Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- Cooked jasmine or brown rice
- Fresh vegetables (cucumber, bell peppers, carrots)
- Optional garnishes: sesame seeds, chopped green onions, lime wedges
Instructions
- In a small bowl, whisk together honey, sriracha sauce, soy sauce, garlic powder, and ginger to make the spicy honey sriracha glaze.
- Rub the salmon fillets with olive oil, then season lightly with salt and pepper.
- Heat a non-stick skillet over medium heat. Place the salmon fillets skin-side down and cook for 4-5 minutes per side until cooked through and golden crust develops.
- During the last minute of cooking, pour the glaze over the salmon to coat and caramelize slightly.
- Prepare the bowls by placing warm cooked rice at the base. Top with sliced fresh vegetables such as cucumber, bell peppers, and shredded carrots.
- Place the cooked salmon on top of the rice and vegetables. Drizzle additional sauce if desired, then garnish with sesame seeds, green onions, and lime wedges.
Notes
- Use fresh or properly thawed frozen salmon for best results.
- Adjust the spiciness by varying sriracha sauce quantity to taste.
- Serve with extra lime for added zest and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 410 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg