I recently made my version of an Easy Healthy Dinner Salmon using succulent salmon fillets glazed with honey, sriracha, garlic and ginger. A hint of sesame oil and soy sauce rounds out the flavors while crisp broccoli, avocado and rice form a vibrant plate. It’s simple, fresh and flavorful.

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I recently discovered a new twist on a classic salmon bowl that I just had to share. This Honey Sriracha Salmon Bowl is a mix of sweet and spicy flavors that creates a really unique taste.

I start by seasoning 2 salmon fillets with salt and freshly ground black pepper, then cook them in a drizzle of olive oil until they’re perfectly crispy on the outside. The sauce is what really makes this dish pop, combining 1/4 cup honey with 2 tablespoons sriracha sauce, low sodium soy sauce, rice vinegar, sesame oil, minced garlic and freshly grated ginger for an explosion of flavor.

I serve the salmon over a base of 2 cups cooked rice along with steamed broccoli, julienned carrot, cucumber slices, shredded red cabbage, and avocado. Topped with chopped green onions and toasted sesame seeds, this bowl is a great easy healthy dinner dish that looks as good as it tastes.

Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it brings together the perfect balance of sweet and spicy flavors that always make my tastebuds happy. I also really like how easy it is to put together even if I’m in a hurry, and it doesn’t take long to bring awesome flavors to life on a weeknight. Plus, having a mix of crunchy veggies with the tender salmon makes every bite interesting and satisfying, you know? And honestly, it’s a healthy option that still feels like a treat, which is a rare combo in my book.

Ingredients

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Salmon delivers loads of protein and omega 3, keeping your heart happy.
Honey provides a natural sweetness that balances the spicy kick with smooth flavor.
Sriracha adds fiery heat and bold tang, perfect for spice lovers who like a kick.
Garlic gives a robust, earthy punch that boosts overall dish flavor even on lazy days.
Rice is a trusty carb that fills you up and supports energy levels during a busy day.
Broccoli offers fiber and vitamins while keeping the bowl fresh and crunchy.
Avocado contributes healthy fats and creaminess, making every bite richer.
Ginger adds a light zing and subtle spice enhancing overall flavor complexity.

Ingredient Quantities

2 salmon fillets (about 6 oz each), skin on or off

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup honey

2 tablespoons sriracha sauce (add more if you like it extra spicy)

2 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon olive oil (for cooking the salmon)

2 cups cooked rice (white, brown, or your favorite type)

1 cup steamed broccoli florets

1 large carrot, julienned

1 cup cucumber, sliced

1/2 cup shredded red cabbage

1 avocado, sliced

1/4 cup chopped green onions

1 tablespoon toasted sesame seeds

Lime wedges (optional, for squeezing over the top)

How to Make this

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1. In a small bowl, mix the honey, sriracha sauce, low sodium soy sauce, rice vinegar, sesame oil, minced garlic and grated ginger until well combined.

2. Pat the salmon dry with a paper towel and season both sides with salt and freshly ground black pepper.

3. Heat the olive oil in a large skillet over medium high heat, then add the salmon fillets skin side down (if they have skin) and cook for about 4 to 5 minutes.

4. Flip the salmon and brush a generous amount of the marinade on top, cooking for another 4 to 5 minutes until it’s just cooked through.

5. Place your cooked rice in each bowl and arrange the steamed broccoli, julienned carrot, sliced cucumber, shredded red cabbage and avocado slices around the rice.

6. If you have any leftover marinade, you can pour it into a pan and let it simmer just until it thickens a bit for extra flavor.

7. Remove the salmon from the skillet and let it rest for a minute, then break it into bite sized chunks.

8. Place the salmon pieces on top of the rice and veggies in each bowl.

9. Sprinkle the chopped green onions and toasted sesame seeds evenly over the bowls.

10. Optionally, squeeze a lime wedge over everything and then dig in to enjoy your sweet and spicy work!

Equipment Needed

1. Small mixing bowl – for combining the marinade ingredients like honey and sriracha which add flavor and a bit of energy from natural sugars.
2. Paper towels – essential for patting the salmon dry, which helps achieve a good sear and locks in the nutrients.
3. Large skillet – needed to cook the salmon evenly; a heavier skillet promotes consistent heat distribution.
4. Spatula or tongs – necessary for flipping the salmon safely without breaking it; helps keep the texture intact.
5. Brush – used for applying the marinade on the salmon for a consistent coating that also adds extra flavor.
6. Stove – needed as the heat source to properly cook the salmon and simmer any extra marinade.
7. Cutting board – serves as the work surface for slicing and julienning vegetables, ensuring clean cuts.
8. Chef’s knife – crucial for chopping veggies like carrot, cucumber, and avocado, which provide vitamins and fiber.
9. Serving bowls – used to arrange the cooked rice, veggies, and salmon in an appealing way while preserving freshness.
10. Extra small pan – optional but useful if you want to simmer any leftover marinade to thicken it for extra flavor.

FAQ

What sides work best with these salmon bowls?

Rice is a great base, but you can also serve it with quinoa or even a simple salad for a lighter meal.

How do I make the sauce?

Just mix the honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic and ginger in a bowl until it's smooth. It's super easy.

Should I marinate the salmon?

You can let the salmon soak in the sauce for a few minutes before cooking, but it's also totally fine to just cook it then drizzle the sauce on top.

Can I swap the vegetables for others I have on hand?

Absolutely, feel free to swap the broccoli, carrot, cucumber, or red cabbage for your favorite veggies. They're all great options.

What if I want it spicier?

Just add a bit more sriracha or a few chili flakes. Adjust it to your heat preference.

Honey Sriracha Salmon Bowls Recipe Substitutions and Variations

If you cant find salmon fillets, you can try using trout or tilapia which work pretty well for this recipe.
If you’re low on sriracha sauce, you could use a spicy chili garlic sauce instead. It might give a slightly different kick but it’s still really good.
Instead of low sodium soy sauce, tamari or coconut aminos are great substitutes if you’re looking for a gluten-free option.
If you don’t have rice vinegar, apple cider vinegar mix with a tiny bit of water can be a decent replacement.
For sesame oil, a light drizzle of peanut or canola oil works in a pinch, though it may change the overall flavor just a bit.

Pro Tips

1. Make sure your pan is really hot before you put the salmon in so it gets a nice crispy sear, but be careful not to burn it. I find that if the pan isn’t hot enough the skin just becomes soggy and that ruins the whole thing.

2. If you have time, let the salmon rest for a minute after cooking. This helps keep all the juices in and makes the fish super tender when you break it into chunks.

3. When you’re simmering the leftover marinade, keep an eye on it. If you let it reduce too much it can get too salty or thick. Give it a taste and maybe add a little water if its getting too strong.

4. For the veggies, don’t be afraid to experiment with other similar ones you might have. A bit of extra crunch or different colors can take your bowl to another level, so mix and match what you like best.

Honey Sriracha Salmon Bowls Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Small mixing bowl – for combining the marinade ingredients like honey and sriracha which add flavor and a bit of energy from natural sugars.
2. Paper towels – essential for patting the salmon dry, which helps achieve a good sear and locks in the nutrients.
3. Large skillet – needed to cook the salmon evenly; a heavier skillet promotes consistent heat distribution.
4. Spatula or tongs – necessary for flipping the salmon safely without breaking it; helps keep the texture intact.
5. Brush – used for applying the marinade on the salmon for a consistent coating that also adds extra flavor.
6. Stove – needed as the heat source to properly cook the salmon and simmer any extra marinade.
7. Cutting board – serves as the work surface for slicing and julienning vegetables, ensuring clean cuts.
8. Chef’s knife – crucial for chopping veggies like carrot, cucumber, and avocado, which provide vitamins and fiber.
9. Serving bowls – used to arrange the cooked rice, veggies, and salmon in an appealing way while preserving freshness.
10. Extra small pan – optional but useful if you want to simmer any leftover marinade to thicken it for extra flavor.

Ingredients

2 salmon fillets (about 6 oz each), skin on or off
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup honey
2 tablespoons sriracha sauce (add more if you like it extra spicy)
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon olive oil (for cooking the salmon)
2 cups cooked rice (white, brown, or your favorite type)
1 cup steamed broccoli florets
1 large carrot, julienned
1 cup cucumber, sliced
1/2 cup shredded red cabbage
1 avocado, sliced
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
Lime wedges (optional, for squeezing over the top)

Directions

In a small bowl, mix the honey, sriracha sauce, low sodium soy sauce, rice vinegar, sesame oil, minced garlic and grated ginger until well combined.
Pat the salmon dry with a paper towel and season both sides with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium high heat, then add the salmon fillets skin side down (if they have skin) and cook for about 4 to 5 minutes.
Flip the salmon and brush a generous amount of the marinade on top, cooking for another 4 to 5 minutes until it’s just cooked through.
Place your cooked rice in each bowl and arrange the steamed broccoli, julienned carrot, sliced cucumber, shredded red cabbage and avocado slices around the rice.
If you have any leftover marinade, you can pour it into a pan and let it simmer just until it thickens a bit for extra flavor.
Remove the salmon from the skillet and let it rest for a minute, then break it into bite sized chunks.
Place the salmon pieces on top of the rice and veggies in each bowl.
Sprinkle the chopped green onions and toasted sesame seeds evenly over the bowls.
Optionally, squeeze a lime wedge over everything and then dig in to enjoy your sweet and spicy work!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.