Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets.

The honey allows the sauce to cling to the salmon while also providing a slight caramelization.

Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls.

Photo of Spicy Roasted Salmon and Broccoli Rice Bowl

Photo:Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle

Line a large rimmed baking sheet with foil.

Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145F, 14 to 16 minutes.

Place 12 cup rice in each of 4 shallow bowls.

an image of the ingredients to make the Spicy Roasted Salmon & Broccoli Rice Bowls

Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle

Layer each with 1 salmon fillet, about 13 cup roasted broccoli and 14 cup kimchi.

Top the bowls with 14 cup scallions and 1 tablespoon sesame seeds.

Serve with lime wedges, if desired.

an image of the salmon being brushed with the gochujang honey mixture

Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle

an image of the broccoli being placed onto the baking sheet with the salmon

Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle

an image of the Spicy Roasted Salmon & Broccoli Rice Bowls being assembled

Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle