Ingredients
- Salmon fillets, skin on or off: 2 (6-ounce)
- Sriracha sauce: 2 tablespoons
- Honey: 2 tablespoons
- Soy sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Garlic, minced: 1 clove
- Cooked rice (such as brown or jasmine): 2 cups
- Avocado, sliced: 1/2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together sriracha, honey, soy sauce, lime juice, and minced garlic.
- Step 3: Place salmon fillets on the prepared baking sheet. Brush the sriracha honey mixture evenly over the salmon.
- Step 4: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- Step 5: Divide cooked rice between two bowls. Top with the baked sriracha honey salmon and sliced avocado.
- Step 6: Drizzle with any remaining sauce from the baking sheet (optional) and serve immediately.
Notes
- Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days to prevent soggy rice.
- Gently reheat leftover salmon in a covered skillet with a splash of water to keep it moist, or flake it into the rice for a quick stir-fry.
- For an extra layer of flavor, garnish your bowl with toasted sesame seeds and a sprinkle of chopped green onions.
- Don't overbake the salmon; aim for just cooked through, as the residual heat will continue to cook it slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American