Easy Honey Sriracha Salmon Bowls

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.

Servings people

Prep Time 5

Cook Time 18

Total Time 23

Equipment

cutting board
knife
small bowl
spoon or whisk
Pastry brush
small pan
aluminum foil
large pan with lid
tongs
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

*NOTE: This recipe was written based off using Atlantic salmon that's roughly 1.5" thick. If you're using a thinner piece, or using Alaskan sockeye salmon, you'll want to reduce the cook time by several minutes.

**NOTE: Using tamari (or soy sauce if you're not gluten free) will yield a more salty and umami flavor, while coconut aminos will yield a sweeter salmon. They're both delicious, so it's up to you!

Calories: 558kcal

Course: Dinner, Main Course

Cuisine: Asian

Diet: Gluten Free, Dairy Free

Keyword: Asian, Baby Bok Choy, Bowls, Dairy Free, Gluten Free, Honey, Rice, Salmon, Sriracha

Nutrition