Description
These Hot Honey Salmon Bowls with Sriracha Mayo are a perfect blend of sweet, spicy, and savory flavors. Tender salmon cubes are roasted to perfection, glazed with a vibrant hot honey sauce, and served over fluffy rice with a refreshing cucumber and avocado salad. Topped off with a creamy sriracha mayo, this dish is balanced, colorful, and bursting with flavor—ideal for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Salmon
- 4 (4-6 ounce) skinless salmon filets, cut into cubes
- 2 tbsp avocado oil
- Kosher salt and black pepper, to taste
- 1 tsp smoked paprika
Hot Honey Sauce
- 1/2 cup honey
- 3 tbsp Frank’s RedHot sauce
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
Cucumber Avocado Salad
- 1 medium cucumber, diced
- 1 avocado, cubed
- 1 tbsp avocado oil
- 1/2 cup cilantro, chopped
- 1 tbsp lime juice
- Kosher salt and black pepper, to taste
Base and Sauce
- 3 cups cooked rice
- 1/2 cup light mayonnaise
- 2 tbsp sriracha
Instructions
- Preheat Oven: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Salmon: Toss the salmon cubes on the baking sheet with avocado oil, smoked paprika, kosher salt, and black pepper. Arrange them evenly in a single layer to ensure even roasting.
- Roast Salmon: Roast the salmon in the oven for 10-15 minutes until they are just undercooked but opaque and tender, allowing slight residual cooking later.
- Make Hot Honey Sauce: While the salmon roasts, combine honey, Frank’s RedHot sauce, cayenne pepper, and garlic powder in a small saucepan. Warm over medium heat, stirring continuously until smooth and combined.
- Glaze and Broil Salmon: Remove salmon from the oven and spoon a generous amount of the hot honey sauce over the cubes. Switch your oven to broil and broil the salmon for 1-2 minutes, or until lightly charred and crispy. Drizzle extra hot honey sauce on top to taste.
- Prepare Cucumber Avocado Salad: In a bowl, gently toss together diced cucumber, cubed avocado, avocado oil, chopped cilantro, lime juice, kosher salt, and black pepper until evenly coated.
- Mix Sriracha Mayo: In a small bowl, combine light mayonnaise with sriracha to make a spicy, creamy sauce for drizzling.
- Assemble Bowls: Start with a base layer of cooked rice in each serving bowl. Top with the hot honey-glazed salmon cubes, followed by a generous scoop of the cucumber avocado salad.
- Add Finishing Touches: Optionally drizzle the sriracha mayo over the assembled bowls for extra heat and creaminess. Garnish with additional cilantro leaves or lime wedges as desired.
- Serve and Enjoy: Serve immediately while the salmon is warm and enjoy the harmony of spicy, sweet, tangy, and fresh flavors in each bite.
Notes
- Salmon can be substituted with other firm fish like cod or halibut.
- Adjust cayenne and sriracha quantities according to your preferred spice level.
- Cooked rice can be replaced with quinoa or cauliflower rice for a low-carb option.
- The hot honey sauce can be made ahead and stored in the fridge for up to 3 days.
- Make sure to broil salmon carefully to avoid burning due to the honey glaze.
- For a gluten-free meal, verify that the hot sauce used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: hot honey salmon, salmon bowls, sriracha mayo, spicy salmon recipe, baked salmon, healthy salmon bowls, quick dinner, avocado cucumber salad
