Sriracha Honey Salmon Bowls (Printable)

Spicy sriracha honey-glazed salmon with crisp cauliflower over fluffy jasmine rice, topped with fresh herbs.

# Components:

→ Salmon and Glaze

01 - 4 salmon fillets or 1 pound salmon, cut into cubes
02 - 3 tablespoons sriracha sauce
03 - 2 tablespoons honey
04 - 2 tablespoons low sodium soy sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon lime juice
07 - 1 teaspoon sesame oil

→ Bowl Assembly

08 - 2 cups cooked jasmine rice
09 - 2 cups cauliflower florets
10 - 1 tablespoon olive oil
11 - Salt, to taste
12 - Black pepper, to taste
13 - 2 tablespoons chopped green onions
14 - 1 tablespoon chopped cilantro
15 - 1 teaspoon sesame seeds

# Directions:

01 - In a small bowl, vigorously whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until smooth and homogeneous.
02 - Cut salmon into bite-sized cubes or leave as fillets. Arrange in a shallow dish and coat with half the marinade. Reserve remaining marinade. Marinate for 15 minutes at room temperature.
03 - Preheat oven to 400 degrees Fahrenheit. Toss cauliflower florets with olive oil, salt, and black pepper. Distribute on a baking sheet and roast for 20 to 25 minutes until golden brown and crispy.
04 - Heat a skillet over medium-high heat and lightly oil. Sear salmon for 2 to 3 minutes per side for cubes, or 4 to 5 minutes per side for fillets, until caramelized and just cooked through. Pour in reserved marinade, cook 1 to 2 minutes until the glaze thickens and coats the salmon.
05 - Divide jasmine rice evenly among serving bowls. Top with roasted cauliflower and glazed salmon. Garnish with chopped green onions, cilantro, and sesame seeds. Serve promptly while warm.

# Expert Advice:

01 -
  • Easy weeknight option with quick prep and minimal cleanup
  • Balanced flavors combining sweet heat savory and aromatic notes
  • Customizable for spice lovers and anyone preferring a mild kick
  • Colorful presentation that never fails to impress dinner guests
02 -
  • High protein and packed with omega three from the salmon
  • Balances spicy savory and sweet for a restaurant worthy bowl
  • Great leftovers for next day lunches and reheats beautifully
03 -
  • Let the salmon sit at room temperature while the oven preheats so it cooks evenly
  • Always use fresh lime juice and garlic for a glaze that pops
  • Toast your sesame seeds right before serving it is a tiny step that adds a surprising amount of flavor
  • If you like a thicker glaze simmer the reserved marinade an extra minute until syrupy before pouring over the salmon

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