Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

When I want a fast, flavorful meal that feels just as satisfying as takeout (but healthier and fresher), I make these honey sriracha salmon bowls. They’re sweet, spicy, and balanced with fluffy rice and crisp, vibrant vegetables. It’s a one-bowl wonder that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this recipe delivers bold flavor with minimal effort. The salmon gets perfectly caramelized thanks to the honey-sriracha glaze, and when I pair it with a bed of rice and fresh veggies, it becomes a complete, nourishing meal. Whether I’m cooking for myself or serving guests, these bowls come together quickly and always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon and glaze:

• Salmon fillets, skin removed

• Honey

• Sriracha

• Soy sauce

• Garlic, minced

• Olive oil or sesame oil

• Lime juice (optional)

For the bowls:

• Cooked rice (white, brown, or jasmine)

• Cucumber, thinly sliced

• Carrot, julienned or shredded

• Avocado, sliced

• Red cabbage, shredded

• Green onions, chopped

• Optional: sesame seeds, cilantro, lime wedges

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small bowl, I whisk together honey, sriracha, soy sauce, garlic, and a touch of oil.

3. I place the salmon fillets on the baking sheet and brush generously with the honey-sriracha glaze.

4. I bake the salmon for 12–15 minutes, depending on thickness, until it’s cooked through and slightly caramelized.

5. While the salmon bakes, I prepare the bowls by layering cooked rice and fresh veggies.

6. Once the salmon is ready, I flake or slice it and place it on top of the rice and veggies.

7. I drizzle any extra glaze over the top and garnish with green onions, sesame seeds, or lime juice if I’m feeling fancy.

Servings and timing

This recipe makes 2–3 bowls and takes about 10 minutes to prep and 15 minutes to cook—ready in under 30 minutes.

Variations

• I sometimes swap salmon for shrimp, tofu, or chicken when I want a different protein.

• For more crunch, I top with crushed peanuts or crispy fried onions.

• I use quinoa or cauliflower rice as a base when I want a low-carb version.

• I mix a little mayo and sriracha together for a creamy drizzle on top.

Storage/reheating

I store any leftovers in airtight containers for up to 2 days. I reheat the salmon gently in the microwave or enjoy it cold over rice for a quick lunch. I keep the veggies separate if I want them to stay crisp.

FAQs

Can I use frozen salmon?

Yes, I thaw frozen salmon in the fridge overnight or under cold water, then pat it dry before glazing and baking.

How spicy is this glaze?

It’s mildly spicy with a sweet balance from the honey. I adjust the sriracha to my liking—more for heat, less for a milder flavor.

Can I grill the salmon instead of baking?

Absolutely. I grill it over medium heat for about 4–5 minutes per side, brushing with glaze as it cooks.

What vegetables work best in these bowls?

I use whatever I have on hand—snap peas, edamame, radishes, or bell peppers are great additions.

Is this dish good for meal prep?

Yes. I prep the rice, glaze, and chopped veggies ahead, and cook the salmon fresh or reheat gently when ready to assemble.

Conclusion

These honey sriracha salmon bowls are a perfect mix of sweet, spicy, and fresh. With tender, flavorful salmon and crisp veggies over fluffy rice, they’re satisfying, simple, and full of contrast in every bite. Whether I’m cooking for one or feeding a crowd, this bowl never fails to deliver bold flavor with ease.

Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 2–3
• Category: Main Dish, Bowl Meal
• Method: Baking, Oven-Roasted
• Cuisine: Asian-Inspired, Fusion

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Description

Honey Sriracha Salmon Bowls are a bold, flavor-packed meal featuring tender, oven-roasted salmon glazed in a sweet and spicy honey-sriracha sauce. Paired with fluffy rice and crisp, colorful veggies, these bowls are nourishing, customizable, and ready in under 30 minutes—perfect for busy weeknights, meal prep, or a healthy takeout-style dinner at home.

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Ingredients

• For the salmon and glaze:
• Salmon fillets, skin removed
• 2 tbsp honey
• 1–2 tbsp sriracha (to taste)
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp olive oil or sesame oil
• Optional: lime juice for brightness
• For the bowls:
• Cooked rice (white, brown, or jasmine)
• Cucumber, thinly sliced
• Carrot, julienned or shredded
• Avocado, sliced
• Red cabbage, shredded
• Green onions, chopped
• Optional toppings: sesame seeds, cilantro, lime wedges

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk honey, sriracha, soy sauce, garlic, and oil (plus lime juice, if using).

3. Place salmon fillets on the baking sheet and brush generously with the glaze.

4. Bake for 12–15 minutes until cooked through and slightly caramelized.

5. While the salmon bakes, layer rice and fresh veggies in serving bowls.

6. Top each bowl with flaked or sliced salmon. Drizzle with extra glaze if desired.

7. Garnish with green onions, sesame seeds, and a squeeze of lime before serving.

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Notes

• Swap salmon for shrimp, tofu, or chicken for different proteins.
• Use quinoa or cauliflower rice for a lower-carb version.
• Top with crushed peanuts or crispy onions for texture.
• Mix mayo and sriracha for a creamy topping drizzle.
• Keep veggies separate when storing for crispness.