Go Back

Honey Sriracha Salmon Bowls

A nutritious blend of sweet and spicy flavors featuring salmon, fresh vegetables, and rice. Perfect for a quick weeknight dinner or impressing guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons low-sodium soy sauce or tamari Use tamari for gluten-free option.
  • 2 tablespoons honey
  • 2 tablespoons sriracha Adjust to taste for spice level.
  • 2 teaspoons minced garlic
  • 3 tablespoons water
For the Bowls
  • 4 pieces salmon fillets (4-6 ounce each) Fresh salmon recommended.
  • 2 cups cooked white rice
  • 1 number avocado, diced
  • 1 number cucumber, sliced
  • 1 cup cooked edamame
  • ½ cup sriracha mayo
  • Red pepper flakes For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. Cut your salmon fillets into 1-inch cubes. Remove the skin if preferred.
  2. In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
  3. Add the salmon cubes to the marinade. Marinate for up to 1 hour, minimum 20 minutes in the refrigerator.
Cooking
  1. Heat a large skillet over medium-high heat with a splash of oil.
  2. Add the marinated salmon cubes, cooking for 2-3 minutes on each side until they flake easily with a fork.
  3. Pour the reserved marinade into the skillet and allow it to cook for a few minutes until thickened.
Assembly
  1. Assemble the bowls starting with a bed of cooked rice, topped with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
  2. Drizzle sriracha mayo over the bowls, and garnish with red pepper flakes and sesame seeds.
  3. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days, keeping salmon and rice separate from veggies. Reheat in the microwave as needed. You can add green onions or seaweed for extra flavor.