Description
Spicy Sriracha Salmon Bowls are flavorful and wholesome meals featuring salmon glazed with a spicy-sweet sriracha sauce, baked to perfection, and served over rice with fresh veggies and creamy toppings.
Ingredients
- 2–4 salmon fillets (skinless or skin-on)
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 clove garlic, minced
- 1 tbsp lime juice
- 1 tbsp olive oil
- Pinch of salt
- 2 cups cooked white or brown rice (or quinoa)
- 1/2 cucumber, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
- Extra sriracha or spicy mayo (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together sriracha, soy sauce, honey, garlic, lime juice, olive oil, and salt.
- Place salmon fillets on the baking sheet and brush with the glaze.
- Bake for 12–15 minutes or until salmon is cooked through. Broil for 1–2 minutes for a charred finish, if desired.
- While salmon bakes, prepare rice and slice vegetables.
- Assemble bowls with rice, veggies, and avocado. Top with salmon.
- Drizzle with extra sriracha or spicy mayo, sprinkle with green onions and sesame seeds, and serve.
Notes
- Use maple syrup instead of honey for deeper sweetness.
- Add fresh ginger to the glaze for extra flavor.
- Swap rice with cauliflower rice for a low-carb version.
- Include toppings like edamame, pickled red onions, or shredded cabbage.
- Marinate salmon for 30 minutes before baking for enhanced flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
