Why Make This Recipe
Sriracha Honey Salmon Bowls are a delicious and satisfying meal that combines flavors of sweet and spicy in a simple, easy-to-make dish. The salmon is cooked with a rich glaze and paired with roasted cauliflower and rice, making it both nutritious and filling. This recipe is perfect for a quick weeknight dinner or meal prep for the week ahead.
How to Make Sriracha Honey Salmon Bowls
Ingredients
- 1 pound salmon fillet, cut into chunks
- 2 tablespoons sriracha sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 3 cups cooked white rice
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons chopped green onions (optional garnish)
- 2 tablespoons chopped cilantro (optional garnish)
Directions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through, until golden and crisp.
- In a bowl, whisk together honey, sriracha, soy sauce, garlic, and rice vinegar to create the glaze.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon chunks and sear for 2–3 minutes on each side until golden.
- Pour the glaze into the skillet and cook for another 2–3 minutes, tossing to coat, until the sauce thickens and clings to the salmon.
- Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon.
- Drizzle with the remaining glaze and garnish with chopped green onions and cilantro if desired. Serve immediately.
How to Serve Sriracha Honey Salmon Bowls
These bowls can be served warm right after cooking. For added texture and flavor, you may sprinkle extra green onions and cilantro on top before serving. Enjoy them as a complete meal on their own, or pair with a refreshing salad for a light complement.
How to Store Sriracha Honey Salmon Bowls
To store leftovers, place the salmon and cauliflower in an airtight container in the refrigerator. They should last for up to three days. Store the cooked rice separately to maintain its texture. Reheat the salmon and cauliflower in the microwave or on the stove before serving.
Tips to Make Sriracha Honey Salmon Bowls
- Make sure to watch the salmon carefully while cooking to avoid overcooking. It should be golden on the outside and flaky on the inside.
- Adjust the amount of sriracha depending on your spice tolerance. You can use less for a milder flavor.
- Feel free to add other veggies to the bowls, like steamed broccoli or edamame, for extra nutrition.
Variation
You can substitute salmon with other proteins like chicken or tofu. The glaze works well on a variety of ingredients, so feel free to experiment!
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the salmon and cauliflower in advance, then store them in the refrigerator. Simply reheat them when ready to serve.
Is this dish gluten-free?
Yes, it can be gluten-free if you use gluten-free soy sauce or tamari.
Can I use frozen salmon?
Yes, frozen salmon can be used; just ensure it’s fully thawed before cooking for even cooking.
Sriracha Honey Salmon Bowls
A delightful blend of sweet and spicy, these Sriracha Honey Salmon Bowls feature glazed salmon, roasted cauliflower, and rice for a satisfying meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound salmon fillet, cut into chunks
- 2 tablespoons sriracha sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 3 cups cooked white rice
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons chopped green onions (optional garnish)
- 2 tablespoons chopped cilantro (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through, until golden and crisp.
- In a bowl, whisk together honey, sriracha, soy sauce, garlic, and rice vinegar to create the glaze.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon chunks and sear for 2–3 minutes on each side until golden.
- Pour the glaze into the skillet and cook for another 2–3 minutes, tossing to coat, until the sauce thickens and clings to the salmon.
- Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon.
- Drizzle with the remaining glaze and garnish with chopped green onions and cilantro if desired. Serve immediately.
Notes
Adjust the amount of sriracha for desired spice level. Can substitute salmon with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Asian
- Diet: Gluten Free, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg