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honey sriracha salmon bowls recipe

Honey Sriracha Salmon Bowls

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb salmon fillets skin removed, cut into 1-inch cubes
  • 2 tbsp sriracha sauce adjust to taste
  • 2 tbsp raw honey
  • 2 tbsp coconut aminos or tamari/low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
For the Bowls
  • 2 cups cooked jasmine rice or cauliflower rice for low carb
  • 1 cup shelled edamame thawed if frozen
  • 1 cup cucumber diced
  • 1 large avocado sliced
  • 1 tbsp sesame seeds for garnish
  • 2 stalks green onions sliced, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent the honey from sticking.
  2. In a medium bowl, whisk together the sriracha, honey, coconut aminos, sesame oil, minced garlic, and grated ginger until smooth and well combined.
  3. Add the cubed salmon to the bowl with the marinade. Gently toss until every piece is completely coated. If you have time, let it sit for 10 minutes (but it's fine to cook immediately!).
  4. Arrange the salmon cubes in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until the salmon is opaque, flakes easily with a fork, and the edges are sticky and caramelized.
  5. Divide the cooked rice among four bowls. Top each with a portion of the sticky baked salmon, diced cucumber, edamame, and sliced avocado.
  6. Sprinkle the bowls with sesame seeds and sliced green onions. Serve warm, or let cool and store for meal prep!

Notes

• Keep the avocado separate if meal prepping to prevent browning. Add fresh slices just before eating.
• Watch the oven closely past the 10-minute mark; the natural sugars in the honey can burn quickly if left too long.
• These bowls taste amazing cold, making them perfect for packed work lunches!