Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Why Make This Recipe

Honey Sriracha Salmon Bowls are a fantastic dish for anyone who loves a mix of sweet and spicy flavors. The combination of tender, marinated salmon with a perfect blend of honey and sriracha sauce creates a delightful meal. It’s not only delicious but also healthy, packed with protein and fresh veggies. Plus, it’s quick to make, which is perfect for busy weeknights or meal prep.

How to Make Honey Sriracha Salmon Bowls

Ingredients

• 4 (4-6 ounce) salmon fillets
• 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, diced
• 1 cucumber, sliced
• 1 cup cooked edamame
• ½ cup sriracha mayo
• Red pepper flakes (optional)
• Sesame seeds (optional)

Directions

1. Cut your salmon fillets into 1-inch cubes. If you prefer, remove the skin. Use kitchen shears for easier skin removal.

2. In a large bowl, whisk together the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. This ensures all ingredients mix well.

3. Add the salmon cubes to the marinade. Let it marinate for up to 1 hour, but at least 20 minutes is ideal for flavor. It’s best to marinate the salmon in the refrigerator for safety.

4. Heat a large non-stick skillet over medium-high heat with a little oil. Add the salmon cubes, keeping some marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crispy. Avoid overcrowding the skillet; cook in batches if needed. The salmon is ready when it flakes easily with a fork.

5. Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes until the sauce thickens slightly.

6. Assemble your bowls starting with a bed of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Be creative with your arrangement!

7. Drizzle sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds if desired. Adjust sriracha mayo to your taste.

8. Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

How to Serve Honey Sriracha Salmon Bowls

These bowls are best served fresh. Enjoy them warm, and feel free to add extra toppings like fresh herbs or lime juice for added flavor. A side of steamed vegetables pairs well too.

How to Store Honey Sriracha Salmon Bowls

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently on the stove or in the microwave, but be careful not to overcook it, as it can become dry.

Tips to Make Honey Sriracha Salmon Bowls

• For extra crispy salmon, make sure the skillet is hot before adding the salmon cubes.
• Adjust the amount of sriracha based on your spice preference.
• Feel free to customize your bowl ingredients; add your favorite veggies or grains for variety.

Variation

You can replace the salmon with chicken or tofu for a different protein option. Adjust the marinade and cooking times accordingly for the best results.

FAQs

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating and cooking.

Can I make the sriracha mayo at home?
Certainly! Simply mix mayonnaise with your desired amount of sriracha until you reach your preferred spice level.

How can I make this dish gluten-free?
Use tamari or a gluten-free soy sauce instead of regular soy sauce to keep it gluten-free.

Honey Sriracha Salmon Bowls

A delicious mix of sweet and spicy flavors with tender, marinated salmon served over a bed of rice and fresh veggies, perfect for quick meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Asian, Healthy

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Marinade

• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons minced garlic
• 3 tablespoons water

Main Ingredients

• 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes
• 2 cups cooked white rice For serving
• 1 piece avocado Diced
• 1 piece cucumber Sliced
• 1 cup cooked edamame
• ½ cup sriracha mayo For drizzling
• red pepper flakes (optional)
• sesame seeds (optional)

Instructions

 

Preparation

• Cut your salmon fillets into 1-inch cubes. If preferred, remove the skin.
• In a large bowl, whisk together the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
• Add the salmon cubes to the marinade and let it marinate for 20 minutes to 1 hour in the refrigerator.

Cooking

• Heat a large non-stick skillet over medium-high heat with a little oil.
• Add the salmon cubes, keeping some marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through.
• Add the reserved marinade to the skillet with the cooked salmon and cook for a few minutes until the sauce thickens slightly.

Serving

• Assemble your bowls starting with a bed of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
• Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired.
• Serve the Honey Sriracha Salmon Bowls immediately.

Notes

These bowls are best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the salmon. Customize your bowl with additional veggies or grains as desired.

Keyword Healthy Meal, Honey Sriracha Salmon, Meal Prep, Quick Dinner, Salmon Bowls