Description
Honey Sriracha Salmon Bowls deliver sweet heat! Tender salmon, fresh veggies, and a sticky sauce make your quick, flavorful dinner. Perfect for busy weeknights.
Ingredients
Scale
- For the Salmon & Veggies:
- 4 (6-oz) salmon fillets, skin-on or off
- 4 cups broccoli florets
- 1 tbsp olive oil
- Salt and black pepper, to taste
- The Sticky-Sweet Sriracha Glaze:
- 1/4 cup honey
- 2–4 tbsp Sriracha (adjust to heat preference)
- 2 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- To Build Your Bowl:
- 3 cups cooked brown rice
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Lime wedges, for serving
Instructions
- Prep Your Honey Sriracha Salmon Bowls’ Components:: First things first, get that rice cooking according to package directions. While that’s bubbling away, preheat your oven to a nice 400°F (200°C). Then, grab your broccoli florets, give them a good rinse, and toss them with a drizzle of olive oil, a pinch of salt, and some fresh black pepper. Spread them out on a baking sheet – don’t overcrowd them, or they’ll steam instead of roast, and we want those lovely slightly charred, tender-crisp bits! I always forget to season the broccoli properly, and it’s a game-changer when you do, honestly.
- Roast the Broccoli & Prepare Salmon:: Pop that seasoned broccoli into the preheated oven for about 10-12 minutes. While your broccoli is getting happy in the oven, pat your salmon fillets dry with paper towels. This is a crucial step for getting that gorgeous, crispy skin if you’re leaving it on. Season both sides of the salmon with a little salt and pepper. I used to skip patting dry, and my salmon would just be… sad. Learn from my oops moment!
- Whisk Up the Honey Sriracha Glaze:: Now for the star of these Honey Sriracha Salmon Bowls – the glaze! In a small bowl, whisk together the honey, Sriracha, low-sodium soy sauce, minced fresh garlic, grated fresh ginger, and rice vinegar. Give it a good whisk until everything is beautifully combined and smells absolutely incredible. This is where you can taste and adjust the heat and sweetness to your liking. I usually add an extra dash of sriracha because, well, I like a little kick!
- Bake the Salmon with Glaze:: After the broccoli has had its initial bake time, take it out. Place the seasoned salmon fillets on the same baking sheet, or a separate one if you prefer. Brush about half of your glorious honey sriracha glaze generously over the salmon. Pop it back into the oven, along with the broccoli, for another 10-15 minutes, depending on the thickness of your salmon. You’re looking for it to be cooked through and flaky. I once pulled it out too early, and it was a bit raw in the middle – oops! A meat thermometer is your friend here, aiming for 145°F (63°C).
- Finish the Honey Sriracha Salmon Bowls:: Once the salmon is cooked to perfection and the broccoli is tender-crisp, remove them from the oven. Brush the remaining glaze over the hot salmon fillets – this helps it really soak in and get extra sticky and shiny. The smell in your kitchen right now should be absolutely divine, a mix of sweet, spicy, and savory. This is the moment where I usually get a little impatient and try to sneak a bite!
- Assemble Your Honey Sriracha Salmon Bowls:: Time to build your bowls! Divide the cooked brown rice among your serving bowls. Top each with a piece of glazed salmon and a generous helping of roasted broccoli. Sprinkle with freshly sliced green onions and a good pinch of sesame seeds for that extra texture and flavor. Don’t forget a lime wedge on the side for a squeeze of bright citrus right before you dig in. It truly brings all the flavors of these Honey Sriracha Salmon Bowls together!