why make this recipe

This bowl gives you sweet, spicy, and fresh flavors in one meal. It cooks fast and fits busy weeknights. If you like simple meals with bold taste, try this dish and also see a useful healthy recipes collection for more ideas.

introduction

These Honey Sriracha Salmon Bowls mix sticky, spicy salmon with rice and fresh veggies. The sauce is quick to make and the bowl is easy to build. For the full recipe notes and a similar layout, you can check this Honey Sriracha Salmon Bowls recipe page.

how to make Honey Sriracha Salmon Bowls

Follow the steps below to marinate, cook, and finish the salmon. You can use this method for other bowls too, like a chicken and sweet potato rice bowl if you want a change.

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

how to serve Honey Sriracha Salmon Bowls

Serve these bowls hot so the salmon stays crisp and the sauce is sticky. Add extra sriracha mayo on the side if someone wants more heat. For a mix of sweet treats after dinner, pair with a light dessert like these honey cinnamon blondies.

how to store Honey Sriracha Salmon Bowls

Cool the salmon and rice to room temperature, then store in airtight containers. Keep sauce and fresh toppings like avocado separate if you can. Eat within 2 days for best taste. Reheat gently in a skillet or microwave until warm.

tips to make Honey Sriracha Salmon Bowls

Do not overcrowd the pan; sear in batches for a better crust.
Taste the marinade before adding the salmon and adjust honey or sriracha to your liking.
Use low-sodium soy sauce if you watch salt.
For a quick change, swap salmon for sausage or chicken in a pinch, as in this honey garlic sausage with sweet potatoes.
Keep extras like sesame seeds and red pepper flakes handy to customize each bowl.

Serving Ideas

Add pickled carrots or radishes for tang.
Swap white rice for brown rice or quinoa for more fiber.
Top with green onions or cilantro for color and fresh taste.

Final Thoughts

This dish is fast, tasty, and flexible. It works for a quick dinner or for meal prep. The honey and sriracha balance sweet and spicy, while the avocado and cucumber keep it fresh.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully before cutting and marinating.

Q: How spicy is this recipe?
A: It has a noticeable heat from sriracha. You can use less sriracha or more honey to lower the heat.

Q: Can I make this vegetarian?
A: Yes. Use tofu or tempeh cubes and follow the same marinade and cook steps.

Q: Can I use brown rice instead of white?
A: Yes. Brown rice adds more texture and fiber.

Q: How long can leftovers stay in the fridge?
A: Eat within 2 days for the best taste and safety.

Conclusion

For another take on the same dish, see this helpful post on Honey Sriracha Salmon Bowls – Eat With Clarity, and for a quick salmon bowl guide you can try the Quick and Easy Salmon Bowl Recipe: Delicious Salmon Bites!.