A good salmon bowl is hard to beat. And when you add a homemade honey sriracha glaze to it, it goes from great to absolutely amazing.
I make this recipe at least once a week. It’s quick, packed with protein, and everyone in my house loves it.
The glaze only takes four ingredients and comes together in about a minute. You sear the salmon, brush the glaze on top, and let the oven do the rest.
For the bowl, you just need brown rice, edamame, carrots, and avocado. Nothing fancy, but it all works together really well.
Here’s exactly how I make this high protein honey sriracha salmon bowl.
What Makes This Recipe So Good
The Glaze Is Incredible – The honey sriracha combo gives you the perfect mix of sweet and spicy that makes the salmon absolutely irresistible.
Packed With Protein – Between the salmon and edamame each bowl delivers a serious protein punch that keeps you full for hours.
Beautiful Color and Texture – The golden seared salmon on top of vibrant greens and orange carrots makes this bowl look restaurant-quality.
Perfectly Balanced Meal – You get healthy fats from the avocado and salmon plus fiber from the brown rice all in one single bowl.
Ingredients
- 4 (6 oz each) Salmon Fillets
- 2 tbsp Honey
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 2 cups Cooked Brown Rice
- 2 cups Steamed Edamame, shelled
- 1 cup Shredded Carrots
- 1 Avocado, sliced
- 2 Green Onions, sliced
- 1 tbsp Sesame Seeds
- 1 tbsp Olive Oil
Directions
Step 1
In a small bowl, whisk together the honey, sriracha, soy sauce, and sesame oil until smooth. Set aside.
Step 2
Pat the salmon fillets dry with paper towels and season lightly with a pinch of salt. Heat olive oil in an oven-safe skillet over medium-high heat.
Step 3
Place the salmon fillets skin-side up in the skillet. Sear for 3 minutes until a golden crust forms. Carefully flip the fillets.
Step 4
Brush the honey sriracha glaze generously over the top of each fillet. Transfer the skillet to an oven preheated to 400 degrees F and bake for 8 to 10 minutes until the salmon is cooked through and flakes easily.
Step 5
Divide the cooked brown rice among four bowls. Arrange the steamed edamame, shredded carrots, and sliced avocado alongside the rice.
Step 6
Place a glazed salmon fillet on top of each bowl. Garnish with sliced green onions and sesame seeds. Drizzle any remaining glaze from the skillet over the top.
Pro Tips
Don’t Skip Drying the Salmon
Patting the salmon dry with paper towels is one of the most important steps here. If there’s moisture on the surface, the fillets will steam instead of sear, and you won’t get that golden crust.
Press firmly with the paper towels on all sides, especially the top where the flesh is exposed. You want the surface to feel almost tacky before it hits the hot pan.
That dry surface is what lets the salmon develop a crispy, caramelized layer in those 3 minutes of searing.
Get the Pan Really Hot Before Adding Salmon
After you add the olive oil, let the skillet heat up until the oil starts to lightly shimmer and move around the pan easily. This takes about 1-2 minutes on medium-high heat.
If you put the salmon in before the pan is hot enough, the fillet will stick and the crust won’t form properly. You’ll end up tearing the fish when you try to flip it.
A good test is to flick a tiny drop of water near the edge of the pan. If it sizzles and evaporates immediately, you’re ready to go.
Leave the Salmon Alone While It Sears
Once you place the fillets in the pan, don’t touch them for the full 3 minutes. Moving them around or checking underneath too early will prevent the crust from forming and can cause the fish to break apart.
When the salmon is ready to flip, it will release from the pan on its own. If you try to lift it and it’s sticking, give it another 30 seconds.
Related Recipes
Frequently Asked Questions
Can I swap the brown rice for something lower in carbs?
Absolutely. Cauliflower rice is the most popular low-carb swap and works perfectly in a bowl like this – just sauté it in a little sesame oil for a couple of minutes so it doesn’t taste bland. You could also use quinoa if you’re not strictly low-carb but still want a lighter base.
The edamame and salmon already bring plenty of protein, so the base is really just there for texture and to soak up that glaze.
High Protein Honey Sriracha Salmon Bowl
Equipment
- oven-safe skillet
Ingredients
- 4 (6 oz each) Salmon Fillets
- 2 tbsp Honey
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 2 cups Cooked Brown Rice
- 2 cups Steamed Edamame, shelled
- 1 cup Shredded Carrots
- 1 Avocado, sliced
- 2 Green Onions, sliced
- 1 tbsp Sesame Seeds
- 1 tbsp Olive Oil
Instructions
- In a small bowl, whisk together the honey, sriracha, soy sauce, and sesame oil until smooth. Set aside.
- Pat the salmon fillets dry with paper towels and season lightly with a pinch of salt. Heat olive oil in an oven-safe skillet over medium-high heat.
- Place the salmon fillets skin-side up in the skillet. Sear for 3 minutes until a golden crust forms. Carefully flip the fillets.
- Brush the honey sriracha glaze generously over the top of each fillet. Transfer the skillet to an oven preheated to 400 degrees F and bake for 8 to 10 minutes until the salmon is cooked through and flakes easily.
- Divide the cooked brown rice among four bowls. Arrange the steamed edamame, shredded carrots, and sliced avocado alongside the rice.
- Place a glazed salmon fillet on top of each bowl. Garnish with sliced green onions and sesame seeds. Drizzle any remaining glaze from the skillet over the top.