Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Why Make This Recipe

Honey Sriracha Salmon Bowls are perfect for anyone looking for a meal that is both healthy and delicious. The combination of sweet honey and spicy sriracha creates a mouthwatering flavor that your taste buds will love. Plus, it’s packed with fresh ingredients like avocado, cucumber, and edamame, making it a nutritious choice. This recipe is simple to make and can easily be customized to suit your taste.

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

Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin, although it is edible.
In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Make sure everything is fully combined.
Add the salmon cubes to the marinade and let them sit for up to 1 hour, but ideally at least 20 minutes. The longer the salmon marinates, the more flavors it will absorb. Make sure to marinate in the refrigerator for food safety.
Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the marinated salmon cubes, keeping the leftover marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and has a nice crisp. Avoid overcrowding the skillet; cook in batches if necessary. The salmon is done when it flakes easily with a fork.
Pour the reserved marinade into the skillet with the cooked salmon and let it cook for a few minutes until the sauce thickens slightly.
Assemble your bowls with a base of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
Drizzle the sriracha mayo over the bowls. If you like some heat, sprinkle red pepper flakes and sesame seeds on top.
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

How to Serve Honey Sriracha Salmon Bowls

These bowls are best served warm right after preparing them. You can add extra toppings such as chopped green onions or cilantro for added flavor. Serve them with additional sriracha on the side if you love that spicy kick!

How to Store Honey Sriracha Salmon Bowls

To store leftovers, place them in an airtight container in the refrigerator. They can last for up to 2 days. Keep the components separate if possible, especially the rice, to maintain freshness and texture.

Tips to Make Honey Sriracha Salmon Bowls

Adjust the level of sriracha based on your heat preference. If you prefer a milder dish, start with less and add more as needed.
Use fresh ingredients for the best flavor. Avocado and cucumber can really enhance the taste and presentation of the bowls.
If you’re in a hurry, you can use pre-cooked salmon or canned salmon for a quicker meal.

Variation

You can customize these bowls by adding different vegetables or grains. Try using quinoa instead of rice or add roasted vegetables like bell peppers and broccoli for a different flavor profile.

FAQs

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

Is it necessary to marinate the salmon?
While marinating enhances the flavor, you can skip this step if you’re short on time. Just season the salmon before cooking.

Can I substitute the sriracha mayo?
Absolutely! You can use plain mayo, Greek yogurt, or even a different spicy sauce that you enjoy. Just adjust based on your taste preferences.