Honey Sriracha Salmon Bowls Recipe
These Honey Sriracha Salmon Bowls offer a perfect balance of sweet, spicy, and savory flavors. Tender salmon cubes are marinated in a zesty honey sriracha sauce, pan-seared to a crisp finish, and served over a bed of fluffy white rice with fresh avocado, cucumber, and edamame. Topped with creamy sriracha mayo and garnished with red pepper flakes and sesame seeds, this vibrant bowl is both nutritious and packed with bold Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
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 splash cooking oil (for pan)
Bowls
- 2 cups cooked white rice
- 1 avocado (sliced)
- 1 cucumber (sliced)
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
- Optional garnish: red pepper flakes and sesame seeds
Instructions
- Cut Salmon: Cut your salmon into 1-inch cubes. You may remove the skin if you prefer, or keep it on for extra texture.
- Whisk Marinade: In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until well combined.
- Marinate Salmon: Add the cubed salmon to the marinade and toss gently to coat. Let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator for deeper flavor.
- Heat Pan: Heat a large skillet over medium-high heat and add a splash of cooking oil to prevent sticking.
- Cook Salmon: Add salmon cubes to the hot skillet, cooking for 2-3 minutes per side, or until they develop a nice, crispy crust and are opaque throughout.
- Add Sauce: Pour in the reserved marinade and cook with the salmon until the sauce thickens and coats the fish, about 2-3 minutes.
- Assemble Bowls: Divide cooked rice into serving bowls as a base. Top each bowl with the honey sriracha salmon, sliced avocado, cucumber, and cooked edamame.
- Serve: Drizzle sriracha mayo over the assembled bowls and sprinkle with red pepper flakes and sesame seeds for added heat and crunch. Serve immediately and enjoy!
Notes
- Marinating time can be adjusted but avoid exceeding 1 hour to prevent salmon from becoming mushy.
- Use low sodium soy sauce or tamari to control sodium levels.
- Sriracha mayo can be made by mixing mayonnaise and sriracha sauce to taste.
- Optional garnishes like green onions or sesame seeds add extra flavor and texture.
- Cook edamame according to package instructions if using frozen.
- Salmon can be substituted with other firm fish or tofu for a vegetarian option.
Keywords: honey sriracha salmon, salmon bowls, asian salmon recipe, spicy salmon bowl, sriracha mayo salmon, quick salmon dinner
