If you’re looking for a delicious way to enjoy healthy dinner options, these Honey Sriracha Salmon Bowls with Asian Salad are just the ticket. My son, Jake, loves salmon, and this dish has become a family favorite. The sweet and spicy glaze pairs perfectly with the fresh, crunchy salad, making it a hit at our dinner table.
Table of Contents
Why You’ll Love It
- It’s a quick and easy recipe that comes together in under 30 minutes.
- The combination of flavors is both exciting and comforting.
- You can customize the salad with your favorite veggies.
Pure Comfort
These bowls are pure comfort food, balancing the rich salmon with a refreshing salad. Plus, the honey sriracha glaze adds a delightful kick that keeps everyone coming back for more.
What You Need
- 1 1 lb salmon fillets – skinless, fresh or thawed
- 1/4 cup 1/4 cup honey – substitute with maple syrup for a vegan option
- 2 tbsp 2 tbsp sriracha sauce – adjust for spice preference
- 2 tbsp 2 tbsp soy sauce – use tamari for gluten-free
- 1 tbsp 1 tbsp olive oil – for cooking the salmon
- 4 cups 4 cups mixed greens – use any salad mix you like
- 1 cup 1 cup cucumber, sliced – adds crunch
- 1 cup 1 cup carrots, shredded – for sweetness and color
- 1/4 cup 1/4 cup green onions, chopped – for garnish
- 1 tbsp 1 tbsp sesame seeds – for garnish
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: easy | Make-Ahead: You can marinate the salmon ahead of time.
Steps to Make It
- Start by preheating your oven to 400 °F. This will ensure your salmon cooks evenly and gets that nice caramelization on the outside.
- In a small bowl, whisk together honey, sriracha, and soy sauce. The mixture should be smooth and glossy, with a sweet and spicy aroma that fills your kitchen.
- Place the salmon fillets on a lined baking sheet. Brush the honey sriracha mixture generously over each fillet, making sure to coat them well for maximum flavor.
- Drizzle olive oil over the salmon to help it cook beautifully. Pop the baking sheet in the oven and bake for about 12-15 minutes, until the salmon flakes easily with a fork and is slightly golden on top.
- While the salmon is baking, prepare the salad. In a large bowl, combine mixed greens, cucumber, and shredded carrots. Toss them together until well mixed, and the colors are vibrant.
- Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the fish moist and flavorful.
- To serve, divide the salad among bowls, place a piece of salmon on top, and sprinkle with green onions and sesame seeds. The presentation should be colorful and inviting.
Make It Perfect
- For extra flavor, let the salmon marinate in the honey sriracha mixture for 30 minutes before baking.
- If you want a bit more crunch, add some chopped nuts to the salad.
- Feel free to swap in any vegetables you have on hand for the salad.
Mix It Up
- Try using chicken instead of salmon for a different protein.
- Add avocado slices for creaminess and healthy fats.
Perfect Partners
- Serve with steamed rice or quinoa for a complete meal.
- Pair with a light white wine or sparkling water for a refreshing drink.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this dish ahead of time?
Yes, you can marinate the salmon and prepare the salad in advance. Just bake the salmon right before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Yes, you can freeze the cooked salmon. Just make sure to wrap it tightly to prevent freezer burn.
What can I substitute for sriracha?
You can use any hot sauce you prefer or even a chili paste for a different flavor.
Is this recipe gluten-free?
Yes, just use tamari instead of soy sauce to keep it gluten-free.
Conclusion
These Honey Sriracha Salmon Bowls with Asian Salad are not just delicious; they are also a fantastic way to enjoy healthy dinner options. I hope you give this recipe a try and make it a new family favorite in your home.
Honey Sriracha Salmon Bowls with Asian Salad
Equipment
- Oven
- Baking Sheet
- small bowl
- Large bowl
Ingredients
Salmon & Salad Ingredients
- 1 lb salmon fillets skinless, fresh or thawed
- 1/4 cup honey substitute with maple syrup for a vegan option
- 2 tbsp sriracha sauce adjust for spice preference
- 2 tbsp soy sauce use tamari for gluten-free
- 1 tbsp olive oil for cooking the salmon
- 4 cups mixed greens use any salad mix you like
- 1 cup cucumber sliced, adds crunch
- 1 cup carrots shredded, for sweetness and color
- 1/4 cup green onions chopped, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Start by preheating your oven to 400 °F. This will ensure your salmon cooks evenly and gets that nice caramelization on the outside.
- In a small bowl, whisk together honey, sriracha, and soy sauce. The mixture should be smooth and glossy, with a sweet and spicy aroma that fills your kitchen.
- Place the salmon fillets on a lined baking sheet. Brush the honey sriracha mixture generously over each fillet, making sure to coat them well for maximum flavor.
- Drizzle olive oil over the salmon to help it cook beautifully. Pop the baking sheet in the oven and bake for about 12-15 minutes, until the salmon flakes easily with a fork and is slightly golden on top.
- While the salmon is baking, prepare the salad. In a large bowl, combine mixed greens, cucumber, and shredded carrots. Toss them together until well mixed, and the colors are vibrant.
- Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the fish moist and flavorful.
- To serve, divide the salad among bowls, place a piece of salmon on top, and sprinkle with green onions and sesame seeds. The presentation should be colorful and inviting.