Why Make This Recipe
Honey Sriracha Salmon Bowls are a perfect mix of sweet and spicy flavors. This dish is not only delicious but also healthy. Salmon is packed with omega-3 fatty acids, and the fresh veggies add vitamins and crunch. Plus, it’s easy to make and can be ready in under an hour, making it great for busy weeknights or meal prep.
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
- Sesame seeds
Directions:
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin. Using kitchen shears can make this easier.
- In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisking helps combine everything well.
- Add the salmon cubes to the marinade. Let the salmon marinate for at least 20 minutes, or up to 1 hour for more flavor. It’s best to marinate in the refrigerator for food safety.
- After marinating, heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes, keeping some marinade aside for later. Cook the salmon for 2-3 minutes on each side until it’s cooked through and crispy. Don’t overcrowd the skillet; cook in batches if needed. The salmon is done when it flakes easily with a fork.
- Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for a few minutes until the sauce thickens a bit.
- To serve, assemble your bowls. Start with a bed of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over your bowls and sprinkle with red pepper flakes and sesame seeds if you like.
- Serve the Honey Sriracha Salmon Bowls right away and enjoy!
How to Serve Honey Sriracha Salmon Bowls
Serve these bowls warm. You can place them on a family-style dinner table or make individual servings for everyone. The colorful ingredients make for a beautiful presentation, and you can add extra sauces or toppings based on personal preference.
How to Store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. It’s best to keep the salmon separate from the rice and veggies if possible to maintain freshness. Reheat gently in the microwave or on the stovetop.
Tips to Make Honey Sriracha Salmon Bowls
- For extra flavor, experiment with different types of rice, like brown rice or quinoa.
- You can add other vegetables like bell peppers, carrots, or broccoli for more color and nutrients.
- If you’re looking for a bit more heat, increase the sriracha in the marinade or on top.
Variations
Consider using other proteins like chicken or tofu instead of salmon. You can also switch up the vegetables to fit your tastes or what you have on hand.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just thaw it completely before marinating and cooking.
2. What can I use instead of sriracha?
If you prefer a milder flavor, you can use a less spicy sauce or make your own by mixing chili paste with a little ketchup.
3. Is this recipe gluten-free?
Yes, you can make this recipe gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free.
Honey Sriracha Salmon Bowls
Ingredients
For the salmon marinade
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Main ingredients
- 4 pieces salmon fillets (4-6 ounce each)
- 2 cups cooked white rice
- 1 piece avocado, diced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- red pepper flakes to taste
- sesame seeds for garnish
Method
Preparation
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin.
- 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. Let the salmon marinate for at least 20 minutes, or up to 1 hour for more flavor.
Cooking
- Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes, keeping some marinade aside for later.
- Cook the salmon for 2-3 minutes on each side until it's cooked through and crispy.
- Pour the reserved marinade into the skillet with the cooked salmon and let it cook for a few minutes until the sauce thickens.
Assembly
- To serve, assemble your bowls. Start with a bed of cooked rice, top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over your bowls and sprinkle with red pepper flakes and sesame seeds if desired.