Description
Honey Sriracha Salmon Bowls are a quick and flavorful dinner combining tender salmon with a sweet, spicy, and savory sauce. Served over rice with fresh avocado, cucumber, edamame, and creamy Sriracha mayo, this easy 20-minute meal is perfect for busy weeknights.
Ingredients
For the Salmon
- 4 salmon fillets, 4–6 ounces each
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons Sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- A splash of cooking oil
For the Bowls
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup Sriracha mayo
- Red pepper flakes, optional
- Sesame seeds, optional
Instructions
- Cut the salmon into approximately 1-inch cubes. Remove the skin if desired.
- Add the soy sauce, honey, Sriracha, minced garlic, and water to a large bowl.
- Whisk the marinade ingredients until well combined.
- Add the salmon cubes and gently toss to coat.
- Marinate the salmon for up to 1 hour, with at least 20 minutes recommended for better flavor.
- Heat a large skillet with a splash of oil over medium-high heat.
- Remove the salmon from the marinade and add it to the hot skillet. Reserve the remaining marinade.
- Cook the salmon for 2–3 minutes per side, or until browned and cooked through.
- Pour the reserved marinade into the skillet.
- Cook for another few minutes until the sauce thickens and coats the salmon.
- Divide the cooked rice among four bowls.
- Add the honey Sriracha salmon, avocado, cucumber, and edamame.
- Drizzle with Sriracha mayo.
- Finish with sesame seeds and red pepper flakes if desired.
- Serve immediately.
Notes
- Serve the bowls warm for the best combination of textures and flavors.
- Add fresh lime juice just before serving for a bright, citrusy finish.
- Serve with extra Sriracha mayo for anyone who enjoys more heat.
- Keep the toppings separate if preparing the bowls ahead of time.
- Store leftover salmon and rice in airtight containers in the refrigerator for up to 3 days.
- Store avocado separately because it can brown during storage.
- Reheat the salmon and rice gently in the microwave or skillet.
- Add fresh cucumber, avocado, and sauce after reheating.
- For meal prep, prepare the salmon, rice, and edamame ahead of time and assemble individual bowls when ready to eat.