Sriracha Honey Salmon Bowls (Print Version)

Tender salmon glazed with sriracha honey, paired with rice and roasted cauliflower, finished with fresh herbs.

# What You’ll Need:

→ Salmon and Marinade

01 - 4 salmon fillets or 450 grams 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

# How to Make It:

01 - In a small bowl, whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until well combined.
02 - Cut the salmon into cubes or retain as fillets. Place salmon in a bowl. Add half of the marinade and coat evenly. Let marinate for 15 minutes. Set aside remaining marinade.
03 - Preheat oven to 200°C. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until golden and crisp.
04 - Heat a skillet over medium-high heat with a small amount of oil. Sear salmon for 2–3 minutes per side for cubes, or 4–5 minutes per side for fillets, until lightly caramelized.
05 - Pour the reserved marinade over the seared salmon. Allow the sauce to bubble for 1–2 minutes, until it reduces to a thick, glossy glaze.
06 - Divide cooked jasmine rice among bowls. Top with roasted cauliflower and glazed salmon. Finish with green onions, cilantro, and sesame seeds. Serve immediately while warm.

# Additional Tips::

01 -
  • Balanced flavors with just the right amount of heat and sweetness
  • Ready in about forty minutes with easy prep
  • Uses everyday pantry staples like sriracha and honey
  • Feels satisfying yet light thanks to roasted veggies and fresh herbs
02 -
  • Rich in protein and omega three fatty acids
  • Meal prep friendly and keeps in the fridge up to two days
  • Customizable heat level by adjusting the sriracha
03 -
  • Letting the salmon marinate for a full fifteen minutes makes a noticeable difference in flavor
  • Roasting the cauliflower until deeply golden brings out sweetness and crisps up the edges
  • Always finish the bowls with fresh herbs and sesame just before serving for the best flavor and texture

Go Back