1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the honey and sriracha until well combined. Set aside.
3. Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the salmon fillets, skin-side down. Cook for 3-4 minutes until the skin is crispy and golden.
5. Brush the tops of the salmon fillets generously with the hot honey mixture.
6. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is in the oven, prepare your bowls by dividing the cooked rice or quinoa among four bowls. Top each with shredded cabbage, carrots, and avocado slices.
8. Once the salmon is done, place a fillet on top of each prepared bowl. Sprinkle with chopped green onions and sesame seeds.
9. Serve with lime wedges on the side for a zesty finish.

One of my favorite tips is to use a cast-iron skillet, which retains heat beautifully and helps achieve that perfect crispy skin. Just like when my abuela would pull out her trusty comal, there’s something comforting about cooking with tools that bring out the best in your ingredients.