why make this recipe
Honey Sriracha Salmon Bowls are a perfect meal for those who love a combination of sweet and spicy flavors. This dish is not only delicious but also healthy, packed with protein, healthy fats, and fresh vegetables. The vibrant colors and textures make it visually appealing, making it an excellent choice for lunch or dinner. Plus, it’s easy to prepare, making it a great option for busy weeknights.
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 (optional)
- Sesame seeds (optional)
Directions:
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin, but some people like to leave it on.
- In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade and let it soak for up to 1 hour, but at least 20 minutes is ideal. The longer you marinate, the better the flavor will be.
- Heat a large non-stick skillet over medium-high heat and add a splash of oil. Cook the salmon cubes for 2-3 minutes on each side until they are cooked through and crispy. Don’t put too much salmon in the skillet at once; cook in batches if needed.
- Once the salmon is cooked, add the remaining marinade to the skillet. Let it cook for a few minutes until the sauce thickens slightly.
- To serve, place cooked rice in bowls and top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the top and sprinkle with red pepper flakes and sesame seeds if you like. Enjoy your meal while it’s fresh!
how to serve Honey Sriracha Salmon Bowls
Serve these bowls warm and fresh, straight from the skillet. They make a beautiful presentation with the colorful vegetables and vibrant salmon. You can add more toppings like chopped green onions or cilantro for added flavor. These bowls are perfect for lunch or dinner and can be enjoyed at the table or taken on the go.
how to store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator. The salmon and the bowls will be good for 2-3 days. When you’re ready to eat, simply reheat in the microwave until warmed through.
tips to make Honey Sriracha Salmon Bowls
- You can adjust the level of spiciness by adding more or less sriracha to your marinade and sriracha mayo.
- Make sure not to overcrowd the skillet when cooking the salmon; it helps achieve a nice sear.
- Get creative with your toppings! Try adding other vegetables like carrots, bell peppers, or leafy greens.
variation
You can replace salmon with chicken or tofu if you prefer. Chicken should be cooked until the internal temperature reaches 165°F, and tofu can be sautéed until golden brown, following the same marinade and cooking steps.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon! Just make sure to thaw it completely and dry it before marinating.
What can I replace the rice with?
You can replace the rice with quinoa, cauliflower rice, or even noodles for a different texture.
Can I make this dish ahead of time?
Yes, the marinade can be prepared in advance, and you can even cook the salmon ahead of time. Just store everything separately and assemble when you’re ready to eat.
Print
Honey Sriracha Salmon Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delicious fusion of sweet and spicy flavors featuring marinated salmon served over rice with fresh vegetables.
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 (optional)
- Sesame seeds (optional)
Instructions
- Cut salmon fillets into 1-inch cubes.
- In a bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add salmon to the marinade and let it soak for up to 1 hour, preferably 20 minutes minimum.
- Heat a non-stick skillet over medium-high heat and add oil. Cook salmon cubes for 2-3 minutes on each side until cooked through.
- Add remaining marinade to the skillet, cooking until the sauce thickens slightly.
- Serve rice in bowls topped with salmon, diced avocado, cucumber, and edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds if desired.
Notes
Adjust spiciness levels by adding more or less sriracha. Get creative with toppings like green onions or cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian