Why Make This Recipe

Honey Sriracha Salmon Bowls are a perfect blend of sweet and spicy flavors. This dish not only tastes delightful but is also packed with nutrients from the salmon, veggies, and rice. It’s quick to prepare and makes for a satisfying meal. Whether you’re looking for a family dinner or a delicious lunch, this recipe fits the bill perfectly.

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. If you want, you can remove the skin, but it’s edible. Using kitchen shears makes this easier.
In a large bowl, whisk together all the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisking helps mix everything well.
Add the salmon cubes to the marinade. Let it marinate for up to 1 hour, but at least 20 minutes is good. The longer you marinate, the tastier it gets. It’s best to marinate in the fridge for safety.
Heat a non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes, keeping some marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked and crispy. Don’t overcrowd the skillet; 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. Cook for a few minutes until the sauce thickens slightly.
Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
Drizzle sriracha mayo on top. Sprinkle with red pepper flakes and sesame seeds, if you like.
Serve your Honey Sriracha Salmon Bowls right away and enjoy!

How to Serve Honey Sriracha Salmon Bowls

These bowls are best served fresh. You can enjoy them on their own or pair them with a crisp salad or some steamed veggies. Feel free to adjust the toppings to your taste.

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave, but avoid overcooking the salmon when reheating.

Tips to Make Honey Sriracha Salmon Bowls

Make sure to cut the salmon into even cubes for uniform cooking.
You can use another protein, like chicken or tofu, instead of salmon if you prefer.
Adjust the amount of sriracha and honey to your taste for a spicier or sweeter dish.
Adding lime juice for serving can brighten up the flavors even more!

Variation

Try adding other vegetables like bell peppers or carrots to your bowls for extra crunch and color. You can also swap the white rice for brown rice or quinoa for a healthier twist.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating.

2. How spicy is this dish?
The spice level can vary depending on how much sriracha you use. You can reduce the sriracha for a milder flavor or add more for more heat.

3. Can I make this recipe in advance?
You can prepare the marinade and cut the vegetables ahead of time. However, it’s best to cook the salmon fresh for the best texture and flavor.