A honey sriracha salmon bowl drizzled with creamy sriracha mayo is a meal that’s as vibrant as it is satisfying. Packed with flavor and nutrition, it can be whipped up in no time for a quick weeknight dinner or a leisurely weekend feast. Plus, it’s a one-bowl-wonder that your whole family will rave about. Now, let’s dive into crafting these fantastic bowls that balance the sweet and spicy perfectly.
Honey Sriracha Salmon Bowl
A vibrant honey sriracha salmon bowl drizzled with creamy sriracha mayo, packed with flavor and nutrition, perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Ingredients
- 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
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes (for extra kick)
- Sesame seeds (for that finishing touch)
Instructions
- Cut salmon fillets into 1-inch cubes for even cooking.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water.
- Toss salmon cubes in the marinade, refrigerate for at least 20 minutes.
- Heat a large non-stick skillet over medium-high heat and add the salmon cubes.
- Cook for 2-3 minutes on each side until crispy and cooked through.
- Pour the reserved marinade into the skillet and let it bubble and thicken.
- Assemble bowls with cooked rice as the base, topped with salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo, sprinkle with red pepper flakes and sesame seeds, and serve immediately.
Notes
For extra caramelization, use a cast-iron skillet. Consider adding lime juice to the marinade for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 12g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Why This Honey Sriracha Salmon Bowl Never Fails
This dish is a reliable go-to for several reasons. The salmon’s rich flavors meld seamlessly with the honey and sriracha, creating a pleasing contrast that dances on your taste buds. You can prep it in a heartbeat, even on your busiest days. Trust me, once you try this recipe, it’ll secure a spot in your regular meal rotation.
Your Ingredient Lineup
- 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
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes (for extra kick)
- Sesame seeds (for that finishing touch)
Cooking Method Made Simple
- Cut salmon fillets into 1-inch cubes, so they cook evenly and absorb that luscious marinade.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until well combined.
- Toss the salmon cubes in the marinade and let them sit in the refrigerator for at least 20 minutes. This step infuses incredible flavor.
- Heat a large non-stick skillet over medium-high heat. Add the salmon cubes (don’t forget to reserve that marinade!) and cook for 2-3 minutes on each side until they’re nice and crisp and cooked through.
- Pour the reserved marinade into the skillet, letting it bubble and thicken for a few minutes until it coats the salmon.
- Assemble bowls by placing cooked rice as the base. Top with your succulent salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle with sriracha mayo for indulgence and sprinkle with red pepper flakes and sesame seeds. Serve immediately and watch everyone dig in.
Healthy Reasons to Love This Honey Sriracha Salmon Bowl
- Serving Size: 1 bowl
- Calories: Approx. 600
- Protein: 30g
- Carbs: 75g
- Fat: 25g
- Fiber: 8g
It’s packed with protein and healthy fats, which makes it filling without weighing you down. Plus, the abundance of fresh veggies ensures it’s satisfying and colorful on the plate.
How to Serve It Best
These bowls are perfect for a casual dinner at home, but they also shine at gatherings. Serve them to friends as a fun make-your-own station—just lay out all the components and let everyone build their dream bowl. For a little extra flair, consider a side of seaweed salad or ginger dressing—both complement flavors beautifully.
Smart Reheat Tricks
To store, place any leftovers in an airtight container. They’ll stay fresh in the fridge for up to three days. When you’re ready to reheat, pop them in the microwave for about 1-2 minutes, just until warmed through. If you’re freezing them, store the salmon separately from the rice and veggies; it’ll taste better that way.
Pro Notes
- For extra caramelization, consider using a cast-iron skillet. The heat retention is excellent.
- If you’d like an added layer of flavor, try adding a splash of lime juice to the marinade.
- Garnishing your bowl with sliced green onions or a sprinkle of furikake brings a delightful umami kick.
Flavor Experiments
- Seasonal Twist: Swap out the avocado for a fall favorite, roasted butternut squash, just as tasty and a great way to get seasonal flavors into your dish.
- Asian Fusion: Add kimchi to your bowl for tangy complexity that plays well with the heat of the sriracha.
- Unexpected Addition: Toss in some pineapple chunks for a sweet contrast that works harmoniously with the spicy elements.
Curious Cooks Ask
Can I use frozen salmon for the honey sriracha salmon bowl?
Yes, you can use frozen salmon, but make sure to thaw it completely before cubing. This will ensure even cooking and better flavor absorption.
What if I don’t have sriracha?
If you don’t have sriracha, you can substitute it with another hot sauce, or mix in a bit of chili paste for heat. Just adjust the quantity according to your spice preference.
How can I make the dish spicier?
For an extra kick, add more sriracha to the marinade or drizzle it generously over the assembled bowls. You can also sprinkle on some fresh jalapeño slices for a fresh heat.
Can I prepare the ingredients ahead of time?
Absolutely! You can marinate the salmon up to 8 hours in advance, and all the veggies can be prepped the night before. Just keep everything cooled until you’re ready to serve.
This honey sriracha salmon bowl is not just a meal; it’s a symphony of flavors and textures that brings both excitement and nourishment to your table. You’ll find it’s not only simple to make but incredibly adaptable to suit your taste buds. Now, grab that salmon and let’s get cooking!