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Colorful Honey Sriracha Salmon bowl with vibrant vegetables and a spicy glaze

Colorful Honey Sriracha Salmon Bowls

A vibrant and flavorful dish featuring salmon glazed in a sweet and spicy honey Sriracha sauce, complemented by a rainbow of fresh veggies and rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Honey Sriracha Sauce
  • 1/4 cup honey For sweetness
  • 2 tablespoons Sriracha Adjust based on spice preference
  • 1 tablespoon soy sauce Use tamari for a gluten-free option
  • 1 teaspoon lime juice Freshly squeezed for best flavor
For the Salmon
  • 4 pieces salmon fillets (about 6 ounces each, skin removed) Use high-quality, wild-caught salmon if available
  • to taste Salt and pepper For seasoning
For the Bowls
  • 2 cups cooked rice White, brown, or cauliflower rice for a low-carb option
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 whole red bell pepper, sliced
  • 1 cup edamame, shelled
  • 1 whole avocado, sliced
  • to taste Fresh cilantro For garnish

Method
 

Preparation
  1. In a small mixing bowl, whisk together honey, Sriracha, soy sauce, and lime juice until well combined. Set aside.
  2. Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
Cooking
  1. In a non-stick skillet or grill pan, heat a tablespoon of oil over medium-high heat.
  2. Add the salmon fillets and cook for about 4-5 minutes on each side until the salmon is opaque and flakes easily with a fork. Brush the honey Sriracha sauce over each fillet during the last minute of cooking.
Assembly
  1. While the salmon cooks, arrange a generous serving of rice in each bowl.
  2. Top the rice with shredded carrots, cucumber, red bell pepper, edamame, and avocado slices, creating a rainbow effect.
  3. Place a salmon fillet on top of the veggies, drizzle with extra honey Sriracha sauce, and garnish with fresh cilantro. Serve warm and enjoy!

Notes

Always taste your sauce before adding it to the salmon and adjust sweetness and spiciness according to your preference. For vegetarian version, replace salmon with marinated tofu or tempeh. Store leftovers in an airtight container in the fridge for up to 2 days.