Name: Honey Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 salmon fillets (about 6–8 oz each), skin on or off as you prefer; 2 tablespoons honey (substitute maple syrup for a vegan-ish swap); 2 tablespoons sriracha (reduce to 1 tbsp for mild heat); 1 tablespoon soy sauce (use tamari for gluten-free); 1 tablespoon olive oil (or neutral oil like avocado oil); 2 cups cooked rice or quinoa (short-grain rice for stickier texture, quinoa for more protein); 1 avocado, sliced; 1 cup mixed vegetables (bell peppers, carrots, snap peas — raw or lightly sautéed); Salt and pepper to taste; Lime wedges for serving; Optional garnish: sesame seeds, sliced green onions, cilantro, or a drizzle of toasted sesame oil

Honey Sriracha Salmon Bowls

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Quick and delicious honey sriracha salmon bowls featuring flaky salmon, creamy avocado, and your choice of rice or quinoa.

Author: nigob439gmail-com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main Course
Method: Baking
Cuisine: Asian
Diet: Gluten-Free

Ingredients

Scale

2 salmon fillets (about 6–8 oz each), skin on or off as you prefer
2 tablespoons honey (substitute maple syrup for a vegan-ish swap)
2 tablespoons sriracha (reduce to 1 tbsp for mild heat)
1 tablespoon soy sauce (use tamari for gluten-free)
1 tablespoon olive oil (or neutral oil like avocado oil)
2 cups cooked rice or quinoa (short-grain rice for stickier texture, quinoa for more protein)
1 avocado, sliced
1 cup mixed vegetables (bell peppers, carrots, snap peas — raw or lightly sautéed)
Salt and pepper to taste
Lime wedges for serving
Optional garnish: sesame seeds, sliced green onions, cilantro, or a drizzle of toasted sesame oil

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil for easy cleanup.
Whisk together the honey, sriracha, soy sauce, olive oil, and a pinch of salt and pepper until smooth.
Pat the salmon dry with paper towels and place fillets on the prepared baking sheet, skin-side down if applicable.
Brush a generous layer of the glaze over the top and sides, reserving a tablespoon of glaze for finishing.
Bake for 12–15 minutes, checking for doneness (salmon should flake with a fork and reach an internal temperature of 145°F at the thickest part).
Meanwhile, cook rice or quinoa according to package instructions and prepare the vegetables.
Divide the cooked grain between two bowls, arrange vegetables and avocado on top, and place the baked salmon over each bowl.
Drizzle the reserved glaze over everything and serve immediately with lime wedges.

Notes

For best freshness, store components separately. Avoid freezing assembled bowls with avocado.

Find it online: https://www.mealbreeze.com/honey-sriracha-salmon-bowls/