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Honey Sriracha Salmon Bowls

Cube salmon and marinate it in honey, sriracha, soy sauce, garlic, and water.
Pan-sear until crisp, then simmer with the marinade until glossy and thick.
Serve over rice with avocado, cucumber, edamame, and sriracha mayo.
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Prep Time 15 minutes
Course Dinner
Cuisine Asian-inspired

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

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.