Dinner

Hot Honey Salmon Bowls With Sriracha Mayo Recipe

Bylina Carter January 21, 2026January 21, 2026

Introduction

This Hot Honey Salmon Bowl with Sriracha Mayo is a vibrant and flavorful dish that combines tender roasted salmon with a sweet and spicy honey glaze. Paired with a fresh cucumber avocado salad and a creamy sriracha mayo drizzle, it’s a satisfying meal perfect for any night of the week.

A white bowl sits on a white marbled surface, filled with chunks of bright orange-red glazed salmon on top, each piece shiny and textured with seasoning. Beneath the salmon, there are fresh, light green cucumber pieces mixed with small bits of dark green herbs. At the bottom, fluffy white rice adds contrast and texture, with some grains scattered lightly on the salmon and cucumber. The bowl looks full and colorful, with a focus on the shiny salmon and fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon filets (4-6 ounces each, skinless, cut into cubes)
2 tbsp avocado oil

Kosher salt and black pepper, to taste
1 tsp paprika

1/2 cup honey
3 tbsp Frank’s RedHot sauce

1 tsp cayenne pepper
1/2 tsp garlic powder
1 medium cucumber (diced)

1 avocado (cubed)
1 tbsp avocado oil
1/2 cup cilantro (chopped)

1 tbsp lime juice
3 cups cooked rice
1/2 cup light mayonnaise

2 tbsp sriracha

Instructions

Step 1: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
Step 2: On the baking sheet, toss the salmon cubes with avocado oil, paprika, salt, and pepper. Arrange in a single layer. Roast in the oven for 10-15 minutes, until salmon is just undercooked.

Step 3: While salmon roasts, combine honey, hot sauce, cayenne, and garlic powder in a small saucepan. Warm over medium heat, stirring until smooth.
Step 4: Remove salmon from oven and spoon some hot honey mixture over it. Switch oven to broil and broil salmon 1-2 minutes until lightly charred and crispy. Drizzle with more hot honey as desired.
Step 5: In a bowl, mix diced cucumber, cubed avocado, avocado oil, cilantro, lime juice, salt, and pepper gently.

Step 6: To assemble, start with a base of cooked rice in each bowl. Top with hot honey-glazed salmon and the cucumber avocado salad.
Step 7: Mix light mayonnaise and sriracha to taste for the sriracha mayo sauce. Drizzle over bowls if desired. Garnish with extra cilantro or lime wedges and serve.

Tips & Variations

Use jasmine or basmati rice for a fragrant base that complements the flavors nicely.

Adjust the cayenne pepper in the honey glaze to control the spiciness.
Substitute Greek yogurt for mayonnaise in the sriracha sauce for a lighter option.
Serve with steamed greens or roasted vegetables for extra nutrition.

Storage

Store leftover salmon bowls in an airtight container in the refrigerator for up to 2 days. Keep the salad and sriracha mayo separate for best texture. Reheat salmon and rice gently in the microwave or on the stovetop; avoid overheating to keep salmon moist.

How to Serve

This image shows a white bowl filled with a layered dish. The bottom layer is white rice with soft, separated grains. Scattered over the rice are small green cucumber pieces and fresh cilantro leaves adding a bright green color. On top, there are chunks of cooked salmon with a shiny, reddish-orange surface that looks slightly crispy and seasoned with small herbs and black pepper. The textures show a mix of soft rice, juicy cucumber, fresh herbs, and firm cooked salmon. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm fish like cod or halibut work well with this recipe. Adjust cooking time based on the thickness of the fish.

How spicy is the hot honey glaze?

The glaze has a balanced sweet heat from the honey and hot sauce with a kick from cayenne pepper, but you can reduce or omit the cayenne to make it milder.