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High-Protein Honey Sriracha Salmon Bowls – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1.5 pounds skin-on salmon fillets, cut into 4 portions
  • Honey: 3 tablespoons
  • Sriracha: 2–3 tablespoons (adjust to heat preference)
  • Soy sauce or tamari: 2 tablespoons
  • Rice vinegar or lime juice: 1 tablespoon
  • Garlic: 2 cloves, finely minced
  • Ginger: 1 teaspoon grated (optional but recommended)
  • Sesame oil: 1 teaspoon
  • Cornstarch: 1 teaspoon (to thicken glaze)
  • Cooked grains: 3–4 cups of jasmine rice, brown rice, or quinoa
  • Veggies: 2 cups cucumber (sliced), 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup edamame (steamed)
  • Avocado: 1, sliced (optional for extra creaminess)
  • Green onions: 2, thinly sliced
  • Sesame seeds: 1 tablespoon
  • Lime wedges: For serving
  • Neutral oil: 1 tablespoon for cooking (avocado or canola)
  • Salt and pepper: To taste

Method
 

  1. Cook your base. Make your rice or quinoa according to package directions. Fluff and keep warm. If meal-prepping, portion into containers now.
  2. Mix the glaze. In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, garlic, ginger, sesame oil, and cornstarch until smooth. Taste and adjust heat or sweetness.
  3. Prep the salmon. Pat fillets dry and season lightly with salt and pepper. Dry surfaces sear better and help the glaze stick.
  4. Preheat your pan or oven. For pan-searing, heat a large nonstick skillet over medium-high with the oil. For baking, preheat the oven to 400°F (205°C) and line a sheet pan with parchment.
  5. Cook the salmon. Pan method: Place salmon skin-side down. Cook 3–4 minutes until skin is crisp. Flip, lower heat to medium, and cook 2 minutes.
  6. Oven method: Place salmon skin-side down and bake 8–10 minutes until just opaque at the edges.
  7. Glaze the salmon. Pour the honey sriracha mixture over the salmon during the last 1–2 minutes of cooking (pan) or brush on and return to the oven for 2–3 minutes (bake). Let it bubble and thicken. Do not walk away—the sugars can burn quickly.
  8. Steam the edamame. While the salmon finishes, steam edamame according to package directions. Lightly salt.
  9. Assemble the bowls. Spoon rice or quinoa into bowls. Add cucumber, carrots, bell pepper, and edamame. Top with salmon. Spoon extra glaze from the pan over the fish and grains.
  10. Finish with toppings. Add avocado slices, green onions, sesame seeds, and a squeeze of lime. Adjust salt and pepper if needed.
  11. Serve immediately. Enjoy while the salmon is hot and the veggies are crisp.