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Hot Honey Salmon Bowl with Lemon & Fresh Herbs

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine:
Courses: ,
Servings: 4
Dietary: Honey, Lemon, Salmon, Seafood
Description

Honey Sriracha Salmon Bowl with Lemon & Fresh Herbs, served over quinoa with roasted roots and Nordic-style cucumber salad—bright, balanced, and beautiful.

Ingredients
    For the Salmon
  • 4 salmon fillets (5–6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp sriracha (adjust to taste)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • Salt & freshly cracked black pepper
  • Handful of chopped fresh herbs (dill, parsley, chives)
  • Lemon slices, for garnish
    • For the Roasted Carrots or Parsnips
  • 3 medium 3–4 carrots or parsnips, sliced into batons
  • 1 tbsp olive oil
  • Salt, pepper, and a pinch of ground cumin or coriander (optional)
    • For the Nordic-Style Cucumber Salad
  • 1 cucumber, thinly sliced
  • 1 tbsp white wine vinegar or apple cider vinegar
  • 1 tsp honey or maple syrup
  • Pinch of salt
  • 1 tbsp fresh dill, chopped
    • For the Base
  • 1 cup uncooked quinoa (or cooked rye berries)
  • 2 cups water or broth
  • Salt to taste
Instructions
    1. Prep the Roasted Roots:
  1. 1
    Preheat oven to 400°F (200°C). Toss carrots or parsnips with olive oil, salt, and optional spices. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized, flipping halfway.
    2. 2. Make the Quinoa:
  2. 2
    In a saucepan, combine rinsed quinoa, water/broth, and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
    3. 3. Marinate & Bake the Salmon:
  3. 3
    Whisk together honey, sriracha, lemon juice, zest, garlic, and olive oil. Pat salmon dry, season with salt and pepper, and brush glaze on all sides. Bake salmon on a parchment-lined sheet for 12–15 minutes, or until just cooked. Broil for 1–2 minutes for extra caramelization. Top with fresh herbs and lemon slices.
    4. 4. Make the Cucumber Salad:
  4. 4
    Toss cucumber slices with vinegar, honey, salt, and dill. Let sit for at least 10 minutes to marinate.
    5. 5. Assemble the Bowl:
  5. 5
    In each bowl, layer quinoa, roasted roots, and cucumber salad. Top with a salmon fillet, a sprinkle of herbs, and an optional drizzle of extra glaze or olive oil.
Note

Notes

  • Dairy-free and gluten-free as written.
  • Swap quinoa for barley or rye for a more traditional Nordic grain.
  • For extra crunch, add toasted sunflower seeds or pickled red onion.
Read it online: https://swededish.com/recipe/hot-honey-salmon-bowl-with-lemon-fresh-herbs/
Abby Phillips
Foodie + Boy Mom