Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- Cooked brown rice or quinoa for serving
- Fresh vegetables (cucumbers, shredded carrots, edamame, or bell peppers)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, and grated ginger to make the spicy honey sriracha glaze.
- Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until golden brown.
- Flip the fillets and cook for an additional 3-4 minutes until cooked through. During the last minute, pour the glaze over the salmon to infuse flavor.
- Prepare bowls by starting with a base of cooked rice or quinoa. Top with the cooked salmon and add your preferred fresh vegetables.
- Drizzle any remaining glaze over the bowls and garnish with sesame seeds and chopped green onions.
Notes
- You can substitute salmon with grilled tofu or tempeh for a vegetarian version.
- Adjust the amount of sriracha to control the spice level according to your preference.
- Store leftovers in an airtight container for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop, Glazing
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg