Sesame Crusted Salmon Bowl

Sesame Crusted Salmon served over a bed of rice along with vegetables drizzled with mayo-Sriracha sauce. A quick & easy to make weeknight meal!


- Center-cut salmon fillet - Sriracha - Garlic - Fresh lime juice - Honey - Soy sauce - Olive oil - Black sesame seeds - White sesame seeds

Make the dressing


Whisk together mayonnaise, Sriracha, and soy sauce in a bowl. Set it aside. In a shallow bowl, mix both sesame seeds.

Prepare marinade

In a separate bowl, whisk together 1 tablespoon olive oil, soy sauce, honey, lime juice, garlic, and Sriracha.


Prep salmon

Pat the salmon filets dry with paper towels. Check for any pin bones, remove the skin (if needed), and cut into bite-size chunks.


Marinate salmon

Place the salmon cubes into the marinade. Give it a gentle toss to ensure that the salmon is fully coated. Marinate the salmon pieces for 5-10 minutes.


Coat salmon

Using tongs, dip each piece of salmon into the sesame seeds, turning a few times to make sure all the sides are coated.


Cook salmon

Heat the remaining olive oil in a large skillet. Arrange sesame-crusted salmon cubes in a single layer and cook for a minute or so on each side.


Assemble salmon bowls

Divide the cooked rice into 4 shallow bowls and layer on all your vegetables. Add the cooked sesame-crusted salmon on top and drizzle with the creamy mayo Sriracha dressing.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.