Description
These Spicy Salmon Bowls are a delicious and healthy meal option that is easy to prepare. Tender salmon fillets are baked to perfection with a flavorful glaze, then served over rice with an array of fresh vegetables. Drizzled with spicy mayo and sprinkled with sesame seeds, these bowls are packed with Asian-inspired flavors and textures.
Ingredients
Scale
For the salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
For the bowls:
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Extra sriracha or spicy mayo for topping
Instructions
- Preheat oven and prepare salmon: Preheat oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, soy sauce, sriracha, honey, garlic, and ginger. Place salmon fillets on the prepared sheet and brush generously with the sauce.
- Bake the salmon: Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Assemble the bowls: Divide rice among four bowls. Top each with baked salmon, shredded carrots, cucumber slices, avocado, and green onions. Drizzle with extra sriracha or spicy mayo and sprinkle with sesame seeds. Serve warm.
Notes
- You can substitute quinoa or cauliflower rice for a lighter base.
- For extra crunch, add edamame or shredded cabbage.
- This recipe also works well with air fryer salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Bowl
- Method: Baking, Assembly
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
