Honey Sriracha Salmon Bowls Recipe

I got hooked on these honey sriracha salmon bowls. The blend of sweet and spicy flavors delivers an amazing punch that keeps me coming back for more. Each bite of tender salmon, crispy veggies and hearty brown rice brings a satisfying vibe that makes me excited for a chill family dinner.

I love making these Honey Sriracha Salmon Bowls because they are not only delicious but also packed with nutrition. I like that you get a balance of protein from 4 salmon fillets and healthy carbs from 1 cup of uncooked brown rice.

The dish comes together really fast – I usually have about 20 minutes of active prep and cook time which is perfect for a quick family dinner. I think the combination of 1/4 cup honey, 3 tablespoons sriracha, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar creates a sweet and spicy glaze that our taste buds will love.

I also throw in a clove of minced garlic and a teaspoon of fresh ginger for a little extra kick. The veggies, like broccoli florets, red bell pepper, and carrot add crunch and color.

It’s a yummie and healthy dinner that fits perfectly into my clean eating and easy salmon rice bowl recipes vibe. Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how it’s super simple and only takes about 20 minutes of active work so it fits into my busy schedule without much hassle. Second, the mix of spicy sriracha and sweet honey gives it a kick that’s both surprising and really tasty; I mean, it hits all the right flavor notes. Third, the combination of salmon, brown rice, and veggies makes me feel like I’m having something healthy even though it’s full of amazing flavors. Lastly, it’s cool that you can adjust how you cook it—whether you bake the salmon or fry it in a pan, so I never get bored with the routine.

Ingredients

• Salmon fillets: Rich in protein and omega 3 fats, they bring flavour and heart healthy benefits.
• Honey: Adds natural sweetness and energy boost, balancing the tangy and spicy notes good.
• Sriracha: Brings a spicy kick and tanginess which liven up every bite, its really bold.
• Brown Rice: A hearty carbohydrate source full of fiber, helping keep you full longer.
• Broccoli: Loaded with vitamins, antioxidants and crunchy fiber that makes each bite nutritous.
• Olive Oil: Rich in healthy fats that help absorb flavour and support a balanced diet.

Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 1/4 cup honey
• 3 tablespoons sriracha
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 cup uncooked brown rice
• 2 cups water (or broth) for cooking rice
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or sliced thin
• Optional: Sesame seeds, chopped green onions, and lime wedges for garnish

How to Make this

1. Start by rinsing the brown rice well then combine it with 2 cups water (or broth) in a pot, bring to a boil and then lower the heat to simmer while you prep the rest.

2. Preheat your oven to 400°F if you’re planning to bake the salmon, otherwise you can use a pan on medium heat to cook them.

3. In a small bowl, mix together the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger.

4. Season the salmon fillets on both sides with salt and pepper then brush them generously with the sauce mix.

5. Place the salmon fillets on a lined baking sheet and bake in the preheated oven for about 10-12 minutes until they are just cooked through, or cook them in a hot pan with olive oil about 4 minutes per side.

6. While the salmon is cooking, heat a drizzle of olive oil in a skillet and lightly sauté the broccoli florets, red bell pepper slices and julienned carrot until they are tender but still crisp.

7. Once the brown rice is done cooking, fluff it with a fork and keep it warm.

8. To assemble your bowls, start with a base of brown rice then top off with a salmon fillet and a generous helping of your sautéed veggies.

9. Drizzle any leftover sauce over the assembled bowl to add extra flavor.

10. If you like, finish off with a sprinkle of sesame seeds, some chopped green onions and a squeeze of lime on top before serving.

Equipment Needed

1. A strainer or colander to rinse the rice.
2. A medium saucepan pot for cooking the brown rice.
3. A baking sheet and parchment (or foil) for baking the salmon in the oven.
4. An oven if you’re baking the salmon or a frying pan/skillet if you decide to cook it on the stove.
5. A small bowl and a spoon or whisk to mix up the sauce.
6. A basting brush for coating the salmon with the sauce.
7. A skillet for sautéing the vegetables.
8. A cutting board and a knife to prep the veggies.
9. Measuring cups and spoons for getting your ingredients right.
10. Serving bowls and a fork to assemble and serve your meal.

FAQ

• Q: How long should I marinate the salmon?
  A: You can marinate the salmon for about 15 to 20 minutes. This gives enough time for the flavors to soak in but dont leave it too long or the fish might lose its texture.
• Q: What is the best way to cook the brown rice?
  A: Rinse the rice and then combine it with 2 cups water or broth. Bring it to a boil then reduce heat and let it simmer for about 45 minutes until its tender.
• Q: Can I use other types of fish for this recipe?
  A: Yeah, you can try tilapia or cod if you dont have salmon but know that the flavor may be a bit different than the signature honey sriracha taste.
• Q: How do I know when the salmon is done?
  A: The salmon should be opaque and flake easily with a fork. Usually it takes around 10 to 12 minutes in the oven; but always check so it doesnt dry out.
• Q: Do I have to cook the veggies separately?
  A: Not really, you can steam or quickly sauté the broccoli, red bell pepper, and carrots. This keeps them crispy and colorful so they add a nice texture to the bowl.

Honey Sriracha Salmon Bowls Recipe Substitutions and Variations

• If you dont have salmon fillets, try using tilapia or cod instead, or even tofu if you want a vegetarian twist.
• If you need a substitute for soy sauce, coconut aminos works really well and gives a similar flavor.
• If sriracha isnt available, mix chili garlic sauce with a few red chili flakes for some heat.
• If brown rice is out of stock, quinoa or cauliflower rice makes a good alternative for a light and healthy bowl.
• No rice vinegar? Apple cider vinegar can be a neat replacement in this recipe.

Pro Tips

1. When simmering the brown rice, keep an eye on it so it doesn’t stick or burn; stirring every now and then really helps keep it fluffy.
2. If you’re pan-frying the salmon, a medium heat works best but try not to overcrowd the pan so they get a nice crust instead of steaming.
3. Use freshly minced garlic and grated ginger for the sauce, since pre-minced ones can have a dull flavor that doesn’t quite pop.
4. When sautéeing the veggies, don’t overcook them—they should be just tender with a little crunch to add texture to your bowl.