Ingredients
Scale
- 4 salmon fillets (preferably fresh or thawed)
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon ginger, freshly grated
- Cooked rice or quinoa for serving
- Fresh vegetables: cucumbers, bell peppers, and carrots
- Optional garnish: chopped scallions, sesame seeds, lime wedges
Instructions
- Preheat your oven to 375°F (190°C). In a small bowl, mix honey, sriracha, soy sauce, garlic powder, and ginger. Brush the salmon fillets generously with this spicy-sweet marinade. Let it marinate for 15-20 minutes.
- Place the marinated salmon on a baking sheet lined with parchment paper or silicone mat. Bake for 12-15 minutes until the salmon flakes easily with a fork. For a crispy exterior, use an air fryer.
- Prepare bowls with cooked rice or quinoa. Surround with fresh vegetables such as cucumbers, bell peppers, and shredded carrots.
- Top each bowl with a salmon fillet. Drizzle additional sauce if desired. Garnish with chopped scallions, sesame seeds, and lime wedges.
Notes
- Marinate the salmon for at least 15 minutes for maximum flavor.
- Serve immediately for best taste and texture.
- refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Asian-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg