Sriracha Honey Salmon Bowls Recipe

Ever had one of those days where you’re craving something that’s equal parts spicy, sweet, and utterly satisfying? Enter my honey sriracha salmon bowl—a glorious marriage of flavors that’ll have you excitedly counting down to mealtime.

The Sriracha Honey Salmon Bowls are balanced in flavor, and they pack a nutritional punch. The salmon is seasoned so well, with a blend of sriracha and honey, that it could easily be the star of any bowl.

(Don’t worry, this recipe ensures that the salmon shines without drowning in spice.) Bowman has concocted a delightful spicy-sweet profile here. And she backs it up with wholesome elements like steamed broccoli, sliced cucumbers, and brown rice.

Ingredients

• Salmon: Rich in omega-3 fatty acids and high-quality protein.
• Honey: Provides natural sweetness and acts as a browning agent.
• Sriracha Sauce: Adds heat and depth with spicy chili flavor.
• Rice: Carbohydrate base, offering energy and fullness.
• Broccoli: High in vitamins C and K; good fiber source.
• Avocado: Creamy texture; packed with healthy fats and fiber.
• Garlic: Enhances flavor with aromatic, pungent profile.

Ingredient Quantities

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• 4 salmon fillets (about 6 oz each, skin removed)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup honey
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 2 cups cooked rice (white or brown, as preferred)
• 1 cup steamed broccoli florets
• 1 cup sliced cucumbers
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds
• 1 avocado, sliced

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How to Make this

1. Set your oven to 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with parchment paper.

2. Add salt and pepper to taste to the salmon fillets.

3. In a tiny bowl, whisk the honey, the sauce of sriracha, the soy sauce, the rice vinegar, and the minced garlic until they are well combined.

4. In a big oven-safe skillet, heat the olive oil over medium-high heat. Add the salmon fillets and sear for 2-3 minutes on each side until they are golden brown.

5. Pour the honey sriracha sauce over the salmon fillets, making sure they are coated evenly.

6. Move the skillet to the oven that has been preheated and bake for 8-10 minutes. Check the salmon then and see if it has finished cooking. It should flake with a fork quite easily if it is done.

7. Separate the prepared rice equally into bowls. Place a fillet of salmon on top of each bowl.

8. Put the steamed broccoli florets, sliced cucumbers, and avocado slices beside the salmon in each bowl.

9. Pour a bit more sauce from the skillet onto the rice and veggies for extra taste.

10. Before serving, chop green onions and sprinkle sesame seeds in each bowl.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Whisk
6. Large oven-safe skillet
7. Measuring spoons
8. Measuring cup
9. Spoon or spatula
10. Knife
11. Cutting board
12. Fork
13. Bowl or serving dish for plating

FAQ

• Q: Can I use frozen salmon fillets for this recipe?A: Absolutely, but make certain to completely thaw them before they even see the light of day in your cooking vessels. And pat them dry if you want the kind of browning that doesn’t make you regret your life decisions.
• Q: How can I make this dish spicier?A: Add more sriracha sauce, or a pinch of red pepper flakes, if you want to make the sauce more heated.
• Q: What can I use as a substitute for rice vinegar?Apple cider vinegar or white wine vinegar can be used as alternatives to rice vinegar.
• Q: Can I prepare the sauce in advance?A: Yes, you can mix the sauce and keep it in the fridge for 3 days. Use a saucy stir or shake to get it back together before serving.
• Q: Is there a recommended side dish to serve with these salmon bowls?A: The flavors would pair well with pickled ginger or a straightforward seaweed salad.
• Q: Can I use a different vegetable instead of broccoli?A: Feel free to use any of your favorite vegetables, such as snap peas or bok choy, for variation.
• Q: Can I make this recipe without sriracha?A: You can replace sriracha with a different hot sauce or withhold it for a milder rendition.

Sriracha Honey Salmon Bowls Recipe Substitutions and Variations

Salmon fillets: Substitute with firm white fish such as cod or halibut; for a vegetarian option, use tofu.
Avocado oil or vegetable oil can be used in place of olive oil.
Sriracha sauce: Employ a different hot sauce such as sambal oelek or chili garlic sauce.
Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.
Florets of broccoli: Replace with asparagus that has been steamed or use green beans.

Pro Tips

1. Marinating Option For an extra depth of flavor, consider marinating the salmon in the honey sriracha sauce for 30 minutes in the refrigerator before cooking. This will allow the flavors to penetrate the fish more thoroughly.

2. Crispy Skin Technique If you like crispy salmon skin, keep the skin on during searing. Start by placing the salmon fillet skin-side down in the pan. After the initial sear, remove the skin before adding the sauce if desired.

3. Sauce Adjustment Adjust the amount of sriracha according to your spice preference. If you prefer less heat, cut the sriracha down to 1 tablespoon, or increase it for a spicier kick.

4. Even Cooking Tip Ensure all fillets are of uniform thickness. If needed, tuck the thin tail end underneath to achieve even cooking across the fillet.

5. Garnish Ideas Experiment with different garnishes such as adding fresh cilantro or a drizzle of sesame oil at the end for an aromatic touch. This can enhance both the flavor and visual appeal of the dish.