Name: Sriracha Honey Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian fusion
Ingredients: 1 pound salmon fillet, cut into chunks; 2 tablespoons sriracha sauce; 3 tablespoons honey; 1 tablespoon soy sauce; 2 cloves garlic, minced; 1 tablespoon rice vinegar; 3 cups cooked white rice; 1 small head cauliflower, cut into florets; 2 tablespoons olive oil; 2 tablespoons chopped green onions (optional garnish); 2 tablespoons chopped cilantro (optional garnish)

Sweet, spicy, and sizzling right off the grill, these Sriracha Honey Salmon Bowls are your new weeknight favorite. Each bite brings tender cubes of seared salmon glazed in a sticky honey-sriracha sauce, laid gently over fluffy white rice and caramelized cauliflower. It’s the kind of dish that feels comforting yet packed with bold, unforgettable flavor.

Whether you’re meal-prepping for the week or throwing together a quick dinner, these bowls are both quick and deeply satisfying. The glaze caramelizes beautifully over the salmon, while the roasted cauliflower brings an earthy crunch that makes this bowl sing with texture. Bonus: it all comes together in about 30 minutes.

What Kind of Salmon Should I Use?

For the best texture and flavor, opt for fresh, skinless salmon fillets. Look for Atlantic or sockeye salmon—they hold up well to searing and absorb the sweet heat of the honey-sriracha glaze. If you’re using frozen salmon, be sure it’s fully thawed and patted dry before cooking.

Ingredients for the Sriracha Honey Salmon Bowls

Salmon – The heart of the dish, cut into bite-sized chunks so every piece gets perfectly glazed.

Sriracha Sauce – Brings the heat and that signature tangy-spicy kick.

Honey – Balances out the sriracha with sweetness, creating a sticky, irresistible glaze.

Soy Sauce – Adds umami depth and saltiness to the glaze.

Garlic – Freshly minced garlic gives the glaze a savory boost.

Rice Vinegar – A splash adds brightness and tang, cutting through the richness of the salmon.

White Rice – The perfect base to soak up every last drop of that honey-sriracha glaze.

Cauliflower – Roasted until golden brown for a nutty, tender contrast to the salmon.

Olive Oil – Used for roasting the cauliflower and searing the salmon.

Green Onions & Cilantro – Optional garnishes for a fresh, herbal finish.

How To Make the Sriracha Honey Salmon Bowls

Step 1: Roast the Cauliflower

Preheat your oven to 425°F. Cut the cauliflower into florets, toss them with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until browned and crisp on the edges.

Step 2: Make the Honey Sriracha Glaze

In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, and rice vinegar. Set aside. This glaze is bold, sticky, and just the right mix of spicy and sweet.

Step 3: Sear the Salmon

Heat a skillet over medium-high heat with a little olive oil. Add the salmon cubes and sear for 2-3 minutes per side until they’re golden brown. Pour in the glaze and let it bubble around the salmon for another 2-3 minutes, turning the cubes to coat them evenly. The sauce will thicken and cling to the salmon.

Step 4: Assemble the Bowls

Scoop white rice into bowls, then top with the roasted cauliflower and honey-sriracha salmon. Drizzle any extra glaze over the top.

Step 5: Garnish and Serve

Sprinkle with sliced green onions and chopped cilantro if using. Serve immediately while hot and enjoy every spicy-sweet bite.

How to Serve and Store Sriracha Honey Salmon Bowls

These bowls are best served hot, right after the salmon has been seared and glazed. The sticky sauce clings beautifully to the salmon when warm and the cauliflower has maximum crispness right out of the oven. Serve with a wedge of lime for an added citrus burst.

To store, place leftovers in airtight containers. Refrigerate for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat. While the cauliflower might lose a bit of its edge, the flavors deepen over time.

Frequently Asked Questions

Can I use another protein instead of salmon?

Yes! Chicken, shrimp, or even tofu make great substitutes. Just adjust the cooking time based on the protein you use.

How spicy is this recipe?

The heat is moderate, thanks to the balance of honey. You can reduce or increase the sriracha to adjust the spice level to your liking.

Can I use brown rice or quinoa?

Absolutely. Brown rice or quinoa are hearty, nutritious alternatives to white rice and soak up the sauce beautifully.

What vegetables can I add?

Broccoli, snap peas, or bell peppers all roast well and taste great with the glaze. Mix and match based on what you have.

Is this good for meal prep?

Definitely. Just store components separately for best texture. Reheat the salmon and cauliflower just before serving.

Can I make the glaze ahead of time?

Yes, the glaze can be made up to 3 days ahead and kept in the fridge. Just give it a stir before using.

Want More Bowl Ideas?

If you love these Sriracha Honey Salmon Bowls, here are a few other bowl-style meals to add to your rotation:

Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for a hearty, creamy twist.
Healthy Mediterranean Salmon Dinner if you’re craving lemony, bright flavors.
Creamy Cajun Steak Alfredo with bold spice and rich, saucy pasta.
Easy Thai Red Curry Dumpling Soup for something cozy and slurpable.
Pan-Fried Salmon with Garlic Butter Sauce for a garlicky seared option.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Follow me on Pinterest for more Life with Jam recipes.

And let me know in the comments how yours turned out. Did you mix up the veggies or change the glaze? Did you serve it cold for lunch the next day?

I love seeing how others adapt these bowls—let’s inspire each other with flavor-packed ideas!

Sriracha Honey Salmon Bowls

Author: Jam Scott
Total Time: 30 minutes
Yield: 3 to 4 bowls

Print Recipe

Description

These Sriracha Honey Salmon Bowls are a bold, balanced fusion of sweet, spicy, and savory. Glazed salmon bites caramelize in a sticky honey-sriracha sauce and are served over fluffy white rice with golden roasted cauliflower. Quick to make and full of flavor, this meal is perfect for weeknights, meal prep, or impressing guests with minimal effort.

Instructions

1. Preheat oven to 425°F (220°C).

2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway, until golden and crisp.

3. In a bowl, whisk together honey, sriracha, soy sauce, garlic, and rice vinegar to create the glaze.

4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon chunks and sear 2–3 minutes per side until golden.

5. Pour glaze into the skillet and cook for another 2–3 minutes, tossing to coat, until the sauce thickens and clings to the salmon.

6. Divide rice into bowls. Top with roasted cauliflower and glazed salmon.

7. Drizzle with remaining glaze and garnish with green onions and cilantro if desired. Serve immediately.