Delicious Honey Sriracha Salmon bowls with rice and vegetables.

Honey Sriracha Salmon Bowls

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Why Make This Recipe

Honey Sriracha Salmon Bowls are a perfect choice for anyone looking for a tasty and nutritious meal. The combination of sweet honey and spicy sriracha creates a delicious flavor that pairs perfectly with tender salmon and fresh vegetables. This dish is not only easy to prepare but also packed with protein and nutrients, making it a great option for lunch or dinner. Plus, the vibrant colors and textures make it a delightful feast for the eyes!

How to Make Honey Sriracha Salmon Bowls

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

  1. Cut your salmon fillets into 1-inch cubes and remove the skin if preferred.
  2. In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
  3. Add the salmon cubes to the marinade and let marinate for at least 20 minutes in the refrigerator.
  4. Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes and cook for 2-3 minutes on each side until cooked through.
  5. Pour the reserved marinade into the skillet with the cooked salmon and let it thicken for a few minutes.
  6. Assemble the bowls: Start with a bed of white rice, topped with honey sriracha salmon, avocado, cucumber, and edamame.
  7. Drizzle with sriracha mayo and sprinkle red pepper flakes and sesame seeds before serving.
  8. Serve warm and enjoy.

How to Serve Honey Sriracha Salmon Bowls

Serve these bowls warm, fresh out of the skillet. You can enjoy them on their own or pair them with additional sides like a light salad or steamed vegetables. These bowls are perfect for a family meal or for meal prep throughout the week.

How to Store Honey Sriracha Salmon Bowls

To store leftover Honey Sriracha Salmon Bowls, place them in an airtight container and refrigerate. They can last for up to 3 days in the fridge. If you want to freeze them, make sure to separate the ingredients so the rice and vegetables don’t become mushy.

Tips to Make Honey Sriracha Salmon Bowls

  • Adjust the levels of honey and sriracha based on your taste preference; add more honey for sweetness or more sriracha for heat.
  • For extra flavor, try adding some fresh herbs like cilantro or green onions as a topping.
  • Make sure the salmon is cooked through but still tender. Overcooking can make it dry.

Variation

You can customize the bowls with different vegetables like bell peppers, carrots, or radishes. You can also use other proteins, such as chicken or tofu, in place of salmon.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating and cooking.

2. What can I substitute for white rice?

You can use brown rice, quinoa, or cauliflower rice if you prefer a healthier or low-carb option.

3. How can I make this dish spicier?

You can add more sriracha to both the marinade and the sriracha mayo. You can also incorporate fresh jalapeños or chili flakes for an extra kick.

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Honey Sriracha Salmon Bowls

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  • Author: younes37-ys
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Pescatarian
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Description

A delicious and nutritious meal featuring tender salmon cubes marinated in a sweet and spicy honey sriracha sauce, served over white rice with fresh vegetables.

Ingredients

Scale
  • 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

Instructions

  1. Cut your salmon fillets into 1-inch cubes and remove the skin if preferred.
  2. In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
  3. Add the salmon cubes to the marinade and let marinate for at least 20 minutes in the refrigerator.
  4. Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes and cook for 2-3 minutes on each side until cooked through.
  5. Pour the reserved marinade into the skillet with the cooked salmon and let it thicken for a few minutes.
  6. Assemble the bowls: Start with a bed of white rice, topped with honey sriracha salmon, avocado, cucumber, and edamame.
  7. Drizzle with sriracha mayo and sprinkle red pepper flakes and sesame seeds before serving.
  8. Serve warm and enjoy.

Notes

For extra flavor, try adding fresh herbs like cilantro or green onions as a topping. Adjust honey and sriracha levels based on your taste preference.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 12g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

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