Description
These Honey Sriracha Salmon Bowls combine tender, oven-baked salmon glazed with a sweet and spicy honey sriracha sauce with a nutritious base of quinoa or rice and fresh vegetables for a vibrant, flavorful meal that’s perfect for a healthy weeknight dinner.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (approximately 6 oz each)
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Bowls:
- 2 cups cooked quinoa or rice
- 1 cup edamame, shelled and cooked
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the salmon.
- Make Marinade: In a small bowl, whisk together honey, sriracha sauce, soy sauce, lime juice, and minced garlic until well combined to create a flavorful marinade.
- Season Salmon: Place the salmon fillets on the prepared baking sheet and season them lightly with salt and pepper to enhance their natural flavor.
- Apply Marinade: Brush the honey sriracha marinade generously over each salmon fillet, making sure they are thoroughly coated for maximum flavor.
- Bake Salmon: Drizzle olive oil over the salmon fillets and bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and has slightly crispy edges.
- Prepare Bowls: While the salmon bakes, divide the cooked quinoa or rice evenly among four serving bowls as the base.
- Add Vegetables: Arrange the cooked edamame, sliced avocado, cucumber, and julienned carrot around the quinoa or rice in each bowl to add color and texture.
- Rest Salmon: Once baked, remove the salmon from the oven and allow it to rest for a couple of minutes to retain its juices.
- Assemble Bowls: Place a salmon fillet on top of each prepared bowl filled with quinoa or rice and vegetables.
- Garnish: Sprinkle chopped green onions and sesame seeds over the top of each bowl for added flavor and visual appeal.
- Serve: Serve the bowls with lime wedges on the side to add a fresh, zesty burst of citrus with each bite.
Notes
- Use fresh salmon fillets for the best texture and flavor.
- You can substitute cooked rice with quinoa for a protein-packed alternative.
- Adjust the amount of sriracha to taste if you prefer a milder or spicier glaze.
- To save time, prepare the quinoa or rice and cook edamame in advance.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.