Save This hearty Sriracha Honey Salmon Bowl has become my weeknight dinner MVP whenever I need something quick but impressive. The caramelized salmon with its sweet-spicy glaze pairs perfectly with fluffy rice and roasted cauliflower for a complete meal that feels both nourishing and indulgent.
I first created this recipe when trying to use up some salmon and cauliflower in my fridge. What started as a kitchen cleanup effort turned into a dish my family now requests at least once a week. The glaze has that perfect sticky quality that caramelizes beautifully on the salmon.
Ingredients
- Salmon fillets: 4 pieces or 1 pound provides enough protein for 2 4 servings and works best when fresh rather than previously frozen
- Sriracha sauce: 3 tablespoons creates the perfect heat level that balances with the honey look for a quality brand with good consistency
- Honey: 2 tablespoons adds natural sweetness and helps create that gorgeous caramelization raw local honey offers the best flavor
- Soy sauce: 2 tablespoons brings the umami element low sodium allows you to control the salt level better
- Garlic: 2 cloves freshly minced delivers aromatic punch pre minced garlic in jars lacks the same bright flavor
- Lime juice: 1 tablespoon adds brightness and cuts through the richness of the salmon use fresh squeezed for best results
- Sesame oil: 1 teaspoon provides nutty depth a little goes a long way so measure carefully
- Jasmine rice: 2 cups cooked creates the perfect base to soak up all the delicious sauce
- Cauliflower: 2 cups of florets roasts perfectly alongside the salmon preparation time and adds wonderful texture
- Green onions cilantro and sesame seeds: for garnish bring freshness color and crunch
Instructions
- Prepare the Marinade:
- Combine sriracha honey soy sauce minced garlic lime juice and sesame oil in a bowl and whisk until completely smooth. The marinade should have a glossy appearance and pourable consistency. Make sure the honey is fully incorporated as it can sometimes sink to the bottom.
- Marinate the Salmon:
- If using fillets keep them whole or cut into 2 inch cubes for faster cooking and more surface area for the glaze. Place salmon in a shallow dish and pour half the marinade over ensuring even coating on all sides. Let sit for exactly 15 minutes the acid in the lime juice will begin cooking the fish if left too long. Refrigerate the remaining marinade to use as the final glaze.
- Roast the Cauliflower:
- Preheat your oven to 400°F and line a baking sheet with parchment for easy cleanup. Toss cauliflower florets with olive oil making sure each piece is lightly coated. Season generously with salt and pepper. Spread in a single layer ensuring pieces aren't touching for maximum crispiness. Roast for 20 25 minutes tossing halfway through until edges are deeply golden and centers are tender.
- Cook the Salmon:
- Heat a large skillet preferably cast iron over medium high heat until hot but not smoking. Add a thin layer of neutral oil and carefully place salmon pieces skin side up if using fillets. Let cook undisturbed for 2 3 minutes until a golden crust forms. Flip once and cook another 2 3 minutes for cubes or 4 5 minutes for fillets. The salmon should release easily when ready to flip.
- Glaze the Salmon:
- Pour the reserved marinade over the salmon and let it bubble vigorously for 1 2 minutes. Tilt the pan occasionally to baste the salmon. Watch carefully as the sugar in the honey can burn quickly. The sauce should thicken to a glossy glaze that coats the back of a spoon.
- Assemble the Bowls:
- Start with a base of warm jasmine rice about 1/2 cup per serving. Arrange the roasted cauliflower on one side of the bowl and place the glazed salmon on the other. Drizzle any remaining pan sauce over the entire bowl. Finish with a generous sprinkle of sliced green onions fresh cilantro and sesame seeds.
Save The honey in this recipe is truly the secret ingredient. I discovered that letting it caramelize properly creates those irresistible sticky edges on the salmon that make this dish special. My daughter who normally avoids spicy foods will happily devour this entire bowl claiming the sweetness perfectly balances the heat.
Storage Tips
This recipe makes excellent leftovers if stored properly. Keep the components separate for best results. The cooked salmon will stay fresh in an airtight container in the refrigerator for up to 3 days. The rice and cauliflower can be stored together and will last 4 5 days refrigerated. Reheat the salmon gently in a microwave at 50% power to prevent it from becoming tough or overcooked. For best texture always reheat the rice with a sprinkle of water to rehydrate it.
Ingredient Substitutions
This recipe is wonderfully adaptable to what you have on hand. No salmon? Try it with firm white fish like cod or even chicken thighs adjusting cooking time accordingly. Cauliflower can be swapped for broccoli brussels sprouts or sweet potatoes. Brown rice quinoa or even cauliflower rice works well as the base for a lower carb option. For a soy free version substitute coconut aminos for the soy sauce and add a pinch of salt to compensate for the lower sodium content.
Serving Suggestions
These bowls are a complete meal on their own but can be elevated with simple additions. Try adding sliced avocado for creaminess cucumber for crunch or pickled vegetables for acidity. A drizzle of sriracha mayo takes these bowls to restaurant quality status. For a dinner party serve family style with all components in separate dishes allowing guests to build their own bowls. A side of miso soup makes a lovely complement for a more substantial meal.
Seasonal Adaptations
Spring use asparagus instead of cauliflower and add fresh pea shoots. Summer incorporate grilled corn and cherry tomatoes for brightness. Fall try roasted butternut squash and add toasted pumpkin seeds. Winter include roasted brussels sprouts and drizzle with pomegranate molasses.
Save This recipe is perfect for a quick and flavorful weeknight meal. Adjust the sriracha to your preferred heat level and enjoy!
Recipe Questions
- → What kind of salmon should I use?
Fresh or frozen salmon fillets work well. Skinless, cubed or whole fillets hold the glaze perfectly for this preparation.
- → Can I substitute jasmine rice?
Yes, feel free to use brown rice, quinoa, or cauliflower rice for a different texture and flavor profile.
- → Is this dish very spicy?
The sriracha honey blend brings a mild heat balanced by sweetness. Adjust sriracha for your spice preference.
- → Do I have to marinate the salmon?
A short 15-minute marinade adds depth, but you can marinate longer for a stronger flavor or skip for a quicker meal.
- → How do I make the cauliflower crispy?
Roast florets at a high temperature and avoid overcrowding the pan to achieve golden, crisp edges.
- → What garnishes work best?
Top with green onions, cilantro, and sesame seeds for freshness and crunch. Add lime wedges for a citrusy boost.