Ingredients
Scale
- 4 salmon fillets (fresh or thawed)
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked brown rice or quinoa (for base)
- Fresh vegetables (e.g., cucumber, avocado, shredded carrots)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- In a bowl, mix honey, sriracha, soy sauce, olive oil, garlic powder, salt, and pepper. Brush this marinade over the salmon fillets and let marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook the marinated salmon skin-side down for 4-5 minutes per side until cooked through and glazed. Alternatively, bake at 400°F (200°C) for 12-15 minutes.
- Prepare a bed of cooked brown rice or quinoa in each bowl as the base.
- Top the rice with sliced cucumber, avocado, shredded carrots, and other vegetables.
- Place the cooked salmon on top, cutting into bite-sized pieces or serving whole. Drizzle remaining sauce over the salmon.
- Garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
- Use fresh or properly thawed salmon for best flavor and texture.
- Marinate the salmon for longer for a more intense flavor.
- Adjust spice level by varying sriracha amount.
- Serve with your favorite vegetables or side dishes for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg