Tanya Rivers
If you’re craving a vibrant, flavor-packed dish that hits all the right notes—sweet, spicy, savory, and satisfying—these Sriracha Honey Salmon Bowls are for you. Perfectly seared salmon glazed with a sticky sriracha-honey sauce, paired with fluffy rice, roasted cauliflower, creamy avocado, and crunchy greens. It’s the kind of bowl that leaves you full but still dreaming of the next bite.
Whether you’re planning a weeknight dinner or meal prepping for a healthy lunch, these bowls are a hit every time. The caramelized glaze on the salmon locks in moisture and flavor, while the variety of textures from the toppings brings excitement to every forkful. You’ll love how effortlessly this comes together—minimal cleanup, maximum reward.
Why You’ll Love This Sriracha Honey Salmon Bowl
This bowl is all about bold, balanced flavors and wholesome ingredients. The spicy-sweet glaze brings the salmon to life, and the contrasting crisp vegetables and soft rice offer both comfort and crunch. It’s quick to make, healthy without sacrificing taste, and it’s naturally gluten-free. Plus, it looks just as good as it tastes—a total showstopper.
What Kind of Salmon Should I Use?
Fresh, skinless salmon fillets work best for this recipe. Aim for center-cut pieces so they cook evenly and retain a juicy texture. Wild-caught salmon has richer flavor, but farm-raised will also work beautifully. You can use frozen salmon too—just be sure to thaw it completely and pat it dry before cooking for the best sear.
Ingredients for the Sriracha Honey Salmon Bowls
Each ingredient in this bowl plays a special role in building its bold and satisfying flavor. From the rich protein of the salmon to the zing of sriracha, here’s what makes this dish shine.
- Salmon Fillets: The star of the dish, salmon brings heart-healthy fats and a mild flavor that absorbs the glaze perfectly.
- Sriracha Sauce: Adds a spicy kick and depth to the glaze without overpowering.
- Honey: Balances the heat of sriracha with natural sweetness.
- Soy Sauce: Brings a savory umami backbone to the glaze.
- Garlic (minced): Adds aromatic flavor and a subtle sharpness.
- Ginger (grated): Provides warmth and a touch of spice.
- Lime Juice: Brightens the glaze and enhances the overall flavor.
- Cooked White Rice: A soft, neutral base that soaks up the glaze.
- Roasted Cauliflower: Adds nuttiness and a satisfying char.
- Avocado: Offers creamy texture and healthy fats.
- Grape Tomatoes: Burst of freshness and color.
- Mixed Greens: Adds crunch and contrast to the warm ingredients.
- Green Onions & Sesame Seeds: For garnish and extra texture.
How To Make the Sriracha Honey Salmon Bowls
Step 1: Make the Glaze
In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, grated ginger, and lime juice. This will become the sticky glaze that caramelizes over the salmon.
Step 2: Cook the Salmon
Pat the salmon fillets dry and season lightly with salt. Heat a skillet over medium-high heat with a bit of oil. Sear the salmon skin-side down (if skin-on) for about 3-4 minutes, flip, and cook for another 2-3 minutes. Pour the glaze over the salmon and let it simmer until thickened and sticky.
Step 3: Roast the Cauliflower
While the salmon cooks, roast cauliflower florets in the oven at 425°F with olive oil, salt, and pepper until golden and tender (about 20-25 minutes).
Step 4: Assemble the Bowl
Start with a scoop of cooked white rice. Add roasted cauliflower, avocado slices, grape tomatoes, and mixed greens. Top with the glazed salmon. Drizzle extra glaze if desired, then finish with chopped green onions and sesame seeds.
Serving and Storing Your Sriracha Honey Salmon Bowls
This dish is as practical as it is flavorful. Each bowl serves about 4 people generously, making it a great option for family meals or meal prep. The salmon and roasted veggies can be stored in airtight containers in the fridge for up to 3 days. Simply reheat the salmon gently to maintain its tender texture.
If you’re prepping in advance, store the components separately to preserve freshness and texture. Add avocado and fresh greens just before serving to avoid wilting and browning.
What to Serve With Sriracha Honey Salmon Bowls?
Looking to round out your meal? These pairings work beautifully with the bold flavors of the salmon bowl:
1. Miso Soup
A light and savory start that complements the bowl without overpowering it.
2. Edamame with Sea Salt
A protein-packed side that’s both healthy and satisfying.
3. Cucumber Sesame Salad
Refreshing and crisp, this cool salad contrasts the warm, spicy salmon perfectly.
4. Steamed Dumplings
A fun and flavorful addition if you’re going for a fuller dinner spread.
5. Pickled Ginger or Radish
Adds a zingy bite and helps cleanse the palate between rich bites.
6. Iced Green Tea or Sparkling Water with Lime
Something light to sip on that balances the spice and richness of the dish.
7. Fresh Mango Slices or a Fruit Salad
A sweet, cooling finish that pairs beautifully with the heat of the sriracha glaze.
Frequently Asked Questions
1. Can I make this dish with another type of fish?
Absolutely! This recipe works great with trout, cod, or even shrimp. Just adjust the cooking time depending on the protein you choose.
2. Is this dish gluten-free?
Yes—as long as you use gluten-free soy sauce (like tamari), this dish is naturally gluten-free.
3. Can I make the glaze ahead of time?
Yes, the glaze can be made up to 3 days in advance and stored in the fridge. Just give it a quick stir before using.
4. How spicy is the sriracha glaze?
It has a medium heat level. You can increase or decrease the sriracha depending on your spice preference. Adding a bit more honey also helps mellow the heat.
5. What kind of rice works best?
White jasmine rice is ideal, but you can also use brown rice, quinoa, or cauliflower rice for a low-carb option.
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And let me know in the comments how yours turned out. Did you go with cauliflower rice or jasmine? Add extra glaze or keep it simple?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Sriracha Honey Salmon Bowls
Equipment
- Skillet
- Oven
Ingredients
- 4 salmon fillets
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice
- 2 cups cooked white rice
- 2 cups roasted cauliflower
- 1 avocado, sliced
- 1 cup grape tomatoes, halved
- 2 cups mixed greens
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, whisk together sriracha, honey, soy sauce, garlic, ginger, and lime juice.
- Pat salmon fillets dry. Sear in a skillet over medium-high heat for 3-4 minutes per side. Pour glaze over salmon and let it reduce until sticky.
- Roast cauliflower at 425°F with olive oil, salt, and pepper for 20-25 minutes.
- In bowls, layer rice, roasted cauliflower, avocado, grape tomatoes, and greens. Top with salmon.
- Drizzle extra glaze and garnish with green onions and sesame seeds.