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Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls for a Flavor-Packed Dinner

These Honey Sriracha Salmon Bowls are a quick, nutritious dinner option that combines protein-rich salmon with fresh veggies and fluffy rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets Salmon Rich in omega-3 fatty acids
  • 2 tablespoons Honey Maple syrup can be used as a vegan substitute
  • 1 tablespoon Sriracha Adjust according to spice preference
  • 1 tablespoon Tamari/Soy Sauce Choose tamari for gluten-free
  • 1 teaspoon Rice Vinegar Can be omitted if unavailable
  • 1 teaspoon Sesame Oil Olive oil can be used if desired
  • 1 teaspoon Garlic Powder Fresh garlic enhances flavor
  • 1 teaspoon Dried Ginger Use fresh ginger for extra kick
  • 1 teaspoon Kosher Salt Regular salt works well if preferred
For the Veggies
  • 1 tablespoon Avocado Oil Substitute with any neutral oil if necessary
  • 2 cups Baby Bok Choy Substitute with regular bok choy or other greens
For the Rice Bowl
  • 1 cup Rice Brown or white rice works beautifully
  • 1 tablespoon Sesame Seeds Can be omitted or swapped with nuts
  • 2 tablespoons Chopped Green Onion Chives are a great alternative

Equipment

  • Oven
  • Baking sheet
  • Large Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  2. Pat the salmon fillets dry with a paper towel and season generously with kosher salt.
  3. Mix together honey, sriracha, tamari, rice vinegar, sesame oil, garlic powder, and dried ginger. Set aside half for later.
  4. Brush the salmon with the honey sriracha sauce and bake for 15 minutes, basting with more sauce after 7 minutes.
  5. Switch the oven to broil for an additional 3 minutes until the salmon is caramelized.
  6. Cook the rice according to package instructions for the bowl base.
  7. Heat avocado oil in a pan, sauté baby bok choy until golden brown, then steam until tender.
  8. Assemble by placing rice in bowls, topping with salmon and bok choy, and drizzling with remaining sauce.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 25mgIron: 1.5mg

Notes

Feel free to customize the bowl with your favorite veggies. This dish is versatile and can be adapted for different diets.

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