serving bowls, layer cooked rice, steamed broccoli, and sliced avocado.
  2. Place the baked salmon on top, drizzle with any leftover sauce, and sprinkle with green onions and sesame seeds.
  3. Serve warm, optionally adding a wedge of lime.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to avoid drying out. Make the honey-sriracha glaze ahead and use it for a week.