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Honey Sriracha Salmon Bowls Recipe

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4.1 from 6 reviews

Delicious and vibrant Honey Sriracha Salmon Bowls featuring tender salmon marinated in a sweet and spicy sauce, served over a bed of white rice with fresh avocado, cucumber, edamame, and a creamy sriracha mayo topping. Perfect for a quick, flavorful meal ready in just 20 minutes.

Ingredients

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
  • 1 tablespoon oil (for cooking, optional)

Bowl Components

  • 2 cups cooked white rice
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • 1 cup cooked edamame
  • 1/2 cup sriracha mayo
  • Red pepper flakes, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Cut the salmon: Cut your salmon into 1-inch cubes. Remove the skin if preferred, or leave it on.
  2. Whisk marinade: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until well combined.
  3. Marinate salmon: Add the salmon cubes to the marinade and let them marinate for at least 20 minutes, up to 1 hour for best flavor.
  4. Heat pan: Heat a large skillet over medium-high heat with a splash of oil to prevent sticking.
  5. Cook salmon: Add the marinated salmon cubes to the skillet (reserve remaining marinade) and cook for 2-3 minutes on each side until salmon is crisp and cooked through.
  6. Add sauce: Pour the reserved marinade into the skillet and cook, stirring occasionally, until the sauce thickens and coats the salmon nicely.
  7. Assemble bowls: Start with a bed of cooked white rice in each bowl. Top with the cooked salmon in honey sriracha sauce, sliced avocado, cucumber, and cooked edamame.
  8. Add finishing touches: Drizzle sriracha mayo over the bowls, then sprinkle with red pepper flakes and sesame seeds for extra heat and crunch. Serve immediately.

Notes

  • Marinate salmon for at least 20 minutes but up to 1 hour to maximize flavor.
  • To make this gluten free, ensure to use tamari instead of soy sauce.
  • You can substitute white rice with brown rice or cauliflower rice for a healthier alternative.
  • Adjust the amount of sriracha to control heat level according to your preference.
  • Sriracha mayo can be made by mixing mayonnaise and sriracha in equal parts.
  • Salmon skin can be left on for extra crisp texture if desired.
  • Use fresh ingredients and cooked edamame for best taste and texture.

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