why make this recipe
Honey Sriracha Salmon Bowls are a fantastic mix of flavors. The sweet honey paired with spicy sriracha creates a delicious glaze on the salmon. Plus, these bowls are colorful and nutritious, packed with fresh veggies and healthy fats. They are quick to make and perfect for a weekday meal or a special dinner.
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. You can remove the skin if you don’t like it. Using kitchen shears makes skin removal easier.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
- Add the salmon cubes to the marinade. Let it marinate for at least 20 minutes, or up to 1 hour for more flavor. Marinate in the refrigerator for food safety.
- Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes, holding back the marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crisp.
- Avoid overcrowding the skillet to ensure the salmon sears. Cook in batches if needed. The salmon is done when it flakes easily with a fork.
- Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for a few minutes to thicken slightly.
- Assemble your bowls starting with a bed of cooked rice. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve your Honey Sriracha Salmon Bowls right away and enjoy!
how to serve Honey Sriracha Salmon Bowls
Serve these bowls warm for the best flavor. You can enjoy them as a complete meal on their own or pair them with a light soup or salad for a fuller feast. The bright colors and flavors make them great for impressing guests too.
how to store Honey Sriracha Salmon Bowls
To store leftovers, keep the salmon, rice, and veggies in separate airtight containers. They can stay in the fridge for up to 3 days. When ready to eat, reheat the salmon gently in a skillet or microwave until warmed through. Avoid reheating the avocado and cucumber to keep them fresh.
tips to make Honey Sriracha Salmon Bowls
- Use fresh ingredients for the best taste. Fresh salmon and ripe avocado make a big difference.
- If you like it spicier, add more sriracha to the marinade or the sriracha mayo.
- Feel free to mix in other veggies like bell peppers or carrots for extra crunch.
- Adjust your cooking time based on the thickness of your salmon fillets.
variation (if any)
You can switch the salmon with chicken or tofu for a different option. Use chicken breast or thighs and follow the same marinating and cooking steps. Tofu can be cubed, pressed to remove excess moisture, and then cooked until crispy.
FAQs
Can I make this recipe ahead of time?
- Yes, you can marinate the salmon ahead. Just keep it in the fridge until you’re ready to cook.
What if I can’t find sriracha mayo?
- You can mix regular mayo with a bit of sriracha to make your own sriracha mayo quickly.
Is this recipe gluten-free?
- Yes, if you use tamari instead of soy sauce, this recipe can be gluten-free. Always check the labels to be sure.
Honey Sriracha Salmon Bowls
Ingredients
For the Salmon Marinade
- 4 fillets 4 (4-6 ounce) salmon fillets Remove the skin if preferred.
- 3 tablespoons low-sodium soy sauce or tamari Use tamari for a gluten-free option.
- 2 tablespoons honey
- 2 tablespoons sriracha Add more for increased spiciness.
- 2 teaspoons minced garlic
- 3 tablespoons water
For the Bowl Assembly
- 2 cups cooked white rice
- 1 whole avocado, diced
- 1 whole cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo Make your own by mixing regular mayo with sriracha.
- Red pepper flakes For garnish or additional spice.
- Sesame seeds For garnish.
Instructions
Preparation
- Cut your salmon fillets into 1-inch cubes, removing the skin if desired.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
- Add the salmon cubes to the marinade. Let it marinate for at least 20 minutes, or up to 1 hour for more flavor. Marinate in the refrigerator for food safety.
Cooking
- Heat a large non-stick skillet over medium-high heat with a splash of oil.
- Add the salmon cubes, holding back the marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crisp.
- Avoid overcrowding the skillet to ensure the salmon sears. Cook in batches if needed.
- The salmon is done when it flakes easily with a fork.
- Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for a few minutes to thicken slightly.
Assembly
- Assemble your bowls starting with a bed of cooked rice.
- Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds as desired.