introduction

This recipe makes a fresh bowl with sweet and spicy salmon, rice, and veggies. It cooks fast and tastes bold. You can also see a similar guide on the Honey Sriracha Salmon Bowls recipe page for another take on this dish.

why make this recipe

You should make this recipe because it is quick, balanced, and full of flavor. The honey adds sweetness, sriracha adds heat, and salmon gives healthy fats and protein. If you enjoy honey with savory foods, you might like the honey garlic sausage and sweet potatoes idea too.

how to make Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

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 :

Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer (it’s edible, but some people don’t like it). Beginner Note: Using kitchen shears makes it easier to remove the skin from the salmon.
In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Beginner Note: Whisking ensures all the ingredients are fully combined.
Add the salmon cubes to the marinade and marinate for up to 1 hour, but ideally at least 20 minutes. The longer the salmon marinates, the more flavorful it will be. Beginner Note: Marinating the salmon in the refrigerator is recommended for food safety.
Once the salmon is done marinating, heat a large skillet (a non-stick skillet is ideal) over medium-high heat with a splash of oil. Add the salmon cubes to the skillet, reserving the remaining marinade for later. Cook for 2-3 minutes on each side, until the salmon is cooked through and has a nice crisp. Beginner Note: Don’t overcrowd the skillet, as this will cause the salmon to steam instead of sear. Cook the salmon in batches if necessary. The salmon is cooked through when it flakes easily with a fork.
Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes, until the sauce thickens slightly. Beginner Note: The sauce will thicken as it reduces.
Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Beginner Note: Get creative with the arrangement of the ingredients in your bowls.
Drizzle the sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds, if desired. Beginner Note: Adjust the amount of sriracha mayo to your liking.
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

For simple sheet-pan sides or to learn easy cooking steps, check a related idea like sheet pan sausage and veggies.

how to serve Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Serve the bowl warm with the rice first, then salmon and veggies on top. Add extra sriracha mayo if you like it spicy. A crisp side salad pairs well, such as a fruity salad like the Honeycrisp apple feta salad.

how to store Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Keep sauce separate if you can, and reheat gently in a skillet or microwave until warm. Do not freeze assembled bowls—freeze only cooked salmon if needed, but texture may change.

tips to make Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

Use fresh salmon for best taste, but thawed frozen salmon works fine.
Pat the salmon dry before marinating to help it sear.
Don’t overcrowd the pan; cook in batches for a good crust.
Adjust sriracha and honey to your heat and sweet balance.
Want a full meal? Finish with a small sweet treat like these honey cinnamon sugar blondies.

Serving Ideas

Add pickled carrots or radishes for tang.
Swap white rice for brown rice or quinoa for more fiber.
Top with green onions and extra sesame seeds.
Serve with lime wedges for a fresh squeeze.

Final Thoughts

This bowl is easy, fast, and full of flavor. It works for weeknights or a simple weekend meal. You can change the veggies and rice to match what you have. The mix of honey and sriracha makes the dish both sweet and spicy in a nice way.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw first and pat dry. Marinate and cook the same way.

Q: How long can I marinate the salmon?
A: Up to 1 hour is good. Do not marinate much longer to avoid changing salmon texture.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce and check other sauces for gluten.

Q: Is sriracha mayo necessary?
A: No. You can use plain mayo, yogurt, or a squeeze of lime instead.

Q: Can I make this spicy or mild?
A: Yes. Add more or less sriracha and red pepper flakes to match your taste.

Conclusion

For a recipe write-up from another source, see this full version on Honey Sriracha Salmon Bowls – Eat With Clarity which shows photos and notes. For a quick, bite-sized bowl idea, try the Quick and Easy Salmon Bowl Recipe: Delicious Salmon Bites!