Why Make This Recipe

Honey Sriracha Salmon Bowls are a fantastic way to combine sweet and spicy flavors in a healthy meal. This recipe is not only delicious but also quick to prepare, making it perfect for busy weeknights. Salmon is rich in omega-3 fatty acids, which are great for heart health, and the addition of fresh veggies and rice makes this dish well-rounded and satisfying. Plus, you can customize the bowls with your favorite toppings!

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 your salmon fillets into 1-inch cubes. Remove the skin if you prefer (it’s edible, but some people don’t like it). Beginner Note: Using kitchen shears makes it easier to remove the skin from the salmon.
In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Beginner Note: Whisking ensures all the ingredients are fully combined.
Add the salmon cubes to the marinade and marinate for up to 1 hour, but ideally at least 20 minutes. The longer the salmon marinates, the more flavorful it will be. Beginner Note: Marinating the salmon in the refrigerator is recommended for food safety.
Once the salmon is done marinating, heat a large skillet (a non-stick skillet is ideal) over medium-high heat with a splash of oil. Add the salmon cubes to the skillet, reserving the remaining marinade for later. Cook for 2-3 minutes on each side, until the salmon is cooked through and has a nice crisp. Beginner Note: Don’t overcrowd the skillet, as this will cause the salmon to steam instead of sear. Cook the salmon in batches if necessary. The salmon is cooked through when it flakes easily with a fork.
Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes, until the sauce thickens slightly. Beginner Note: The sauce will thicken as it reduces.
Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Beginner Note: Get creative with the arrangement of the ingredients in your bowls.
Drizzle the sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds, if desired. Beginner Note: Adjust the amount of sriracha mayo to your liking.
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

How to Serve Honey Sriracha Salmon Bowls

Serve these bowls warm, straight from the skillet. They make a great lunch or dinner option and are perfect for meal prep. Add extra sriracha mayo on the side for guests who love a little more heat.

How to Store Honey Sriracha Salmon Bowls

To store leftovers, place the salmon and veggies in an airtight container in the fridge. They will stay fresh for up to 2 days. Reheat in the microwave until warm before enjoying again.

Tips to Make Honey Sriracha Salmon Bowls

Try adding other veggies like bell peppers, carrots, or broccoli for more nutrients.
For a crunchier texture, you can add crispy fried shallots on top.
If you don’t have sriracha mayo, you can mix regular mayonnaise with sriracha for a quick substitute.

Variation

If you prefer a different protein, try using chicken, shrimp, or tofu instead of salmon. The marinade works well with various ingredients, so feel free to experiment!

FAQs

Q: Can I use frozen salmon for this recipe?
A: Yes, but be sure to thaw the salmon in the refrigerator before using it for the best texture.

Q: Is there a vegetarian version of this dish?
A: Absolutely! You can replace the salmon with tofu or tempeh and use the same marinade for a tasty vegetarian option.

Q: How spicy is this recipe?
A: The heat level can be adjusted based on your preference. Use less sriracha if you prefer a milder dish, or add more for extra spice!