Description

Craving a bold and satisfying dinner idea that’s quick, spicy, and a little sweet? These Sriracha Honey Salmon Bowls hit every craving. Think sticky, glazed salmon cubes seared to perfection, nestled on a bed of fluffy rice and roasted cauliflower, all tied together with a creamy sriracha drizzle. It’s an easy recipe packed with rich flavor, perfect for a quick dinner, weekly meal prep, or when you’re in the mood for healthy, feel-good food ideas. A fantastic choice for those who love a balance of heat and sweetness in their meals. This is one of those dinner ideas you’ll come back to again and again.

Ingredients

For the Salmon & Marinade:

1 lb skinless salmon fillet, cut into 1.5-inch cubes
2 tbsp sriracha sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated

For the Bowl Base:

2 cups cooked jasmine or short-grain rice
1 medium head cauliflower, cut into florets
1 tbsp olive oil
Salt and pepper to taste

Creamy Drizzle (optional):

2 tbsp mayonnaise
1 tsp sriracha
1 tsp soy sauce
1 tsp honey

Garnishes:

Chopped green onions
Fresh cilantro or parsley
Sesame seeds (optional)

Instructions

In a medium bowl, mix sriracha, honey, soy sauce, sesame oil, garlic, and ginger. Add salmon cubes and marinate for 10–15 minutes.
Preheat oven to 425°F (220°C). Spread cauliflower on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway.
Cook rice according to package instructions. Keep warm.
Heat a skillet over medium-high. Sear marinated salmon cubes for 2–3 minutes per side until caramelized and cooked through.
In a small bowl, whisk together ingredients for the creamy drizzle.
Assemble bowls with rice, roasted cauliflower, and salmon. Top with drizzle, green onions, cilantro, and sesame seeds.

Prep Time: 15 minutes
Cook Time: 25 minutes