Description
These Honey Sriracha Salmon Bowls are a quick and flavorful meal with a perfect balance of sweet, spicy, and savory. Crispy, caramelized salmon is tossed in a sticky honey-sriracha glaze and served over fluffy rice with fresh veggies and creamy avocado. This easy 20-minute recipe is perfect for busy weeknights and meal prep.
Ingredients
Scale
- For the Salmon and Marinade:
- 4 salmon fillets (4–6 oz each), skin removed
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- For the Bowls:
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Sesame seeds and red pepper flakes (optional, for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry and cut them into bite-sized cubes. Removing excess moisture ensures they get crispy when cooked.
- Make the Marinade: In a bowl, whisk together soy sauce, honey, sriracha, garlic, and water until well combined. Add the salmon cubes and toss to coat. Let them marinate for at least 20 minutes, or up to an hour for deeper flavor.
- Cook the Salmon: Heat a skillet over medium-high heat with a drizzle of oil. Remove the salmon from the marinade and place the pieces in the skillet in a single layer. Sear for 2-3 minutes on each side until golden brown and crispy.
- Thicken the Sauce: Pour the remaining marinade into the skillet and let it simmer for 1-2 minutes until thickened. Toss the salmon in the sauce until well coated. Remove from heat.
- Assemble the Bowls: Divide the cooked rice between serving bowls. Arrange the crispy salmon, sliced avocado, cucumber, and edamame on top. Drizzle with sriracha mayo and sprinkle with sesame seeds or red pepper flakes if desired.
- Serve and Enjoy: Serve immediately while warm. For an extra flavor boost, pair with a side of seaweed sheets or a light miso soup.
Notes
- Alternative Proteins: This recipe works well with shrimp, tofu, or even chicken if you want a different protein option.
- Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
- Storage Tips: Store leftovers in separate contAir Fryer Option: Preheat the air fryer to 400°F and cook the marinated salmon (without extra sauce) for 7-9 minutes. Simmer the remaining marinade separately with a teaspoon of cornstarch, then toss the cooked salmon in the thickened sauce.ainers for up to 3 days. Reheat salmon in a pan or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 522 kcal
- Sugar: 11g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 43g
- Cholesterol: 85mg