Honey Sriracha Salmon Bowls Recipe

If you love dinners that are as bold in flavor as they are simple to pull together, you have to try these Honey Sriracha Salmon Bowls! Sweet, spicy, savory, and loaded with colorful toppings, this is the kind of meal that turns busy weeknights into something to look forward to—no takeout required.

Ingredients You’ll Need

You’ll be amazed how just a handful of simple, vibrant ingredients can build such big flavor. Each one plays an important role, from the zippy sriracha to the creamy avocado, creating that signature punchy-tangy bite in Honey Sriracha Salmon Bowls.

• Salmon filets: Choose center-cut filets for the juiciest texture—fresh or thawed frozen both work great.
• Low sodium soy sauce or tamari: This gives depth and a subtle salty balance to the sweet and heat.
• Honey: Pure liquid gold that mellows the heat and caramelizes beautifully in the pan.
• Sriracha: The star ingredient! A little goes a long way for punchy spice and a hint of garlic.
• Minced garlic: For savory aromatic base notes that pull all the flavors together.
• Water: Helps to thin out the marinade just enough so it perfectly coats every salmon cube.
• Cooked white rice: Acts as the comforting base, soaking up all that glossy glaze.
• Avocado: Creamy richness that tempers the spice and brings a cool contrast to every spoonful.
• Cucumber, sliced: For crunch and refreshing brightness that lightens each bite.
• Edamame, cooked: Adds plant protein, color, and a delightful pop of texture.
• Sriracha mayo: The irresistible drizzle that ties everything together—store-bought or homemade work wonderfully.

Variations

The best thing about Honey Sriracha Salmon Bowls is how easy it is to make them your own. Whether you swap veggies, change the base, or dial the heat up or down, you’ll end up with a crave-worthy meal tailored just for you!

• Use Brown Rice or Quinoa: Switch out the white rice for nutty brown rice or protein-packed quinoa for extra fiber and heartiness.
• Make It Gluten-Free: Use tamari instead of soy sauce and double-check that your sriracha is gluten-free.
• Try Different Veggies: Shredded carrots, radish slices, or blanched snap peas all add fresh crunch and beautiful color.
• Swap Salmon for Tofu or Chicken: If you’re not feeling fish, cubed tofu or chicken breast works deliciously in this punchy marinade.

How to Make Honey Sriracha Salmon Bowls

Step 1: Prep and Cube the Salmon

Pat your salmon filets dry and cut them into bite-sized 1-inch cubes. This helps them cook quickly and gets you more glaze on more surfaces! You can remove the skin for a cleaner texture, or leave it on for extra richness—totally up to you.

Step 2: Whisk Up the Marinade

In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water. The aroma alone will make your mouth water! Make sure everything is really well combined before moving on.

Step 3: Marinate the Salmon

Gently toss your cubed salmon in the marinade. Cover and let it soak up all those flavors for at least 20 minutes, or up to an hour if you have time. The longer it sits, the more punchy and luscious the glaze will be!

Step 4: Sear the Salmon

Heat a large skillet over medium-high and add a splash of oil. Place the marinated salmon cubes in a single layer, saving the extra marinade for later. Let them sizzle undisturbed for 2–3 minutes each side to create that irresistible caramelized crust.

Step 5: Finish in the Sauce

Once the salmon is beautifully golden, pour in the reserved marinade. Simmer for another minute or two until the sauce bubbles and thickens, coating each piece in sticky, glossy perfection. Your kitchen will smell incredible!

Step 6: Assemble the Bowls

To build your bowls, start with a bed of steamy rice, then top with the saucy salmon, avocado slices, fresh cucumber, and bright green edamame. Don’t forget a generous drizzle of sriracha mayo, then finish with red pepper flakes and sesame seeds.

How to Serve Honey Sriracha Salmon Bowls

Garnishes

Finish your Honey Sriracha Salmon Bowls with a flourish of toasted sesame seeds, thinly sliced scallions, a handful of microgreens, or extra red pepper flakes for spicy fans. A few lime wedges or a sprinkle of furikake also add an exciting twist and visual pop!

Side Dishes

Fresh, crunchy side salads with ginger dressing are a natural match for these bowls. For something heartier, try a miso soup starter or steamed broccoli tossed with sesame oil. If you want to keep things extra light, a crisp Asian slaw is always a winner!

Creative Ways to Present

Get playful with layered mason jars for meal prep, or serve party-style in a big platter where everyone builds their own Honey Sriracha Salmon Bowls. You can even serve deconstructed “sushi rolls” with nori sheets for wrapping bites tableside!

Make Ahead and Storage

Storing Leftovers

Leftover salmon and toppings keep well in airtight containers for up to 2 days in the fridge. Store the rice and salmon separately for the freshest taste and to keep the textures just right when reheated.

Freezing

Salmon can be frozen after cooking—let it cool, spread out the pieces on a tray to freeze, then transfer to freezer bags. It’s best to freeze only the salmon, not the assembled bowls or toppings, for optimal flavor and texture later.

Reheating

For best results, reheat salmon gently in a skillet over low heat, adding a splash of water if the sauce needs loosening. You can also microwave the rice and toppings separately and assemble fresh bowls—just wait to add the avocado until the end.

FAQs

Final Thoughts

I hope these Honey Sriracha Salmon Bowls find their way into your weekly dinner rotation—they’re just too good not to share! If you’re searching for something that’s fast, fresh, and flavor-stacked, you simply can’t go wrong with this recipe. Dive in, have fun customizing, and enjoy every sweet, spicy, saucy bite!

Print