Honey Sriracha Salmon Bowls are the kind of weeknight dinner that feels a little fancy, a little comforting, and totally addictive—with juicy, caramelized cubes of salmon, zesty sriracha, and honey-kissed heat, all piled over fluffy rice with cool, crunchy vegetables. It’s a meal that packs in color, nutrition, and punchy flavor in every bite.
Why You’ll Love This Recipe
- Sweet-Heat Perfection: The irresistible glaze of honey and sriracha creates the best kiss of sweet and spicy on tender, golden salmon.
- Balanced, Nourishing Bowls: Each bowl brings together wholesome protein, vibrant veggies, fluffy rice, and creamy sriracha mayo for a satisfying meal.
- Quick to the Table: You can whip these Honey Sriracha Salmon Bowls up in just about 20 minutes—perfect for busy nights or meal prep magic.
- Customizable for Any Mood: Swap in your favorite grains or veggies and adjust the heat, making it seriously versatile for any palate.
Ingredients You’ll Need
The ingredients for Honey Sriracha Salmon Bowls are refreshingly simple, but every component serves a delicious purpose! The combination of fresh salmon, vibrant veggies, and that unforgettable sticky-sweet glaze is a flavor and texture explosion you’ll crave.
- Salmon filets: Opt for skinless, boneless salmon for easy cutting—rich, succulent, and soaks up the marinade like a dream.
- Low sodium soy sauce or tamari: Adds savory depth; tamari keeps it gluten-free if needed.
- Honey: Brings glossy, sticky sweetness and balances the sriracha’s heat beautifully.
- Sriracha: Spicy, garlicky chili paste that gives these bowls their irresistible kick—adjust to suit your spice tolerance.
- Minced garlic: Just the right hit of aromatic flavor for the glaze.
- Water: Thins the marinade so it coats every salmon cube perfectly.
- Cooked white rice: Comforting and fluffy; the perfect canvas for all those saucy, bold flavors.
- Avocado: Cool and creamy, it mellows out the heat and adds richness.
- Cucumber, sliced: Brings crunch and refreshing contrast to the warm salmon.
- Edamame, cooked: Tender pops of plant-based protein and color.
- Sriracha mayo: Creamy, spicy drizzle to tie everything together—store-bought or homemade work great!
Variations
The beauty of Honey Sriracha Salmon Bowls is how easy they are to adapt! Feel free to get creative and swap in your pantry staples, favorite grains, or the veggies you love most—you’re in charge.
- Grain swap: Try brown rice, quinoa, or even cauliflower rice for a lower-carb option—each offers a unique texture base!
- Vegan twist: Replace salmon with cubes of tofu or tempeh, marinated and crisped just like the original for a satisfying plant-based version.
- Custom veggies: Use pickled carrots, shredded purple cabbage, or steamed broccoli to change up the flavors and crunch.
- Make it extra saucy: Whip up double the sriracha-honey glaze and drizzle over the entire bowl for those who adore bold flavor.
How to Make Honey Sriracha Salmon Bowls
Step 1: Prep the Salmon and Marinade
Slice your salmon into 1-inch cubes, making sure they’re roughly uniform for even cooking. Whisk together the soy sauce, honey, sriracha, minced garlic, and water in a large bowl. Add the salmon cubes, give them a gentle toss, and let them marinate for at least 20 minutes—though if you’ve got time, an hour brings even more flavor.
Step 2: Sear the Salmon
Heat a large skillet over medium-high with just a splash of oil. Place the salmon cubes in a single layer (save the marinade for later!) and cook for 2-3 minutes per side. You want each piece golden and just cooked through, with a mouthwatering crust on each side.
Step 3: Glaze and Finish
Pour the reserved marinade into the skillet with the salmon and let it simmer, tossing the cubes gently, until the sauce thickens and coats each piece in a glossy, sticky blanket. This only takes a couple of minutes, but your kitchen will smell incredible!
Step 4: Build the Bowls
Start with a warm scoop of rice, then arrange the glazed salmon, creamy avocado, sliced cucumber, and cooked edamame into colorful segments. Drizzle generously with sriracha mayo, and don’t be shy—finish with sesame seeds or red pepper flakes for an extra pop.
Pro Tips for Making Honey Sriracha Salmon Bowls
- Cube Size Consistency: Cutting your salmon evenly ensures quick, even searing and perfectly tender bites in your bowl.
- Don’t Overcrowd the Pan: Give the salmon space in the skillet so it’ll brown up nicely instead of steaming—work in batches if you need to.
- Sauce it Right at the End: Adding the marinade after searing prevents burning and results in the perfect lacquered finish on your salmon.
- Customize the Heat: If you’re sensitive to spice, start with less sriracha in both the marinade and mayo, then add more at the table to suit everyone’s taste.
How to Serve Honey Sriracha Salmon Bowls
Garnishes
Top your Honey Sriracha Salmon Bowls with a sprinkle of toasted sesame seeds for nutty crunch and a pinch of red pepper flakes if you want even more zing. A scattering of sliced green onions also adds freshness and color, making every bowl look restaurant-worthy.
Side Dishes
These vibrant bowls are a meal on their own, but if you’re feeling extra, pair them with miso soup or simple seaweed salad. A side of roasted sweet potato wedges or a citrusy cabbage slaw turns dinner into a feast that’ll have everyone going back for seconds.
Creative Ways to Present
Build a build-your-own-bowl bar for fun family dinners or gatherings—let everyone pile on the ingredients and sauces they love. For special occasions, serve in deep, wide bowls with artfully arranged veggies and extra sriracha mayo swirls for that “wow” effect.
Make Ahead and Storage
Storing Leftovers
Any extra Honey Sriracha Salmon Bowls keep beautifully in airtight containers in the fridge for up to two days. Store the salmon and veggies separately from the rice to keep everything at its best, and add your sriracha mayo fresh when assembling leftovers.
Freezing
The cooked salmon freezes surprisingly well—lay the cubes flat in a zip-top bag or freezer container and freeze for up to two months. Just be sure not to freeze the fresh veggies or avocado; add those after thawing for the best texture and flavor.
Reheating
To reheat the salmon, warm it gently in a nonstick skillet over low heat or pop it in the microwave in short bursts until just heated through. If you’ve got extra glaze, drizzle it over while reheating to keep that signature sticky shine!
FAQs
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Can I use frozen salmon for these bowls?
Absolutely! Thaw the salmon completely in the refrigerator overnight, pat it very dry with paper towels, and proceed as you would with fresh—it will soak up the honey sriracha glaze beautifully.
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What can I use instead of sriracha if I’m out?
If you’re out of sriracha, try another Asian-style chili sauce, gochujang, or even a mix of hot sauce and a pinch of sugar for a similar sweet-spicy profile.
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Is this recipe gluten-free?
As long as you use tamari instead of soy sauce and double-check that your sriracha is gluten-free, these Honey Sriracha Salmon Bowls are a naturally gluten-free treat!
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Can I prep the ingredients in advance for meal prep?
Definitely! Make the rice and chop all your veggies ahead of time, and cook the salmon fresh for best texture. Store everything separately and assemble your bowl just before serving for perfect color and crunch.
Final Thoughts
If you’re seeking a dinner that’s equal parts vibrant, quick, and crave-worthy, Honey Sriracha Salmon Bowls truly deliver. Give them a try this week and savor how easy it is to bring restaurant flavor—and a bit of weeknight excitement—to your own kitchen. Enjoy every saucy, colorful bite!
Print
Honey Sriracha Salmon Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
These Honey Sriracha Salmon Bowls are a delicious and flavorful meal option that is perfect for a healthy lunch or dinner. The combination of sweet honey, spicy sriracha, and tender salmon is sure to please your taste buds.
Ingredients
Salmon:
- 4 4-6 ounce salmon filets
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Bowls:
- 2 cups cooked white rice
- 1 avocado
- 1 cucumber sliced
- 1 cup edamame cooked
- 1/2 cup sriracha mayo
Instructions
- Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.
- Whisk together all ingredients for the marinade in a large bowl.
- Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
- Once it’s done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
- Cook for 2-3 minutes on each side to get a nice crisp.
- Add in the marinade and cook until the sauce thickens.
- Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.
- Sprinkle with red pepper flakes and sesame seeds and enjoy!
