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Sriracha Salmon Bowls

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★★★★★

4.6 from 141 reviews

These Sriracha Salmon Bowls are a vibrant and flavorful dish combining tender, honey sriracha-marinated salmon with fresh vegetables over a bed of white rice. The salmon is pan-seared to perfection and glazed with a slightly thickened marinade, then topped with creamy avocado, crisp cucumber, edamame, and a drizzle of spicy sriracha mayo. Perfect for a quick and healthy weeknight meal filled with bold, balanced flavors.

Ingredients

Scale

Salmon and Marinade

  • 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

Bowl Components

  • 2 cups cooked white rice
  • 1 avocado, diced
  • 1 cucumber, sliced
  • 1 cup cooked edamame

Garnishes and Sauce

  • ½ cup sriracha mayo
  • Red pepper flakes, to taste
  • Sesame seeds, to taste

Instructions

  1. Prepare Salmon: Cut your salmon fillets into 1-inch cubes and remove the skin if you prefer. Using kitchen shears can make skin removal easier.
  2. Make Marinade: In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
  3. Marinate Salmon: Add the salmon cubes to the marinade and let sit for at least 20 minutes and up to 1 hour in the refrigerator to allow flavors to penetrate.
  4. Cook Salmon: Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes in a single layer without overcrowding and sear for 2-3 minutes on each side until cooked through and lightly crisped. Cook in batches if needed.
  5. Thicken Sauce: Pour the reserved marinade into the skillet with cooked salmon and cook for a few minutes until the sauce thickens slightly by reducing.
  6. Assemble Bowls: Place a bed of cooked white rice in bowls, then top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame arranged as you like.
  7. Drizzle and Garnish: Finish by drizzling sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds to taste.
  8. Serve: Serve the Honey Sriracha Salmon Bowls immediately to enjoy the fresh, spicy, and savory flavors at their best.

Notes

  • Marinating salmon for longer intensifies the flavor but avoid exceeding 1 hour to prevent texture breakdown.
  • Removing the skin is optional based on preference; skin can add crispiness if desired.
  • Do not overcrowd the skillet to ensure salmon sears properly rather than steaming.
  • Use low-sodium soy sauce or tamari to keep sodium levels moderate.
  • Adjust sriracha mayo and red pepper flakes to control the spiciness according to your taste.
  • Cooking edamame in advance or using frozen cooked edamame speeds up preparation.

Keywords: Sriracha salmon bowls, honey sriracha salmon, salmon rice bowl, spicy salmon bowl, healthy salmon recipe, Asian salmon bowl

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