Why Make This Recipe

Honey Sriracha Salmon Bowls are a delightful mix of sweet and spicy flavors. They are not only tasty but also healthy, packed with protein-rich salmon and fresh veggies. Whether you need a quick weeknight dinner or a meal prep idea for the week, these bowls fit the bill perfectly. Plus, they are colorful and appealing to the eyes, making your meal even more enjoyable.

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
Sesame seeds

Directions

Cut the salmon fillets into 1-inch cubes. If you don’t like the skin, you can remove it. (Tip: Kitchen shears work well for this.)
In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water to make the marinade. (Tip: Whisking helps mix everything well.)
Add the salmon cubes into the marinade. Let them marinate for up to 1 hour, but at least 20 minutes is ideal. (Tip: For safety, marinate in the refrigerator.)
When ready, heat a non-stick skillet over medium-high heat with a little oil. Add the salmon cubes, saving some marinade for later. Cook for 2-3 minutes on each side until the salmon is fully cooked and crispy. (Tip: Don’t overcrowd the skillet; cook in batches if needed.)
Once the salmon is cooked, add the reserved marinade to the skillet. Cook for a few more minutes until the sauce thickens slightly. (Tip: The sauce will get thicker as it reduces.)
To serve, prepare bowls with a base of cooked rice. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. (Tip: You can be creative in how you arrange the toppings.)
Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if you’d like. (Tip: Adjust the amount of sriracha mayo to your preference.)
Serve your Honey Sriracha Salmon Bowls right away and enjoy!

How to Serve Honey Sriracha Salmon Bowls

Serve your Honey Sriracha Salmon Bowls hot, right after you assemble them. They make a great lunch or dinner. Pair them with a refreshing drink like iced tea or sparkling water to balance out the heat from the sriracha.

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, store the components separately. Keep the salmon, rice, avocado, cucumber, and edamame in airtight containers in the fridge. They should stay fresh for up to 3 days. When ready to eat, simply reheat the salmon and rice, then assemble the bowls again.

Tips to Make Honey Sriracha Salmon Bowls

Use fresh ingredients for the best taste.
Adjust the amount of sriracha based on your spice preference.
Try adding other veggies like bell peppers or carrots for extra color and crunch.
If you have time, you can grill the salmon for a smokier flavor.

Variation

You can substitute the salmon with chicken or tofu for a different twist. The marinade works great with many proteins. Just adjust the cooking time depending on what you choose.

FAQs

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

What can I use instead of rice?
You can replace rice with quinoa or cauliflower rice for a healthier option.

How can I make it spicier?
Add more sriracha in the marinade or top with extra sriracha mayo before serving to boost the heat.