This honey Sriracha salmon recipe is both sweet from the honey and pineapple, but still spicy from the Sriracha. The soy sauce and garlic help balance out the flavors and make them a little less overwhelming.
This recipe is flavor packed, but still allows the natural taste of the salmon to be the star of the show.
You can make the salmon and turn it into 2 different dishes if you want to add some variety in your meal prep. You can make a simple dish with quinoa and broccoli, or you can make a Hawaiian bowl with cauliflower rice, bell pepper, and pineapples.
Honey Sriracha Salmon
A sweet and spicy salmon rice bowl flavored with honey and Sriracha.
- 1.5 pound salmon
- 1/3 cup sriracha
- 1/3 cup honey
- 3 tablespoon soy sauce
- 2 clove minced garlic
- 1 bell pepper
- 8 ounce canned pineapple
- 6 cup cauliflower rice
Preheat oven: to 425°F
Line baking sheet: with foil or use cooking spray.
Cut: bell pepper into bite-sized pieces.
Mix: Sriracha, honey, soy sauce, and garlic in a small bowl.
Add: bell pepper and salmon skin-side down to the baking sheet. Drizzle the salmon and pepper with the honey Sriracha mixture. Save any extra sauce to drizzle over the meal later.
Bake: 10-15 minutes or until salmon is cooked enough to your preference. If you cook it until it’s completely opaque on the inside, then you risk having overcooked and dried out salmon. Aim for the inside to look slightly translucent and pink to avoid dried out salmon.
Cook: cauliflower rice by microwaving the bag or sauteeing the cauliflower rice on a skillet with a drizzle of oil for 6-8 minutes.
Assemble: add the drained pineapple, bell pepper, and cauliflower rice to a container. Add the salmon on top and store extra sauce in separate containers. Top with extra Sriracha and soy sauce if you like!