Ingredients
Scale
- 4 salmon fillets (wild-caught or your choice)
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Cooked jasmine rice or brown rice (about 2 cups)
- Fresh vegetables (cucumbers, shredded carrots, bell peppers)
- Sesame seeds and chopped green onions for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Whisk honey, sriracha, soy sauce, olive oil, garlic powder, and grated ginger to make the glaze. Season salmon with salt and pepper, then brush generously with the glaze.
- Place salmon on a lined baking sheet and bake for 12-15 minutes until flaky.
- While the salmon bakes, cook rice according to package instructions. Keep warm.
- Prepare fresh vegetables by slicing cucumbers, shredding carrots, and chopping bell peppers.
- Divide rice into bowls. Top with baked salmon and arrange vegetables around the fish. Drizzle with remaining glaze and garnish with sesame seeds and chopped green onions.
Notes
- Marinate the salmon briefly before baking for enhanced flavor.
- Adjust spice levels by adding more or less sriracha.
- Use high-quality salmon for the best taste and texture.
- Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking, Stir-frying
- Cuisine: Asian-inspired
- Diet: Gluten-Free,Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg