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Honey Sriracha Salmon Bowls

A deliciously forgiving recipe that combines sweet, spicy, and savory flavors in a quick bowl meal. Perfect for any skill level of home cooks looking for bold flavors with simple ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons low-sodium soy sauce or tamari Use low-sodium for a milder flavor.
  • 2 tablespoons honey Balances the sriracha heat.
  • 2 tablespoons sriracha Adjust according to your spice preference.
  • 2 teaspoons minced garlic Adds savory depth to the marinade.
  • 3 tablespoons water Lightens the marinade.
For the Salmon Bowls
  • 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes.
  • 2 cups cooked white rice Use leftover rice if available.
  • 1 piece avocado, diced Adds creaminess.
  • 1 piece cucumber, sliced For a refreshing crunch.
  • 1 cup cooked edamame Protein-rich vegetable.
  • ½ cup sriracha mayo Drizzle for creaminess and spice.
  • to taste red pepper flakes Optional garnish for heat.
  • to taste sesame seeds Optional garnish for crunch.

Method
 

Preparation
  1. Cut the salmon fillets into 1-inch cubes, removing the skin if preferred.
  2. In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water for the marinade.
  3. Add the salmon cubes to the marinade and let it sit for at least 20 minutes or up to 1 hour in the refrigerator.
Cooking
  1. Heat a large non-stick skillet over medium-high heat with a splash of oil.
  2. Add the marinated salmon cubes to the skillet, reserving the remaining marinade. Cook for 2-3 minutes on each side until crispy and cooked through.
  3. Pour the reserved marinade into the skillet with the salmon and let it reduce for a few minutes until thickened slightly.
Assembly
  1. Assemble the bowls starting with a bed of cooked rice.
  2. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
  3. Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to avoid drying.