Ingredients
Scale
- 4 salmon fillets (skin-on or skinless, as preferred)
- 3 tablespoons honey
- 2 tablespoons sriracha sauce (adjust to spice preference)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
- Fresh vegetables (e.g., cucumber, avocado, shredded carrots)
- Optional toppings: sesame seeds, chopped green onions, lime wedges
Instructions
- In a small bowl, mix honey, sriracha sauce, soy sauce, olive oil, garlic powder, and ginger powder until well combined to create the honey sriracha glaze.
- Brush the glaze generously onto the salmon fillets, covering all sides, and let marinate for at least 15 minutes.
- For pan-searing: Heat a non-stick skillet over medium heat, add olive oil, and cook the salmon skin side down for 4-5 minutes per side, basting with remaining glaze.
- For oven-baking: Preheat oven to 400°F (200°C), place glazed salmon on a lined baking sheet, and bake for 12-15 minutes.
- Prepare bowls with cooked rice or quinoa, then add sliced avocado, shredded carrots, and cucumber.
- Top the rice with the cooked salmon, drizzle with remaining glaze, and garnish with sesame seeds and chopped green onions.
- Serve with lime wedges for an added zest.
Notes
- Marinate the salmon for at least 15 minutes for enhanced flavor.
- Adjust the spice level by varying the amount of sriracha sauce.
- Use gluten-free tamari for a gluten-free version.
- Can be grilled or baked as alternative cooking methods.
- Keep leftovers refrigerated in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-seared or baked
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with tamari), Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 15 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg