Salmon Bowls
Flavorful salmon chunks glazed with honey-soy sauce served over rice with a creamy Sriracha yogurt drizzle and fresh toppings for a vibrant, easy-to-make meal.
Equipment
- 1 large nonstick skillet used for cooking salmon
- 2 small bowls for mixing sauces
Ingredients
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced (from a 1-inch piece)
- 1/4 cup honey
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1/3 cup plain Greek yogurt
- 2 tablespoons water
- 2 teaspoons Sriracha hot sauce
- 1 1/2 pounds skinless salmon fillets thawed if frozen and cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 cups cooked rice for serving
- Thawed shelled edamame optional topping
- Sliced mini cucumbers optional topping
- Shredded carrot optional topping
- Sliced avocado optional topping
- Thinly sliced scallions optional topping
- Toasted sesame seeds optional topping
Instructions
- Combine minced garlic, minced ginger, honey, soy sauce or tamari, and rice vinegar in a small bowl; stir until honey dissolves.
- In another small bowl, mix together Greek yogurt, water, and Sriracha to create the spicy yogurt sauce.
- Season the salmon chunks evenly with kosher salt and black pepper.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Add salmon pieces in a single layer and cook without moving until the bottoms are golden brown, about 2 to 3 minutes.
- Flip the salmon and cook the other side until golden brown, about 2 to 3 minutes more.
- Pour the honey-soy sauce mixture over the salmon and cook, stirring and spooning sauce over the fish occasionally, until the sauce thickens and glazes the salmon, about 2 to 3 minutes. Turn off heat.
- Divide the cooked rice between bowls, top with glazed salmon, spoon pan sauce over, and add desired toppings.
- Drizzle the prepared Sriracha yogurt sauce over the bowls before serving.
Notes
- Make sauces up to one day ahead and store separately in airtight containers.
- Store leftovers refrigerated for up to 2 days.
- Customize toppings to preference for added texture and flavor.