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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/honey-sriracha-salmon-bowls-recipe/