These Honey Sriracha Salmon Bowls are sweet, spicy, and packed with flavor, perfect for a quick and easy dinner! With only 20 minutes of active prep and cook time, this recipe is ideal for busy nights or meal prepping.

Ingredients

Salmon: I recommend using wild-caught salmon, cut into 1-inch cubes for extra crispiness.
Marinade: A mix of soy sauce or tamari, honey, sriracha, garlic, and water. For extra heat, add red pepper flakes or extra sriracha.
Rice: White rice works well, but feel free to use brown rice, quinoa, or cauliflower rice for a lighter option.
Veggies: Sliced cucumber and edamame are great here, but you can also add spinach, kale, or roasted broccoli.
Avocado: Adds a creamy contrast to the spicy salmon.

Instructions

Marinate the Salmon: Whisk together all marinade ingredients, then add the salmon and let it marinate for 20 minutes to 1 hour.
Cook the Salmon: Heat a large skillet with oil. Add the marinated salmon (reserving the sauce) and cook for 2-3 minutes on each side until crispy. Pour in the remaining marinade and cook until the sauce thickens.
Assemble the Bowls: Serve salmon over rice or quinoa. Top with cucumber, edamame, avocado, and a drizzle of sriracha mayo. Sprinkle with sesame seeds and red pepper flakes.

Air Fryer Option: Preheat the air fryer to 400°F, cook the salmon for 7-9 minutes, and prepare the sauce separately on the stovetop.

Storage Tips: Store leftovers in the fridge for up to 3 days. Serve cold or reheat as a stir fry. For best results, avoid freezing cooked salmon as the texture may change.

Table of Contents

Honey Sriracha Salmon Bowls

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

For the Salmon
4 salmon fillets (4–6 ounces each), cut into 1-inch cubes
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons honey
2 tablespoons sriracha
2 teaspoons minced garlic
3 tablespoons water
For the Bowls
2 cups cooked white rice
1 avocado, sliced
1 cucumber, sliced
1 cup cooked edamame
½ cup sriracha mayo
Optional toppings: red pepper flakes, sesame seeds

Directions

Prepare the Salmon: Cut the salmon into 1-inch cubes, removing the skin if desired.
Make the Marinade: In a large bowl, whisk together soy sauce, honey, sriracha, garlic, and water.
Marinate: Add the salmon to the bowl and toss to coat. Marinate for at least 20 minutes, up to 1 hour for best flavor.
Cook the Salmon: Heat a large skillet with a splash of oil over medium heat. Add the salmon cubes (reserving the remaining marinade) and cook for 2-3 minutes per side until crispy.
Add the Marinade: Pour the reserved marinade into the skillet and cook until the sauce thickens and coats the salmon.
Assemble the Bowls: Start with a bed of rice, then layer on the cooked salmon, avocado slices, cucumber, and edamame. Drizzle with sriracha mayo, then sprinkle with red pepper flakes and sesame seeds if desired.