Ingredients
Scale
- 4 salmon fillets (about 6 ounces each), skin on or off depending on preference
- 3 tablespoons honey (substitute with maple syrup for a vegan twist)
- 2 tablespoons sriracha sauce (adjust to taste for heat)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger (optional but adds great flavor)
- 2 cups cooked jasmine or brown rice (or quinoa for extra protein)
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds (optional garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together honey, sriracha, soy sauce, sesame oil, minced garlic, and grated ginger until well combined.
- Place the salmon fillets skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
- Brush the honey-sriracha glaze generously over each fillet. Reserve a little glaze for drizzling after baking.
- Bake the salmon in the preheated oven for 12-15 minutes, depending on thickness, until the fish flakes easily with a fork and the glaze is caramelized.
- While the salmon bakes, prepare your rice (if not already done) and steam the broccoli until bright green and tender-crisp, about 4-5 minutes.
- Divide the rice between four bowls. Top each bowl with a salmon fillet, steamed broccoli, shredded carrots, and sliced green onions.
- Drizzle any reserved glaze over the bowls and sprinkle with toasted sesame seeds if using.
- Serve immediately, and watch how quickly these bowls disappear—especially if you have little ones who love a good spicy-sweet combo!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sriracha Honey Salmon Bowls, recipe, cooking, food
