Description
These Sriracha Honey Salmon Bowls bring together perfectly seared salmon glazed in a sweet and spicy sauce, served over fluffy white rice and roasted cauliflower. It’s a bold, satisfying dinner that’s easy enough for weeknights and fancy enough for guests.
Ingredients
2 salmon fillets (about 6 oz each), skinless and center-cut
2 tablespoons sriracha
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 cups cooked white rice
2 cups cauliflower florets
1 tablespoon olive oil
1 teaspoon salt
Optional: chopped green onions or cilantro for garnish
Instructions
1. Chop the cauliflower into medium-sized florets. Mince garlic and ginger. Pat salmon fillets dry and cut into large chunks. Lightly season with salt.
2. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil and a pinch of salt. Spread on baking sheet and roast for 25–30 minutes until golden and crisp-tender.
3. In a bowl, whisk sriracha, honey, soy sauce, rice vinegar, garlic, and ginger until smooth. Set aside.
4. Heat a skillet over medium-high heat with a bit of oil. Sear salmon pieces 2–3 minutes per side until golden and just cooked. Reduce heat and pour in glaze. Let it simmer and thicken while turning salmon to coat evenly.
5. Fill serving bowls with warm rice. Top with roasted cauliflower and glazed salmon. Drizzle any remaining glaze from the pan. Garnish if desired. Serve hot.
Notes
Use wild-caught salmon for richer flavor and better texture, but any variety works with this bold glaze.
Don’t overcook the salmon—searing then simmering in glaze gives best results.
Make it a meal-prep star by roasting the cauliflower and cooking the rice ahead of time.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 980mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg
Keywords: salmon bowl, spicy salmon, sriracha honey, rice bowl