Name: Honey Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1.5 lb skinless salmon, cubed ¾–1 inch (or 4 fillets); 1 tbsp olive oil; 0.75 tsp kosher salt; 0.5 tsp black pepper; 0.25 cup honey; 2–3 tbsp sriracha; 2 tbsp low-sodium soy sauce or tamari; 2 cloves garlic, minced; 1 tbsp lime juice; 1 tsp cornstarch; 2 tsp water (for slurry); 4 cups cooked rice or quinoa; 1.5 cups shelled edamame; 1 cup cucumber slices; 1 cup carrot ribbons; 1 avocado (optional); 3 scallions, sliced; 1 tbsp sesame seeds; lime wedges, for serving

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Fast, high-protein salmon dinner—20–25 minutes, meal-prep friendly.

Sticky-sweet salmon over warm rice with cucumbers, edamame, and scallions; a bright squeeze of lime pulls everything together.

Honey sriracha salmon bowl over rice with edamame, cucumbers, carrots, scallions and sesame; high-protein healthy dinner.

Why You’ll Love It

Quick & healthy: A true Quick Easy Meals Healthy win that cooks in one pan in ~20 minutes (also fits Health Quick Dinner Recipes).
High-protein bowls: Salmon + edamame check the Easy Meals For Dinner High Protein box.
Meal-prep ready: Packs cleanly for Easy Clean Lunches tomorrow.
Summer-flexible: Add mango, corn, and herbs for an easy Summer Salmon Bowl.
Endlessly adaptable: Try the Shrimp And Salmon Bowl variation or go all salmon for classic Salmon Dinner Meals.

Ingredients (notes only)

Salmon & Glaze

Skinless salmon, cubed or fillets: tender, quick-cooking protein.
Honey + sriracha: sticky heat with balanced sweet.
Tamari/soy, garlic, lime juice: savory, aromatic, bright.
Cornstarch: gives the glaze a glossy cling.

Bowl Base & Veg

Rice (white/brown) or quinoa; or cauliflower rice for lighter.
Edamame, cucumber, carrot ribbons, avocado (optional).
Scallions + sesame seeds for finish.

Step-by-Step (Oven, 4 bowls)

Heat oven to 450°F (232°C). Line a sheet pan with parchment.
Cube & season 1½ lb salmon (¾–1″). Pat dry; toss with 1 tbsp oil, ¾ tsp kosher salt, ½ tsp pepper.
Bake 8–10 min until just opaque and 125–130°F (52–54°C) in the thickest piece. (FDA safe is 145°F/63°C.)
Glaze Meanwhile simmer ¼ cup honey, 2–3 tbsp sriracha, 2 tbsp tamari/soy, 2 minced garlic cloves, 1 tbsp lime juice. Whisk 1 tsp cornstarch + 2 tsp water; stir in and bubble 30–60 sec to glossy.
Toss Add hot salmon to the glaze; toss gently to coat.
Build bowls Rice → glazed salmon → edamame/cucumber/carrots/avocado → scallions, sesame, lime squeeze.
Serve/pack Serve warm or portion into 4 boxes for meal prep.

Pro Tips

Dry the salmon well so edges set and glaze clings.
Pull at 125–130°F for juicy, restaurant-style flakes.
Thin the glaze with 1–2 tbsp water if it tightens as it cools.
Flavor balance: more lime for brightness, extra honey for mellow heat.

Variations (mapped to interests)

Shrimp And Salmon Bowl: Mix ¾ lb salmon + ¾ lb peeled shrimp; roast shrimp only 6–7 min to 120–125°F and toss in glaze.
Summer Salmon Bowl: Add sweet corn, cherry tomatoes, and diced mango; swap edamame for arugula.
Spice Level: Cut sriracha to 1 tbsp for mild or add chili crisp for extra heat.
Grain swap: Quinoa or brown rice for more fiber; cauliflower rice for lower-carb.

How to Serve

Bowls with rice or quinoa; add quick pickled cucumbers for crunch. Great with miso soup or roasted broccoli.

Make Ahead & Storage

Fridge: 3 days (store salmon separate from fresh veg).
Reheat: Microwave salmon 30–40 sec; drizzle a few drops water to loosen glaze.
Freeze: Salmon (glazed) up to 1 month; thaw overnight.

FAQs

Can I pan-sear instead?
Yes—sear 2–3 min/side in 2 tsp oil; pour in glaze and simmer 30–60 sec.

Air fryer?
400°F (204°C) 7–9 min, shake once; toss in warm glaze.

Gluten-free?
Use tamari and GF sriracha.

Skin-on fillets?
Sear skin side down, peel off after cooking, then glaze.

Simple Nutrition (estimate, per bowl with 1 cup cooked rice)

Sarah

Honey Sriracha Salmon Bowls

Sticky honey-sriracha glazed salmon over rice with crisp veggies, scallions, and sesame. High-protein, weeknight-fast, and perfect for meal prep.

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Prep Time 10

Cook Time 12

Total Time 25

Servings: 4 bowls

Course: Dinner

Cuisine: Asian-Inspired

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 lb skinless salmon, cubed ¾–1 inch (or 4 fillets)
1 tbsp olive oil
0.75 tsp kosher salt
0.5 tsp black pepper
0.25 cup honey
2–3 tbsp sriracha
2 tbsp low-sodium soy sauce or tamari
2 cloves garlic, minced
1 tbsp lime juice
1 tsp cornstarch
2 tsp water (for slurry)
4 cups cooked rice or quinoa
1.5 cups shelled edamame
1 cup cucumber slices
1 cup carrot ribbons
1 avocado (optional)
3 scallions, sliced
1 tbsp sesame seeds
lime wedges, for serving

Equipment

oven
Sheet pan
small saucepan
mixing bowl
knife and cutting board
Instant-read thermometer

Method

Heat oven to 450°F/232°C; line a sheet pan.
Toss salmon with olive oil, salt, and pepper.
Bake 8–10 minutes until salmon reaches 125–130°F/52–54°C.
Simmer honey, sriracha, soy/tamari, garlic, and lime juice. Whisk in cornstarch slurry; cook until glossy.
Add salmon to glaze and toss gently to coat.
Build bowls with rice, salmon, veggies, scallions, sesame, avocado (if using), and lime wedges.

Nutrition

Calories: 520kcalCarbohydrates: 69gProtein: 34gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 760mgPotassium: 780mgFiber: 5gSugar: 15gVitamin A: 4500IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

GF: Use tamari and GF sriracha. DF: Recipe is dairy-free. Shrimp And Salmon Bowl: Roast shrimp 6–7 minutes; combine with salmon in glaze. Air Fryer: 400°F/204°C for 7–9 minutes. Stovetop: Sear salmon 2–3 minutes per side; glaze in pan. Equipment: Sheet pan, saucepan, instant-read thermometer. Alternate Methods: Sheet-pan veg add-on with broccoli or asparagus. No-Cook Lunch: Serve salmon chilled over greens with leftover glaze as dressing.

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