These Easy Honey Sriracha Salmon Bowls are begging to be your next weeknight dinner! This 25-minute meal features baked salmon glazed in a sweet & spicy sauce, tender baby bok choy and a bed of fluffy rice to soak it all up. It’s both gluten free and dairy free, while packing in 40g of protein and lots of omega-3s! A no-fuss dinner that hits the spot every time.
Salmon night is one of my absolute faves and I really need to start posting more salmon recipes! It definitely feels like a bit of a splurge, especially in this economy, but salmon is such an amazing source of protein, and omega-3 fatty acids which support heart, brain and skin health. But don’t worry, with this recipe it tastes delicious too 😉
My husband goes through sriracha bottles at an alarming pace so what better way to make him love salmon than to smother some sriracha all over it!? Seriously though, when paired with the sweet honey and the umami flavor of tamari, this salmon is the perfect balance of flavors. It gets baked in the oven, then paired with 5-minute baby bok choy and fluffy rice for an easy, balanced and tasty meal.
I can just sense that these Honey Sriracha Salmon Bowls are going to become a weekly staple for us, and hopefully for you too! This quick dinner is sweet, spicy and so satisfying, and you can even customize it every week by swapping out the veggies and bowl add-ins. Can’t wait to hear what you think!
Why You’ll Love these Quick & Easy Honey Siracha Salmon Bowls
- They come together in just 25 minutes, so they’re perfect for busy weeknights!
- The salmon is sweet, spicy and full of Asian-inspired umami flavor.
- These bowls are packed with 40g of protein per serving.
- They are naturally gluten free and dairy free.
- Pair the honey sriracha salmon with seared baby bok choy & fluffy rice for a balanced bowl!
What You Need to Make these Honey Sriracha Salmon Bowls
For the Honey Sriracha Salmon:
- Atlantic Salmon: I prefer to use Atlantic salmon here because it has a higher fat content so it stays moister. You can substitute sockeye salmon however you’ll want to reduce the cook time by several minutes.
- Honey: For sweetness and to balance out the spiciness of the sriracha.
- Sriracha: Sriracha is an Asian hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. It’s a key ingredient here to add spice and tang to the salmon!
- Tamari: Tamari is a gluten-free soy sauce alternative, that has a similar salty and umami flavor. You can also substitute coconut aminos if you prefer a more sweet sauce!
- Rice Vinegar: For a bit more acidity.
- Sesame Oil: A little bit of sesame oil goes a long way to add a bit of nutty, toasty flavor.
- Garlic Powder, Dried Ginger & Kosher Salt: We’re keeping it simple here and using dried garlic and ginger instead of fresh! And a slight sprinkle of salt, because the sriracha and tamari are already pretty salty.
For the Baby Bok Choy:
- Baby Bok Choy: This small version of bok choy (AKA Chinese cabbage) has a mild texture and cooks super quickly. It’s low in calories yet full of vitamin A, C, K, folate, calcium and potassium.
- Avocado Oil: A high smoke point oil is best for searing the baby bok choy.
- Water: Adding a bit of water to the pan helps the baby bok choy steam & cook through.
- Kosher Salt: Finish the bok choy off with a sprinkle of kosher salt or flaky salt.
For the Bowls:
- Rice: The base of these honey sriracha salmon bowls is some cooked rice. I prefer to use brown rice, but white rice works too!
- Sesame Seeds: For garnish.
- Green Onion: For garnish.
How To Make these Honey Sriracha Salmon Bowls
Mix Together Honey Sriracha Sauce:
First, preheat your oven to 400F and line a small baking sheet with aluminum foil. Then, pat salmon dry and season lightly with kosher salt. In a small bowl mix together the honey, sriracha, tamari, rice vinegar, sesame oil, garlic powder & dried ginger. Set aside half of this sauce for later.
Bake Salmon & Cook Rice:
Brush half of the honey sriracha sauce onto the salmon. Then, transfer to the oven to bake for about 15 minutes. Halfway through the cook time, brush on more (but not all) of the remaining honey sriracha sauce. At the end, switch the oven to broil for about 3 more minutes to caramelize the top. While the salmon is baking, prepare rice according to package instructions.
Sear & Steam Baby Bok Choy:
Bring a large pan (I prefer cast iron here) to medium-high heat. Once hot, add oil. Then, add baby bok choy cut side down. Let cook, undisturbed, for 3 minutes, or until it has a golden sear, then flip, add water and immediately cover the pan. Allow it to steam for 1-2 more minutes. Remove from heat and season with a bit of kosher salt.
Assemble Salmon Bowls:
Finally, assemble your bowls with a bed of rice, honey sriracha salmon, baby bok choy and an extra drizzle of the sauce. Garnish with chopped green onion and sesame seeds. Enjoy!
Substitution FAQs:
- Can I use sockeye salmon instead? Technically yes, but I prefer Atlantic salmon here because it’s more fatty and more forgiving. But if you really want to use sockeye salmon, just be sure to reduce the cook time by several minutes.
- Can I use maple syrup instead of honey? Honey’s thicker consistency helps it stick to the salmon better, but in a pinch you can substitute maple syrup.
- I don’t like bok choy, what other veggies would go well with this? No worries! This honey sriracha salmon would also be delicious with some broccoli or broccolini, or a mixture of diced cucumber and edamame.
How Should I Store Leftover Sweet & Spicy Salmon Bowls?
This recipe only yields about 2 servings, so there’s a good chance you won’t have any leftovers 😉 But if you do, allow he honey sriracha salmon, bok choy and rice to cool down completely before transferring it all to an airtight container and storing in the fridge for 3-4 days. Re-heat in the microwave, until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salmon Recipes?
- Maple Pecan Crusted Salmon
- Chili Lime Salmon Tacos
- Honey Mustard Baked Salmon Sheet Pan Meal
- Salmon Pea Pasta with Asparagus
- Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
Easy Honey Sriracha Salmon Bowls
Equipment
- small bowl
- spoon or whisk
- Pastry brush
- small pan
- aluminum foil
- large pan with lid
- small pot with lid
Ingredients
For the Honey Sriracha Salmon:
- ¾ lb salmon *
- 1 ½ tbsp honey
- 1 ½ tbsp sriracha
- 1 tbsp tamari or soy sauce, coconut aminos**
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ tsp garlic powder
- ½ tsp dried ginger
- pinch of kosher salt
For the Baby Bok Choy:
- 1 tbsp avocado oil
- 2 baby bok choy cut in half lengthwise
- 1 tbsp water
- kosher salt to taste
For the Bowl:
- ½ cup dry brown or white rice
- sesame seeds
- chopped green onion
Instructions
- First, preheat your oven to 400F and line a small baking sheet with aluminum foil. Then, pat salmon dry and season lightly with kosher salt. In a small bowl mix together the honey, sriracha, tamari, rice vinegar, sesame oil, garlic powder & dried ginger. Set aside half of this sauce for later.¾ lb salmon, 1 ½ tbsp honey, 1 ½ tbsp sriracha, 1 tbsp tamari, 1 tsp rice vinegar, ½ tsp sesame oil, ½ tsp garlic powder, ½ tsp dried ginger, pinch of kosher salt
- Brush half of the honey sriracha sauce onto the salmon. Then, transfer to the oven to bake for about 15 minutes. Halfway through the cook time, brush on more (but not all) of the remaining honey sriracha sauce. At the end, switch the oven to broil for about 3 more minutes to caramelize the top.
- While the salmon is baking, prepare rice according to package instructions.½ cup dry brown or white rice
- Bring a large pan (I prefer cast iron here) to medium-high heat. Once hot, add oil. Then, add baby bok choy cut side down. Let cook, undisturbed, for 3 minutes, or until it has a golden sear, then flip, add water and immediately cover the pan. Allow it to steam for 1-2 more minutes. Remove from heat and season with a bit of kosher salt.1 tbsp avocado oil, 2 baby bok choy, 1 tbsp water, kosher salt
- Assemble your bowls with a bed of rice, honey sriracha salmon, baby bok choy and an extra drizzle of the sauce. Garnish with chopped green onion and sesame seeds. Enjoy!sesame seeds, chopped green onion
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.