Name: Honey Sriracha Salmon Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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; 2 cups cooked white rice; 1 avocado; 1 cucumber sliced; 1 cup edamame cooked; ½ cup sriracha mayo

Jump to Recipe

Looking for a meal that’s equal parts bold, beautiful, and a little bit addictive? These Honey Sriracha Salmon Bowls are the answer. With tender bites of salmon caramelized in a glossy, sticky-sweet honey sriracha glaze and nestled on fluffy white rice alongside fresh edamame, creamy avocado, and crisp cucumber, every bite is an explosion of flavors and textures. It’s vibrant, weeknight-friendly, and guaranteed to win over even the most hesitant seafood eaters!

Honey Sriracha Salmon Bowls Recipe - Recipe Image

Ingredients You’ll Need

This vibrant meal is built around simple, everyday ingredients that come together to make something honestly exciting. Each element layers flavor, color, and fun textures, so don’t skip out on the finishing touches—every single ingredient adds magic!

Salmon filets (4–6 ounces each): Pick the freshest salmon you can find; it’s the real star of the show and becomes buttery-soft after marinating.
Low sodium soy sauce or tamari: Adds deep savory notes and balances the sweetness and heat of the glaze.
Honey: Provides essential sweetness that caramelizes as it cooks, creating a sticky, finger-licking glaze.
Sriracha: Brings the perfect level of heat and tang to awaken your taste buds (use more or less to suit your spice preference).
Minced garlic: For that mouthwatering aroma and extra pop of flavor in every bite.
Water: Thin out the marinade just enough so it coats the salmon evenly.
Cooked white rice: The classic base that soaks up all those saucy drips!
Avocado: Creamy slices balance the hot-sweet salmon and amp up the bowl’s satisfying richness.
Cucumber (sliced): Adds crunch and freshness, making each bite more exciting.
Edamame (cooked): A pop of vibrant green and an extra boost of protein makes this bowl extra satisfying.
Sriracha mayo: Drizzle for that crave-worthy, creamy finish—don’t skip this, it ties everything together!

How to Make Honey Sriracha Salmon Bowls

Step 1: Prep and Cube the Salmon

Start by cutting your salmon into 1-inch cubes. If you prefer, remove the skin for easier eating, but it’s totally fine to leave it on for a bit of extra flavor and crispiness. Pro tip: If removing the skin, lay the filet skin-side up in a baking dish, pour boiling water over, and gently peel off the skin starting from one corner—it’s oddly satisfying!

Step 2: Mix Up the Marinade

Grab a large bowl and whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water. This sweet-and-spicy concoction does double duty as both marinade and sauce—definitely taste it and customize to your heat preference before moving on.

Step 3: Marinate the Salmon

Toss your salmon cubes into the marinade, making sure each piece is well coated. For best flavor, let it hang out for up to an hour in the fridge (but if you’re in a hurry, 20 minutes works in a pinch!). The marinade infuses every bite with sweet, zingy perfection.

Step 4: Sear the Salmon

Heat a splash of oil in a large skillet over medium-high heat. Add the marinated salmon (reserve the extra marinade for now) and cook for 2–3 minutes per side, giving it room to get golden and crisp at the edges. The kitchen’ll smell amazing!

Step 5: Simmer the Sauce

Pour the reserved marinade into the pan. Let it simmer with the salmon until it thickens and becomes wonderfully glossy, coating each cube in that irresistible honey sriracha hug.

Step 6: Build Your Bowls

Now comes the fun part! Layer cooked white rice at the bottom of each bowl, followed by the caramelized salmon, avocado slices, crisp cucumber, and cooked edamame. Drizzle with sriracha mayo—to taste or with a heavy hand, no judgment—and you’re ready to serve.

How to Serve Honey Sriracha Salmon Bowls

Garnishes

Finish your Honey Sriracha Salmon Bowls with a flourish! Sprinkle sesame seeds for a nutty crunch, add a dusting of red pepper flakes for extra heat, or toss on some thinly sliced scallions for color and freshness. Each garnish elevates the look and flavor of your bowl—don’t be shy.

Side Dishes

These bowls are a complete meal on their own, but if you want to round things out, serve them with miso soup, a chilled seaweed salad, or crispy roasted broccoli. These sides complement the bold flavors and turn dinner into a real event.

Creative Ways to Present

Want to impress? Serve the Honey Sriracha Salmon Bowls in wide, shallow dishes for a modern look, or arrange toppings artfully in sections “poke bowl” style. Or, turn things interactive: let everyone build their own bowl at the table for a fun, hands-on family meal or casual dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Sriracha Salmon Bowls store well—just keep rice and toppings separate from the salmon if possible to keep everything tasting fresh. Seal in airtight containers in the fridge for up to 2 days for best quality.

Freezing

You can freeze cooked salmon cubes if needed! Let them cool, then freeze in a single layer before transferring to a resealable bag. Thawed salmon won’t be quite as succulent as fresh, but it’s still delicious in a pinch. Avoid freezing rice or fresh veggies for texture’s sake.

Reheating

To reheat salmon, gently warm it in a skillet over low heat until hot, or microwave briefly, being careful not to overcook. Warm your rice separately, then assemble with fresh avocado and cucumber for best results. A fresh drizzle of sriracha mayo always helps revive leftovers!

FAQs

Can I use frozen salmon for these bowls?

Absolutely! Thaw frozen salmon completely before cutting and marinating. Just be sure to pat the fish dry so the marinade sticks well and you get that lovely caramelized crust when you sear.

What can I substitute for sriracha?

If you don’t have sriracha on hand, try another Asian-style chili sauce such as sambal oelek or even a dab of chili garlic sauce. Adjust the amount to suit your spice level—you want zing but not overpowering heat.

Is it possible to air fry the salmon?

Yes! After marinating, place the salmon cubes in a single layer in a preheated air fryer at 400°F and cook for 7–9 minutes until crispy and cooked through. Simmer the leftover marinade with a touch of cornstarch on the stove to make a thick sauce for tossing afterward.

Can I make this dish gluten-free?

Definitely. Just use tamari instead of soy sauce and be sure your sriracha and sriracha mayo are certified gluten-free. Every other ingredient is naturally gluten-free, so you can indulge worry-free!

What are other vegetables I can use in Honey Sriracha Salmon Bowls?

This recipe is endlessly customizable! Try additions like shredded carrots, steamed broccoli, blanched snap peas, pickled red onions, or even a handful of baby spinach for more green crunch and color. Mix and match to your heart’s content.

Final Thoughts

If you’re looking for a crave-worthy dinner that brings together sweet, spicy, and totally fresh flavors, you have to try these Honey Sriracha Salmon Bowls. They’re approachable enough for weeknights but special enough for guests. I hope these bowls find their way into your regular rotation—once you taste them, it’s almost guaranteed!

Honey Sriracha Salmon Bowls Recipe

★★★★★

4.9 from 29 reviews

Author: lina
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

These Honey Sriracha Salmon Bowls are a delightful mix of sweet, spicy, and savory flavors. Tender salmon marinated in a honey sriracha glaze, served over fluffy rice with creamy avocado, crisp cucumber, and nutty edamame, all topped with a zesty sriracha mayo.

Instructions

Cut your salmon into 1 inch cubes. Whisk together all ingredients for the marinade in a large bowl.
Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
Heat a large skillet with a splash of oil and add in the salmon.
Cook for 2-3 minutes on each side to get a nice crisp.
Add in the marinade and cook until the sauce thickens.
Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.
Sprinkle with red pepper flakes and sesame seeds and enjoy!

Notes

Feel free to swap in or out any veggies you like, such as broccoli, carrots, spinach etc.
If you want to air fry instead, after marinating, preheat the air fryer to 400°F, then air fry the salmon (without the extra sauce) for 7-9 minutes or until crispy and cooked through.
For a thicker sauce, simmer the remaining marinade with 1/2 teaspoon of cornstarch until thick and toss the cooked salmon in it before serving.
To easily remove salmon skin, pour boiling water over the skin side, then peel it off.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop, Oven
Cuisine: Asian