Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Why Make This Recipe

Honey Sriracha Salmon Bowls are a delicious blend of sweet and spicy flavors. They are quick to prepare and packed with nutrients. The combination of fresh salmon, creamy avocado, and crunchy cucumber makes for a satisfying meal. Plus, it’s a great way to enjoy a healthy dinner or lunch.

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. You can remove the skin if you like. Using kitchen shears can make it easier to remove the skin if necessary.

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

3. Add the salmon cubes to the marinade and let it sit for up to 1 hour. It’s best to marinate for at least 20 minutes for extra flavor. Remember to marinate in the refrigerator for safety.

4. Heat a large non-stick skillet over medium-high heat and add a splash of oil. Add the marinated salmon cubes to the skillet, but save the remaining marinade for later. Cook the salmon for 2-3 minutes on each side until it is cooked through and has a nice crisp.

5. Once cooked, add the reserved marinade to the skillet with the salmon. Cook for a few more minutes until the sauce thickens a bit.

6. Now, it’s time to assemble your bowls. Start with a bed of cooked rice. Top it with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Arrange the ingredients as you like.

7. Drizzle sriracha mayo over your bowls. If you want, you can also sprinkle red pepper flakes and sesame seeds on top.

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

How to Serve Honey Sriracha Salmon Bowls

These bowls are great served fresh right after you’re done preparing them. You can enjoy them for lunch, dinner, or even as a meal prep option for the week. Pair them with extra sriracha mayo on the side for those who love a bit more heat.

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, place the salmon and vegetables in an airtight container in the fridge. They can be stored for up to 2 days. To reheat, warm the salmon gently in a skillet or microwave. Be careful not to overcook it!

Tips to Make Honey Sriracha Salmon Bowls

• Make sure not to overcrowd the skillet when cooking the salmon. It helps achieve that nice crisp.
• Feel free to customize the toppings based on your tastes. Adding veggies like carrots or bell peppers can add extra crunch.
• If you prefer less heat, reduce the amount of sriracha in the marinade and mayo.

Variation

You can swap out the salmon for chicken or tofu if you want. Both proteins can take on the flavors nicely and will make for a different, yet delicious bowl.

FAQs

1. Can I use frozen salmon?
Yes, frozen salmon can be used. Just make sure to thaw it completely before cutting and marinating.

2. Can I make this recipe ahead of time?
While the salmon is best fresh, you can marinate it ahead of time and store it in the refrigerator for a few hours before cooking.

3. What can I substitute for Sriracha?
If you don’t have Sriracha, you can use another hot sauce or chili paste. Adjust to your taste preference.

Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

These Honey Sriracha Salmon Bowls offer a perfect balance of sweet and spicy flavors. Quick to prepare and packed with nutrients, they are ideal for a healthy and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 2 bowls

Calories 550 kcal

Equipment

• medium bowl
• whisk
• baking dish

Ingredients

  

For the Salmon

• 2 (6 oz/170g each) salmon fillets
• 2 tablespoons honey
• 1-2 tablespoons (adjust to taste) sriracha
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 cloves, minced garlic
• 0.5 teaspoon, grated ginger
• 1 teaspoon sesame oil

For the Bowls

• 2 cups cooked rice
• 2 cups steamed broccoli florets
• 1 medium sliced avocado
• sesame seeds for garnish
• green onions sliced, for garnish

Instructions

 

Prepare the Salmon Marinade

• In a medium bowl, whisk together honey, sriracha, soy sauce, lime juice, minced garlic, grated ginger, and sesame oil.

Marinate and Bake Salmon

• Place salmon fillets in the marinade, ensuring they are well coated, then cover and refrigerate for 15-20 minutes.
• Preheat your oven to 400°F (200°C), transfer the salmon and marinade to a baking dish, and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily.

Assemble the Bowls

• Divide the cooked rice and steamed broccoli into two serving bowls.
• Place a baked salmon fillet in each bowl next to the rice and broccoli, adding sliced avocado.
• Drizzle any remaining sauce from the baking dish over the salmon and vegetables, then garnish with sesame seeds and green onions before serving.

Notes

Adjust sriracha level to your preferred spice. You can also add other vegetables like bell peppers or spinach to the bowls. For a quicker meal, use pre-cooked rice and steamed broccoli.