Go Back
In today’s fast-paced world, finding a meal that is both nutritious and delicious can often feel like a daunting task. Enter the Sweet and Spicy Glazed Salmon Bowls—a perfect blend of vibrant flavors, satisfying textures, and wholesome ingredients. This recipe not only showcases the rich taste of salmon but also incorporates fresh vegetables and aromatic rice, making it ideal for a family dinner or meal prep for the week. The combination of sweet and spicy elements in the glaze elevates the salmon, while the colorful vegetables provide a visual feast that is as pleasing to the eye as it is to the palate. Let’s dive into the details of this delectable dish, from preparation to presentation.

Sweet and Spicy Glazed Salmon Bowls

Discover the delightful flavors of Sweet and Spicy Glazed Salmon Bowls, a nutritious and delicious meal perfect for any occasion. This easy recipe combines succulent salmon, vibrant vegetables, and aromatic jasmine rice, all wrapped in a mouthwatering sweet and spicy marinade. Ideal for family dinners or meal prep, these bowls are as visually appealing as they are satisfying. Elevate your dining experience with this wholesome dish that celebrates flavor and health!

Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons sriracha (adjust to taste)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

2 garlic cloves, minced

1 cup jasmine rice

2 cups water or low-sodium chicken broth

1 cup steamed broccoli florets

1 cup sliced carrots (you can also use baby carrots)

1 avocado, sliced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

    Marinate the Salmon: Place the salmon fillets in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and let the salmon marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

      Cook the Rice: In a medium saucepan, combine jasmine rice and water (or chicken broth). Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

        Prepare the Vegetables: While the rice is cooking, steam the broccoli and carrots until they are tender-crisp, about 3-5 minutes. Set aside.

          Cook the Salmon: Preheat your grill or grill pan to medium-high heat. Remove the salmon from the marinade, letting the excess drip off. Grill each fillet for about 4-5 minutes per side, or until the salmon is cooked through and can be flaked with a fork. Brush with additional marinade during cooking for extra flavor.

            Assemble the Bowls: Fluff the cooked rice with a fork and divide it among four bowls. Top with steamed broccoli, sliced carrots, and avocado. Place a grilled salmon fillet on top of each bowl.

              Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the salmon bowls. Serve with lime wedges on the side for an extra zesty kick.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4