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–+ servings
Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls for a Quick Flavorful Feast

Honey Sriracha Salmon Bowls blend sweet, spicy flavors with fluffy rice for a quick and delightful dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon rich in omega-3s
  • 3 tablespoons Honey substitute with maple syrup for vegan option
  • 2 tablespoons Sriracha use gochujang for a different taste
For the Rice Base
  • 2 cups Rice pre-cooked rice can speed up meal preparation
For the Toppings
  • 1 medium Avocado slice fresh right before serving
  • 1 medium Cucumber try bell peppers or shredded carrots as substitutes
  • 1 cup Edamame frozen edamame is a convenient option

Equipment

  • non-stick skillet
  • mixing bowl
  • microwave

Method
 

Preparation Instructions
  1. Prepare the Marinade: In a medium mixing bowl, whisk together honey and sriracha until fully combined.
  2. Marinate the Salmon: Coat the salmon fillets generously with the honey sriracha marinade and let marinate for about 10 minutes.
  3. Cook the Salmon: Heat a non-stick skillet over medium heat and add a drizzle of oil. Cook salmon fillets for approximately 5 minutes on each side.
  4. Prepare the Rice Base: Heat pre-cooked rice according to package instructions or cook fresh rice as per your method.
  5. Assemble the Bowls: Place rice in each bowl, top with salmon, avocado, cucumber, and edamame.
  6. Drizzle and Serve: Drizzle reserved marinade over the bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover salmon and rice separately in airtight containers for up to 3 days. For freezing, keep in individual containers for up to 2 months.

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