Why Make This Recipe

Honey Sriracha Salmon Bowls are a delightful combination of sweet and spicy flavors that makes for a mouth-watering meal. This recipe is not only pleasing to the taste buds but also packed with nutrients. Salmon is rich in omega-3 fatty acids, and the inclusion of fresh veggies and rice makes it a balanced dish. Whether you are looking for a quick weeknight dinner or meal prep for the week, these bowls are sure to impress.

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. You can remove the skin if you prefer it that way. Using kitchen shears can help make skin removal easier.
In a large bowl, whisk together the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisking helps mix everything well.
Add the salmon cubes to the marinade. Marinate for up to 1 hour, but ideally, let it sit for at least 20 minutes. The longer you marinate, the more flavor the salmon will have. It’s best to marinate in the refrigerator for safety.
Once marinated, heat a non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes to the skillet, leaving the remaining marinade aside. Cook for 2-3 minutes on each side until the salmon is cooked through and has a nice crisp. Avoid overcrowding the skillet; otherwise, the salmon will steam instead of sear.
After the salmon is cooked, add the reserved marinade to the skillet. Cook for a few more minutes until the sauce thickens slightly.
To assemble your bowls, start with a bed of cooked rice. Top it with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Feel free to arrange the ingredients creatively.
Drizzle the sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired. Adjust the amount of sriracha mayo to suit your taste.
Serve your Honey Sriracha Salmon Bowls immediately and enjoy!

How to Serve Honey Sriracha Salmon Bowls

These bowls can be served as a hearty lunch or dinner. They work great for meal prep too! You can make them in advance and store the components separately in the fridge, then just assemble when you are ready to eat.

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, store each component separately to keep everything fresh. Keep the salmon, veggies, and rice in airtight containers in the fridge. They will last for up to 2 days. When ready to eat, you can reheat the salmon and rice quickly in the microwave.

Tips to Make Honey Sriracha Salmon Bowls

Ensure you don’t overwhelm the skillet when cooking the salmon. Cooking in batches gives better results.
Adjust the sriracha and honey levels based on your spice preference.
For an extra crunch, add toppings like chopped nuts or crispy onions.

Variations

Feel free to swap out the vegetables based on what you have on hand. You could use bell peppers, shredded carrots, or even steamed broccoli for a different twist.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before marinating.

2. What can I use instead of rice?
You can substitute rice with quinoa, cauliflower rice, or any grain you enjoy.

3. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce, and ensure all other ingredients are gluten-free as well.