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Honey Sriracha Salmon Bowls Recipe

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4.2 from 12 reviews

These Honey Sriracha Salmon Bowls feature perfectly seared salmon glazed with a sweet and spicy honey sriracha sauce, served over a bed of fluffy white rice and topped with fresh avocado, cucumber, edamame, and a creamy sriracha mayo. Ready in just 20 minutes, this easy and flavorful dinner is perfect for a quick weeknight meal that the whole family will enjoy.

Ingredients

Salmon and Marinade

  • 4 salmon filets (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
  • 1 splash oil (for cooking)

Bowls and Toppings

  • 2 cups cooked white rice
  • 1 avocado (sliced)
  • 1 cucumber (sliced)
  • 1 cup cooked edamame
  • 1/2 cup sriracha mayo
  • Red pepper flakes (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Cut Salmon: Cut the salmon fillets into 1-inch cubes. You can remove the skin if you prefer, but leaving it on is also fine.
  2. Whisk Marinade: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until well combined.
  3. Marinate Salmon: Add the cubed salmon to the marinade and let it marinate for at least 20 minutes, up to 1 hour for more flavor.
  4. Heat Pan: Heat a large skillet over medium heat and add a splash of oil to prevent sticking.
  5. Cook Salmon: Place the salmon cubes in the hot skillet and cook for 2-3 minutes on each side or until they develop a nice crisp and are cooked through.
  6. Add Sauce: Pour the remaining marinade into the skillet and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the salmon evenly.
  7. Assemble Bowls: Start with a bed of cooked white rice in each bowl. Then add the glazed salmon, followed by sliced avocado, cucumber, and cooked edamame.
  8. Add Sriracha Mayo: Drizzle the sriracha mayo over the assembled bowls generously.
  9. Serve: Sprinkle with red pepper flakes and sesame seeds for an extra kick and nuttiness. Serve immediately and enjoy your flavorful honey sriracha salmon bowls!

Notes

  • Marinate salmon for at least 20 minutes but no more than 1 hour to avoid the fish becoming mushy.
  • Use low sodium soy sauce or tamari to control salt content.
  • If you prefer less spice, reduce the amount of sriracha in the marinade and sriracha mayo.
  • Rice can be substituted with quinoa or cauliflower rice for a low-carb option.
  • For an extra crunch, add sliced green onions or toasted sesame seeds as garnish.

Find it online: https://recipefeastful.com/honey-sriracha-salmon-bowls-recipe/