Honey Sriracha Salmon Bowls Recipe

Introduction

These Honey Sriracha Salmon Bowls are a delicious and vibrant meal, combining sweet, spicy, and savory flavors. Perfect for a quick weeknight dinner, they come together easily and are packed with fresh ingredients and tender salmon.

Ingredients

• 4 salmon filets (4-6 ounces each)
• 3 tablespoons low sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons minced garlic
• 3 tablespoons water
• 2 cups cooked white rice
• 1 avocado
• 1 cucumber, sliced
• 1 cup cooked edamame
• 1/2 cup sriracha mayo

Instructions

1. Step 1: Cut the salmon into 1-inch cubes. You can remove the skin if you prefer, though it is optional.
2. Step 2: In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water to create the marinade.
3. Step 3: Add the salmon cubes to the marinade, stirring gently to coat. Marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
4. Step 4: Heat a large skillet over medium heat and add a splash of oil. Place the salmon pieces in the pan, reserving the remaining marinade for later.
5. Step 5: Cook the salmon for 2-3 minutes on each side until each piece is crisp and cooked through.
6. Step 6: Pour the reserved marinade into the pan and cook until it thickens into a glaze coating the salmon.
7. Step 7: To assemble the bowls, start with a bed of cooked white rice, then add the glazed salmon, sliced avocado, cucumber, and cooked edamame.
8. Step 8: Top each bowl with a drizzle of sriracha mayo. For extra flavor and texture, sprinkle with red pepper flakes and sesame seeds before serving.

Tips & Variations

• For a gluten-free version, use tamari instead of soy sauce.
• Swap white rice for brown rice or quinoa for added fiber and nutrition.
• Add fresh herbs like cilantro or green onions for extra brightness.
• If you prefer less heat, reduce the amount of sriracha in the marinade and sriracha mayo.

Storage

Store any leftover salmon and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave before assembling bowls again. Rice can be reheated with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon but be sure to thaw it completely and pat dry before marinating for the best texture and flavor.

Is it possible to make this recipe vegetarian?

For a vegetarian version, substitute the salmon with tofu or tempeh and use the same marinade and assembly method for a delicious alternative.

Honey Sriracha Salmon Bowls Recipe

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★★★★★

4.6 from 140 reviews

These Honey Sriracha Salmon Bowls are a delicious and vibrant meal combining tender, marinated salmon with a sweet and spicy glaze, served over fluffy white rice and topped with fresh avocado, crisp cucumber, edamame, and a creamy sriracha mayo. This recipe balances savory, sweet, and spicy flavors with a variety of textures, making it a perfect easy-to-make bowl for lunch or dinner.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 4 salmon filets (4–6 ounces each)
• 3 tablespoons low sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons minced garlic
• 3 tablespoons water

Bowl Components

• 2 cups cooked white rice
• 1 avocado (sliced)
• 1 cucumber (sliced)
• 1 cup cooked edamame
• 1/2 cup sriracha mayo
• Optional toppings: red pepper flakes and sesame seeds

Instructions

1. Cut Salmon: Cut your salmon into 1-inch cubes. You may remove the skin if preferred; however, leaving it on is also fine depending on your texture preference.
2. Whisk Marinade: In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until fully combined to create the marinade.
3. Marinate Salmon: Add the salmon cubes to the marinade and coat them well. Let them marinate for at least 20 minutes, ideally up to 1 hour, to allow flavors to absorb deeply.
4. Heat Pan: Heat a large skillet over medium-high heat and add a splash of oil to prevent sticking and promote crisping.
5. Cook Salmon: Place the marinated salmon cubes in the skillet and cook for about 2-3 minutes on each side, allowing the exterior to develop a nice crisp texture.
6. Add Sauce: Pour the remaining marinade into the skillet with the salmon and cook for an additional 1-2 minutes, stirring gently, until the sauce thickens and coats the salmon evenly.
7. Assemble Bowls: Layer cooked white rice as the base of each bowl. Top with the cooked salmon, sliced avocado, cucumber slices, and cooked edamame.
8. Serve: Drizzle or dollop sriracha mayo over the bowls. Finish with a sprinkle of red pepper flakes and sesame seeds for added heat and crunch. Serve immediately and enjoy!

Notes

• Marinating the salmon for longer (up to 1 hour) enhances flavor but do not exceed 2 hours to avoid overly soft texture.
• Use low sodium soy sauce to control salt levels and balance sweetness from honey.
• For a gluten-free version, ensure tamari or gluten-free soy sauce is used.
• The sriracha mayo can be made by mixing mayonnaise with sriracha to taste if not using store-bought.
• Edamame can be boiled from frozen for convenience.
• Optional garnishes such as chopped green onions or cilantro can add freshness.

Keywords: salmon bowl, honey sriracha salmon, Asian salmon recipe, easy salmon dinner, spicy salmon bowl, salmon with rice bowl, healthy salmon meal