Crispy Honey Sriracha Salmon Bowls Recipe

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This Crispy Honey Sriracha Salmon Bowls recipe is the perfect blend of sweet, spicy, and savory flavors combined with fresh, crisp vegetables and fluffy rice.

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The tender, flaky salmon coated in a sticky honey-sriracha glaze delivers a bold punch of flavor, while the array of toppings makes every bite an explosion of taste and texture. Whether you’re looking for a quick weeknight dinner or a nourishing meal prep idea, these bowls are sure to please.

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Why You’ll Love This Recipe

1. Flavor-Packed: The honey-sriracha glaze offers a perfect balance of heat and sweetness.
2. Versatile: Swap out vegetables or grains for endless customization options.
3. Healthy and Wholesome: Packed with omega-3s, protein, and nutrient-rich veggies.
4. Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Prepare the Salmon

1. Pat Dry: Rinse the salmon fillets and pat them dry with paper towels. This helps achieve a crispy texture during cooking.
2. Season Lightly: Sprinkle a pinch of salt and pepper over the fillets.

Step 2: Make the Honey-Sriracha Glaze

1. Mix Ingredients: In a small bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, and minced garlic.
2. Thicken the Glaze: In a separate bowl, dissolve cornstarch in 2 teaspoons of water. Add the mixture to the glaze and stir well. Set aside.

Step 3: Cook the Salmon

1. Heat Oil: Heat vegetable oil in a large skillet over medium-high heat.
2. Cook Skin-Side Down: Place the salmon fillets skin-side down (if applicable) in the skillet. Cook for 4–5 minutes, allowing the skin to crisp up.
3. Flip and Glaze: Flip the salmon fillets and brush generously with the honey-sriracha glaze. Cook for an additional 3–4 minutes, or until the salmon is cooked through and easily flakes with a fork.
4. Remove from Heat: Transfer the salmon to a plate and set aside.

Step 4: Assemble the Bowls

1. Layer the Base: Start with a bed of cooked rice in each bowl.
2. Add Vegetables: Arrange cucumber slices, julienned carrots, edamame, and avocado slices around the edges.
3. Place the Salmon: Add a glazed salmon fillet to the center of each bowl.
4. Garnish: Top with green onions, sesame seeds, and any optional toppings like nori strips or pickled ginger.

Tips for Success

1. Don’t Overcook the Salmon: Keep an eye on the fillets to prevent them from drying out. Cook just until opaque and flaky.
2. Adjust Spice Levels: If you prefer a milder flavor, reduce the amount of sriracha in the glaze. For more heat, add a pinch of red pepper flakes.
3. Use Fresh Ingredients: Crisp vegetables and ripe avocado enhance the overall flavor and texture of the dish.

Make-Ahead and Storage

• Make-Ahead: Prepare the honey-sriracha glaze and chop the vegetables in advance to save time.
• Storage: Store leftover salmon and rice in an airtight container for up to 3 days. Keep vegetables separate to maintain freshness.
• Reheating: Warm the salmon and rice in the microwave or on the stovetop. Add fresh toppings just before serving.

Variations

1. Low-Carb Option

• Substitute the rice with cauliflower rice or a bed of mixed greens for a keto-friendly version.

2. Grain-Free Version

• Replace the rice with quinoa or farro for a hearty and nutritious twist.

3. Extra Crunch

• Add crispy fried onions, crushed peanuts, or toasted sesame seeds for added texture.

Why This Recipe Works

1. Bold Flavors: The combination of honey and sriracha delivers the perfect balance of sweetness and spice.
2. Crispy Texture: Cooking the salmon skin-side down ensures a satisfying crunch.
3. Customizable Bowl: The toppings and base can be tailored to your personal preferences, making it versatile and adaptable.

Serving Suggestions

• Pair with Soup: Serve alongside a light miso soup for a complete meal.
• Side of Bread: Add a side of crusty bread for dipping into the extra glaze.
• As a Salad: Serve the salmon over a bed of arugula or spinach for a lighter option.

Frequently Asked Questions

1. Can I use frozen salmon?

Yes! Thaw frozen salmon fillets overnight in the refrigerator before cooking.

2. What can I use instead of sriracha?

Substitute with chili garlic sauce, gochujang, or a mild hot sauce if preferred.

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3. How can I make the glaze thicker?

Increase the cornstarch mixture slightly for a thicker, stickier glaze.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• For the Salmon:
• 4 salmon fillets (about 6 oz each, skin removed)
• 2 tablespoons cornstarch (or all-purpose flour)
• 2 tablespoons olive oil (for frying)
• Salt and black pepper, to taste
• For the Honey Sriracha Glaze:
• ¼ cup honey
• 2 tablespoons sriracha (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or lime juice)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• ½ teaspoon grated ginger (optional, for extra flavor)
• For the Bowls:
• 2 cups cooked jasmine rice or brown rice
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 avocado, sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Prep the Salmon

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
2. Lightly coat each fillet with cornstarch, shaking off the excess. This creates a crispy crust when cooked.

2. Cook the Salmon

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the salmon fillets, cooking for about 3-4 minutes on each side until crispy and golden. The salmon should flake easily with a fork.
3. Remove the salmon from the skillet and set aside.

3. Make the Honey Sriracha Glaze

1. In the same skillet, reduce the heat to medium. Add minced garlic and ginger (if using) and sauté for 30 seconds until fragrant.
2. Whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small bowl. Pour the mixture into the skillet.
3. Simmer the glaze for 1-2 minutes until it thickens slightly.

4. Glaze the Salmon

1. Return the cooked salmon fillets to the skillet and spoon the glaze over them, ensuring they’re well-coated. Cook for 1 minute to warm through.

5. Assemble the Bowls

1. Divide cooked rice among four bowls.
2. Top with the glazed salmon fillets, shredded carrots, sliced cucumbers, avocado, and green onions.
3. Sprinkle with sesame seeds and drizzle any extra glaze over the bowls for added flavor.

Notes

1. Adjust Spice Level: Add more or less sriracha depending on your heat preference.
2. Crispy Texture: The cornstarch coating ensures the salmon develops a crispy crust—don’t skip this step!
3. Meal Prep: This dish is great for meal prep; store the components separately and assemble just before eating.

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