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Sriracha Honey Salmon Bowls

A quick and flavorful meal featuring succulent salmon topped with a spicy-sweet Sriracha honey sauce, served over fluffy rice and crisp broccoli.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 pieces salmon fillets
  • 2 tablespoons Sriracha sauce Adjust for spice preference.
  • 2 tablespoons honey Adjust for sweetness preference.
  • 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For Serving
  • 2 cups cooked rice
  • 1 cup steamed broccoli
  • 1/4 cup sliced green onions For garnish.
  • to taste Sesame seeds For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together Sriracha, honey, soy sauce, olive oil, salt, and pepper.
Cooking
  1. Place salmon fillets on a baking sheet lined with parchment paper, and brush the Sriracha mixture over the top.
  2. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
Serving
  1. To serve, place cooked rice in bowls, top with steamed broccoli, and place a salmon fillet on top.
  2. Drizzle with any remaining sauce, sprinkle with green onions and sesame seeds, and enjoy!

Notes

Store leftovers in the fridge for about 3 days in an airtight container. For longer storage, freeze the salmon and rice for up to a month. Thaw and reheat gently before serving. Consider substituting salmon with chicken breasts or tofu for variations.