Description
Tender baked salmon coated in a sweet and spicy honey sriracha glaze, served over fluffy jasmine rice with fresh vegetables and creamy toppings. These bowls are bold, satisfying, and perfect for an easy weeknight dinner.
Ingredients
- 1 lb salmon fillets
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked jasmine rice
- 1 cup shredded red cabbage
- 1 cup diced cucumber
- 1 large avocado, sliced
- 1/2 cup shredded carrots
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- Extra sriracha (optional)
- 1/4 cup mayonnaise mixed with 1 tablespoon sriracha (optional spicy mayo)
- Lime wedges (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the honey, sriracha, soy sauce, lime juice, and minced garlic.
- Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Brush the honey sriracha mixture generously over the salmon.
- Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork. Spoon extra glaze over the top halfway through baking if desired.
- Divide the cooked rice evenly among four serving bowls.
- Arrange the cabbage, cucumber, carrots, and avocado over the rice.
- Place a baked salmon fillet on each bowl and drizzle with any remaining glaze.
- Garnish with green onions, sesame seeds, and optional toppings before serving.
Notes
- Swap jasmine rice for brown rice or quinoa for a heartier base.
- Add edamame, sliced radishes, or steamed broccoli for extra crunch and nutrition.
- For grilling, cook salmon over medium heat for 4–5 minutes per side.
- For a milder flavor, reduce the sriracha and increase honey slightly.
- Store leftovers in an airtight container for up to 3 days, keeping fresh toppings separate.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
