Save These Sriracha Honey Salmon Bowls offer a delightful harmony of sweet, spicy, and savory flavors for a satisfying meal. Caramelized salmon glazed with sriracha honey sauce sits atop fluffy rice with roasted cauliflower, finished with fresh herbs and sesame seeds.
I first made these bowls after craving something vibrant yet comforting for a weekday dinner. The sauce comes together quickly and tastes incredible on perfectly seared salmon.
Ingredients
- Salmon fillets: 4 fillets (or 1 lb salmon, cut into cubes)
- Sriracha sauce: 3 tbsp
- Honey: 2 tbsp
- Soy sauce: 2 tbsp (low sodium preferred)
- Garlic: 2 cloves, minced
- Lime juice: 1 tbsp
- Sesame oil: 1 tsp
- Jasmine rice: 2 cups, cooked
- Cauliflower florets: 2 cups
- Olive oil: 1 tbsp
- Salt and pepper: to taste
- Green onions: 2 tbsp, chopped
- Cilantro: 1 tbsp, chopped
- Sesame seeds: 1 tsp
Instructions
- Prepare the Marinade:
- In a small bowl, whisk together sriracha, honey, soy sauce, garlic, lime juice, and sesame oil.
- Marinate the Salmon:
- Cut salmon into cubes or leave fillets whole. Place in a bowl and coat with half the marinade. Let sit for 15 minutes. Reserve the remaining marinade.
- Roast the Cauliflower:
- Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Cook the Salmon:
- Heat a skillet over medium-high heat with a little oil. Sear salmon for 2-3 minutes per side (or 4-5 minutes per side for fillets) until caramelized. Pour reserved marinade over salmon and let bubble for 1-2 minutes until thickened.
- Assemble the Bowls:
- Divide rice into bowls. Add roasted cauliflower and glazed salmon. Garnish with green onions, cilantro, and sesame seeds. Serve warm.
Save This recipe is always a hit at family gatherings. Even picky eaters happily finish their bowls and ask for seconds.
Serving Suggestions
Pair these bowls with a side of steamed edamame or a simple cucumber salad.
Storage Tips
Leftovers can be refrigerated up to two days. Reheat gently to preserve moisture and flavor.
Variations
Try swapping cauliflower with broccoli or adding sliced avocado for creaminess.
Save Enjoy these hearty salmon bowls for a delicious weeknight treat. The sweet-spicy glaze truly makes this dish special.
Recipe Help
- → Can I use frozen salmon?
Yes, just thaw completely and pat dry before marinating to ensure the best texture and flavor absorption.
- → What rice works best?
Jasmine rice delivers a fragrant touch, but brown rice or basmati are good alternatives for added nutrition or flavor.
- → How spicy is the glaze?
The sriracha provides moderate heat, but you can reduce the amount for milder bowls or add extra honey to balance.
- → Can I substitute cauliflower?
Broccoli, carrots, or bell peppers roast well and offer similar texture—feel free to swap as preferred.
- → Are leftovers good cold?
Yes, the bowls taste great chilled, making them suitable for meal prep or next-day lunch.
- → Is marinating time flexible?
Fifteen minutes infuses good flavor, but up to 30 minutes gives even richer results for the salmon.