Honey Sriracha Salmon Bowls

Why Make This Recipe

Honey Sriracha Salmon Bowls are a perfect blend of sweet and spicy flavors that is easy to make and delightful to eat. This recipe not only tastes fantastic, but it also packs a nutritious punch. Salmon is rich in omega-3 fatty acids, and when paired with fresh vegetables and rice, you get a meal that is satisfying and healthy. Plus, you can customize the bowls to your liking, making them an ideal option for anyone.

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

1. Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer. Using kitchen shears makes it easier to remove the skin from the salmon.
2. In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisking ensures all the ingredients are fully combined.
3. 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. Marinating the salmon in the refrigerator is recommended for food safety.
4. 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. Cook for 2-3 minutes on each side until the salmon is cooked through and has a nice crisp. Don’t overcrowd the skillet, as this will cause the salmon to steam instead of sear. Cook in batches if necessary. The salmon is done when it flakes easily with a fork.
5. Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes until the sauce thickens slightly. The sauce will thicken as it reduces.
6. Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Get creative with the arrangement of the ingredients in your bowls.
7. Drizzle the sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds, if desired. Adjust the amount of sriracha mayo to your liking.
8. Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

How to Serve Honey Sriracha Salmon Bowls

These bowls are best served fresh and warm. You can present them individually for a nice touch at a dinner party or meal prep for the week. Don’t forget the extra sriracha mayo on the side for those who want a bit more heat!

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, place them in an airtight container in the refrigerator. The salmon and vegetables will stay fresh for up to 2 days. Reheat gently in the microwave or a skillet, but be careful not to overcook the salmon again.

Tips to Make Honey Sriracha Salmon Bowls

• Use a non-stick skillet to prevent the salmon from sticking.
• Make sure to cut the salmon into even cubes for consistent cooking.
• Feel free to add other vegetables like bell peppers or carrots for extra crunch and color.

Variation

You can use chicken instead of salmon for those who prefer poultry. The marinade works well with other proteins too, like tofu for a vegetarian option.

FAQs

Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely and pat it dry before marinating.

What if I don’t have sriracha?
You can replace sriracha with another hot sauce, or use chili flakes for some heat.

Can I make this recipe ahead of time?
Yes, you can marinate the salmon a day in advance. Just cook it fresh when you’re ready to serve.

Honey Sriracha Salmon Bowls

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• Author: recipesforcook
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A perfect blend of sweet and spicy Honey Sriracha Salmon Bowls packed with nutritious ingredients, easy to make, and delightful to eat.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Cut your salmon fillets into 1-inch cubes, removing the skin if desired.
2. In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water to create the marinade.
3. Add the salmon cubes to the marinade, cover, and let marinate for up to 1 hour, ideally at least 20 minutes.
4. Heat a non-stick skillet over medium-high heat with a splash of oil. Add the marinated salmon cubes, cooking for 2-3 minutes on each side until cooked through.
5. Once cooked, add the reserved marinade to the skillet, and cook for a few minutes until the sauce thickens slightly.
6. Assemble bowls with a bed of cooked rice, placing the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame on top.
7. Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
8. Serve immediately and enjoy!

Notes

Best served fresh and warm. Store leftovers in an airtight container and consume within 2 days. Reheat gently to avoid overcooking the salmon.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 70mg