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.
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.