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Spicy Salmon Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Cuisine Asian-inspired
Servings 4

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha adjust to taste
  • 1 teaspoon rice vinegar
  • 1 garlic clove minced
  • 1 teaspoon grated fresh ginger
  • 2 cups cooked jasmine or brown rice
  • 1 avocado sliced
  • 1 cucumber thinly sliced
  • 1 carrot shredded
  • 2 green onions chopped
  • Toasted sesame seeds for garnish
  • Lime wedges for serving

Instructions
 

  • Prepare the marinade: In a small bowl, whisk together soy sauce, sesame oil, honey, sriracha, rice vinegar, garlic, and ginger until smooth. The sauce should be slightly sticky and aromatic with a bold spicy-sweet kick.
  • Marinate the salmon: Place the salmon fillets in a shallow dish or zip bag. Pour half of the sauce over the fillets, making sure each one is coated evenly. Let it sit for 10–15 minutes to absorb the flavors while you prepare the rice bowls and toppings.
  • Cook the salmon: Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat with a light drizzle of oil. Cook salmon for about 4–5 minutes per side, or bake for 12–14 minutes, until the fish flakes easily with a fork and has a light glaze on top.
  • Assemble the bowls: Scoop a generous serving of warm rice into each bowl. Arrange avocado slices, cucumber, shredded carrots, and green onions neatly around the edges for a colorful presentation. Place a salmon fillet in the center and drizzle the remaining sauce over the top.
  • Add final touches: Sprinkle with sesame seeds, a squeeze of lime, and an optional drizzle of extra sriracha if you love heat. Serve immediately while the salmon is warm and tender.
Keyword Spicy Salmon Bowls