These Honey Sriracha Salmon Bowls combine sweet, spicy, and savory flavors in a meal that comes together with just 20 minutes of active prep and cooking time. Packed with fresh ingredients and bold flavor, they’re one of those easy dinner recipes that work perfectly for busy weeknights and meal prep alike.
The salmon is cut into bite-sized cubes before cooking, allowing more surface area to become golden and crispy. A simple honey sriracha marinade adds the perfect balance of sweetness and heat, creating flavorful salmon bites that pair beautifully with the fresh toppings.
Served with jasmine rice, cucumber, edamame, avocado, and sriracha mayo, these bowls offer a satisfying mix of textures and flavors. Every bite combines crispy salmon, creamy avocado, crunchy vegetables, and a touch of spice.
This recipe is naturally gluten-free and can easily be adapted for paleo diets by swapping the rice for cauliflower rice. The simple ingredients and quick cooking time make it an easy option for both weeknight dinners and make-ahead lunches.
The salmon can be prepared either in a skillet or in an air fryer. While both methods work well, air frying often produces even crispier salmon bites. For easier preparation, the skin can be removed before cooking by loosening it with hot water and gently peeling it away.
Honey Sriracha Salmon Bowls
These Honey Sriracha Salmon Bowls combine sweet, spicy, and savory flavors in a meal that comes together with just 20 minutes of active prep and cooking time. Packed with fresh ingredients and bold flavor, they’re one of those easy dinner recipes that work perfectly for busy weeknights and meal prep alike.
Ingredients
Salmon:
- 4 4-6 ounce salmon filets
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Bowls:
- 2 cups cooked white rice
- 1 avocado
- 1 cucumber sliced
- 1 cup edamame cooked
- ½ cup sriracha mayo
Instructions
- Cut the salmon into 1-inch cubes. Remove the skin if desired, or leave it on according to your preference.
- In a large bowl, whisk together all of the marinade ingredients until well combined.
- Add the salmon to the marinade and toss to coat evenly. Let it marinate for at least 20 minutes, or up to 1 hour for more flavor.
- Heat a large skillet over medium-high heat with a small amount of oil. Remove the salmon from the marinade and add it to the skillet, reserving the remaining marinade.
- Cook the salmon for 2–3 minutes per side, or until lightly crisp and golden.
- Pour the reserved marinade into the skillet and continue cooking until the sauce thickens and coats the salmon.
- To assemble, divide the rice among serving bowls. Top with the salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo, then finish with red pepper flakes and sesame seeds before serving.
Notes
- Feel free to customize the bowls with your favorite vegetables. Broccoli, carrots, spinach, and other fresh or cooked veggies all work well in this recipe.
- For an air fryer version, marinate the salmon as directed, then preheat the air fryer to 400°F (200°C). Place the salmon in the basket, leaving behind the excess marinade, and cook for 7–9 minutes, or until crispy and cooked through.
- While the salmon cooks, pour the reserved marinade into a small saucepan. Whisk in 1/2 teaspoon cornstarch and simmer until the sauce thickens. Toss the cooked salmon in the sauce before serving.
- To remove the salmon skin more easily, place the salmon skin-side up in a baking dish and carefully pour boiling water over the top. Starting at one corner, lift and peel away the skin. If needed, use a knife to gently separate any areas that remain attached.
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