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- 2 salmon fillets (wild-caught or farmed) - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sriracha (adjust to taste) - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 1 tablespoon sesame oil - 2 cups cooked jasmine rice or quinoa - 1 cup broccoli florets - 1 cup shredded carrots - 1 cup shelled edamame - 2 green onions, chopped - Sesame seeds for garnish

Spicy Honey Soy Glazed Salmon Bowls

Discover the deliciousness of Spicy Honey Soy Glazed Salmon Bowls, where sweet and savory flavors come together for a satisfying meal. Packed with omega-3-rich salmon, colorful vegetables, and healthy grains like jasmine rice or quinoa, this bowl is as nutritious as it is flavorful. Perfect for meal prep or a quick dinner, each bite promises a burst of taste while supporting a healthy lifestyle. Try this easy recipe to elevate your mealtime today!
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Ingredients
  

For the Salmon:

4 (6 oz) salmon fillets, skin on

1/4 cup soy sauce (low-sodium)

2 tablespoons honey

1 tablespoon sriracha (or more to taste)

1 tablespoon rice vinegar

1 teaspoon fresh grated ginger

2 cloves garlic, minced

1 tablespoon sesame oil

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

For the Bowls:

2 cups cooked jasmine rice (or quinoa for a healthier option)

1 cup steamed broccoli florets

1 cup shredded carrots

1/2 cup edamame (shelled)

1 avocado, sliced

Lime wedges (for serving)

Extra sriracha (optional, for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, sriracha, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined. Taste and adjust the sriracha according to your spice preference.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or ziplock bag and pour the marinade over them. Ensure the fillets are well-coated. Cover (or seal) and refrigerate for at least 30 minutes, preferably up to 2 hours.

      Cook the Salmon: Preheat your grill or skillet over medium-high heat. Remove salmon from the marinade, letting any excess drip off. Season with salt and pepper. Grill or sear the salmon, skin-side down, for about 4-5 minutes. Carefully flip and cook for an additional 3-4 minutes, brushing with remaining marinade, until the salmon is cooked through and flakes easily with a fork.

        Prepare the Bowls: While the salmon is cooking, prepare the base of your bowls. Divide the cooked jasmine rice among four serving bowls. Top each with steamed broccoli, shredded carrots, edamame, and avocado slices.

          Assemble the Bowls: Once the salmon is ready, place a fillet on top of each bowl. Drizzle any remaining glaze over the salmon, then sprinkle with sesame seeds and chopped green onions.

            Serve: Serve the bowls with lime wedges on the side for an extra burst of flavor, and offer sriracha for those who love extra heat.

              Prep Time: 15 min | Total Time: 1 hour | Servings: 4