These Honey Sriracha Salmon Bowls are a delicious combination of sweet, spicy, savory salmon and fresh, colorful toppings. Tender salmon is coated in a sticky honey-sriracha sauce, then served over fluffy rice with creamy avocado, crisp cucumber, edamame, and sriracha mayo. It’s an easy salmon dinner that feels fresh, satisfying, and perfect for busy weeknights.
Why You’ll Love This Recipe
- Sweet and spicy flavor: Honey balances the heat of sriracha for a flavorful glaze.
- Simple ingredients: Everything comes together with easy-to-find ingredients.
- Quick and satisfying: The salmon cooks in just a few minutes once marinated.
- Family-friendly: Build-your-own bowls make it easy for everyone to choose their favorite toppings.
- Perfect for meal prep: Rice, vegetables, and cooked salmon can be portioned into individual bowls.
Ingredients
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
- Oil, for cooking
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.
- In a large bowl, whisk together the soy sauce or tamari, honey, sriracha, minced garlic, and water.
- Add the salmon cubes and gently toss to coat. Marinate for 20 minutes or up to 1 hour in the refrigerator.
- Heat a large skillet over medium-high heat and add a small splash of oil.
- Remove the salmon from the marinade, allowing excess marinade to remain in the bowl. Add the salmon to the hot skillet.
- Cook for 2–3 minutes per side, turning carefully, until the salmon is nicely browned and cooked through.
- Pour the reserved marinade into the skillet and cook until it bubbles and thickens into a glossy sauce. For food safety, make sure the marinade reaches a full simmer since it has been in contact with raw salmon.
- To assemble the Honey Sriracha Salmon Bowls, divide the cooked rice between serving bowls.
- Add the salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo and finish with sesame seeds and red pepper flakes, if desired. Serve immediately.
Tips & Tricks
- Don’t overcrowd the skillet: Cook the salmon in a single layer so the pieces brown instead of steaming.
- Marinate briefly: At least 20 minutes gives the salmon plenty of flavor. Avoid marinating much longer than 1 hour because the texture can change.
- Control the heat: Reduce the sriracha for a milder bowl or add extra for more heat.
- Use tamari: Tamari is a great alternative to soy sauce and works especially well if you prefer a gluten-free option; check the label to ensure it meets your dietary needs.
- Make it creamy: A drizzle of sriracha mayo adds richness and balances the spicy glaze.
- Add more vegetables: Carrots, shredded cabbage, steamed broccoli, or snap peas are excellent additions.
- Check the salmon: Salmon should be cooked to your preferred safe doneness; a food thermometer is the most reliable way to check.
Details
- Prep Time: 15 minutes
- Marinating Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly; pescatarian; adaptable for gluten-free diets with suitable tamari and condiments
Notes
For a heartier bowl, swap white rice for brown rice, jasmine rice, or quinoa. You can also add shredded carrots, cabbage, or steamed broccoli for extra color and crunch.
If you prefer less spice, reduce the sriracha and use a smaller amount of sriracha mayo. For a fresh finishing touch, add sliced green onions, sesame seeds, or a squeeze of lime.
Nutrition
Approximate per serving and will vary depending on the specific salmon, rice, soy sauce, and sriracha mayo used.
- Calories: 650 kcal
- Protein: 39 g
- Carbohydrates: 55 g
- Fat: 31 g
FAQ
Can I use frozen salmon for salmon rice bowls?
Yes. Thaw the salmon completely in the refrigerator before cutting it into cubes and marinating it. Pat it dry first to help the salmon brown nicely in the skillet.
How spicy are these spicy salmon bowls?
They have a noticeable kick from the sriracha, but the honey and creamy sriracha mayo help balance the heat. Reduce the sriracha for a milder version.
Can I make honey sriracha salmon ahead of time?
Yes. Cooked salmon can be refrigerated and used for meal prep. For the best texture, store the salmon separately from the rice and fresh toppings.
What can I use instead of white rice?
Brown rice, jasmine rice, quinoa, or cauliflower rice can all work well. Choose whichever base best suits your preferences.
Can I make this recipe gluten-free?
Yes. Use certified gluten-free tamari instead of regular soy sauce and check that the sriracha and sriracha mayo are also gluten-free.
What vegetables go well with honey sriracha salmon?
Cucumber and edamame are especially good, but shredded carrots, cabbage, broccoli, snap peas, and bell peppers also pair beautifully with the sweet-spicy salmon.
Storage
Refrigerator: Store cooked salmon and rice in airtight containers in the refrigerator for up to 3 days. Keep avocado, cucumber, and other fresh toppings separate when possible.
Freezer: Freeze the cooked salmon and rice separately in freezer-safe containers for up to 2 months. Fresh avocado and cucumber should not be frozen as they can become watery and lose their texture.
Reheating: Reheat the salmon and rice gently in the microwave or in a skillet until heated through. Add the fresh toppings and sriracha mayo after reheating.
Similar Recipes
Honey Sriracha Salmon Bowls
Ingredients
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
- Oil for cooking
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.
- In a large bowl, whisk together the soy sauce or tamari, honey, sriracha, minced garlic, and water.
- Add the salmon cubes and gently toss to coat. Marinate for 20 minutes or up to 1 hour in the refrigerator.
- Heat a large skillet over medium-high heat and add a small splash of oil.
- Remove the salmon from the marinade, allowing excess marinade to remain in the bowl. Add the salmon to the hot skillet.
- Cook for 2–3 minutes per side, turning carefully, until the salmon is nicely browned and cooked through.
- Pour the reserved marinade into the skillet and cook until it bubbles and thickens into a glossy sauce. For food safety, make sure the marinade reaches a full simmer since it has been in contact with raw salmon.
- To assemble the Honey Sriracha Salmon Bowls, divide the cooked rice between serving bowls.
- Add the salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo and finish with sesame seeds and red pepper flakes, if desired. Serve immediately.
Notes
Conclusion
These Honey Sriracha Salmon Bowls bring together everything you want in an easy weeknight meal: tender glazed salmon, fluffy rice, fresh vegetables, creamy avocado, and a flavorful spicy-sweet sauce. The ingredients are simple, the cooking process is straightforward, and each bowl can be customized with your favorite toppings. Whether you’re making dinner for the family or preparing lunches for the week, this recipe is an easy and delicious choice.