Sriracha Salmon
This is a super simple, quick lunch or dinner idea. All you do is mix the salmon piece with the marinade ingredients, let sit for 15-20 minutes and then bake in the oven. We ate this over rice, but it would be great on a salad or with rice and other veggies.
The best thing about this recipe is you can control the spice level based on your preference. I only added one tablespoon of Sriracha but if you like it spicier feel free to add more Sriracha or even Korean chili flakes. This would be great with a spicy mayo topping or paired with a fresh cabbage slaw.
I baked the salmon on parchment paper for ease of clean up and so the salmon didn’t stick to the pan. I also like to gently mix the salmon pieces in the sauce on the pan after its done cooking for more flavor, but that’s totally up to you.
Sriracha Salmon Bowl
Ingredients
- 2 Salmon filets (cut into bite sized pieces)
- 1 Tablespoon of Sriracha
- 1 Tablespoons soy sauce (or coconut aminos)
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- 1/4 Teaspoon grated ginger (or ginger paste)
- 1/4 Teaspoon garlic powder
- Sliced cucumber
- Green onion
- Toasted sesame seeds
- Jalapeños (optional)
- Cooked white rice (sushi rice)
Instructions
- Preheat your oven (or air fryer) to 350 degrees Fahrenheit.
- Place the salmon pieces to a bowl and add the rest of the marinade ingredients. Mix gently so the salmon does not break apart. Let sit for 15 minutes while oven preheats.
- On a parchment lined baking sheet add the salmon pieces, leaving a little space in between for even cooking. Pour a bit of the marinade over each salmon piece and place in the preheated oven.
- Bake for about 15 minutes or until pieces are cooked through.
- Assemble your bowl with rice on the bottom, all your veggies and salmon. Top with toasted sesame seeds and green onions.
- Optional : Other veggies that might go great with this are, carrots and edamame. If you'd like a sauce on top mix equal parts kewpie mayo with sriracha and drizzle over the bowl.
